Snack Foods
Processing and Technology
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Snack Foods: Processing and Technology presents the use of different raw materials, processing technologies, quality attributes of snacks, machinery requirements and innovative thoughts for future product development. These items are discussed in five sections comprising fifteen chapters, including recent technologies like pressure/vacuum frying process, par frying, agglomeration, the use of infra-red, radiofrequency, and more. This book will be of use to the entrepreneurs, academic and research institutes, professionals in the field and personnel from industries.
Key Features
- Covers recent technologies like pressure/vacuum frying process, par frying, agglomeration, use of infra-red, radiofrequency
- Explores the use of innovative methods for the development of healthy snacks
- Includes indications for the wide commercialization of traditional foods in the near future
Readership
Food science/technology engineers. People engaged in research on product development. Personnel from corporates and industries on food processing and preservation, people attached with the design of food manufacturing plants or specialized equipment, and marketing of food products
Table of Contents
- Section 1: An overview of snack foods
1. Snack foods, processing of snack and their importance
Section 2: The ingredients and the snacks
2. Grains and grain fractions
3. Tubers and tuber crops
Product details
- No. of pages: 532
- Language: English
- Copyright: © Academic Press 2022
- Published: September 1, 2022
- Imprint: Academic Press
- Paperback ISBN: 9780128197592
About the Author
Suvendu Bhattacharya
Dr. Suvendu Bhattacharya is an adjunct faculty at the Food Engineering and Technology Department at Tezpur University in Assam, India, and has more than 28 years of research experience at CSIR-Central Food Technological Research Institute (CFTRI) at Mysore, India. He has published more than 100 research papers in referred journals, 12 patents, and has undertaken 10 industry-sponsored projects and consultancy services related to cashew processing, extruded products and coated snacks. He holds a B.Sc. in Chemistry, a B.Tech in Food Technology and Biochemical Engineering, an M.Tech in Food Technology and Biochemical Engineering, and a Ph.D. in Engineering.
Affiliations and Expertise
Adjunct Faculty, Food Engineering and Technology Department, Tezpur University, Assam, India