Novel Dairy Processing Technologies
Techniques, Management, and Energy Conservation
Inbunden, Engelska, 2018
Av Megh R. Goyal, Anit Kumar, Anil K. Gupta, Mayaguez (Retired professor)) Goyal, Megh R. (University of Puerto Rico, India) Kumar, Anit (National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, USA) Gupta, Anil K. (AG Family Dentistry, LLC, Alexandria, LA
2 289 kr
Beställningsvara. Skickas inom 7-10 vardagar
Fri frakt för medlemmar vid köp för minst 249 kr.Milk is nature’s perfect food (lacking only iron, copper, and vitamin C) and is highly recommended by nutritionists for building healthy bodies. New technologies have emerged in the processing of milk. This new volume focuses on the processing of milk by novel techniques, emphasizing the conservation of energy and effective methods. This book is divided four parts that cover:applications of novel processing technologies in the dairy industrynovel drying techniques in the dairy industrymanagement systems and hurdles in the dairy industryenergy conservation and opportunities in the dairy industryThis book presents new information on the technology of ohmic heating for milk pasteurization. It goes on to provide an overview of the commercial thermal, non-thermal technologies, and hybrid technologies for milk pasteurization. There are non-thermal technologies such as pulse light, irradiation, ultra violet treatment, etc., that can be used in combination with other technologies for the processing of milk and milk products. This hybrid technology can provide multiple benefits, such extended shelf life, reduced energy costs, reduced heat treatment, and better organoleptic and sensory properties. The book also describes the different aspects of food safety management used in dairy processing. The book also looks at recent advances in microwave-assisted thermal processing of milk and the effects of microwaves on microbiological, physicochemical, and organoleptic properties of processed milk and milk products. Technological advances in value addition and standardization of the products have been reported, but well-established processes for mechanized production are recommended in the book for a uniform quality nutritious product produced under hygienic conditions. This new volume will be of interest to faculty, researchers, postgraduate students, researchers, as well as engineers in the dairy industry.
Produktinformation
- Utgivningsdatum2018-03-20
- Mått152 x 229 x undefined mm
- Vikt670 g
- FormatInbunden
- SpråkEngelska
- SerieInnovations in Agricultural & Biological Engineering
- Antal sidor298
- FörlagApple Academic Press Inc.
- ISBN9781771886123