000			03908nam a22004098i 4500
005			20250930135659.0
008			140623s2014 flu b 001 0 eng
020			_a9781439880715 (hardback) _cRM 484.94
020			_a1439880719 (hardback)
039		9	_a201506250910 _bbaiti _c201506220903 _datika _c201506220902 _datika _c201506100839 _drahah _y06-23-2014 _zfakrul
040			_aDLC _beng _erda _cDLC _dNTE _dCDX _dDEBBG _dYDXCP _dOCLCO
090			_aTP370.I584
090			_aTP370 _b.I584
245	0	0	_aIntroduction to advanced food process engineering / _cedited by Jatindra Kumar Sahu.
264		1	_aBoca Raton : _bCRC Press, _c2014.
264		1	_c© 2014
300			_axiv, 703 pages : _billustrations ; _c24 cm.
336			_atext _2rdacontent
337			_aunmediated _2rdamedia
338			_avolume _2rdacarrier
504			_aIncludes bibliographical references and index.
520			_a'Discussing recent advances in food processing technologies that allow for more energy efficient, cost effective, and healthier foods, this book examines the basic principles and major applications of advanced thermal and non-thermal techniques and equipment. Highlighting the growing sophistication of levels of control that reduce cycle time and improve product quality, the author reviews recent research, emphasizes the derivation and application of novel concepts, and provides solved problems and case studies for better understanding of the techniques'-- _cProvided by publisher.
520			_a'Food is a complex product of biological nature comprised of various macro- and micro-nutrients. All food materials are available in various forms, such as solid, liquid, colloid, and viscous forms, which are processed prior to their consumption. Various processing technologies are employed for these purposes, and these technologies improve the shelf life as well as maintain the nutritional, sensory, physicochemical, and biological qualities of a food. Therefore, food process engineering has a major role in transforming raw materials into final products. As food process engineering becomes more advanced and sophisticated, there is a huge need for specific knowledge of raw materials and effects of various processing treatments on them rather than the specific commodity technology. In this context, the present book'Fundamentals of Advanced Food Process Engineering' is intended as a general reference book for students and others who are interested in various aspects of processing, packaging, storage, quality control, and assessment systems. The book describes the basic principles and major applications of emerging food processing technologies of the modern research in the field of food process engineering. The above processes are systematically described in three sections through 20 novel chapters in total from different areas of food process engineering. All the chapters have been prepared by high-profile, internationally renewed, and wellexperienced professors and scientists throughout the world'-- _cProvided by publisher.
650		0	_aFood industry and trade _xTechnological innovations. _959769
650		0	_aFood industry and trade _xQuality control.
700	1		_aSahu, Jatindra Kumar, _eeditor.
907			_a.b15933556 _b2019-11-12 _c2019-11-12
942			_c01 _n0 _kTP370.I584
914			_avtls003563087
990			_abety
991			_aFakulti Sains Teknologi
991			_aFakulti Kejuruteraan & Alam Bina
998			_at _b2014-10-06 _cm _da _feng _gflu _y0 _z.b15933556
999			_c572788 _d572788