Food processing : advances in thermal technologies / edited by Kshirod Kumar Dash, Sourav Chakraborty. - 1st. - 1 online resource : illustrations (black and white)

Chapter 1 Rate Kinetics in Thermal Food-Processing Operations

Kshirod Kumar Dash, Sourav Chakraborty, Rahul Kumar, Tabli Ghosh

Chapter 2 Advances in Drying Technology for Food Processing

Ipsita Das, S.K. Das

Chapter 3 Applications of Evaporation in Food Processing

Saptashish Deb, Umexi Rani, Santanu Malakar

Chapter 4 Blanching Treatments in Food Processing

S.B. Kalse, C.B. Khobragade

Chapter 5 Thermal Processing of Food

K.K. Dash, Pinki Deka

Chapter 6 Fundamentals and Applications of Deep-Fat Frying

Ajita Tiwari, Puja Das

Chapter 7 Crystallization: Fundamentals, Current Research, and Role in Product Development

Winny Routray

Chapter 8 Application of Ohmic Heating in Food Processing

M. Kumar, A. Barmanray, K.K. Dash, S. Chakraborty

Chapter 9 Extraction Technology Applications in Food and Biological Products

Qurat Ul Eain Hyder Rizvi, Rafeeya Shams, Aamir Hussain Dar, Ishrat Majid, Anurag Singh, Shafat Khan, Mohsin Bashir Aga



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 features: Presents engineering focus on thermal food processing technologies. Discusses sub-classification for recent trends and relevant industry information/examples. Different current research-oriented results are included as a key parameter. Covers advances in drying, evaporation, blanching, crystallization, and ohmic heating. Includes mathematical modeling and numerical simulations. Food Processing: Advances in Thermal Technologies is aimed at graduate students and professionals in food engineering, food technology, and biological systems engineering

9781000335033 1000335038 9781000334975 100033497X 9780429321481 0429321481 9781000335002 1000335003

10.1201/9780429321481 doi


Food industry and trade--Technological innovations.
SCIENCE / Chemistry / Industrial & Technical
TECHNOLOGY / Engineering / Chemical & Biochemical
TECHNOLOGY / Food Science

TP370.5

664