Читать книгу Thermal Food Engineering Operations - NITIN KUMAR - Страница 2
Table of Contents
Оглавление1 Cover
4 Preface
5 1 Novel Thermal Technologies: Trends and Prospects 1.1 Introduction 1.2 Novel Thermal Technologies: Current Status and Trends 1.3 Types of Thermal Technologies 1.4 Future Perspective of Novel Thermal Technologies 1.5 Conclusion References
6 2 Microbial Inactivation with Heat Treatments 2.1 Introduction 2.2 Innovate Thermal Techniques for Food Reservation 2.3 Inactivation Mechanism of Targeted Microorganism 2.4 Environmental Stress Adaption 2.5 Resistance of Stress 2.6 Various Techniques for Thermal Inactivation 2.7 Forthcoming Movements of Thermal Practices in Food Industry 2.8 Conclusion References
7 3 Blanching, Pasteurization and Sterilization: Principles and Applications 3.1 Introduction 3.2 Blanching: Principles & Mechanism 3.3 Pasteurization: Principles & Mechanism 3.4 Sterilization: Principles, Mechanism and Types of Sterilization 3.5 Conclusions References
8 4 Aseptic Processing 4.1 Introduction 4.2 Aseptic Processing 4.3 Principle of Thermal Sterilization 4.4 Components of Aseptic Processing 4.5 Aseptic Packaging 4.6 Applications of Aseptic Processing and Packaging 4.7 Advantages of Aseptic Processing and Packaging 4.8 Challenges of Aseptic Processing and Packaging 4.9 Conclusion References
9 5 Spray Drying: Principles and Applications 5.1 Introduction 5.2 Concentration of Feed Solution 5.3 Atomization of Concentrated Feed 5.4 Droplet-Hot Air Contact 5.5 Drying of Droplets 5.6 Particle Separation 5.7 Effect of Process Parameters on Product Quality 5.8 Classification of Spray Dryer 5.9 Morphological Characterization of Spray-Dried Particles 5.10 Application of Spray Drying for Foods 5.11 Wall Materials 5.12 Encapsulation of Probiotics 5.13 Encapsulation of Vitamins 5.14 Encapsulation of Flavours and Volatile Compounds 5.15 Conclusion and Perspectives References
10 6 Solar Drying: Principles and Applications 6.1 Introduction 6.2 Principle of Solar Drying 6.3 Construction of Solar Dryer 6.4 Historical Classification of Solar Energy Drying Systems 6.5 Storing Solar Energy for Drying 6.6 Hybrid/Mixed Solar Drying System 6.7 Solar Greenhouse Dryer 6.8 Solar Drying Economy 6.9 New Applications Related to Solar Drying References
11 7 Fluidized Bed Drying: Recent Developments and Applications 7.1 Introduction 7.2 Principle and Design Considerations of Fluidized Bed Dryer 7.3 Design Alterations for Improved Fluidization Capacity 7.4 Energy Consumption in Fluidized Bed Drying 7.5 Effect of Fluidized Bed Drying on the Quality 7.6 Applications of Fluidized Bed Drying 7.7 Concluding Remarks References
12 8 Dehumidifier Assisted Drying: Recent Developments 8.1 Introduction 8.2 Absorbent Air Dryer 8.3 Heat Pump–Assisted Dehumidifier Dryer 8.4 Applications of Dehumidifier-Assisted Dryers in Agriculture and Food Processing 8.5 Concluding Remarks References
13 9 Refractance Window Drying: Principles and Applications 9.1 Introduction 9.2 Refractance Window Drying System 9.3 Heat Transfer and Drying Kinetics 9.4 Effect of Process Parameters on Drying 9.5 Comparison of Refractance Window Dryer with Other Types of Dryers 9.6 Effect of Refractance Window Drying on Quality of Food Products 9.7 Applications of Refractance Window Drying in Food and Agriculture 9.8 Advantages and Limitations of Refractance Window Dryer 9.9 Recent Developments in Refractance Window Drying 9.10 Conclusion and Future Prospects References
14 10 Ohmic Heating: Principles and Applications 10.1 Introduction 10.2 Basic Principles 10.3 Process Parameters 10.4 Equipment Design 10.5 Application 10.6 Effect of Ohmic Heating on Quality Characteristics of Food Products 10.7 Advantages of Ohmic Heating 10.8 Disadvantages of Ohmic Heating 10.9 Conclusions References
15 11 Microwave Food Processing: Principles and Applications 11.1 Introduction 11.2 Principles of Microwave Heating 11.3 Applications References
16 12 Infrared Radiation: Principles and Applications in Food Processing 12.1 Introduction 12.2 Mechanism of Heat Transfer 12.3 Factors Affecting the Absorption of Energy 12.4 Applications of IR in Food Processing 12.5 IR-Assisted Hybrid Drying Technologies 12.6 Conclusion References
17 13 Radiofrequency Heating 13.1 Introduction 13.2 History of RF Heating 13.3 Principles and Equipment 13.4 Applications in Food Processing 13.5 Technological Constraints, Health Hazards, and Safety Aspects 13.6 Commercialization Aspects and Future Trends 13.7 Conclusions References
18 14 Quality, Food Safety and Role of Technology in Food Industry 14.1 Introduction 14.2 Future Trends in Quality and Food Safety 14.3 Conclusion References
19 Index
