Food Engineering Series

Non-thermal Food Engineering Operations

Authors: Ortega-Rivas, Enrique

  • Fills the gap in the topic of alternative or nonconventional food processing technologies
  • Focus on non-thermal food engineering, not on all food processing technologies
  • Includes relevant non-thermal food engineering operations
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eBook $139.00
price for USA (gross)
  • ISBN 978-1-4614-2038-5
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $179.00
price for USA
  • ISBN 978-1-4614-2037-8
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $179.00
price for USA
  • ISBN 978-1-4899-8926-0
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
About this book

A number of food engineering operations, in which heat is not used as a preserving factor, have been employed and are applied for preparation (cleaning, sorting, etc.), conversion (milling, agglomeration, etc.) or preservation (irradiation, high pressure processing, pulsed electric fields, etc.) purposes in the food industry. This book presents a comprehensive treatise of all normally used food engineering operations that are carried out at room (or ambient) conditions, whether they are aimed at producing microbiologically safe foods with minimum alteration to sensory and nutritive properties, or they constitute routine preparative or transformation operations. The book is written for both undergraduate and graduate students, as well as for educators and practicing food process engineers. It reviews theoretical concepts, analyzes their use in operating variables of equipment, and discusses in detail different applications in diverse food processes.

About the authors

Enrique Ortega-Rivas is professor of food process engineering in the Graduate Program of Food Technology at the Autonomous University of Chihuahua. He is on the editorial board of Food and Bioprocess Technology, Food Engineering Reviews, and The Open Food Science Journal, and is an Associate Editor of The Food Science and Technology Letters. A National Researcher of Mexico, Dr. Ortega-Rivas was a Fulbright scholar and has held positions at Food Science Australia, Monash University, and Washington State University. His research interests include alternative food processing technologies, particle technology, and solid-fluid separation techniques.

Table of contents (16 chapters)

  • Classification of Food Processing and Preservation Operations

    Ortega-Rivas, Enrique

    Pages 3-10

  • Common Preliminary Operations: Cleaning, Sorting, Grading

    Ortega-Rivas, Enrique

    Pages 11-25

  • Handling of Materials in the Food Industry

    Ortega-Rivas, Enrique

    Pages 27-68

  • Size Reduction

    Ortega-Rivas, Enrique

    Pages 71-87

  • Size Enlargement

    Ortega-Rivas, Enrique

    Pages 89-104

Buy this book

eBook $139.00
price for USA (gross)
  • ISBN 978-1-4614-2038-5
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $179.00
price for USA
  • ISBN 978-1-4614-2037-8
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $179.00
price for USA
  • ISBN 978-1-4899-8926-0
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Non-thermal Food Engineering Operations
Authors
Series Title
Food Engineering Series
Copyright
2012
Publisher
Springer US
Copyright Holder
Springer Science+Business Media, LLC
eBook ISBN
978-1-4614-2038-5
DOI
10.1007/978-1-4614-2038-5
Hardcover ISBN
978-1-4614-2037-8
Softcover ISBN
978-1-4899-8926-0
Series ISSN
1571-0297
Edition Number
1
Number of Pages
XIV, 362
Topics