Novel Thermal and Non Thermal Technologies for Fluid Foods

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

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  • Author : PJ Cullen
  • Publisher : Academic Press
  • Pages : 542 pages
  • ISBN : 0123814715
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKNovel Thermal and Non Thermal Technologies for Fluid Foods

Novel Thermal and Non-Thermal Technologies for Fluid Foods

Novel Thermal and Non-Thermal Technologies for Fluid Foods
  • Author : PJ Cullen,Brijesh K. Tiwari,Vasilis Valdramidis
  • Publisher : Academic Press
  • Release : 21 July 2011
GET THIS BOOKNovel Thermal and Non-Thermal Technologies for Fluid Foods

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

Advances in Thermal and Non-Thermal Food Preservation

Advances in Thermal and Non-Thermal Food Preservation
  • Author : Gaurav Tewari,Vijay Juneja
  • Publisher : John Wiley & Sons
  • Release : 28 February 2008
GET THIS BOOKAdvances in Thermal and Non-Thermal Food Preservation

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

Emerging Thermal and Nonthermal Technologies in Food Processing

Emerging Thermal and Nonthermal Technologies in Food Processing
  • Author : Prem Prakash Srivastav,Deepak Kumar Verma,Ami R. Patel,Asaad Rehman Al-Hilphy
  • Publisher : Apple Academic Press
  • Release : 21 June 2021
GET THIS BOOKEmerging Thermal and Nonthermal Technologies in Food Processing

"This new volume, Emerging Thermal and Nonthermal Technologies in Food Processing, 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 brings together valuable information on fluid and microbial characteristics and quality dynamics that facilitate

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

Packaging for Nonthermal Processing of Food

Packaging for Nonthermal Processing of Food
  • Author : Jung H. Han
  • Publisher : John Wiley & Sons
  • Release : 28 February 2008
GET THIS BOOKPackaging for Nonthermal Processing of Food

A number of novel thermal and nonthermal processing methods are in active research and development in industry, academic and government laboratories. A key step that needs to be addressed is how to best package commodities processed by high pressure, pulsed electric fields, UV, irradiation, microwave or radio frequency heating, bioactive coating/packaging, or the treatment with probiotics to best preserve the benefits of improved product quality imparted by these emerging preservation technologies. Packaging for Nonthermal Processing of Food reviews typical

Thermal Food Processing

Thermal Food Processing
  • Author : Da-Wen Sun
  • Publisher : CRC Press
  • Release : 16 May 2012
GET THIS BOOKThermal Food Processing

Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today an

Non-thermal Food Engineering Operations

Non-thermal Food Engineering Operations
  • Author : Enrique Ortega-Rivas
  • Publisher : Springer Science & Business Media
  • Release : 25 February 2012
GET THIS BOOKNon-thermal Food Engineering Operations

A number of food engineering operations, in which heat is not used as a preserving factor, have been employed and are applied for preparation (cleaning, sorting, etc.), conversion (milling, agglomeration, etc.) or preservation (irradiation, high pressure processing, pulsed electric fields, etc.) purposes in the food industry. This book presents a comprehensive treatise of all normally used food engineering operations that are carried out at room (or ambient) conditions, whether they are aimed at producing microbiologically safe foods with minimum alteration

Essentials of Thermal Processing

Essentials of Thermal Processing
  • Author : Gary S. Tucker,Susan Featherstone
  • Publisher : John Wiley & Sons
  • Release : 09 June 2011
GET THIS BOOKEssentials of Thermal Processing

Thermal processing remains the most important method of food preservation in use today, and the scale of the industry is immense. The large scale of these production operations makes it more important than ever that the process is performed perfectly every time: failure will lead to product deterioration and loss of sales at best, and at worst to serious illness or death. This volume is a definitive modern-day reference for all those involved in thermal processing. It covers all of

Food Processing

Food Processing
  • Author : Stephanie Clark,Stephanie Jung,Buddhi Lamsal
  • Publisher : John Wiley & Sons
  • Release : 03 April 2014
GET THIS BOOKFood Processing

Food Processing: Principles and Applications second edition is the fully revised new edition of this best-selling food technology title.Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing:

Food Process Engineering and Technology

Food Process Engineering and Technology
  • Author : Zeki Berk
  • Publisher : Academic Press
  • Release : 13 February 2018
GET THIS BOOKFood Process Engineering and Technology

Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics. This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on non-thermal processes, and recent

Food Processing Operations Modeling

Food Processing Operations Modeling
  • Author : Joseph M. Irudayaraj
  • Publisher : CRC Press
  • Release : 27 February 2001
GET THIS BOOKFood Processing Operations Modeling

A comprehensive survey of thermal processing and modelling techniques in food process engineering. It combines theory and practice to solve actual problems in the food processing industry - emphasizing heat and mass transfer, fluid flow, electromagnetics, stochastic processes, and neural network analysis in food systems. There are specific case stu

Novel Food Processing Technologies

Novel Food Processing Technologies
  • Author : Gustavo V. Barbosa-Canovas,Maria S. Tapia,M. Pilar Cano
  • Publisher : CRC Press
  • Release : 30 November 2004
GET THIS BOOKNovel Food Processing Technologies

Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve

Green Food Processing Techniques

Green Food Processing Techniques
  • Author : Farid Chemat,Eugene Vorobiev
  • Publisher : Academic Press
  • Release : 26 July 2019
GET THIS BOOKGreen Food Processing Techniques

Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus

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

Non-thermal Processing of Foods

Non-thermal Processing of Foods
  • Author : O. P. Chauhan
  • Publisher : CRC Press
  • Release : 10 January 2019
GET THIS BOOKNon-thermal Processing of Foods

This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and plasma processing. Non-thermal Processing of Foods discusses the use of non-thermal processing on commodities such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products. Features: Provides latest information regarding the use of non-thermal processing of