Engineering Aspects of Food Quality and Safety

Hebbar, H. Umesh, Sharma, Richa, Chaurasiya, Ram Saran

  • 出版商: Springer
  • 出版日期: 2024-08-22
  • 售價: $6,030
  • 貴賓價: 9.5$5,729
  • 語言: 英文
  • 頁數: 445
  • 裝訂: Quality Paper - also called trade paper
  • ISBN: 3031306856
  • ISBN-13: 9783031306853
  • 海外代購書籍(需單獨結帳)

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商品描述

Engineering Aspects of Food Quality and Safety aims to fill the knowledge gap in current technological advances and methods for food safety and quality, dedicating entire sections to analytical techniques from quality testing to packaging, post-harvest methods from product utilization to storage to chemical engineering principles and pre-harvest interventions from genetic engineering and mechanization to the links between pre-and-post harvest techniques. Throughout the book, global policy perspectives are taken into account. An introductory section is also included to cover the role of food processing and engineering in food quality and safety improvement. Encompassing all of the major applications and challenges involved in the engineering aspects of food safety and quality in one source, this work is incredibly valuable to a wide range of food engineers, scientists, and industry professionals involved in the engineering, processing and packaging of both novel andtraditional foods.

This text provides a detailed overview of the newest methods and advanced technologies used in the improvement of quality and safety in foods. The processes and methods described in this book are applicable to many areas of the food industry including pre-harvest and post-harvest technology, food machinery and product formulation. Featuring contributions from prominent food scientists and engineers across the globe, this work contains detailed coverage of the latest advances in genetic and chemical engineering, mechanization, thermal and non-thermal processing, automation, computational tools, packaging and waste management. The latest analytical techniques are also covered, including chapters dedicated to in-line monitoring, nanosensors, rapid testing kits and E-sensors. Maintaining a high standard of safety for consumers in foods is an interdisciplinary effort involving biologists, chemists, nutritionists, chemical engineers, mechanical engineers and genetic engineers among others. All of these experts will find this book to be a singular source encompassing all of the major current advances in food safety engineering and processing.

商品描述(中文翻譯)

《食品品質與安全的工程面向》旨在填補當前技術進步和食品安全及品質方法中的知識空白,專門 dedicating 整個章節於從品質測試到包裝的分析技術,從產品利用到儲存的後收穫方法,以及從基因工程和機械化到前後收穫技術之間聯繫的化學工程原則。全書考量了全球政策的觀點。還包括一個介紹性章節,涵蓋食品加工和工程在改善食品品質和安全中的角色。這部作品將食品安全和品質工程面向的所有主要應用和挑戰集中於一個來源,對於廣泛的食品工程師、科學家和行業專業人士來說,無論是涉及新型還是傳統食品的工程、加工和包裝,都是極具價值的。

本書提供了改善食品品質和安全所使用的最新方法和先進技術的詳細概述。書中描述的過程和方法適用於食品行業的許多領域,包括前收穫和後收穫技術、食品機械和產品配方。這部作品匯集了來自全球知名食品科學家和工程師的貢獻,詳細涵蓋了基因和化學工程、機械化、熱處理和非熱處理加工、自動化、計算工具、包裝和廢物管理的最新進展。最新的分析技術也有涉及,包括專門針對在線監測、納米傳感器、快速測試套件和電子傳感器的章節。維持食品消費者的高安全標準是一項跨學科的努力,涉及生物學家、化學家、營養學家、化學工程師、機械工程師和基因工程師等專家。所有這些專家都會發現這本書是涵蓋食品安全工程和加工所有主要當前進展的獨特來源。

作者簡介

H Umesh Hebbar is a Chief Scientist in the Food Engineering Department at CSIR-Central Food Technological Research Institute in Mysuru, India

Richa Sharma is a Researcher in the School of Chemistry, University of Edinburgh, Scotland UK

Ram Saran Chaurasiya is a Scientist at String Bio Private Limited in Bangalore, India

Shivendu Ranjan is a scientist at NanoBio Research Lab, School of Nano Science and Technology, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal, India
KSMS Raghavarao is a Professor in the Department of Chemical Engineering at IIT Tirupati, India



作者簡介(中文翻譯)

H Umesh Hebbar 是印度邁索爾 CSIR-中央食品技術研究所食品工程部的首席科學家。Richa Sharma 是英國蘇格蘭愛丁堡大學化學學院的研究員。Ram Saran Chaurasiya 是印度班加羅爾 String Bio Private Limited 的科學家。Shivendu Ranjan 是印度喀拉格浦爾印度理工學院納米科學與技術學院的 NanoBio 研究實驗室的科學家。KSMS Raghavara 是印度提魯帕提印度理工學院化學工程系的教授。