Advances in Processing Technologies

This book covers essential subsections of membrane separation and bioseparation processes from the perspectives of technical innovation, novelty, and sustainability. The book offers a comprehensive overview of the latest improvements and concerns with respect to membrane fouling remediation techniques, issues of bioincompatibility for biomedical applications, and various subareas of membrane separation processes, which will be an efficient resource for engineers.

In food processing, thermal operations are the most common and conventional methods for obtaining and treating different products. This book covers basics and advances in thermal processing of food. These include drying processes, evaporation, blanching, deep fat frying, crystallization, extraction, and ohmic heating, in terms of food engineering and process design aspect. It further describes theoretical aspects, the basics of rate kinetics, and their application for the analysis of food quality indices including practical-oriented issues related to food technology. Traditional and new extraction techniques are also covered.

This book presents the proceedings of the 2nd International Conference on Networks and Advances in Computational Technologies (NetACT19) which took place on July 23-25, 2019 at Mar Baselios College of Engineering and Technology in Thiruvananthapuram, India.

This book presents the proceedings of the 2nd International Conference on Networks and Advances in Computational Technologies (NetACT19) which took place on July 23-25, 2019 at Mar Baselios College of Engineering and Technology in Thiruvananthapuram, India.