MARC Record from marc_columbia

LEADER: 05431cam a2200637M 4500
001 15570335
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006 m o d
007 cr |n|||||||||
008 210505s2021 xx o 0|| 0 eng d
035 $a(OCoLC)on1249629982
035 $a(NNC)15570335
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019 $a1256680234$a1263811559
020 $a9781000377682$q(electronic bk.)
020 $a1000377687$q(electronic bk.)
020 $a9781003163213$q(electronic bk.)
020 $a1003163211$q(electronic bk.)
020 $a9781000377729$q(electronic bk. : EPUB)
020 $a1000377725$q(electronic bk. : EPUB)
020 $z0367756102
020 $z9780367756109
024 7 $a10.1201/9781003163213$2doi
035 $a(OCoLC)1249629982$z(OCoLC)1256680234$z(OCoLC)1263811559
037 $a9781003163213$bTaylor & Francis
050 4 $aTP370.5
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072 7 $aTEC$x021000$2bisacsh
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049 $aZCUA
245 00 $aFOOD PROCESSING$h[electronic resource] :$badvances in non-thermal technologies.
260 $a[S.l.] :$bCRC PRESS,$c2021.
300 $a1 online resource
336 $atext$btxt$2rdacontent
337 $acomputer$bc$2rdamedia
338 $aonline resource$bcr$2rdacarrier
520 $aNon-thermal operations in food processing are an alternative to thermal operations and similarly aimed at retaining the quality and organoleptic properties of food products. This volume covers different non-thermal processing technologies such as high-pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light, membrane processing, cryogenic freezing, nanofiltration, and cold plasma processing technologies. The book focuses both on fundamentals and on recent advances in non-thermal food processing technologies. It also provides information with the description and results of research into new emerging technologies for both the academy and industry. Key features: Presents engineering focus on non-thermal food processing technologies. Discusses sub-classification for recent trends and relevant industry information/examples. Different current research-oriented results are included as a key parameter. Covers high-pressure processing, pulse electric field, pulse light technology, irradiation, and ultrasonic techniques. Includes mathematical modeling and numerical simulations. Food Processing: Advances in Non-Thermal Technologies is aimed at graduate students, professionals in food engineering, food technology, and biological systems engineering.
545 0 $aKshirod Kumar Dash, is currently working as Assistant Professor in the Department of Food Engineering & Technology, Tezpur University, Assam, India. Dr Dash has received his B. Tech degree in Agricultural Engineering from CAET Bhubaneswar, M. Tech and PhD in Food Process Engineering from IIT Kharagpur. He earned his post doctorate from the Department of Food Science and Technology Ohio state university, USA. He has published several research papers in peer reviewed journals and participated in various national and international conferences. He has successfully handled three funded research projects from different funding agencies. He has been associated with e-course development program of ePG Pathshala - Inflibnet, in the capacity of paper coordinator and content writer in the subject Food Technology. He teaches Transfer process in food engineering, Food process design and analysis, Mass transfer operations in food processing, and Research methodology. His present research thrust is in novel food processing technologies, food process modelling, heat and mass transfer in food processing, and drying technology. Sourav Chakraborty, Assistant professor in the Department of Food Engineering & Technology, Tezpur University, Assam, India. He has received his B. Tech degree in Agricultural Engineering from North Eastern Regional Institute of Science and Technology (NERIST), Itanagar, M. Tech in Food Engineering and Technology from Tezpur University, Assam, India. He has published research papers in different refereed journal in the areas of thermal food processing operations. He is currently involved in teaching of post-harvest technology, engineering properties of biological materials and agro-industries and byproduct utilization. His present research area includes different emerging technologies for food processing operations.
650 0 $aFood industry and trade$xTechnological innovations.
650 7 $aSCIENCE / Chemistry / Industrial & Technical$2bisacsh
650 7 $aTECHNOLOGY / Material Science$2bisacsh
650 7 $aFood industry and trade$xTechnological innovations.$2fast$0(OCoLC)fst00930944
650 7 $aVoeding$2nbdbt
650 7 $aVoedingsmiddelenindustrie$2nbdbt
650 7 $aTechnologische innovatie$2nbdbt
655 4 $aElectronic books.
700 1 $aDash, Kshirod Kumar,$eeditor.
700 1 $aChakraborty, Sourav,$eeditor.
776 08 $iPrint version:$z9781000377729
776 08 $iPrint version:$z0367756102$z9780367756109$w(OCoLC)1203964399
856 40 $uhttp://www.columbia.edu/cgi-bin/cul/resolve?clio15570335$zTaylor & Francis eBooks
852 8 $blweb$hEBOOKS