Physiocochemical Aspects of Food Engineering and Processing

Physical 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.Examines how processing and engineering operations affect physicochemical properties of food
Looks at a number of processes including encapsulation, extrusion, frying, and high pressure processing
Describes what happens to foods such as seafood, meat, and pet food as a result of various processes
Discusses novel processes such as microwave-assisted thermal processing and pulsed electric field processing
Includes an extensive bibliography