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008 140711s2012 xxu| s |||| 0|eng d
020 _a9781461420385
_9978-1-4614-2038-5
024 7 _a10.1007/978-1-4614-2038-5
_2doi
035 _ato000482335
040 _aSpringer
_cSpringer
_dRU-ToGU
050 4 _aQD1-999
072 7 _aPN
_2bicssc
072 7 _aSCI013000
_2bisacsh
072 7 _aTEC012000
_2bisacsh
082 0 4 _a540
_223
100 1 _aOrtega-Rivas, Enrique.
_eauthor.
_9161772
245 1 0 _aNon-thermal Food Engineering Operations
_helectronic resource
_cby Enrique Ortega-Rivas.
260 _aBoston, MA :
_bSpringer US,
_c2012.
300 _aXIV, 362 p.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
490 1 _aFood Engineering Series,
_x1571-0297
505 0 _aPart I. Introductory Aspects -- 1. Classification of Food Processing and Preservation Operations -- 2. Common Preliminary Operations: Cleaning, Sorting, Grading -- 3. Materials Handling in the Food Industry -- 4. Size Reduction -- 5. Size Enlargement -- 6. Mixing and Emulsification -- 7. Separation Techniques for Solids and Suspensions -- 8. Membrane Separations -- 9. Electromagnetic Radiation: Ultraviolet Energy Treatment -- 10. Ionizing Radiation: Irradiation -- 11. Ultrasound in Food Preservation -- 12. Pulsed Light Technology -- 13. High-Voltage Pulsed Electric Fields -- 14. Ultra-High Hydrostatic Pressure -- 15. Protective and Preserving Food Packaging -- 16. Other Methods.
520 _aA 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. 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.
650 0 _achemistry.
_9161768
650 0 _aBiochemistry.
_9299060
650 0 _aBiomedical engineering.
_9302214
650 1 4 _aChemistry.
_9161768
650 2 4 _aChemistry/Food Science, general.
_9303270
650 2 4 _aBiomedical Engineering.
_9302214
650 2 4 _aBiochemistry, general.
_9566263
710 2 _aSpringerLink (Online service)
_9143950
773 0 _tSpringer eBooks
830 0 _aFood Engineering Series,
_9161774
856 4 0 _uhttp://dx.doi.org/10.1007/978-1-4614-2038-5
912 _aZDB-2-CMS
999 _c355101