Food Process Engineering and Quality Assurance

This new book Food Process Engineering and Quality Assurance provides an abundance of valuable new research and studies in novel technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry.The food process related application of engineering technology involves interdisciplinary teamwork which in addition to the expertise of interdisciplinary engineers draws on that of food technologists microbiologists chemists mechanical engineers biochemists geneticists and others. The processes and methods described in the book are applicable to many areas of the food industry including drying milling extrusion refrigeration heat and mass transfer membrane-based separation concentration centrifugation fluid flow and blending powder and bulk-solids mixing pneumatic conveying and process modeling monitoring and control. Food process engineering know-how can be credited with improving the conversion of raw foodstuffs into safe consumer products of the highest possible quality. This book looks at advanced materials and techniques used for among other things chemical and heat sterilization advanced packaging and monitoring and control which are essential to the highly automated facilities for the high-throughput production of safe food products.With contributions from prominent scientists from around the world this volume provides an abundance of valuable new research and studies on novel technologies used in food processing and quality assurance issues. It gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. Special emphasis is given to the processing of fish candelilla dairy and bakery products. Rapid detection of pathogens and toxins and application of nanotechnology in ensuring food safety are also emphasized.Key features:• Presents recent research development with applications• Discusses new technology and processes in food process engineering• Provides several chapters on candelilla (which is frequently used as a food additive but can also be used in cosmetics drugs etc.) covering its characteristics common uses geographical distribution and more