Physicochemical Aspects of Food Engineering and Processing - 9780367383732

CRC Press

Physicochemical Aspects of Food Engineering and ProcessingAuthor(s): Sakamon Devahastin\nFormat: Paperback\nPublisher: Taylor & Francis Ltd, United Kingdom\nImprint: CRC Press\nISBN-13: 9780367383732, 978-0367383732\nSynopsis\nPhysical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and Processing describes the effects of various processing technologies on quality changes of different major foods in an integrative manner.\n\nWritten by Physicochemical Experts in Food Engineering & Processing \nPart I critically reviews the physicochemical property changes of different foods undergoing selected processes, such as microencapsulation, frying, microwave-assisted thermal processing, high-pressure processing, pulsed electric field processing, and freezing. This secti.