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Novel Thermal and Non-Thermal Technologies for Fluid Foods

Author : Patrick J. Cullen

Publisher : Academic Press

Page : 544 pages

File Size : 40,54 MB

Release : 2011-08-17

Category : Business & Economics

ISBN : 0123814707

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Book Description

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 ...



Nonthermal Processing Technologies for Food

Author : Howard Q. Zhang

Publisher : John Wiley & Sons

Page : 685 pages

File Size : 32,17 MB

Release : 2011-02-04

Category : Technology & Engineering

ISBN : 0470958480

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Book Description

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 special interest are chapters that focus on the "pathway to commercialization" for selected emerging technologies where a pathway exists or is clearly identified. These chapters provide examples and case studies of how new and nonthermal processing technologies may be commercialized. Overall, the book provides systematic knowledge to industrial readers, with numerous examples of process design to serve as a reference book. Researchers, professors and upper level students will also find the book a valuable text on the subject.



Non-thermal Processing of Foods

Author : O. P. Chauhan

Publisher : CRC Press

Page : 418 pages

File Size : 31,87 MB

Release : 2019-01-10

Category : Health & Fitness

ISBN : 1351869779

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Book Description

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 food products Provides information about most of the non-thermal technologies available for food processing Covers food products such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products Discusses the packaging requirements for foods processed with non-thermal techniques The effects of non-thermal processing on vital food components, enzymes and microorganisms is also discussed. Safety aspects and packaging requirements for non-thermal processed foods are also presented. Rounding out coverage of this technology are chapters that cover commercialization, regulatory issues and consumer acceptance of foods processed with non-thermal techniques. The future trends of non-thermal processing are also investigated. Food scientists and food engineers, food regulatory agencies, food industry personnel and academia (including graduate students) will find valuable information in this book. Food product developers and food processors will also benefit from this book.



Food Processing

Author : Kshirod Kumar Dash

Publisher : CRC Press

Page : 252 pages

File Size : 40,25 MB

Release : 2021-06-14

Category : Technology & Engineering

ISBN : 1000377725

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Book Description

Non-thermal operations in food processing are an alternative to thermal operations and similarly aimed at retaining the quality and organoleptic properties of food products. This volume covers different non-thermal processing technologies such as high-pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light, membrane processing, cryogenic freezing, nanofiltration, and cold plasma processing technologies. The book focuses both on fundamentals and on recent advances in non-thermal food processing technologies. It also provides information with the description and results of research into new emerging technologies for both the academy and industry. Key features: Presents engineering focus on non-thermal food processing technologies. Discusses sub-classification for recent trends and relevant industry information/examples. Different current research-oriented results are included as a key parameter. Covers high-pressure processing, pulse electric field, pulse light technology, irradiation, and ultrasonic techniques. Includes mathematical modeling and numerical simulations. Food Processing: Advances in Non-Thermal Technologies is aimed at graduate students, professionals in food engineering, food technology, and biological systems engineering.



Food Formulation

Author : Shivani Pathania

Publisher : John Wiley & Sons

Page : 340 pages

File Size : 27,56 MB

Release : 2021-03-15

Category : Technology & Engineering

ISBN : 1119614740

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Book Description

Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations. The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book: Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredients Reviews mathematical tools used for recipe formulation, process control and consumer studies Includes regulations and legislations around tailor-made food products Food Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry.



Non-Thermal Processing Technologies for the Grain Industry

Author : M. Selvamuthukumaran

Publisher : CRC Press

Page : 305 pages

File Size : 18,25 MB

Release : 2021-08-18

Category : Technology & Engineering

ISBN : 1000412326

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Book Description

Food can rapidly spoil due to growth of microorganisms, and traditional methods of food preservation such as drying, canning, salting, curing, and chemical preservation can affect the quality of the food. Nowadays, various non-thermal processing techniques can be employed in grain processing industries to combat this. They include pulsed electric field processing, high pressure processing, ultrasonic processing, cold plasma processing, and more. Such techniques will satisfy consumer demand for delivering wholesome food products to the market. Non-Thermal Processing Technologies for the Grain Industry addresses these many new non-thermal food processing techniques that are used during grain processing and minimize microbial contamination and spoilage. Key Features: Explains the mechanism involved in application of cold plasma techniques for grain processing, and its strategy for inactivation of microbes by using this technique Deals with the effect of incorporation of electric pulses on quality aspects of various grain based beverage products. Details the innovative high pressure processing techniques used for extraction of antioxidant from food grains Explores the safety issues and applications of non-thermal food processing techniques This book will benefit food scientists, food process engineers, academicians, students, as well as anyone else in the food industry by providing in-depth knowledge and emerging trends about non-thermal processing techniques in various grain-based food processing industries.



Non-thermal Food Engineering Operations

Author : Enrique Ortega-Rivas

Publisher : Springer Science & Business Media

Page : 366 pages

File Size : 11,11 MB

Release : 2012-02-25

Category : Technology & Engineering

ISBN : 1461420385

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Book Description

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 to sensory and nutritive properties, or they constitute routine preparative or transformation operations. The book is written for both undergraduate and graduate students, as well as for educators and practicing food process engineers. It reviews theoretical concepts, analyzes their use in operating variables of equipment, and discusses in detail different applications in diverse food processes.



Emerging Thermal and Nonthermal Technologies in Food Processing

Author : Prem Prakash Srivastav

Publisher : CRC Press

Page : 317 pages

File Size : 13,2 MB

Release : 2020-05-06

Category : Science

ISBN : 1000022714

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Book Description

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.



Non-Thermal Plasma Technology for Polymeric Materials

Author : Sabu Thomas

Publisher : Elsevier

Page : 496 pages

File Size : 36,10 MB

Release : 2018-10-08

Category : Technology & Engineering

ISBN : 0128131535

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Book Description

Non-Thermal Plasma Technology for Polymeric Materials: Applications in Composites, Nanostructured Materials and Biomedical Fields provides both an introduction and practical guide to plasma synthesis, modification and processing of polymers, their composites, nancomposites, blends, IPNs and gels. It examines the current state-of-the-art and new challenges in the field, including the use of plasma treatment to enhance adhesion, characterization techniques, and the environmental aspects of the process. Particular attention is paid to the effects on the final properties of composites and the characterization of fiber/polymer surface interactions. This book helps demystify the process of plasma polymerization, providing a thorough grounding in the fundamentals of plasma technology as they relate to polymers. It is ideal for materials scientists, polymer chemists, and engineers, acting as a guide to further research into new applications of this technology in the real world. - Enables materials scientists and engineers to deploy plasma technology for surface treatment, characterization and analysis of polymeric materials - Reviews the state-of-the-art in plasma technology for polymer synthesis and processing - Presents detailed coverage of the most advanced applications for plasma polymerization, particularly in medicine and biomedical engineering, areas such as implants, biosensors and tissue engineering



Non-Thermal Plasma Techniques for Pollution Control

Author : Bernie M. Penetrante

Publisher : Springer Science & Business Media

Page : 422 pages

File Size : 26,65 MB

Release : 2013-06-29

Category : Science

ISBN : 3642784763

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Book Description

Acid rain, global warming, ozone depletion, and smog are preeminent environmental problems facing the world today. Non-thermal plasma techniques offer an innovative approach to the solution of some of these problems. There are many types of non-thermal plasma devices that have been developed for environmental applications. The potential of these devices for the destruction of pollutants or toxic molecules has already been demonstrated in many contexts, such as nitrogen oxides (NOX) and sulfur dioxide (SO2) in flue gases, heavy metals and volatile organic compounds (VOCs) in industrial effluents, and chemical agents such as nerve gases. This book contains a comprehensive account of the latest developments in non-thermal plasma devices and their applications to the disposal of a wide variety of gaseous pollutants.