000			02957cam a2200469M 4500
001			9781003163213
003			FlBoTFG
005			20220711212119.0
006			m o d
007			cr |n|||||||||
008			210505s2021 xx o 0|| 0 eng d
040			_aOCoLC-P _beng _cOCoLC-P
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
035			_a(OCoLC)1249629982
035			_a(OCoLC-P)1249629982
050		4	_aTP370.5
072		7	_aSCI _x013060 _2bisacsh
072		7	_aTEC _x021000 _2bisacsh
072		7	_aTEC _x012020 _2bisacsh
072		7	_aTDCT _2bicssc
082	0	4	_a664 _223
245	0	0	_aFOOD PROCESSING _h[electronic resource] : _badvances in non-thermal technologies.
260			_a[S.l.] : _bCRC PRESS, _c2021.
300			_a1 online resource
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.
588			_aOCLC-licensed vendor bibliographic record.
650		0	_aFood industry and trade _xTechnological innovations. _912298
650		7	_aSCIENCE / Chemistry / Industrial & Technical _2bisacsh _913261
650		7	_aTECHNOLOGY / Material Science _2bisacsh _913262
700	1		_aDash, Kshirod Kumar, _eeditor. _913263
700	1		_aChakraborty, Sourav, _eeditor. _913264
856	4	0	_3Taylor & Francis _uhttps://www.taylorfrancis.com/books/9781003163213
856	4	2	_3OCLC metadata license agreement _uhttp://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
942			_cEBK
999			_c70404 _d70404