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| Titre : |
Food processing : advances in non-thermal technologies
|
| Auteur(s) : |
Kshirod Kumar Dash, Éditeur scientifique
Sourav Chakraborty, Éditeur scientifique |
| Type de document : | Livre |
| Sujets : | Procédés de fabrication ; Aliments ; Aliments -- Conservation ; Technologie haute pression ; Ultrasons ; Aliments -- Irradiation ; Aliments surgelés DESHYDRATATION OSMOTIQUE ; MEMBRANE ; CONGELATION ; FILTRATION |
| Résumé : |
Non-thermal operations in food processing are an alternative to thermal operations and similarly aimed at retaining the quality and organoleptic properties of food products. This volume covers different non-thermal processing technologies such as high-pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light, membrane processing, cryogenic freezing, nanofiltration, and cold plasma processing technologies. The book focuses both on fundamentals and on recent advances in non-thermal food processing technologies. It also provides information with the description and results of research into new emerging technologies for both the academy and industry.
Non-thermal operations in food processing are an alternative to thermal operations and similarly aimed at retaining the quality and organoleptic properties of food products. This volume covers different non-thermal processing technologies such as high-pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light, membrane processing, cryogenic freezing, nanofiltration, and cold plasma processing technologies. The book focuses both on fundamentals and on recent advances in non-thermal food processing technologies. It also provides information with the description and results of research into new emerging technologies for both the academy and industry.
|
| Editeur(s) : | Boca Raton : CRC Press |
| Date de publication : | 2021 |
| Collection : | Food engineering |
| Format : | 1 vol. (XVII-255 p.) / ill. en noir et blanc, couv. ill. en coul. / 24 cm |
| Note(s) : |
Bibliogr. Index |
| Table des matières : |
Chapter 1 High Pressure-Based Food-Processing Technologies for Food Safety and Quality
Chapter 1 High Pressure-Based Food-Processing Technologies for Food Safety and Quality |
| Langue(s) : | Anglais |
| Identifiant : | 978-0-367-75610-9 |
| Lien vers la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=209523 |
Exemplaires (1)
| Localisation | Emplacement | Pôle | Section | Cote | Support | Disponibilité |
|---|---|---|---|---|---|---|
| Palaiseau | Vert | UV Procédés - Opérations unitaires -Technologies | UV3 DAS | Papier | Empruntable Disponible |