Читать книгу Thermal Food Engineering Operations - NITIN KUMAR - Страница 3

1 Chapter 1Table 1.1 Applications of Infrared heating: [1].Table 1.2 List of some techniques combined with microwave technology.

2 Chapter 2Table 2.1 Application of thermal techniques in food industry.

3 Chapter 3Table 3.1 Application of different blanching methods for processing of agricultu...Table 3.2 Advantages and disadvantages of different blanching methods.Table 3.3 Application of novel thermal pasteurization techniques for the process...Table 3.4 Sterilization methods and their application in food.

4 Chapter 4Table 4.1 History of aseptic processing and packaging.Table 4.2 D value for acidic and non-acidic foods.Table 4.3 Methods for the sterilization/decontamination of the packaging materia...Table 4.4 Methods for sterilization/decontamination of packaging materials.Table 4.5 Types of food processed and packed under UHT/Aseptic Condition [14].

5 Chapter 5Table 5.1 Application of spray drying for encapsulation of various bio-active co...

6 Chapter 7Table 7.1 Typical air velocity needed for fluidization of different sized partic...Table 7.2 Comparison of fluidized beds, spouted beds and spout fluidized beds.Table 7.3 Application of fluidized bed drying in different drying studies.

7 Chapter 9Table 9.1 Energy consumption of refractance window in comparison with other drye...Table 9.2 Energy efficiency of refractance dryer when compared to other dryers [...Table 9.3 Color measurements of asparagus dried using five drying techniques [8]...Table 9.4 Color analysis for mammee apple pulp after drying using RW drying tech...Table 9.5 Carotene loss for the different drying methods [12, 17].

8 Chapter 10Table 10.1 Application and effects of ohmic heating on quality attributes of dif...Table 10.2 Effect of ohmic heating on viablity of microorganisms in different fo...

9 Chapter 11Table 11.1 Form factor b and internal electric field for some simple geometrical...

10 Chapter 12Table 12.1 Emissivity of different materials.Table 12.2 Performance characteristics of infrared emitters.Table 12.3 The depth of penetration of near-infrared rays into some food product...

11 Chapter 13Table 13.1 Comparison of RF heating with conventional and other electromagnetic ...Table 13.2 Application of radiofrequency for disinfestations, thawing, drying an...Table 13.3 Applications of radiofrequency in industrial application for bacteria...

12 Chapter 14Table 14.1 Regional effects of food quality and safety (Source: WHO).Table 14.2 Region-wise average annual growth rate of consumer spending on eating...Table 14.3 Ranking of countries with largest food and beverages market (Source: ...Table 14.4 Comparison of targeted and non-targeted analyses.Table 14.5 Food security score of select countries (Source: Economist Intelligen...Table 14.6 Codex timelines (Source: FAO).Table 14.7 List of food safety standards implemented across the global food indu...