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A01=Anil Panghal
A01=M. K. Garg
A01=Nitin Kumar
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Age Group_Uncategorized
Author_Anil Panghal
Author_M. K. Garg
Author_Nitin Kumar
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Category1=Non-Fiction
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Category=TT
COP=United States
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Language_English
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Thermal Food Engineering Operations

English

By (author): Anil Panghal M. K. Garg Nitin Kumar

Thermal Food Engineering Operations

Presenting cutting-edge information on new and emerging food engineering processes, Thermal Food Engineering Operations, the first volume in the new series, Bioprocessing in Food Science, is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.

As the demand for healthy food increases in the current global scenario, manufacturers are searching for new possibilities for occupying a greater share in the rapidly changing food market. Compiled reports and updated knowledge on thermal processing of food products are imperative for commercial enterprises and manufacturing units. In the current scenario, academia, researchers, and food industries are working in a scattered manner and different technologies developed at each level are not compiled to implement for the benefits of different stakeholders. However, advancements in bioprocesses are required at all levels for the betterment of food industries and consumers. This series of groundbreaking edited volumes will be a comprehensive compilation of all the research that has been carried out so far, their practical applications, and the future scope of research and development in the food bioprocessing industry.

This first volume includes all the conventional and novel thermal technologies based on conduction, convection, and radiation principles and covers the basics of microbial inactivation with heat treatments, aseptic processing, retorting, drying, dehydration, combined high-pressure thermal treatments, and safety and quality concerns in food processing. Before studying the novel non-thermal processes and the concept of minimal processing, comprehensive knowledge about the conventional thermal technologies is desired along with benefits, constraints, equipment, and implementation of these technologies. Whether for the engineer, scientist, or student, this series is a must-have for any library.

This outstanding new volume:

  • Discusses food safety and quality and thermal processing, laying the groundwork for further study and research
  • Provides case studies of solidliquid and supercritical fluid extraction
  • Explores pasteurization, ohmic heating, irradiation, and more
  • Presents cutting-edge information on new and emerging food engineering processes

Audience: Process and chemical engineers, chemists, engineers in other disciplines, managers, researchers, scientists, students, and teachers working in the field of food engineering and processing

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Current price €190.94
Original price €200.99
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A01=Anil PanghalA01=M. K. GargA01=Nitin KumarAge Group_UncategorizedAuthor_Anil PanghalAuthor_M. K. GargAuthor_Nitin Kumarautomatic-updateCategory1=Non-FictionCategory=TDCCategory=TDCBCategory=TTCOP=United StatesDelivery_Delivery within 10-20 working daysLanguage_EnglishPA=AvailablePrice_€100 and abovePS=Activesoftlaunch
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Product Details
  • Weight: 454g
  • Dimensions: 10 x 10mm
  • Publication Date: 06 May 2022
  • Publisher: John Wiley & Sons Inc
  • Publication City/Country: United States
  • Language: English
  • ISBN13: 9781119775591

About Anil PanghalM. K. GargNitin Kumar

Nitin Kumar PhD is an assistant professor in the Department of Processing and Food Engineering at CCS Haryana Agricultural University. He obtained his doctorate in the discipline of processing and food engineering from Punjab Agricultural University India focusing on the preparation and characterization of novel bio-nano composite materials for food packaging. His area of expertise includes food packaging biopolymers shelf-life extension and transformation and valorization of horticultural co-products. He is actively working on several research projects with the USA UK and Germany. Anil Panghal PhD is an assistant scientist in the Department of Processing and Food Engineering at CCS Haryana Agricultural University. Previously he worked with Nestle as a production manager for nine years. His areas of expertise include bioprocessing manufacturing food chemistry food science and technology FSMS and nutrition. He obtained his PhD in food technology focusing on the molecular and physicochemical quality aspects of commercial wheat varieties. He has published various research papers in reputed journals and chapters for international publishers. M.K. Garg PhD is very well-known and respected in the field of food process engineering. After completing his PhD in agricultural structures and process engineering from the Indian Agricultural Research Institute New Delhi he started his career at Haryana Agricultural University Hisar as an assistant professor in 1985. He is the former Dean of the College of Agricultural Engineering and Technology Hisar. He has been involved in the design development and field evaluation of various post-harvest machinery and processing equipment. He is a member of the Bureau of Indian Standards and has been a referee for several reputed research journals.

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