Book
Food Processing Advances in Thermal and Non-Thermal Technologies
ISBN : 9780367695477
Author : Kshirod Kumar Dash
Publisher : CRC Press
Year : 2024
Language : English
Type : Book
Description : n food processing, thermal operations are the most common and conventional methods for obtaining and treating different products. This book covers basics and advances in thermal processing of food. These include drying processes, evaporation, blanching, deep fat frying, crystallization, extraction, and ohmic heating, in terms of food engineering and process design aspect. It further describes theoretical aspects, the basics of rate kinetics, and their application for the analysis of food quality indices including practical-oriented issues related to food technology. Traditional and new extraction techniques are also covered.
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