Nonthermal Food Engineering Operations
Kumar, Nitin, Panghal, Anil, Garg, M. K.
- 出版商: Wiley
- 出版日期: 2024-06-18
- 售價: $8,140
- 貴賓價: 9.5 折 $7,733
- 語言: 英文
- 頁數: 528
- 裝訂: Hardcover - also called cloth, retail trade, or trade
- ISBN: 1119775604
- ISBN-13: 9781119775607
海外代購書籍(需單獨結帳)
相關主題
商品描述
Presenting cutting-edge information on new and emerging food engineering processes, Nonthermal Food Engineering Operations, the latest volume in the series, "Bioprocessing in Food Science," is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.
"Bioprocessing in Food Science" is a series of volumes covering the entirety of unit operations in food processing. This latest volume covers nonthermal food engineering operations, focusing on packaging techniques, artificial intelligence and other emerging technologies and their use and relevance within food engineering, fluid extraction, nanotechnology, and many other topics.
As the demand for healthy food is increasing in the current global scenario, manufacturers are searching for new possibilities for occupying a greater share in the rapidly changing food market. Compiled reports and updated knowledge on thermal processing of food products are imperative for commercial enterprises and manufacturing units. In the current scenario, academia, researchers, and food industries are working in a scattered manner and different technologies developed at each level are not compiled to implement for the benefits of different stakeholders. However, advancements in bioprocesses are required at all levels for the betterment of food industries and consumers. This series of groundbreaking edited volumes will be a comprehensive compilation of all the research that has been carried out so far, their practical applications, and the future scope of research and development in the food bioprocessing industry.
During the last decade, there have been major developments in novel technologies for food processing. This series will cover all the novel technologies employed for processing different types of foods, encompassing the background, principles, classification, applications, equipment, effect on foods, legislative issue, technology implementation, constraints, and food and human safety concerns.
商品描述(中文翻譯)
非熱食品工程操作
本書《非熱食品工程操作》是「食品科學中的生物處理」系列的最新卷，提供有關新興食品工程過程的前沿資訊，是關於當今食品加工操作的建模、品質、安全性和技術的重要參考資料。
「食品科學中的生物處理」是一系列涵蓋食品加工所有單元操作的書籍。本最新卷專注於非熱食品工程操作，涵蓋包裝技術、人工智慧及其他新興技術，以及它們在食品工程、流體萃取、奈米技術等領域的應用和相關性。
隨著全球對健康食品需求的增加，製造商正在尋找新的可能性，以在快速變化的食品市場中佔據更大的份額。對食品產品熱處理的報告彙編和更新知識對商業企業和製造單位至關重要。在當前情況下，學術界、研究人員和食品產業的工作方式分散，各層級開發的不同技術未能整合以便於不同利益相關者的受益。然而，為了改善食品產業和消費者的情況，各層級的生物處理技術進步是必要的。這一系列開創性的編輯卷將全面彙編迄今為止所進行的所有研究、其實際應用以及食品生物處理行業未來的研究與發展範疇。
在過去十年中，食品加工的新技術有了重大發展。本系列將涵蓋用於加工不同類型食品的所有新技術，包括背景、原則、分類、應用、設備、對食品的影響、立法問題、技術實施、限制以及食品和人類安全問題。
作者簡介
Nitin Kumar, PhD, is an assistant professor in the Department of Processing and Food Engineering at CCS Haryana Agricultural University. He obtained his doctorate in the discipline of processing and food engineering from Punjab Agricultural University, India, focusing on the preparation and characterization of novel bio-nano composite materials for food packaging. His area of expertise includes food packaging, biopolymers, shelf-life extension, and transformation and valorization of horticultural co-products. He is actively working on several research projects with the USA, UK, and Germany.
Anil Panghal, PhD, is an assistant scientist in the Department of Processing and Food Engineering at CCS Haryana Agricultural University. Previously, he worked with Nestle as a production manager for nine years. His areas of expertise include bioprocessing, manufacturing, food chemistry, food science, and technology, FSMS, and nutrition. He obtained his PhD in food technology, focusing on the molecular and physicochemical quality aspects of commercial wheat varieties. He has published various research papers in reputed journals and chapters for international publishers.
M.K. Garg, PhD, is very well-known and respected in the field of food process engineering. After completing his PhD in agricultural structures and process engineering from the Indian Agricultural Research Institute, New Delhi, he started his career at Haryana Agricultural University, Hisar as an assistant professor in 1985. He is the former Dean of the College of Agricultural Engineering and Technology, Hisar. He has been involved in the design, development, and field evaluation of various post-harvest machinery and processing equipment. He is a member of the Bureau of Indian Standards and has been a referee for several reputed research journals.
作者簡介(中文翻譯)
Nitin Kumar博士是CCS哈里亞納農業大學加工與食品工程系的助理教授。他在印度旁遮普農業大學獲得加工與食品工程領域的博士學位，專注於新型生物奈米複合材料在食品包裝中的製備與特性研究。他的專業領域包括食品包裝、生物聚合物、延長保質期以及園藝副產品的轉化與增值。他目前正積極參與與美國、英國和德國的多個研究項目。
Anil Panghal博士是CCS哈里亞納農業大學加工與食品工程系的助理科學家。此前，他在雀巢擔任生產經理九年。他的專業領域包括生物加工、製造、食品化學、食品科學與技術、食品安全管理系統（FSMS）以及營養學。他在食品技術領域獲得博士學位，專注於商業小麥品種的分子和物理化學質量方面。他在多個知名期刊上發表了各種研究論文，並為國際出版商撰寫了章節。
M.K. Garg博士在食品加工工程領域享有很高的聲譽和尊重。他在新德里印度農業研究所完成農業結構與加工工程的博士學位後，於1985年在哈里亞納農業大學希薩爾開始了他的職業生涯，擔任助理教授。他曾擔任希薩爾農業工程與技術學院的院長。他參與了各種後收穫機械和加工設備的設計、開發和現場評估。他是印度標準局的成員，並曾擔任多個知名研究期刊的審稿人。
