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 15 chapters, including recent technologies leading to the industrial production of popular snacks and healthy products. The discussion on artistic snacks and troubleshooting are the new addi>tions. This book will be of use to entrepreneurs, academic and research institutes, professionals in the field, and personnel from industries.
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
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
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.
Dimensioni: 235 x 191 mm
Illustration Notes:Approx. 112 illustrations (12 in full color)