Introduction to Advanced Food Process Engineering

Section I: Advances in Food Process Engineering. Microwave and Radio Frequency Heating of Food Products: Fundamentals, Modeling, and Applications. Emerging Drying Technologies for Agricultural Products. Osmo-Concentration of Foods. Membrane Processing of Food Materials. High Hydrostatic Pressure Processing of Food Materials. High Voltage Pulse Electric Field Processing of Foods. Cold Pasteurization of Fruit Juices Using Pulsed Electric Fields. Ultrasonic System for Food Processing. CA and MA Storage of Fruits and Vegetables. Innovation in Food Packaging. Nanotechnology in Food Processing. Computational Fluid Dynamics in Food Processing. Section II: Food Safety and Quality Assessment. Safety and Quality Management in Food Processing. Biosensors for Food Safety. Machine Vision Systems for Food Quality Assessment. Vibrational Spectroscopy for Food Processing. Chemosensor (Electronic Nose) for Food Quality Evaluation. Section III: Waste and Byproduct Management and Energy Conservation. Waste Management in Food Processing. Waste Minimization and Utilization in the Food Industry: Valorization of Food Industry Wastes and Byproducts. Energy-Efficient Food Processing: Principles and Practices. Index.