Introduction to Advanced Food Process Engineering

Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain their physicochemical, biological, and sensory qualities. Introduction to Advanced Food Process Engineering provides a general reference on various aspects of processing, packaging, storage, and quality control and assessment systems, describing the basic principles and major applications of emerging food processing technologies. The book is divided into three sections, systematically examining processes from different areas of food process engineering. Section I covers a wide range of advanced food processing technologies including osmo-concentration of fruits and vegetables, membrane technology, nonthermal processing, emerging drying technologies, CA and MA storage of fruits and vegetables, nanotechnology in food processing, and computational fluid dynamics modeling in food processing. Section II describes food safety and various non-destructive quality assessment systems using machine vision systems, vibrational spectroscopy, biosensors, and chemosensors. Section III explores waste management, by-product utilization, and energy conservation in food processing industry. With an emphasis on novel food processes, each chapter contains case studies and examples to illustrate state-of-the-art applications of the technologies discussed.

Front Cover -- Contents -- Preface -- Editor -- Contributors -- Chapter 1: Microwave and Radio Frequency Heating of Food Products: Fundamentals, Modeling, and Applications -- Chapter 2: Emerging Drying Technologies for Agricultural Products -- Chapter 3: Osmo-Concentration of Foods -- Chapter 4: Membrane Processing of Food Materials -- Chapter 5: High Hydrostatic Pressure Processing of Food Materials -- Chapter 6: High-Voltage Pulsed Electric Field Processing of Foods -- Chapter 7: Cold Pasteurization of Fruit Juices Using Pulsed Electric Fields -- Chapter 8: Ultrasonic System for Food Processing -- Chapter 9: CA and MA Storage of Fruits and Vegetables -- Chapter 10: Innovation in Food Packaging -- Chapter 11: Nanotechnology in Food Processing -- Chapter 12: Computational Fluid Dynamics in Food Processing -- Chapter 13: Safety and Quality Management in Food Processing -- Chapter 14: Biosensors for Food Safety -- Chapter 15: Machine Vision Systems for Food Quality Assessment -- Chapter 16: Vibrational Spectroscopy for Food Processing -- Chapter 17: Chemosensor (Electronic Nose) for Food Quality Evaluation -- Chapter 18: Waste Management in Food Processing -- Chapter 19: Waste Minim…