Food Processing

by Kshirod Kumar Dash (editor), Sourav Chakraborty (Editor)

In 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. Key Food Advances in Thermal Technologies is aimed at graduate students and professionals in food engineering, food technology, and biological systems engineering

222 pages, Paperback

Published November 7, 2024