Description

Book Synopsis

Although strides have been made to quantitatively explore micro-level structural changes during food processing using advanced technologies, there is currently no comprehensive book that details these developments. Therefore, the research community and related industries are not fully aware of the available techniques. Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications fills this gap. The book has been written based on the authors' comprehensive knowledge and application of microimaging methods in the thermal processing of food.
Features

  • Describes the latest micro-level experimental methods primarily using microimaging techniques

  • Presents detailed procedures of applying these techniques in food processing

  • Highlights the current challenges of developing efficient and novel food processing systems

  • Describes the fundamentals of water transport processes an

    Table of Contents

    1. Prospect of micro-level investigations in for food processing application 2. Food microstructure and quality changes in foods during processing 3. Use of advanced micro imaging method in food processing 4. Use of atomic force microscopy (AFM) in food processing 5. X-ray micro-tomography in food processing 6. Nuclear magnetic resonance (NMR) in food processing application 7. Near Infrared (NIR) Spectroscopy for food processing application 8. Light Microscopy (LM) in food processing 9. Neutron Radiography Scattering in food processing

Advanced MicroLevel Experimental Techniques for

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    £84.99

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    Order before 4pm tomorrow for delivery by Wed 12 Aug 2026.

    A Hardback by Azharul Karim, Sabrina Fawzia, Mohammad Mahbubur Rahman

    15 in stock

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      Publisher: Taylor & Francis Ltd
      Publication Date: Publication Date: 1/7/2022 12:00:00 AM
      ISBN13: 9780367472160, 978-0367472160
      ISBN10: 0367472163
      Also in:
      Food and beverage technology

      Description

      Book Synopsis

      Although strides have been made to quantitatively explore micro-level structural changes during food processing using advanced technologies, there is currently no comprehensive book that details these developments. Therefore, the research community and related industries are not fully aware of the available techniques. Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications fills this gap. The book has been written based on the authors' comprehensive knowledge and application of microimaging methods in the thermal processing of food.
      Features

      • Describes the latest micro-level experimental methods primarily using microimaging techniques

      • Presents detailed procedures of applying these techniques in food processing

      • Highlights the current challenges of developing efficient and novel food processing systems

      • Describes the fundamentals of water transport processes an

        Table of Contents

        1. Prospect of micro-level investigations in for food processing application 2. Food microstructure and quality changes in foods during processing 3. Use of advanced micro imaging method in food processing 4. Use of atomic force microscopy (AFM) in food processing 5. X-ray micro-tomography in food processing 6. Nuclear magnetic resonance (NMR) in food processing application 7. Near Infrared (NIR) Spectroscopy for food processing application 8. Light Microscopy (LM) in food processing 9. Neutron Radiography Scattering in food processing

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