Engineering Solutions for Sustainable Food and Dairy Production: Innovations and Techniques in Food Processing and Dairy Engineering (可持續食品與乳製品生產的工程解決方案：食品加工與乳品工程的創新與技術)
Chandra Deka, Sankar, Nickhil, C., Haghi, A. K.
- 出版商: Springer
- 出版日期: 2025-02-15
- 售價: $7,720
- 貴賓價: 9.5 折 $7,334
- 語言: 英文
- 頁數: 527
- 裝訂: Hardcover - also called cloth, retail trade, or trade
- ISBN: 3031758331
- ISBN-13: 9783031758331
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商品描述
This book offers a comprehensive exploration of food and dairy process engineering, catering to a diverse audience ranging from students and budding engineers to seasoned professionals in the food industry. It delves into a wide array of crucial topics, each meticulously crafted to provide valuable insights into the complex world of food and dairy processing.
Engineering Solutions for Sustainable Food and Dairy Production begins by addressing the paramount concern of safety in the food industry, tackling challenges and opportunities in ensuring the quality and integrity of food products. The book promotes an understanding of the sources of dairy products and the practices involved in dairy farming, which are pivotal for producing high-quality dairy goods. Raw material management and quality control techniques are covered in full, as are fluid mechanics and heat transfer and pasteurization techniques. Fermentation processes are explored in-depth, showcasing their significance in the creation of various food products. Separation technologies such as filtration and centrifugation techniques are studied and evaporation and concentration techniques are discussed which enables the production of condensed and powdered items. A full chapter is dedicated to food and dairy freezing and cooling techniques, focusing on maintaining the correct temperature and various freezing and cooling methods. For researchers in search of the most updated technologies and techniques for sustainable food and dairy processing, this text functions as a singular source
商品描述(中文翻譯)
本書全面探討食品與乳製品工藝工程，適合從學生、新進工程師到食品行業的資深專業人士等多元讀者群。內容深入探討多個關鍵主題，每個主題都經過精心設計，以提供對食品與乳製品加工複雜世界的寶貴見解。
《可持續食品與乳製品生產的工程解決方案》首先關注食品行業中最重要的安全問題，探討確保食品產品質量與完整性的挑戰與機會。本書促進對乳製品來源及乳業農場相關實踐的理解，這對於生產高品質乳製品至關重要。書中全面涵蓋原材料管理和質量控制技術，以及流體力學、熱傳導和巴氏消毒技術。發酵過程也進行深入探討，展示其在各種食品產品創造中的重要性。分離技術如過濾和離心技術也被研究，並討論蒸發和濃縮技術，以便生產濃縮和粉狀產品。本書專門設有一章，專注於食品與乳製品的冷凍和冷卻技術，重點在於維持正確的溫度及各種冷凍和冷卻方法。對於尋求最新可持續食品與乳製品加工技術的研究者而言，本書是唯一的資料來源。
作者簡介
Dr. Sankar Chandra Deka is a Professor in the Department of Food Engineering and Technology at Tezpur University in Assam, India. He has more than 35 years of teaching and research experience. He has guided more than 17 PhD students and about 60 students for their BTech, MSc, and M Tech degrees. Professor Deka has successfully handled more than 17 research projects funded by various funding agencies. He has published more than 150 research papers in journals of national and international repute and about 30 book chapters. His area of interest is food technology and food processing.
Dr. Nickhil C. is an Assistant Professor in the Department of Food Engineering and Technology at Tezpur University in Assam, India. With over 4 years of teaching and research experience, he has been involved in supervising many B.Tech, M.Tech, and Ph.D. students. Dr. Nickhil is currently leading several innovative research projects funded by DST-SERB, DST-SHRI, and ASTEC, Assam. He has published extensively, with contributions to more than 35 research papers in high-impact journals and several book chapters. His primary areas of interest are food process engineering, grain storage, and fruit and vegetable processing.
Dr. A. K. Haghi is a Professor Emeritus of Engineering at University of Guilan and has published 250+ academic research-oriented books and 1000+ research papers in various journals and conference proceedings. His leadership in academic publishing includes founding and serving as Editor-in-Chief of prestigious journals. Professor Haghi's extensive educational background and supervisory roles underscore his expertise and contributions to the field of engineering sciences. He is appointed as Honorary Research Associate (HRA) at University of Coimbra, Portugal.
作者簡介(中文翻譯)
Dr. Sankar Chandra Deka 是印度阿薩姆州泰茲普爾大學食品工程與技術系的教授。他擁有超過35年的教學和研究經驗，指導了超過17位博士生以及約60位獲得BTech、MSc和M Tech學位的學生。Deka教授成功處理了超過17個由各種資助機構資助的研究項目。他在國內外知名期刊上發表了超過150篇研究論文和約30個書章。他的研究興趣領域為食品技術和食品加工。
Dr. Nickhil C. 是印度阿薩姆州泰茲普爾大學食品工程與技術系的助理教授。他擁有超過4年的教學和研究經驗，參與指導了許多B.Tech、M.Tech和Ph.D.學生。Nickhil博士目前正在領導幾個由DST-SERB、DST-SHRI和阿薩姆ASTEC資助的創新研究項目。他的發表成果豐富，對超過35篇高影響力期刊的研究論文和幾個書章都有貢獻。他的主要研究興趣包括食品過程工程、穀物儲存以及水果和蔬菜加工。
Dr. A. K. Haghi 是吉蘭大學的名譽教授，已發表超過250本學術研究導向的書籍和1000篇以上的研究論文於各種期刊和會議論文集中。他在學術出版領域的領導地位包括創辦並擔任多本知名期刊的主編。Haghi教授的廣泛教育背景和指導角色凸顯了他在工程科學領域的專業知識和貢獻。他被任命為葡萄牙科英布拉大學的榮譽研究助理（HRA）。
