Thermal Food Engineering Operations. NITIN KUMAR

Чтение книги онлайн.

      445  448

      446  449

      447  450

      448  451

      449  452

      450  453

      451  454

      452  455

      453 456

      454 457

      455 458

      456 459

      457 460

      458 461

      459 462

      460 463

      461  465

      462  466

      463  467

      Scrivener Publishing 100 Cummings Center, Suite 541J Beverly, MA 01915-6106

       Bioprocessing in Food Science

       Series Editor: Anil Panghal, PhD

      Scope: Bioprocessing in Food Science will comprise a series of volumes covering the entirety of food science, unit operations in food processing, nutrition, food chemistry, microbiology, biotechnology, physics and engineering during harvesting, processing, packaging, food safety, and storage and supply chain of food. The main objectives of this series are to disseminate knowledge pertaining to recent technologies developed in the field of food science and food process engineering to students, researchers and industry people. This will enable them to make crucial decisions regarding adoption, implementation, economics and constraints of the different technologies.

      As the demand of healthy food is increasing in the current global scenario, so manufacturers are searching for new possibilities for occupying a major share in a rapidly changing food market. Compiled reports and knowledge on bioprocessing and food products is a must for industry people. In the current scenario, academia, researchers and food industries are working in a scattered manner and different technologies developed at each level are not implemented for the benefits of different stake holders. However, the advancements in bioprocesses are required at all levels for betterment of food industries and consumers.

      The volumes in this series will be comprehensive compilations 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. 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 will be covered in this series in an orderly fashion. These volumes will comprehensively meet the knowledge requirements for the curriculum of undergraduate, postgraduate and research students for learning the concepts of bioprocessing in food engineering. Undergraduate, post graduate students and academicians, researchers in academics and in the industry, large- and small-scale manufacturers, national research laboratories, all working in the field of food science, agriprocessing and food biotechnology will benefit.

      Publishers at Scrivener Martin Scrivener ([email protected]) Phillip Carmical ([email protected])

      Thermal Food Engineering Operations

      Edited by

       Nitin Kumar

       Anil Panghal

      and

       M. K. Garg

      This edition first published 2022 by John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, USA and Scrivener Publishing LLC, 100 Cummings Center, Suite 541J, Beverly, MA 01915, USA

      © 2022 Scrivener Publishing LLC

      For more information about Scrivener publications please visit www.scrivenerpublishing.com.

      All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, except as permitted by law. Advice on how to obtain permission to reuse material from this title is available at http://www.wiley.com/go/permissions.

      Wiley Global Headquarters 111 River Street, Hoboken, NJ 07030, USA

      For details of our global editorial offices, customer services, and more information about Wiley products visit us at www.wiley.com.

      Limit of Liability/Disclaimer of Warranty While the publisher and authors have used their best efforts in preparing this work, they make no representations or warranties with respect to the accuracy or completeness of the contents of this work and specifically disclaim all warranties, including without limitation any implied warranties of merchantability or fitness for a particular purpose. No warranty may be created or extended by sales representatives, written sales materials, or promotional statements for this work. The fact that an organization, website, or product is referred to in this work as a citation and/or potential source of further information does not mean that the publisher and authors endorse the information or services the organization, website, or product may provide or recommendations it may make. This work is sold with the understanding that the publisher is not engaged in rendering professional services. The advice and strategies contained herein may not be suitable for your situation. You should consult with a specialist where appropriate. Neither the publisher nor authors shall be liable for any loss of profit or any other commercial damages, including but not limited to special, incidental, consequential, or other damages. Further, readers should be aware that websites listed in this work may have changed or disappeared between when this work was written and when it is read.

       Library of Congress Cataloging-in-Publication Data

      ISBN 9781119775591

      Cover image: Wikimedia Commons and the editors

      Cover design by Russell Richardson

      Set in size of 11pt and Minion Pro by Manila Typesetting Company, Makati, Philippines

      Printed in the USA

      10 СКАЧАТЬ