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

• | Author: Ayon Tarafdar|Ashok Pandey|Ranjna Sirohi|Carlos Ricardo Soccol|Claude-Gilles Dussap
• | Publisher: Elsevier
• | Publication Date: Aug 26, 2022
• | Number of Pages: 468 pages
• | Language: English
• | Binding: Paperback/Technology & Engineering
• | ISBN-10: 0323911587
• | ISBN-13: 9780323911580