Nonthermal Food Processing, Safety, and Preservation

It covers a wide range of topics, including food engineering, biochemical engineering, nanotechnology, and microbiology, and provides cutting-edge original studies to improve process efficiency, product quality, and shelf-life.

Format: Hardback
Length: 544 pages
Publication date: 02 May 2024
Publisher: John Wiley & Sons Inc

Food engineering involves a variety of processes and technologies that deal with the construction,design,operations,and associated engineering principles to produce valuable edible goods and byproducts. There is a dearth of published cutting-edge high-quality original studies in the engineering and science of all types of processing technologies,from the beginning of the food supply chain to the consumers dinner table. This book seeks to address multidisciplinary experimental and theoretical discoveries that have the potential to improve process efficiency,improve product quality,and extend the shelf-life of fresh and processed food and associated industries. This book is for the students and researchers who are interested in learning how biological processes are translated into commercial products and services with food biotechnology.
Food engineering encompasses a wide range of processes and technologies aimed at transforming biological processes into commercial products and services within the realm of food biotechnology. It plays a crucial role in expanding the scope, capabilities, and application of bioprocess engineering, food processes, biochemical engineering, nanotechnology, biotechnology, and microbiology. However, there is a significant lack of published cutting-edge, high-quality original studies in the engineering and science of all types of processing technologies, spanning the entire food supply chain from the initial stages of production to the consumer's dinner table. This book aims to address this gap by presenting multidisciplinary experimental and theoretical discoveries that have the potential to enhance process efficiency, improve product quality, and extend the shelf-life of fresh and processed food and related industries. It is intended for students and researchers who are interested in gaining insights into how biological processes are translated into commercial products and services through food biotechnology.

Food engineering involves the design, construction, and operation of various systems and processes involved in the production of edible goods and byproducts. It encompasses a wide range of disciplines, including mechanical engineering, chemical engineering, and microbiology, and requires a deep understanding of the principles of engineering and science. The engineering and science of food processing technologies have undergone significant advancements in recent years, leading to the development of innovative solutions that can improve process efficiency, product quality, and shelf-life. However, there is still a need for more research and development in this field to address the growing demand for sustainable and healthy food products.

One of the key challenges in food engineering is the preservation of food products. Food spoilage is a major concern, and it can lead to significant economic losses and health risks. Various preservation techniques, such as freezing, canning, and drying, have been developed to extend the shelf-life of food products. However, these techniques can have negative impacts on the quality of the food, such as loss of flavor, texture, and nutritional value.

To address this challenge, food engineers are developing new preservation techniques that are more effective and sustainable. For example, cold plasma technology has been shown to be effective in killing bacteria and viruses, while ultrasound technology can be used to modify the structure of food products, making them more resistant to spoilage. Additionally, nanotechnology has been used to develop new packaging materials that can improve the shelf-life of food products by reducing the amount of oxygen and moisture that can enter the packaging.

Another important aspect of food engineering is the development of food products that are healthier and more nutritious. This involves the use of natural ingredients, such as fruits, vegetables, and whole grains, and the development of processing techniques that minimize the loss of these nutrients during processing. For example, steaming and roasting are two cooking techniques that can retain more nutrients than boiling or frying.

Food engineering also plays a crucial role in the development of food products that are more convenient and accessible to consumers. This involves the development of packaging and labeling systems that are easy to use and understand, as well as the development of food delivery systems that can deliver food to consumers in a timely and efficient manner.

In conclusion, food engineering is a critical field that plays a crucial role in transforming biological processes into commercial products and services within the realm of food biotechnology. It encompasses a wide range of disciplines and requires a deep understanding of the principles of engineering and science. By developing new preservation techniques, food products that are healthier and more nutritious, and food products that are more convenient and accessible to consumers, food engineers can help to address the growing demand for sustainable and healthy food products.

Weight: 1247g
ISBN-13: 9781394185863