Description
NIPA Food Processing and Preservation Technology 2024 by Kshirod Kumar Dash Mudasir Ahmad Malik
Food Processing and Preservation Technology: Volume 02 : Advances in Processing, Preservation and Value Addition Technologies - Volume 02edited by: Kshirod Kumar Dash, Mudasir Ahmad Malik EmailSend by Email FacebookShare to Facebook TwitterShare to TwitterBrowse All Volumes of Advances in Processing, Preservation and Value Addition TechnologiesISBN: 9789395763295 | Binding: Hardback | Pages: 300 | Language: English | Year of Publishing: 2024Length: 152 mm | Breadth: 15.60 mm | Height: 229 mm | Imprint: NIPA | Weight: 310 GMSHardbackINR 3,995.00 INR 3,596.001 Shipping:Free Worldwide Delivery Within 10-15 Days By Indian Post (Traceable Methods)KeywordsAdvanced Preservation Techniques, Novel Food Processing Innovations, Value Addition Technologies in Food, Sustainable Food Preservation, Cutting-edge Processing Methods, High-pressure Processing, Cold Chain Management, Quality Control in Food Processing, Dehydration Technology, Modern Canning Procedures, Emerging Food Preservation Trends, Hurdle Technology, Microbial Safety in Processing, Enzymatic Processing, Vacuum Packaging, Thermal Processing Advancements, Fermentation in Food Preservation, Non-Thermal Processing, Ultrasonic Processing, Aseptic Packaging, Innovative Drying Technologies, Controlled Atmosphere Storage, Pulsed Electric Field Technology, Food Shelf-life Extension, Minimal Processing MethodsThe book in question delves into the recent advancements in the domain of food processing, highlighting the state-of-the-art technologies and research studies in this field. Comprising of seventeen comprehensive chapters, the book covers a wide range of topics, including the drying of various food products, the development of value-added food products from by-products of the food industry, and the formulation of functional beverages.Furthermore, the book addresses the utilization of underutilized food crops for incorporation into the human food chain. The text explores various drying methods, such as micro-oven drying, electrohydrodynamic drying, and thin-layer drying kinetics, and their impact on the quality of dried food products. Additionally, the book discusses the potential of fisheries waste as a source of valuable resources for sustainable development.In addition, the book presents techniques for the development of food products using millet, chai, and amaranth flour, as well as flavor encapsulation and carbon nanotube technology. The text also covers quality changes in food products during storage and strategies for preventing quality loss during storage.