Food Process Engineering And Quality Assurance (Hb 2018) Hardcover

The new 750-page book, "Food Process Engineering and Quality Assurance," presents a wealth of recent research and studies on innovative technologies in food processing and quality control. It offers a detailed technical and scientific foundation for various food processing techniques relevant to the food industry. Applying engineering technology to food processing requires collaboration among experts from diverse fields like food technology, microbiology, chemistry, mechanical engineering, biochemistry, and genetics. The processes and methods discussed in the book are applicable across many areas of the food industry, including drying, milling, extrusion, refrigeration, heat and mass transfer, membrane separation, concentration, centrifugation, fluid flow and mixing, powder and bulk-solids handling, pneumatic conveying, and process modeling, monitoring, and control. Expertise in food process engineering has been instrumental in improving the transformation of raw ingredients into safe, high-quality consumer products. This book explores advanced materials and techniques used in areas such as chemical and heat sterilization, sophisticated packaging, and monitoring and control systems. These are crucial for the highly automated, high-volume production of safe food. Featuring contributions from leading international scientists, this book provides extensive new research and studies on cutting-edge technologies in food processing and quality assurance. It delivers a thorough technical and scientific understanding of various industry-relevant food processing methods, with a particular focus on the processing of fish, candelilla, dairy, and bakery items. The book also emphasizes the rapid detection of pathogens and toxins and the use of nanotechnology in ensuring food safety.