Current Developments in Biotechnology and Bioengineering
Advances in Food Engineering

Describes state-of-the-art technological advances in the field of food engineering and food analytical methods

Ayon Tarafdar (Edited by), Ashok Pandey (Edited by), Ranjna Sirohi (Edited by), Carlos Ricardo Soccol (Edited by), Claude-Gilles Dussap (Edited by)

9780323911580, Elsevier Science

Paperback / softback, published 26 August 2022

468 pages
23.5 x 19 x 2.9 cm, 0.45 kg

Advances in Food Engineering, the latest release in the Current Developments in Biotechnology and Bioengineering series, is a unique source of state-of-art information about scientific and technological advances in food engineering. The book gives specific understanding of the engineering properties of food materials such as the morphological, physic-chemical, nutritional, thermal and organoleptic characteristics of food products. It covers food processing and preservation methods such as pressure, light, electromagnetic, sound and heat based and also the use of artificial intelligence-based machineries, intelligent control systems, Internet of Things (IoT) and Blockchain for food security traceability.

Section I. Advanced analytical methods for estimating engineering properties of foods 1. Structural analysis of food materials 2. Rheological analysis of food materials 3. Thermal analysis of food materials 4. Chemical analysis of food materials 5. Spectral analysis of food materials

Subject Areas: Biochemical engineering [TC]