Current Developments in Biotechnology and Bioengineering: Advances in Food Engineering

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. Reviews technological advancements in food engineering Includes applications of emerging thermal, non-thermal and intelligent techniques/systems in the field of food processing, food supply chain and food analysis Presents innovative approaches like artificial intelligence in food engineering Provides comprehensive and integrated details in food processing/engineering/analysis while also helping users understand covered concepts INDICE: 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 Section II. Emerging food processing technologies: Effects on microbiological, enzyme and physico-chemical characteristics 6. Pressure based processing technologies 7. Light based processing technologies 8. Sound based processing technologies 9. Electric and magnetic field based processing technologies 10. Heat based processing technologies 11. Minimal processing methods Section III. Intelligent food processing systems 12. Machine learning techniques in food processing 13. Industrial food processing control systems 14. Computer vision and image processing methods in the food sector 15. Internet of Things and blockchain in food supply chain management

• ISBN: 978-0-323-91158-0
• Editorial: Elsevier
• Encuadernacion: Rústica
• Páginas: 312
• Fecha Publicación: 04/07/2022
• Nº Volúmenes: 1
• Idioma: Inglés