Rapid and continued developments in various branches of science and technology led to considerable improvements in food processing methods. The new processing technologies contributed to enhancement in the quality and acceptability of foods.

The aim of this book is to assemble, for a handy reference, new developments pertaining to selected food processing technologies. The book contains invited chapters contributed by scientists actively involved in research, most of whom have made notable contributions to the advancement of knowledge in their field of expertise.

It is not possible to cover all the technologies for processing foods critically and systematically in a single volume. Food processing methods covered in this book include: NMR imaging, on-line NMR, on-line sensors, ultrasonics, synchrotron radiation to study fast events, membrane processing, bioseparation, high pressure processing, aseptic processing, irradiation, freezing, extrusion and extraction technologies.

This book, adequately referenced and illustrated with numerous figures and tables, is a valuable reference for scientists/engineers/technologists in industries and government laboratories involved in food processing, food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from the Food Science, Food Engineering, and Agricultural Engineering departments.

I wish to thank all the contributing authors for their dedication, hard work and cooperation and the reviewers for valuable suggestions. Last, but not least, I would like to thank my family, friends, relatives, colleagues and the management of Kraft Foods Research for their encouragement.

April 1995

Anilkumar G. Gaonkar Kraft Foods, Inc. Glenview, IL 60025

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