| Description |
1 online resource (x, 445 pages) : illustrations (some color) |
| Series |
Food Engineering Series |
|
Food engineering series.
|
| Contents |
Chapter 1: Food Quality: Engineering Perspective -- 1 Introduction -- 2 What Is Quality? -- 3 Quality Assessment of Raw Material -- 4 Novel Processing Technologies -- 4.1 Thermal Process Engineering for Food Quality -- 4.2 Alternative Non-thermal Technologies for Quality -- 4.2.1 High Pressure Processing (HPP) -- 4.2.2 Pulse Electric Field (PEF) -- 4.2.3 Pulsed Light (PL) -- 4.2.4 Radurization and Ultraviolet (UV) Disinfection -- 4.3 Hurdle Approach -- 5 New Approaches for Quality Measurement of Foods |
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5.1 Rheological and Textural Quality of Foods -- 5.2 Glass Transition -- 5.3 Interpretation of the Food Images and Spectral Signature -- 5.4 Food Authentication -- 6 Novel Packaging Technologies for Ensuring Food Quality Post Manufacturing -- 6.1 Modified Atmosphere Packaging (MAP) -- 6.2 Active Packaging -- 6.3 Intelligent or ̀̀Smart ́́Packaging -- 7 Quality Engineering -- 7.1 Quality Engineering Tools -- 7.1.1 Cause Effect Diagram -- 7.1.2 Pareto Chart -- 7.1.3 Histogram -- 7.1.4 Check Sheet -- 7.1.5 Control Chart -- 7.1.6 Scatter Diagram -- 7.1.7 Flow Chart |
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7.2 Quality Management Systems (QMS) -- 7.2.1 Advanced Product Quality Planning (APQP) -- 7.2.2 Failure Mode and Effects Analysis (FMEA) -- 7.2.3 Statistical Process Control (SPC) -- 8 Food Quality and Traceability -- 9 Conclusion -- References -- Chapter 2: Chemical Adulterants in Food: Recent Challenges -- 1 Introduction -- 2 Food Fraud, Adulteration and the Regulatory Framework -- 3 Types of Food Adulteration -- 4 Food Adulteration: Causes, Health Hazards and Mitigation Strategies -- 4.1 Causes -- 4.2 Health Hazards of Food Adulterants -- 4.3 Mitigation Strategies |
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5 Methods of Detection of Food Adulterants and Emerging Challenges -- 6 Adulteration Associated with Specific Food Commodities -- 6.1 Milk and Dairy Products -- 6.2 Spices -- 6.3 Olive Oil -- 6.4 Honey -- 7 Future Perspectives -- References -- Chapter 3: Microbial Adulterants in Food: Challenges to Overcome -- 1 Introduction -- 2 Microbes and Food -- 2.1 Microbe Assisting Food Production -- 2.2 Food Spoilage -- 2.2.1 Microbial Spoilage of Raw Foodstuff -- 2.2.2 Microbial Spoilage in Processed Foodstuff -- Groups of Foods Spoilers -- 3 Foodborne Diseases |
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3.1 Microbial Contamination in the Food Industry: Routes and Mechanism -- 4 Antibiotic Resistance Pathogens (ARGs): An Emerging Challenge for the Food Industry -- 5 Strategies to Prevent Microbial Contamination of Food -- 5.1 Thermal Treatment -- 5.2 Pulsed Electric Fields -- 5.3 Electrolyzed Water -- 5.4 High-Pressure Processing Technology -- 5.5 Ultrasonication -- 5.6 Pulsed-Light System -- 6 The Scope and Need for Monitoring Food Contamination -- 7 Effect of Microbes on the Economy -- Effect on the Import and Export Sector -- 8 Conclusion |
| Summary |
Engineering Aspects of Food Quality and Safety aims to fill the knowledge gap in current technological advances and methods for food safety and quality, dedicating entire sections to analytical techniques from quality testing to packaging, post-harvest methods from product utilization to storage to chemical engineering principles and pre-harvest interventions from genetic engineering and mechanization to the links between pre-and-post harvest techniques. Throughout the book, global policy perspectives are taken into account. An introductory section is also included to cover the role of food processing and engineering in food quality and safety improvement. Encompassing all of the major applications and challenges involved in the engineering aspects of food safety and quality in one source, this work is incredibly valuable to a wide range of food engineers, scientists, and industry professionals involved in the engineering, processing and packaging of both novel and traditional foods. This text provides a detailed overview of the newest methods and advanced technologies used in the improvement of quality and safety in foods. The processes and methods described in this book are applicable to many areas of the food industry including pre-harvest and post-harvest technology, food machinery and product formulation. Featuring contributions from prominent food scientists and engineers across the globe, this work contains detailed coverage of the latest advances in genetic and chemical engineering, mechanization, thermal and non-thermal processing, automation, computational tools, packaging and waste management. The latest analytical techniques are also covered, including chapters dedicated to in-line monitoring, nanosensors, rapid testing kits and E-sensors. Maintaining a high standard of safety for consumers in foods is an interdisciplinary effort involving biologists, chemists, nutritionists, chemical engineers, mechanical engineers and genetic engineers among others. All of these experts will find this book to be a singular source encompassing all of the major current advances in food safety engineering and processing. |
| Notes |
Description based upon print version of record |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Food science.
|
|
Food -- Quality control
|
|
Food -- Safety measures.
|
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Food -- Quality control
|
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Food -- Safety measures
|
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Food science
|
| Form |
Electronic book
|
| Author |
Hebbar, H. Umesh
|
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Sharma, Richa
|
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Chaurasiya, Ram Saran
|
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Ranjan, Shivendu.
|
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Raghavarao, K. S. M. S
|
| ISBN |
9783031306839 |
|
303130683X |
|
