Advances in Food Processing Technology
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Beschreibung
This book introduces readers to essential advances in the application of physical processing technology in food processing that have been made in recent years. It analyzes and describes the application of Power Ultrasound, Pulsed Electric Field, Supercritical-CO2, and Infrared Heating in the contexts of food sterilization, extraction, modification, drying and safety control. Covering all aspects of food physical processing, from basic principles to the latest technological developments, it offers a valuable application guide for food engineers and food researchers alike.
Focuses on the application of processing technology in food processing
Introduces food processing technology from different perspectives
Analyzes the application circumstance of food processing technologies and equipment in China
Focuses on the application of processing technology in food processing Introduces readers to food processing technology from various perspectives Analyzes the current state of application of food processing technologies and equipment in China
Autor*in
Jingdun Jia
Themen in »Advances in Food Processing Technology«
Food processing technology Green separation technology Food safety Power ultrasound Pulsed electric fields Physical and mechanic pretreatment Infrared heating Protein-based foods