Novel Thermal and Non-Thermal Technologies for Fluid Foods - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Novel Thermal and Non-Thermal Technologies for Fluid Foods write by Patrick J. Cullen. This book was released on 2011-08-17. Novel Thermal and Non-Thermal Technologies for Fluid Foods available in PDF, EPUB and Kindle. Chapter 1. Status and Trends of Novel Thermal and Non-Thermal Technologies for Fluid Foods -- Chapter 2. Fluid Dynamics in Novel Thermal and Non-Thermal Processes -- Chapter 3. Fluid Rheology in Novel Thermal and Non-Thermal Processes --Chapter 4. Pulsed Electric Field Processing of Fluid Foods -- Chapter 5. High Pressure Processing of Fluid Foods -- Chapter 6. Ultrasound Processing of Fluid Foods -- Chapter 7. Irradiation of Fluid Foods -- Chapter 8. Ultraviolet and Pulsed Light Processing of Fluid Foods -- Chapter 9. Ozone Processing of Fluid Foods -- Chapter 10. Dense Phase Carbon Dioxide Processing of Fluid Foods -- Chapter 11. Ohmic Heating of Fluid Foods -- Chapter 12. Microwave Heating of Fluid Foods -- Chapter 13. Infrared Heating of Fluid Foods -- Chapter 14. Modelling the Kinetics of Microbial and Quality Attributes of Fluid Food during Novel Thermal and Non-Thermal Processes -- Chapter 15. Regulatory and Legislative issues for Thermal and Non-Thermal Technologies: An EU Pers ...
Non-Thermal Technologies for the Food Industry
Non-Thermal Technologies for the Food Industry - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Non-Thermal Technologies for the Food Industry write by C. Anandharamakrishnan. This book was released on 2024-02-29. Non-Thermal Technologies for the Food Industry available in PDF, EPUB and Kindle. Depending on the mechanisms involved in non-thermal technologies (such as ozonization, irradiation, ultrasound processing, plasma processing, and advanced oxidative processes), interaction with food molecules differs, which might lead to desirable reactions. Non-Thermal Technologies for the Food Industry: Advances and Regulations explores the possibility of using non-thermal technologies for various purposes such as shelf-life extension, reduced energy consumption, adhesion, and safety improvement. Further, it reviews the present status of these technologies, international regulations, and sustainability aspects in food processing including global case studies. Features: Provides a comprehensive overview of all the non-thermal processing technologies that have potential for use within food manufacturing Covers novel disinfectant technologies and packaging methods for non-thermal processing Includes electro-spraying and electrospinning; low-temperature drying techniques, cold plasma techniques, hydrodynamic cavitation, oscillating magnetic field processing, and so forth Focus on topics such as the valorization of agri-food wastes and by-products and sustainability Reviews ClO2 in combined/hybrid technologies for food processing This book is aimed at researchers and graduate students in food and food process engineering.
Novel Thermal and Non-Thermal Technologies for Fluid Foods
Novel Thermal and Non-Thermal Technologies for Fluid Foods - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Novel Thermal and Non-Thermal Technologies for Fluid Foods write by PJ Cullen. This book was released on 2011-07-21. Novel Thermal and Non-Thermal Technologies for Fluid Foods available in PDF, EPUB and Kindle. Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, recognized for their high bioavailability of macronutrients and micronutrients. Considerable resources and expertise has been devoted to the processing of safe and wholesome foods. Non-thermal technologies have been developed as an alternative to thermal processing, while still meeting required safety or shelf-life demands and minimising the effects on its nutritional and quality attributes. Examines non-thermal processing techniques specifically applied to fluid foods Includes methods for mathematically evaluating each technique Addresses global regulatory requirements for fluid foods Provides recommendations and opportunities for various safety-related issues
Emerging Thermal and Nonthermal Technologies in Food Processing
Emerging Thermal and Nonthermal Technologies in Food Processing - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Emerging Thermal and Nonthermal Technologies in Food Processing write by Prem Prakash Srivastav. This book was released on 2020-05-06. Emerging Thermal and Nonthermal Technologies in Food Processing available in PDF, EPUB and Kindle. This new volume provides a comprehensive overview of thermal and nonthermal processing of food with new and innovative technologies. Recent innovations in thermal as well as nonthermal technologies, which are specifically applied for potable water and fluid foods (milk, juice, soups, etc.), are well documented for their high bioavailability of macro- and micronutrients and are very promising. This volume brings together valuable information on fluid and microbial characteristics and quality dynamics that facilitate the adoption of new technology for food processing. Some new technologies and methods covered include the application of microwaves in heating, drying, pasteurization, sterilization, blanching, baking, cooking, and thawing; microwave-assisted extraction of compounds; using low-electric fields; alternation of temperature and pressure of supercritical carbon dioxide; ultrasound-assisted osmotic dehydration; hydrodynamic cavitation; high-pressure processing; gamma-irradiation; and more. The nonthermal technologies discussed have been developed as an alternative to thermal processing while still meeting required safety or shelf-life demands and minimizing the effects on nutritional and quality attributes.
Advances in Thermal and Non-Thermal Food Preservation
Advances in Thermal and Non-Thermal Food Preservation - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Advances in Thermal and Non-Thermal Food Preservation write by Gaurav Tewari. This book was released on 2008-02-28. Advances in Thermal and Non-Thermal Food Preservation available in PDF, EPUB and Kindle. Advances in Thermal and Non-Thermal Food Preservation provides current, definitive and factual material written by experts on different thermal and non-thermal food preservation technologies. Emphasizing inactivation of microorganisms through the application of traditional as well as newer and novel techniques and their combinations, the book’s chapters cover: thermal food preservation techniques (e.g., retorting, UHT and aseptic processing), minimal thermal processing (e.g., sous-vide processing), and non-thermal food preservation techniques (e.g., high pressure processing and pulsed technologies). Editors Tewari and Juneja give special emphasis to the commercial aspects of non-conventional food preservation techniques. As the most comprehensive and contemporary resource of its kind, Advances in Thermal and Non-Thermal Food Preservation is the definitive standard in describing the inactivation of microorganisms through conventional and newer, more novel techniques.
