{"product_id":"handbook-of-food-processing-9781498721752","title":"Handbook of Food Processing","description":"\u003cp\u003e • Author(s): Theodoros Varzakas\u003cbr\u003e • Publisher: Taylor \u0026amp; Francis\u003cbr\u003e • Publisher Imprint: CRC Press\u003cbr\u003e • BISAC: Food Science - General\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003ePacked with case studies and problem calculations, \u003cb\u003eHandbook of Food Processing: Food Preservation\u003c\/b\u003e presents the information necessary to design food processing operations and goes on to describe the equipment needed to carry them out in detail. The book covers every step in the sequence of converting raw material to the final product. It also discusses the most common food engineering unit operations and food preservation processes, such as blanching, pasteurization, chilling, and freezing to aseptic packaging, non-thermal food processing, and the use of biosensors. \u003c\/p\u003e\u003cp\u003eHighlights Include\u003c\/p\u003e\u003cul\u003e \u003cul\u003e \u003c\/ul\u003e \u003cli\u003eCase study on the effect of blanching conditions on sulforaphane content in purple and roman cauliflower (\u003ci\u003ebrassica oleracea l. Var. Botrytis\u003c\/i\u003e)\u003c\/li\u003e \u003cli\u003ePrinciples of thermal processing described along with thermal process calculations\u003c\/li\u003e \u003cli\u003eCase study on microwave preservation of fruit-based products: application to kiwifruit puree\u003c\/li\u003e \u003cli\u003ePrinciples and applications of Ohmic heating\u003c\/li\u003e \u003cli\u003eAdvances in food additives and contaminants\u003c\/li\u003e \u003cli\u003eUse of edible films and coatings in fresh fruits and vegetables preservation\u003c\/li\u003e \u003cul\u003e \u003c\/ul\u003e \u003c\/ul\u003e\u003cp\u003eThe book provides information regarding the common food preservation methods such as blanching, thermal processing of foods, canning, extrusion-cooking, drying or dehydration of foods, chilling, and freezing. It also describes the principles and applications of new thermal and non-thermal food processing technologies, i.e., microwave heating, ohmic heating, high pressure (HP) processing, pulsed electric field (PEF) processing, magnetic fields, ultrasound, use of edible films and coatings, food packaging-aseptic packaging, and modified atmosphere, biosensor and ozone applications. The book helps you keep up with diverse consumer demands and rapidly developing markets.\u003c\/p\u003e","brand":"Taylor \u0026 Francis","offers":[{"title":"Hardcover","offer_id":45237234696343,"sku":"9781498721752","price":16601.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/3471\/1191\/files\/9781498721752.webp?v=1769215975","url":"https:\/\/atlanticbooks.com\/products\/handbook-of-food-processing-9781498721752","provider":"Atlantic Books","version":"1.0","type":"link"}