Advances in Food Engineering, the latest release in the Current Developments in Biotechnology and Bioengineering series, is a unique source of state-of-art information about scientific and technological advances in food engineering. The book gives specific understanding of the engineering properties of food materials such as the morphological, physic-chemical, nutritional, thermal and organoleptic characteristics of food products. It covers food processing and preservation methods such as pressure, light, electromagnetic, sound and heat based and also the use of artificial intelligence-based machineries, intelligent control systems, Internet of Things (IoT) and Blockchain for food security traceability.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Front Matter - p. iii 6. Front Matter - p. iii 7. Copyright - p. iii 8. Contributors - p. iii 9. Preface - p. iii 10. Chapter 1. Structural analysis of food materials - p. iii 11. Chapter 2. Rheological analysis of food materials - p. iii 12. Chapter 3. Thermal analysis of food materials - p. iii 13. Chapter 4. Chemical analysis of food materials - p. iii 14. Chapter 5. Spectral analysis of food materials - p. iii 15. Chapter 6. Pressure-based processing technologies for food - p. iii 16. Chapter 7. Light-based processing technologies for food - p. iii 17. Chapter 8. Sound-based technologies in food processing - p. iii 18. Chapter 9. Electric and magnetic field based processing technologies for food - p. iii 19. Chapter 10. Thermal processing technologies for food - p. iii 20. Chapter 11. Minimal processing methods for food - p. iii 21. Chapter 12. Machine learning techniques in food processing - p. iii 22. Chapter 13. Automatic control of industrial food processes - p. iii 23. Chapter 14. Raman spectroscopy-based imaging in the food industry - p. iii 24. Chapter 15. Digitization of the food industry enabled by Internet of Things, blockchain, and artificial intelligence - p. iii 25. Index - p. iii
Advances in Food Engineering, the latest release in the Current Developments in Biotechnology and Bioengineering series, is a unique source of state-of-art information about scientific and technological advances in food engineering. The book gives specific understanding of the engineering properties of food materials such as the morphological, physic-chemical, nutritional, thermal and organoleptic characteristics of food products. It covers food processing and preservation methods such as pressure, light, electromagnetic, sound and heat based and also the use of artificial intelligence-based machineries, intelligent control systems, Internet of Things (IoT) and Blockchain for food security traceability.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Front Matter - p. iii 6. Front Matter - p. iii 7. Copyright - p. iii 8. Contributors - p. iii 9. Preface - p. iii 10. Chapter 1. Structural analysis of food materials - p. iii 11. Chapter 2. Rheological analysis of food materials - p. iii 12. Chapter 3. Thermal analysis of food materials - p. iii 13. Chapter 4. Chemical analysis of food materials - p. iii 14. Chapter 5. Spectral analysis of food materials - p. iii 15. Chapter 6. Pressure-based processing technologies for food - p. iii 16. Chapter 7. Light-based processing technologies for food - p. iii 17. Chapter 8. Sound-based technologies in food processing - p. iii 18. Chapter 9. Electric and magnetic field based processing technologies for food - p. iii 19. Chapter 10. Thermal processing technologies for food - p. iii 20. Chapter 11. Minimal processing methods for food - p. iii 21. Chapter 12. Machine learning techniques in food processing - p. iii 22. Chapter 13. Automatic control of industrial food processes - p. iii 23. Chapter 14. Raman spectroscopy-based imaging in the food industry - p. iii 24. Chapter 15. Digitization of the food industry enabled by Internet of Things, blockchain, and artificial intelligence - p. iii 25. Index - p. iii
