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Techniques of Extraction For Food Processing
  • Techniques of Extraction For Food Processing

Techniques of Extraction For Food Processing

About The Book

The process of extraction is becoming more and more significant. In general, it uses less energy than rival procedures like expression, which push biological feedstock to release fluids. The need for the development of new and clean technologies for the processing of food products has been highlighted by the high cost of contemporary extraction techniques, the tightening environmental regulations, as well as the new requirements of the medical and food industries for ultra-pure and high value added products. To create varied food shapes for consumers, the food processing business employs a variety of procedures. Skins from fruits can be removed using separation techniques, as can water from liquids and whey from cheese. Each separation method is tailored to the volume of trash to be eliminated and the toughness of the raw food being processed. This is the primary motivation behind the publication of this book at this time, to highlight the abundance of information that is currently becoming available on reactions in food processing and the use of reaction technology to put this information to use.

ISBN 9781778806700
Author Jacob Marks
Publisher OXMAN PRESS
Publication Year 2023
Category Food Science & Health Nutrition
Price $178.00

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Jacob Marks is a professor in the Department of Food Science and Human Nutrition. Having taught the Basic Nutrition and Food Science and Nutrition course for a number of years, he has a thorough understanding of its objectives, goals, and the range of student needs. Aquaculture Science, Introduction to Food Processing, Fundamentals of Plant and Soil Science, Food Science and Nutrition, and Technology of meat, poultry, and fish processing are just a few of the Engage Learning textbooks that Jacob Marks has written. Additionally, he co-wrote Fundamentals of Plant Science. Steve Smith completed B.Sc. (Hons.) in dairy science. His teaching interests include dairy science and food processing in general. He works as a Senior Lecturer in the Department of Food and Nutritional Sciences. His studies have covered a wide range of dairy science and technological topics, frequently working in conjunction with industry, such as the lactoperoxidase system, separation procedures, milk coagulation, and the production of dairy products. In addition to publishing about 124 research papers, editing a book, and writing numerous book chapters, he has advised numerous PhD candidates.