Case Studies in Novel Food Processing Technologies

Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities and interesting challenges. Case studies in novel food processing technologies provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies. Part one presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing. Part two broadens the case histories to include alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies, which are applied in food preservation sectors ranging from fresh produce, to juices, to disinfestation. Part three covers novel food preservation techniques using natural antimicrobials, novel food packaging technologies, and oxygen depleted storage techniques. Part four contains case studies of innovations in retort technology, microwave heating, and predictive modelling that compare thermal versus non-thermal processes, and evaluate an accelerated 3-year challenge test. With its team of distinguished editors and international contributors, Case studies in novel food processing technologies is an essential reference for professionals in industry, academia, and government involved in all aspects of research, development and commercialisation of novel food processing technologies. Provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies Presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing Features alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies utilised in food preservation sectors

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  • Author : C J Doona
  • Publisher : Elsevier
  • Pages : 560 pages
  • ISBN : 0857090712
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKCase Studies in Novel Food Processing Technologies

Case Studies in Novel Food Processing Technologies

Case Studies in Novel Food Processing Technologies
  • Author : C J Doona
  • Publisher : Elsevier
  • Release : 28 October 2010
GET THIS BOOKCase Studies in Novel Food Processing Technologies

Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities and interesting challenges. Case studies in novel food processing technologies provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies. Part one presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing. Part two broadens

Innovative Food Processing Technologies

Innovative Food Processing Technologies
  • Author : Anonim
  • Publisher : Elsevier
  • Release : 18 August 2020
GET THIS BOOKInnovative Food Processing Technologies

Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives

Case Studies in Food Engineering

Case Studies in Food Engineering
  • Author : J. Peter Clark
  • Publisher : Springer Science & Business Media
  • Release : 12 August 2009
GET THIS BOOKCase Studies in Food Engineering

This volume presents case studies in food engineering. It is organized in three broad sections. The first concerns processes that are primarily physical, such as mixing, and the second processes that also involve biochemical changes, such as thermal sterilization. While the third section addresses some broader issues, such as how to tour a plant, how to choose among building a new plant, expanding or renovating; and how to develop processes.

Nonthermal Processing Technologies for Food

Nonthermal Processing Technologies for Food
  • Author : Howard Q. Zhang,Gustavo V. Barbosa-Cánovas,V. M. Bala Balasubramaniam,C. Patrick Dunne,Daniel F. Farkas,James T. C. Yuan
  • Publisher : John Wiley & Sons
  • Release : 04 February 2011
GET THIS BOOKNonthermal Processing Technologies for Food

Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage. Technologies covered include: physical processes, such as high pressure processing (HPP); electromagnetic processes, such as pulsed electric field (PEF), irradiation, and UV treatment; other nonthermal processes, such as ozone and chlorine dioxide gas phase treatment; and combination processes. Of

Microbial Decontamination in the Food Industry

Microbial Decontamination in the Food Industry
  • Author : Ali Demirci,Michael O Ngadi
  • Publisher : Elsevier
  • Release : 26 June 2012
GET THIS BOOKMicrobial Decontamination in the Food Industry

The problem of creating microbiologically-safe food with an acceptable shelf-life and quality for the consumer is a constant challenge for the food industry. Microbial decontamination in the food industry provides a comprehensive guide to the decontamination problems faced by the industry, and the current and emerging methods being used to solve them. Part one deals with various food commodities such as fresh produce, meats, seafood, nuts, juices and dairy products, and provides background on contamination routes and outbreaks as well

Case Studies in Food Safety and Authenticity

Case Studies in Food Safety and Authenticity
  • Author : Jeffrey Hoorfar
  • Publisher : Elsevier
  • Release : 25 June 2012
GET THIS BOOKCase Studies in Food Safety and Authenticity

The identification and control of food contaminants rely on careful investigation and implementation of appropriate management strategies. Using a wide range of real-life examples, Case studies in food safety and authenticity provides a vital insight into the practical application of strategies for control and prevention. Part one provides examples of recent outbreak investigations from a wide range of experts around the world, including lessons learnt, before part two goes on to explore examples of how the source was traced and

Case Studies in the Traditional Food Sector

Case Studies in the Traditional Food Sector
  • Author : Alessio Cavicchi,Cristina Santini
  • Publisher : Woodhead Publishing
  • Release : 14 November 2017
GET THIS BOOKCase Studies in the Traditional Food Sector

Consumer Science and Strategic Marketing: Case Studies in the Traditional Food Sector aims to close the gap between academic researchers and industry professionals through real world scenarios and field-based research. The book explores how consumer and sensory science has been implemented in the food industry for achieving the following strategic aims: rejuvenating product image, shaping new market places, achieving market differentiation and geographical diffusion, achieving customer loyalty, promoting traditional features of the product and defining product positioning in competitive environment.

Case Studies in Food Product Development

Case Studies in Food Product Development
  • Author : M Earle,R Earle
  • Publisher : Elsevier
  • Release : 18 December 2007
GET THIS BOOKCase Studies in Food Product Development

New product development is vital for the future of the food industry. Many books have been written on NPD theory over the last 40 years, but much can still be learnt by studying actual experiences of NPD. Case studies in food product development describes specific NPD projects in a variety of industries internationally and also records overall comments, written by the very people who have completed the projects. Part one outlines new product development in the food industry and part two

Physics in Food Manufacturing

Physics in Food Manufacturing
  • Author : POVEY
  • Publisher : IOP Publishing Limited
  • Release : 12 June 2020
GET THIS BOOKPhysics in Food Manufacturing

This book is the first authoritative text on the role that physicists play in solving the inherently multidisciplinary science and technology challenges in food manufacturing. Topics range from designing safe, nutritious and great-tasting foods to the process technology and manufacturing know-how needed to deliver compelling product innovation. The book provides a foundational resource for the transformation of engineering and materials characterisation in the food and pharmaceuticals industries. It is an essential reference for interdisciplinary physical scientists, food/nutrition scientists and

Food Processing for Increased Quality and Consumption

Food Processing for Increased Quality and Consumption
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release : 08 April 2018
GET THIS BOOKFood Processing for Increased Quality and Consumption

Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture

Case Studies on Food Experiences in Marketing, Retail, and Events

Case Studies on Food Experiences in Marketing, Retail, and Events
  • Author : Susanne Doppler,Adrienne Steffen
  • Publisher : Woodhead Publishing
  • Release : 21 August 2020
GET THIS BOOKCase Studies on Food Experiences in Marketing, Retail, and Events

Case Studies on Food Experiences in Marketing, Retail, and Events explores approaches for creating ideal food shopping and consumption experiences, and the challenges food customers face today. With a basis in literature review and theoretical background, the book illustrates specific case studies on food shopping experiences, food consumption experience in restaurants, and food experience and events, as well as insights on the methodological tools adopted throughout. Topics include food and food service design, the creation of customer loyalty through experiences,

Handbook of Food Processing

Handbook of Food Processing
  • Author : Theodoros Varzakas,Constantina Tzia
  • Publisher : CRC Press
  • Release : 22 October 2015
GET THIS BOOKHandbook of Food Processing

Packed with case studies and problem calculations, Handbook of Food Processing: Food Preservation presents the information necessary to design food processing operations and goes on to describe the equipment needed to carry them out in detail. The book covers every step in the sequence of converting raw material to the final product. It also discusses the most common food engineering unit operations and food preservation processes, such as blanching, pasteurization, chilling, and freezing to aseptic packaging, non-thermal food processing, and

Electron Beam Pasteurization and Complementary Food Processing Technologies

Electron Beam Pasteurization and Complementary Food Processing Technologies
  • Author : Suresh Pillai,Shima Shayanfar
  • Publisher : Elsevier
  • Release : 28 November 2014
GET THIS BOOKElectron Beam Pasteurization and Complementary Food Processing Technologies

Food safety is a constant challenge for the food industry, and food irradiation technology has developed significantly since its introduction, moving from isotope irradiation to the use of electron beam technology. Electron Beam Pasteurization and Complementary Food Processing Technologies explores the application of electron beam pasteurization in conjunction with other food processing technologies to improve the safety and quality of food. Part one provides an overview of the issues surrounding electron beam pasteurization in food processing. Part two looks at

Case Studies in Food Retailing and Distribution

Case Studies in Food Retailing and Distribution
  • Author : John Byrom,Dominic Medway
  • Publisher : Woodhead Publishing
  • Release : 05 November 2018
GET THIS BOOKCase Studies in Food Retailing and Distribution

Case Studies in Food Retailing and Distribution aims to close the gap between academic researchers and industry professionals through the presentation of ‘real world’ scenarios and the application of field-based research. The book provides contemporary explorations of food retailing and consumption from various contexts around the globe. Using a case study lens, successful examples of practice are provided and areas for further theoretical investigation are offered. Coverage includes: the impact of retail concentration and the ongoing relevance of independent retailing

Minimal Processing Technologies in the Food Industries

Minimal Processing Technologies in the Food Industries
  • Author : T Ohlsson,N Bengtsson
  • Publisher : McGraw Hill Professional
  • Release : 09 August 2002
GET THIS BOOKMinimal Processing Technologies in the Food Industries

Consumers increasingly demand foods which retain their natural flavour, colour and texture and contain fewer additives such as preservatives. In response to these needs, one of the most important recent developments in the food industry has been the development of minimal processing technologies designed to limit the impact of processing on nutritional and sensory quality and to preserve food without the use of synthetic additives. This important collection reviews the range of minimal processing techniques, their advantages and disadvantages, and