Integrated Processing Technologies for Food and Agricultural By-Products

Table of Contents

1. Wheat

2. Rice

3. Corn

4. Soybean

5. Tomato

6. Grape

7. Blueberry and Cranberry

8. Pomegranate

9. Citrus

10. Leafy Vegetables

11. Onion and Garlic

12. Carrot

13. Sugar Beet

14. Olive

15. Almond

16. Walnut

17. Coffee

Authors

Zhongli Pan Adjunct Professor, Department of Biological and Agricultural Engineering, University of California, Davis, CA, USA. Zhongli Pan is an adjunct Professor in the Department of Biological and Agricultural Engineering at the University of California, Davis. Professor Pan studies infrared heating technologies for various food processes, including blanching, peeling, roasting, drying, disinfection, and disinfestation. He also works on improving the values of agricultural products and their components through new and improved postharvest and processing technologies; characterizing the physical, chemical, and rhetorical properties of agriculture and food products; and modeling and optimizing food processing for improved food quality and ensured food safety. Ruihong Zhang Professor, Department of Biological and Agricultural Engineering, University of California, Davis, USA. Ruihong Zhang is a Professor in the Department of Biological and Agricultural Engineering at the University of California, Davis. Professor Zhang studies the treatment of agricultural and food wastes for pollution prevention and resource utilization, as well as environmental quality control for animal and human environments. She also researches biological, physical, and chemical processing techniques for organic waste conversion and nutrient management and control of gaseous and particulate emissions from animal houses and food processing facilities. Steven Zicari Post-Doctoral Researcher, Department of Biological and Agricultural Engineering, University of California, Davis, USA. Steven Zicari is the Director of Engineering and R&D at California Safe Soil, LLC. His research is focused on integrated bioprocessing of food and agricultural byproduct streams for improved nutrient recovery, environmental sustainability, and economic valorization in the fertilizer, feed, and fuels markets.