Advances in food engineering. (2022)

• Record Type: Book
• Further Information: Note: Edited by Ayon Tarafdar, Ashok Pandey, Ranjna Sirohi, Carlos Ricardo Soccol, Claude-Gilles Dussap.
• Editors: Tarafdar, Ayon; Pandey, Ashok; Sirohi, Ranjna; Soccol, Carlos Ricardo; Dussap, Claude-Gilles
• Contents: Section I. Advanced analytical methods for estimating engineering properties of foods 1. Structural analysis of food materials 2. Rheological analysis of food materials 3. Thermal analysis of food materials 4. Chemical analysis of food materials 5. Spectral analysis of food materials Section II. Emerging food processing technologies: Effects on microbiological, enzyme and physico-chemical characteristics 6. Pressure based processing technologies 7. Light based processing technologies 8. Sound based processing technologies 9. Electric and magnetic field based processing technologies 10. Heat based processing technologies 11. Minimal processing methods Section III. Intelligent food processing systems 12. Machine learning techniques in food processing 13. Industrial food processing control systems 14. Computer vision and image processing methods in the food sector 15. Internet of Things and blockchain in food supply chain management
• Publisher Details: Amsterdam : Elsevier
• Publication Date: 2022
• Extent: 1 online resource
• Subjects: 664; Food -- Biotechnology; Bioengineering
• Languages: English
• ISBNs: 9780323984843
• Related ISBNs: 9780323911580
• Notes: Note: Description based on CIP data; resource not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.