Engineering Solutions for Sustainable Food and Dairy Production: Innovations and Techniques in Food Processing and Dairy Engineering
暫譯: 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中的創新與技術
Chandra Deka, Sankar, Nickhil, C., Haghi, A. K.
相關主題
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)
這本書全面探討食品和乳製品的工藝工程，適合從學生和新進工程師到食品行業的資深專業人士等多元讀者群。書中深入探討了一系列關鍵主題，每個主題都經過精心設計，以提供對食品和乳製品加工複雜世界的寶貴見解。
《可持續食品和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和完整性的挑戰與機會。這本書促進對乳製品來源及乳牛養殖過程的理解，這對於生產高品質的乳製品至關重要。書中全面涵蓋了原材料管理和質量控制技術，以及流體力學、熱傳遞和巴氏消毒技術。發酵過程也進行了深入探討，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，並討論了蒸發和濃縮技術，這使得濃縮和粉末產品的生產成為可能。專門有一章致力於食品和乳製品的冷凍和冷卻技術，重點在於維持正確的溫度以及各種冷凍和冷卻方法。對於尋求最新技術和可持續食品及乳製品加工技術的研究人員來說，這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)
德卡博士（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17位以上的博士生以及約60名獲得BTech、MSc和M Tech學位的學生。德卡教授成功處理了17個以上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。他的研究興趣包括食品技術和食品加工。
尼基爾博士（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。擁有超過4年的教學和研究經驗，他參與了多位B.Tech、M.Tech和Ph.D.學生的指導工作。尼基爾博士目前正在領導幾個由DST-SERB、DST-SHRI和阿薩姆州ASTEC資助的創新研究項目。他的發表成果豐富，貢獻了超過35篇高影響力期刊的研究論文和幾個書章。他的主要研究領域包括食品過程工程、穀物儲存以及水果和蔬菜加工。
哈基博士（Dr. A. K. Haghi）是吉蘭大學的名譽教授，已出版超過250本學術研究導向的書籍和1000篇以上的研究論文，涵蓋各種期刊和會議論文集。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。哈基教授的廣泛教育背景和指導角色突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）。
