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Equipment for Novel Food Processes

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Handbook of Food Processing Equipment

Part of the book series: Food Engineering Series ((FSES))

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Abstract

A number of novel food processing and preservation methods and equipment have been developed and applied or evaluated for commercial application. They are the result of research and development efforts in food science and technology and in other process technologies. Some of these processes are already applied commercially in the food industry, such as membrane separations and supercritical solvent extraction, while most of the others are still in the development and evaluation stages. Some technical, economic, and public acceptance difficulties must be resolved before there is large-scale application.

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Authors and Affiliations

  1. Rutgers the State University of New Jersey and the National Technical University, Athens, Greece

    George D. Saravacos

  2. Agricultural University of Athens, Athens, Greece

    Athanasios E. Kostaropoulos

Authors
  1. George D. Saravacos
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  2. Athanasios E. Kostaropoulos
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Saravacos, G.D., Kostaropoulos, A.E. (2002). Equipment for Novel Food Processes. In: Handbook of Food Processing Equipment. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-0725-3_12

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  • DOI: https://doi.org/10.1007/978-1-4615-0725-3_12

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5212-9

  • Online ISBN: 978-1-4615-0725-3

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