Non-thermal Food Engineering Operations

A number of food engineering operations, in which heat is not used as a preserving factor, have been employed and are applied for preparation (cleaning, sorting, etc.), conversion (milling, agglomeration, etc.) or preservation (irradiation, high pressure processing, pulsed electric fields, etc.) pur...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Ortega-Rivas, Enrique (Autor)
Autor Corporativo: SpringerLink (Online service)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York, NY : Springer US : Imprint: Springer, 2012.
Edición:1st ed. 2012.
Colección:Food Engineering Series,
Temas:
Food science.
Biotechnology.
Biomedical engineering.
Food Science.
Chemical Bioengineering.
Biomedical Engineering and Bioengineering.
Acceso en línea:Texto Completo
Tabla de Contenidos:
  • Part I. Introductory Aspects
  • 1. Classification of Food Processing and Preservation Operations
  • 2. Common Preliminary Operations: Cleaning, Sorting, Grading
  • 3. Materials Handling in the Food Industry
  • 4. Size Reduction
  • 5. Size Enlargement
  • 6. Mixing and Emulsification
  • 7. Separation Techniques for Solids and Suspensions
  • 8. Membrane Separations
  • 9. Electromagnetic Radiation: Ultraviolet Energy Treatment
  • 10. Ionizing Radiation: Irradiation
  • 11. Ultrasound in Food Preservation
  • 12. Pulsed Light Technology
  • 13. High-Voltage Pulsed Electric Fields
  • 14. Ultra-High Hydrostatic Pressure
  • 15. Protective and Preserving Food Packaging
  • 16. Other Methods.

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