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Current Developments in Biotechnology and Bioengineering

Advances in Food Engineering

  • 1st Edition - August 24, 2022
  • Editors: Ayon Tarafdar, Ashok Pandey, Ranjna Sirohi, Carlos Ricardo Soccol, Claude-Gilles Dussap
  • Language: English
  • Paperback ISBN:
    9 7 8 - 0 - 3 2 3 - 9 1 1 5 8 - 0
  • eBook ISBN:
    9 7 8 - 0 - 3 2 3 - 9 8 4 8 4 - 3

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 a… Read more

Current Developments in Biotechnology and Bioengineering

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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.