• $109.99

Publisher Description

This book introduces readers to essential advances in the application of physical processing technology in food processing that have been made in recent years. It analyzes and describes the application of Power Ultrasound, Pulsed Electric Field, Supercritical-CO2, and Infrared Heating in the contexts of food sterilization, extraction, modification, drying and safety control. Covering all aspects of food physical processing, from basic principles to the latest technological developments, it offers a valuable application guide for food engineers and food researchers alike. 

GENRE
Professional & Technical
RELEASED
2019
June 1
LANGUAGE
EN
English
LENGTH
260
Pages
PUBLISHER
Springer Singapore
SELLER
Springer Nature B.V.
SIZE
19.9
MB