Innovations in food processing engineering

Asaad Al-Hilphy

ISBN 10: 3659822132 / ISBN 13: 9783659822131

Published by LAP Lambert Academic Publishing, 2016

Innovations in food processing engineering | Asaad Al-Hilphy | Taschenbuch | 132 S. | Englisch | 2016 | LAP Lambert Academic Publishing | EAN 9783659822131 | Verantwortliche Person für die EU: BoD - Books on Demand, In de Tarpen 42, 22848 Norderstedt, info[at]bod[dot]de | Anbieter: preigu. Seller Inventory # 103985775

Synopsis:

Food engineering is one of the most important sciences because it relates to food processing which is very necessary for human nutrition. In every year appears new developments in the field of food engineering. This book includes the following chapters: Chapter one describes the effect of magnetic field on white cheese yield percentage and qualitative properties; Developing method of steam extraction is covered by Chapter two; Chapter three discusses food drying by using halogen oven; Chapter four covers the effect of UV radiation on the microbial and chemical water quality; Chapter five is about the use of ohmic heating in phenolic compounds extraction of wheat bran; Chapter six covers the use of the microwave in essential oils extraction from some types of umbellifer family plants and, finally, Chapter seven discusses specification of locally sheep milk fat in Iraq.

About the Author: Assistant professor Dr. Asaad Rehman Saeed Al-Hilphy, Agriculture College, Basrah University, Iraq. Research interests: Thermal and non-thermal treatments in food processing, Alternative energy technologies (renewable energy) in food engineering and Water desalination. He has published over 48 technical papers, 6 patents and five books.

Bibliographic Details

Title: Innovations in food processing engineering
Publisher: LAP Lambert Academic Publishing
Publication Date: 2016
Binding: Taschenbuch
Condition: Neu