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Indigo Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications | Erin Mills Town Centre
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Although strides have been made to quantitatively explore micro-level structural changes during food processing using advanced technologies, there is currently no comprehensive book that details these developments. Therefore, the research community and related industries are not fully aware of the available techniques. Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications fills this gap. The book has been written based on the authors' comprehensive knowledge and application of microimaging methods in the thermal processing of food.
Features
Describes the latest micro-level experimental methods primarily using microimaging techniques
Presents detailed procedures of applying these techniques in food processing
Highlights the current challenges of developing efficient and novel food processing systems
Describes the fundamentals of water transport processes and associated morphological changes during thermal processing of food materials
This book is written for researchers, chemical, food, and industrial engineers and advanced students seeking to solve problems of industrial food processing.
Although strides have been made to quantitatively explore micro-level structural changes during food processing using advanced technologies, there is currently no comprehensive book that details these developments. Therefore, the research community and related industries are not fully aware of the available techniques. Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications fills this gap. The book has been written based on the authors' comprehensive knowledge and application of microimaging methods in the thermal processing of food.
Features
Describes the latest micro-level experimental methods primarily using microimaging techniques
Presents detailed procedures of applying these techniques in food processing
Highlights the current challenges of developing efficient and novel food processing systems
Describes the fundamentals of water transport processes and associated morphological changes during thermal processing of food materials
This book is written for researchers, chemical, food, and industrial engineers and advanced students seeking to solve problems of industrial food processing.
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