This book presents readers to necessary advances in the application of physical processing technology in food processing that have been made over the last few years. It examines and explains the application of Power Ultrasound, Pulsed Electric Field, Supercritical-CO2, and Infrared Heating in the contexts of food sterilization, extraction, modification, drying and safety control. Covering all aspects of food physical processing, from basic principles to the most recent technological developments, it offers a valuable application guide for food engineers and food scientists alike.
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