Non-thermal Food Engineering Operations [E-Book] / by Enrique Ortega-Rivas.
A number of food engineering operations, in which heat is not used as a preserving factor, have been employed and are applied for preparation (cleaning, sorting, etc.), conversion (milling, agglomeration, etc.) or preservation (irradiation, high pressure processing, pulsed electric fields, etc.) pur...
Saved in:
Full text |
|
Personal Name(s): | Ortega-Rivas, Enrique. author |
Imprint: |
Boston, MA :
Springer,
2012
|
Physical Description: |
XIV, 361p. 119 illus. online resource. |
Note: |
englisch |
ISBN: |
9781461420385 |
DOI: |
10.1007/978-1-4614-2038-5 |
Series Title: |
/* Depending on the record driver, $field may either be an array with
"name" and "number" keys or a flat string containing only the series
name. We should account for both cases to maximize compatibility. */?>
Food Engineering Series
|
Subject (LOC): |
- Part I. Introductory Aspects
- 1. Classification of Food Processing and Preservation Operations
- 2. Common Preliminary Operations: Cleaning, Sorting, Grading
- 3. Materials Handling in the Food Industry
- 4. Size Reduction
- 5. Size Enlargement
- 6. Mixing and Emulsification
- 7. Separation Techniques for Solids and Suspensions
- 8. Membrane Separations
- 9. Electromagnetic Radiation: Ultraviolet Energy Treatment
- 10. Ionizing Radiation: Irradiation
- 11. Ultrasound in Food Preservation
- 12. Pulsed Light Technology
- 13. High-Voltage Pulsed Electric Fields
- 14. Ultra-High Hydrostatic Pressure
- 15. Protective and Preserving Food Packaging
- 16. Other Methods.