Emerging Non Thermal Food Processing Technologies: (Basic Text for College Students)

Perkins Muredzi

ISBN 10: 1598353276 / ISBN 13: 9781598353273

Verlag: CBH Books, 2013

Beschreibung

1st edition. 278 pages. 9.21x6.14x0.63 inches. In Stock.

Bestandsnummer des Verkäufers zk1598353276

Bibliografische Details

• Titel: Emerging Non Thermal Food Processing Technologies: (Basic Text for College Students)
• Verlag: CBH Books
• Erscheinungsjahr: 2013
• Sprache: Englisch
• ISBN-10: 1598353276
• ISBN-13: 9781598353273
• Einband: Paperback
• Zustand: Brand New
• Gewicht: 0,5 Kilogramm

Über diesen Titel

Inhaltsangabe

Technology Institutes serve as beacons of knowledge generation that help society develop new improved methods of industrial production ushering in economic development and quality of products and services. Thermal processing is very effective technology for microbial inactivation, however, excessive heat treatment may cause undesirable effects on foods such as protein denaturalization, non-enzymatic browning, and loss of vitamins and volatile flavours. In order to reduce the negative effects of heat treatments in foods, alternative technologies capable of inactivating micro-organisms at temperatures below those used during thermal processing are being demanded by the food industry. Non-thermal food processing techniques are receiving considerable attention because of their potential for quality and safety improvement of food. This book by Dr. Muredzi is most vital in availing information on new techniques in food processing that is sought after by students studying in various food science and technology programmes in institutions of higher learning and can also be used as reference literature for industrialists and scholars. This first edition sets the tone for future editions and is recommended for use by students studying food science and technology and related disciplines. Eng. Q. C. Kanhukamwe Vice Chancellor- Harare Institute of Technology, Harare, Zimbabwe

Über die Autorin bzw. den Autor

Perkins Muredzi, MSc Eng, MIP, PhD, received his MSc Eng Food Processing Engineering degree from Krasnodar Institute, Russian Federation in 1991, a Master’s Degree in Intellectual Property from Africa University, Mutare, Zimbabwe in 2010 and a PhD in Food Science and Technology from Atlantic International University (USA) in 2012. He has over ten years experience teaching Food Engineering in various universities and is an Executive Dean of the School of Industrial Sciences & Technology at the Harare Institute of Technology, Harare, Zimbabwe. He is a publisher, and member of IUFost, EFFoST, and IFT and active researcher in food processing technologies.