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Food Engineering
Students entering the food processing stream need to acquire knowledge of concepts and analytical skills together with the knowledge of their applications. Food Engineering: Principles and Practices explains the different unit operations in food processing with an emphasis on the principles of food engineering as well as the different types of equipment used for the purpose.
Engineering Innovations in Sensory Science
Sensory analysis is significant in food product development, and its importance impacts the maintenance of sensory qualities for food products. While there are many books exploring sensory analysis and its methods, this is the first of its kind to also explore the use of engineering tools and instruments to produce measurable and reliable data.
Flavoromics
Transfer and Stockpiling Operations in the Crude Oil Refining Industry provides an overview of crude oil refining processes highlighting stockpiling operations, which unfortunately tend to be underestimated in comparison with processing units operations like FCC and hydrotreating. The book presents a deep analysis of the current context and challenges imposed on players in the downstream industry and how the stockpiling operations can help the refiners achieve flexibility and better competitive positioning. How stockpiling managers can use their knowledge to call attention to stockpiling assets and manage process safety and performance adequately is described.
Every Molecule Matters
This comprehensive resource bridges the knowledge gap in applying modern artificial intelligence and machine learning methods to the petroleum sector. It explores how AI, ML, and data analytics enhance efficiency, safety, and productivity in operations across various segments of the oil and gas value chain, including exploration, drilling, production, reservoir management, and renewables integration.
Emerging Contaminants in Food and Food Products
Emerging Contaminants in Food and Food Products discusses issues around the emerging contaminants in food and food products. Different types of contaminants, such as biological, chemical, organic, inorganic and microbial contaminants in foods, ways of detecting them and regulations surrounding global food safety, are all covered.
Artificial Intelligence and Advanced Analytics for Food Security
Climate change, increasing population, food-versus-fuel economics, pandemics, etc. pose a threat to food security to unprecedented levels. It has fallen upon the practitioners of agriculture and technologists of the world to innovate and become more productive to address the multi-pronged food security challenges.
Advances in Food Process Engineering
This new volume highlights a selection of novel applications for food processing, food preservation, and food decontamination methods. It discusses the principles, benefits, and techniques used and presents recent developments and applications of ultrasonication.
Food Toxicology and Safety
Food toxicology deals with the existence of dangerous toxic components that food may contain, and various food-processing contaminants are formed during the production process as a direct result of traditional and emerging food-processing techniques. This book brings together food toxicology and food safety, linking them to several types of food processing.
Sensing and Artificial Intelligence Solutions for Food Manufacturing
This book gives readers a practical introduction into machine learning and sensing techniques, their design and ultimately specific applications that could improve food production. It shows how these sensing and computing systems are suitable for process implementation in food factories.
Nonthermal Plasma Technology for Food and Food Products
Cold plasma technology in the food industry is increasingly being adopted for its effective decontamination of food from foodborne pathogens and for its ability for enhanced pest mitigation in stored products. This new volume explores the techniques and methods of processing food products without subjecting them to heat treatment, using the promising cutting-edge technology of cold plasma for food preservation and food safety.
Emerging Technologies for the Food Industry
With changing consumer preferences and the focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, and the overall food and nutritional security. Given this, this new 3-volume collection offers a compilation of emerging and futuristic food processing technologies, presenting fundamental concepts of food technology, trending applications, and a range of interdisciplinary concepts that have found numerous interwoven applications in the food industry.
Advanced Research Methods in Food Processing Technologies
This new volume presents new studies and research cases on advanced technologies for food processing and preservation to maintain and improve food quality, extend shelf-life, and provide new solutions to food processing challenges.