Bücher von M. (Institute of Technology Selvamuthukumaran

This book describes several emerging non-thermal processing techniques that can be specially employed for the dairy processing industry. The book narrates the benefits of using pulsed light, cold plasma, high pressure and ultrasonic during processing of various dairy products.

With thermal processing significantly affecting food quality, diminishing nutrients, and altering texture of the products, food companies are looking to non-thermal processes to deliver a higher quality more wholesome food products to the market. This book covers such non-thermal processing techniques employed in grain processing industries.

This book focuses on membrane processing techniques employed in food processing industries, covering theory, operating principles, and functional applications. It also discusses feasibility study and comparative cost analysis of membrane processes for industrial food processing applications.