Emerging Non Thermal Food Processing Technologies

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Nonthermal Processing Technologies for Food

Howard Q. Zhang,Gustavo V. Barbosa-Cánovas,V. M. Bala Balasubramaniam,C. Patrick Dunne,Daniel F. Farkas,James T. C. Yuan
Nonthermal Processing Technologies for Food Book PDF

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
Page : 685 pages
File Size : 49,5 Mb
Release : 2011-02-04
Category : Technology & Engineering
ISBN : 9780470958483

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Nonthermal Processing Technologies for Food by Howard Q. Zhang,Gustavo V. Barbosa-Cánovas,V. M. Bala Balasubramaniam,C. Patrick Dunne,Daniel F. Farkas,James T. C. Yuan Pdf

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.

Thermal Technologies in Food Processing

P Richardson
Thermal Technologies in Food Processing Book PDF

Author : P Richardson
Publisher : Elsevier
Page : 311 pages
File Size : 51,7 Mb
Release : 2001-04-24
Category : Technology & Engineering
ISBN : 9781855736610

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Thermal Technologies in Food Processing by P Richardson Pdf

Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achieve these objectives without damaging other desirable sensory and nutritional qualities in a food product. Edited by a leading authority in the field, and with a distinguished international team of contributors, Thermal technologies in food processing addresses this major issue. Part one of the collection begins with reviews of conventional retort and continuous heat technologies. Part two then looks at the key issues of effective measurement and control in ensuring that a thermal process is effective whilst minimising any undesirable changes in a food. There are chapters on temperature and pressure measurement, validation of heat processes, modelling and simulation of thermal processes, and the measurement and control of changes in a food during thermal processing. The final part of the book looks at emerging thermal technologies which becoming more widely used in the food industry. There are chapters on radio frequency heating, microwave processing, infrared heating, instant and high-heat infusion, and ohmic heating A final chapter considers how thermal processing may be combined with high pressure processing in producing safe, minimally-processed food products. Thermal technologies in food processing provides food manufacturers and researchers with an authoritative review of thermal processing and food quality.

Emerging Thermal and Nonthermal Technologies in Food Processing

Prem Prakash Srivastav,Deepak Kumar Verma,Ami R. Patel,Asaad Rehman Al-Hilphy
Emerging Thermal and Nonthermal Technologies in Food Processing Book PDF

Author : Prem Prakash Srivastav,Deepak Kumar Verma,Ami R. Patel,Asaad Rehman Al-Hilphy
Publisher : CRC Press
Page : 317 pages
File Size : 51,7 Mb
Release : 2020-05-06
Category : Science
ISBN : 9781000022711

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Emerging Thermal and Nonthermal Technologies in Food Processing by Prem Prakash Srivastav,Deepak Kumar Verma,Ami R. Patel,Asaad Rehman Al-Hilphy Pdf

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.

Emerging Non-Thermal Food Processing Technologies

Asgar Farahnaky,Mahsa Majzoobi,Mohsen Gavahian
Emerging Non Thermal Food Processing Technologies Book PDF

Author : Asgar Farahnaky,Mahsa Majzoobi,Mohsen Gavahian
Publisher : Mdpi AG
Page : 0 pages
File Size : 50,6 Mb
Release : 2024-01-11
Category : Science
ISBN : 3036589341

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Emerging Non-Thermal Food Processing Technologies by Asgar Farahnaky,Mahsa Majzoobi,Mohsen Gavahian Pdf

There is a strong consumer trend towards high-quality and healthy foods with 'fresh‐like' characteristics. On the other hand, thermal processing technologies, especially conventional ones, negatively affect both the sensory and nutritional properties of foods. At the same time, limited shelf-life and safety concerns of fresh foods necessitate food processing. Therefore, scientists are exploring the possibility of using nonthermal technologies for various purposes such as shelf-life extension and safety improvement. However, their applicability and scalability are still under intensive investigation. This reprint presents examples of studies in non-thermal emerging food processing technologies. It provides practical examples that can help graduate students further understand the concepts involved in emerging non-thermal technologies; therefore, it can be used as a teaching material/reference in universities. Moreover, the benefits of these novel technologies highlighted in this reprint could be utilized by the food industry's R&D to enhance academic-industry collaborations and possible commercialization.

Food Processing

Kshirod Kumar Dash,Sourav Chakraborty
Food Processing Book PDF

Author : Kshirod Kumar Dash,Sourav Chakraborty
Publisher : CRC Press
Page : 274 pages
File Size : 54,7 Mb
Release : 2021-06-28
Category : Technology & Engineering
ISBN : 9781000377682

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Food Processing by Kshirod Kumar Dash,Sourav Chakraborty Pdf

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.

Emerging Technologies for Food Processing

Da-Wen Sun
Emerging Technologies for Food Processing Book PDF

Author : Da-Wen Sun
Publisher : Elsevier
Page : 653 pages
File Size : 43,9 Mb
Release : 2014-08-14
Category : Technology & Engineering
ISBN : 9780124104815

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Emerging Technologies for Food Processing by Da-Wen Sun Pdf

The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive research has been carried out. Provides an extensive list of research sources to further research development Presents current and thorough research results and critical reviews Includes the most recent technologies used for shelf life extension, bioprocessing simulation and optimization

Food Formulation

Shivani Pathania,Brijesh K. Tiwari
Food Formulation Book PDF

Author : Shivani Pathania,Brijesh K. Tiwari
Publisher : John Wiley & Sons
Page : 340 pages
File Size : 53,6 Mb
Release : 2021-03-15
Category : Technology & Engineering
ISBN : 9781119614746

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Food Formulation by Shivani Pathania,Brijesh K. Tiwari Pdf

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

M. Selvamuthukumaran
Non Thermal Processing Technologies for the Grain Industry Book PDF

Author : M. Selvamuthukumaran
Publisher : CRC Press
Page : 223 pages
File Size : 40,7 Mb
Release : 2021-08-18
Category : Technology & Engineering
ISBN : 9781000412338

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Non-Thermal Processing Technologies for the Grain Industry by M. Selvamuthukumaran Pdf

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 Processing of Foods

O. P. Chauhan
Non thermal Processing of Foods Book PDF

Author : O. P. Chauhan
Publisher : CRC Press
Page : 461 pages
File Size : 41,7 Mb
Release : 2019-01-10
Category : Health & Fitness
ISBN : 9781351869775

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Non-thermal Processing of Foods by O. P. Chauhan Pdf

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.

Thermal Food Processing

Da-Wen Sun
Thermal Food Processing Book PDF

Author : Da-Wen Sun
Publisher : CRC Press
Page : 677 pages
File Size : 52,8 Mb
Release : 2012-05-16
Category : Science
ISBN : 9781439876794

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Thermal Food Processing by Da-Wen Sun Pdf

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

Food Processing

Kshirod Kumar Dash,Sourav Chakraborty
Food Processing Book PDF

Author : Kshirod Kumar Dash,Sourav Chakraborty
Publisher : CRC Press
Page : 568 pages
File Size : 40,8 Mb
Release : 2021-08-09
Category : Science
ISBN : 9781000377699

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Food Processing by Kshirod Kumar Dash,Sourav Chakraborty Pdf

Advances in thermal and non-thermal food processing aims to discuss emerging trends based on the future scope and challenges and to explain uncertain challenges in food processing. In thermal processing different operations in food engineering namely advance drying methods, evaporation, extrusion cooking, different extraction techniques, crystallizations are covered in terms food engineering and process modeling aspect. For non-thermal processing, high pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light technology, osmotic dehydration and so forth are discussed. Relevant mathematical modeling and numerical simulations has been included in every chapter. Features: Presents engineering focus on thermal and non-thermal food processing technologies. Discusses sub-classification for recent trends and relevant industry information/examples. Describes advances in drying, evaporation, blanching, crystallization and ohmic heating. Covers high-pressure processing, pulse electric field, pulse light technology, irradiation, and ultrasonic techniques. Includes mathematical modeling and numerical simulations. The book is aimed at graduate students, professionals in food engineering and food technology, biological systems engineering.

Novel Thermal and Non-Thermal Technologies for Fluid Foods

Patrick J. Cullen,Brijesh K. Tiwari,Vasilis Valdramidis
Novel Thermal and Non Thermal Technologies for Fluid Foods Book PDF

Author : Patrick J. Cullen,Brijesh K. Tiwari,Vasilis Valdramidis
Publisher : Academic Press
Page : 544 pages
File Size : 52,5 Mb
Release : 2011-08-17
Category : Business & Economics
ISBN : 9780123814708

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Novel Thermal and Non-Thermal Technologies for Fluid Foods by Patrick J. Cullen,Brijesh K. Tiwari,Vasilis Valdramidis Pdf

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 ...

Advances in Thermal and Non-Thermal Food Preservation

Gaurav Tewari,Vijay Juneja
Advances in Thermal and Non Thermal Food Preservation Book PDF

Author : Gaurav Tewari,Vijay Juneja
Publisher : John Wiley & Sons
Page : 296 pages
File Size : 51,7 Mb
Release : 2008-02-28
Category : Technology & Engineering
ISBN : 9780470276600

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Advances in Thermal and Non-Thermal Food Preservation by Gaurav Tewari,Vijay Juneja Pdf

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.

Non-thermal Food Engineering Operations

Enrique Ortega-Rivas
Non thermal Food Engineering Operations Book PDF

Author : Enrique Ortega-Rivas
Publisher : Springer Science & Business Media
Page : 366 pages
File Size : 44,5 Mb
Release : 2012-02-25
Category : Technology & Engineering
ISBN : 9781461420385

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Non-thermal Food Engineering Operations by Enrique Ortega-Rivas Pdf

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.

Innovative Technologies for Food Preservation

Francisco J. Barba,Anderson Sant'Ana,Vibeke Orlien,Mohamed Koubaa
Innovative Technologies for Food Preservation Book PDF

Author : Francisco J. Barba,Anderson Sant'Ana,Vibeke Orlien,Mohamed Koubaa
Publisher : Academic Press
Page : 326 pages
File Size : 55,5 Mb
Release : 2017-09-21
Category : Technology & Engineering
ISBN : 9780128110324

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Innovative Technologies for Food Preservation by Francisco J. Barba,Anderson Sant'Ana,Vibeke Orlien,Mohamed Koubaa Pdf

Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressurized fluids); electromagnetic technologies (like pulsed electric fields, high voltage electrical discharges, Ohmic heating, chemical electrolysis, microwaves, radiofrequency, cold plasma, UV-light); acoustic technologies (ultrasound, shockwaves); innovative chemical processing technologies (ozone, chlorine dioxide, electrolysis, oxidized water) and others like membrane filtration and dense phase CO2. The title also focuses on understanding the effects of such processing technologies on inactivation of the most relevant pathogenic and spoilage microorganisms to ensure food safety and stability. Over the course of the 20th century, the interest and demand for the development and application of new food preservation methods has increased significantly. The research in the last 50 years has produced various innovative food processing technologies and the use of new technologies for inactivation of spoilage and/or pathogenic microorganisms will depend on several factors. At this stage of development there is a need to better understand the mechanisms that govern microbial inactivation as induced by new and innovative processing technologies, as well as suitable and effective conditions for inactivating the microorganism. Serves as a summary of relevant spoilage and pathogenic microorganisms for different foods as influenced by the application of innovative technologies for their preservation Provides readers with an in-depth understanding on how effective innovative processing technologies are for controlling spoilage and pathogenic microorganisms in different foods Integrates concepts in order to find the optimum conditions for microbial inactivation and preservation of major and minor food compounds