Food Processing : Advances in Thermal and Non-Thermal Technologies, Two Volume Set (Multiple-component retail product)

Volume I:

1. Rate kinetics in food processing operation. 2. Advances in drying technology for food processing. 3. Application of evaporation in food processing. 4. Blanching treatment applied in food processing. 5. Thermal processing of food. 6. Deep fat frying and it’s fundamentals. 7. Crystallization and it’s fundamentals. 8. Ohmic heating in food processing. 9. Extraction technology applied in food and biological products.

Volume II:

1. Application of high pressure processing in food. 2. Application of pulse electric field in food processing. 3. Recent advances in ultrasound processing of food. 4. Osmotic dehydration in food processing. 5. Pulse light technology applied in food processing. 6. Application of membrane processing in food. 7. Irradiation technology applied in food products. 8. Cryogenic freezing. 9. Nanofiltration. 10. Cold plasma processing.