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Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications
- 3300 грн
- Автор: Karim Azharul
- Издательство: CRC Press
- Год издания: 2021
- Страниц: 108
- Склад: Под заказ
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.
1. Prospect of micro-level investigations in for food processing application 2. Food microstructure and quality changes in foods during processing 3. Use of advanced micro imaging method in food processing 4. Use of atomic force microscopy (AFM) in food processing 5. X-ray micro-tomography in food processing 6. Nuclear magnetic resonance (NMR) in food processing application 7. Near Infrared (NIR) Spectroscopy for food processing application 8. Light Microscopy (LM) in food processing 9. Neutron Radiography Scattering in food processing
- ISBN: 9780367496999
- Язык издания: EN
- Обложка: М'яка
- Размер: 170 х 240 мм
- Вес: 500г
