Non Thermal Processing Technologies For The Grain Industry

Author : M. Selvamuthukumaran
Publisher : Unknown
Page : 128 pages
File Size : 47,7 Mb
Release : 2021
Category : Cereal products
ISBN : 0367625164

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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"--

Author : M. Selvamuthukumaran
Publisher : CRC Press
Page : 223 pages
File Size : 41,9 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.

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 : 51,5 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.

Author : C. Anandharamakrishnan,V. R. Sinija,R. Mahendran (Professor of food technology)
Publisher : Unknown
Page : 0 pages
File Size : 55,9 Mb
Release : 2024
Category : Food industry and trade
ISBN : 103241698X

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Non-thermal Technologies for the Food Industry by C. Anandharamakrishnan,V. R. Sinija,R. Mahendran (Professor of food technology) Pdf

"Depending on the mechanisms involved in non-thermal technologies (such as ozonisation, 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. The book provides comprehensive overview of all the non-thermal processing technologies that have potential for use within food manufacturing and covers novel disinfectant technologies and packaging methods for non-thermal processing. It further includes electro spraying and electrospinning; low temperature drying techniques, cold plasma techniques, hydrodynamic cavitation, oscillating magnetic field processing and so forth while also focusing on topics such as the valorization of agri-food wastes and by-products, and sustainability. The book also reviews ClO2 in combined/hybrid technologies for food processing. This book is aimed at researchers and graduate students in food and food process engineering"--

Author : M. Selvamuthukumaran,Sajid Maqsood
Publisher : CRC Press
Page : 369 pages
File Size : 51,6 Mb
Release : 2023-10-02
Category : Technology & Engineering
ISBN : 9781000953404

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Non-Thermal Processing Technologies for the Meat, Fish, and Poultry Industries by M. Selvamuthukumaran,Sajid Maqsood Pdf

Processed products obtained from meat, fish, and poultry play a predominant role ascribed to their nutritional profile and sensory characteristics. Usually, these products are highly perishable, and, therefore, the food industry used traditional thermal methods of heat processing in order to extend the stability of the product to the greatest extent. But this traditional method has several disadvantages including undesirable changes in organoleptic characteristics, denaturation of the good quality of animal proteins, and degradation of several nutritional components. Non-Thermal Processing Technologies for the Meat, Fish, and Poultry Industries addresses stability enhancement of meat-, fish-, and poultry-processed products by implementing a non-thermal approach. Currently, there are several innovative non-thermal processing techniques available that can be adopted for enhancing the safety quality of these foods. This book presents the various non-thermal processing techniques that can be successfully applied to this processing industry, including high-pressure processing, ultrasound, irradiation, and pulse electric fields. It explains how these processes can signifantly minimize quality changes without posing any threat to the consumer. These techniques can be replaced for traditional thermal processing techniques viz. roasting, frying, boiling, and grilling. This book benefits food scientists, food process engineers, academicians, students, and food industrial professionals by providing in-depth knowledge of non-thermal processing of foods for meat, fish, and poultry product quality retention as well as for efficient consumer acceptability. The text contains current and emerging trends in the use of non-thermal processing techniques for its application in these industries.

Author : M. Selvamuthukumaran,Sajid Maqsood
Publisher : Unknown
Page : 128 pages
File Size : 45,9 Mb
Release : 2021
Category : Food
ISBN : 1032117249

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Non-thermal Processing Technologies for the Dairy Industry by M. Selvamuthukumaran,Sajid Maqsood Pdf

"There are some emerging non-thermal processing techniques such as pulsed light, cold plasma, high pressure processing, ultrasonic, UV pasteurization, or ozone treatments, which can be successfully employed in dairy processing industries to enhance product acceptability, safety, and quality aspects. Non-Thermal Processing Technologies for the Dairy Industry describes several emerging non-thermal processing techniques that can be specially employed for the dairy processing industry. The book narrates the benefits of using pulsed light, cold plasma, high pressure and ultrasonic during processing of various dairy products. This book solves the issue of waste generation in dairy industries and further advises recovery of such waste for efficient recycling process. In addition to being useful for dairy technologists, it is a great source for academic scholars and students looking to gain knowledge and excel in the non-thermal procesing area"--

Author : M. Selvamuthukumaran
Publisher : CRC Press
Page : 285 pages
File Size : 49,7 Mb
Release : 2022-11-07
Category : Technology & Engineering
ISBN : 9781000773910

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Non-Thermal Processing Technologies for the Fruit and Vegetable Industry by M. Selvamuthukumaran Pdf

Fruits and vegetables rapidly spoil due to growth of microorganisms, which further render them unsafe for human consumption. The traditional methods of food preservation, which involves drying, canning, salting, curing, and chemical preservation, can significantly affect food quality by diminishing nutrients during heat processing. This can alter the texture of the products, leave chemical residues in the final processed products, which in turn has greater impact over consumers' safety and health concerns. To combat this problem, various current non-thermal food processing techniques can be employed in fruit and vegetable processing industries to enhance consumer satisfaction for delivering wholesome food products to the market, thus increasing demand. Non-Thermal Processing Technologies for the Fruit and Vegetable Industry introduces the various non-thermal food processing techniques especially employed for fruits and vegetables processing industries; it deals with the effect of several non-thermal processing techniques on quality aspects of processed fruits and vegetable products and keeping quality and consumer acceptability. Key Features: Describes the high-pressure processing techniques employed for processing fruit and vegetable based beverages Discusses the safety aspects of using various innovative non-thermal based technologies for the fruits and vegetables processing industries. Explains ozone application, cold plasma, ultrasound and UV irradiation for fruits and vegetables with their advantages, disadvantages, process operations, mechanism for microbes in activation etc. Presents the commercially viable and economically feasible non-thermal processing technologies for fruit and vegetable industry. This book addresses professors, scientists, food engineers, research scholars, students and industrial personnel for stability enhancement of fruit- and vegetable-based food products by using novel non-thermal food processing techniques. Readers will come to know the current and emerging trends in use of non-thermal processing techniques for its application in several fruit- and vegetable-based food processing industries.

Author : Nitin Kumar,Anil Panghal,M. K. Garg
Publisher : Wiley-Scrivener
Page : 350 pages
File Size : 42,8 Mb
Release : 2021-09-22
Category : Technology & Engineering
ISBN : 1119775604

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Non-thermal Food Engineering Operations by Nitin Kumar,Anil Panghal,M. K. Garg Pdf

Author : M. Selvamuthukumaran
Publisher : Unknown
Page : 0 pages
File Size : 46,6 Mb
Release : 2022
Category : Fruit
ISBN : 1032119276

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Non-Thermal Processing Technologies for the Fruit and Vegetable Industry by M. Selvamuthukumaran Pdf

"With thermal processing affecting food quality, diminishing nutrients, and altering texture of the products, food companies are looking to non-thermal processes to deliver quality wholesome food. This book covers non-thermal techniques to preserve fruits & vegetables"--

Author : Kshirod Kumar Dash,Sourav Chakraborty
Publisher : CRC Press
Page : 0 pages
File Size : 55,9 Mb
Release : 2021
Category : Science
ISBN : 1000335003

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Food Processing by Kshirod Kumar Dash,Sourav Chakraborty Pdf

In food processing, thermal operations are the most common and conventional methods for obtaining and treating different products. This book covers basics and advances in thermal processing of food. These include drying processes, evaporation, blanching, deep fat frying, crystallization, extraction, and ohmic heating, in terms of food engineering and process design aspect. It further describes theoretical aspects, the basics of rate kinetics, and their application for the analysis of food quality indices including practical-oriented issues related to food technology. Traditional and new extraction techniques are also covered. Key features: Presents engineering focus on 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 advances in drying, evaporation, blanching, crystallization, and ohmic heating. Includes mathematical modeling and numerical simulations. Food Processing: Advances in Thermal Technologies is aimed at graduate students and professionals in food engineering, food technology, and biological systems engineering

Author : O. P. Chauhan
Publisher : CRC Press
Page : 461 pages
File Size : 50,5 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.

Author : Taylor & Francis Group
Publisher : Apple Academic Press
Page : 290 pages
File Size : 53,6 Mb
Release : 2021-12-13
Category : Electronic
ISBN : 1774635194

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Emerging Thermal and Nonthermal Technologies in Food Processing by Taylor & Francis Group Pdf

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.

Author : Kshirod Kumar Dash
Publisher : CRC Press
Page : 0 pages
File Size : 41,7 Mb
Release : 2023-09-25
Category : Electronic
ISBN : 0367756153

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Food Processing by Kshirod Kumar Dash Pdf

This volume covers the 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, with a focus on both fundamentals and on recent advances.

Author : Gustavo V. Barbosa-Canovas,Maria S. Tapia,M. Pilar Cano
Publisher : CRC Press
Page : 716 pages
File Size : 40,6 Mb
Release : 2004-11-30
Category : Technology & Engineering
ISBN : 9780203997277

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Novel Food Processing Technologies by Gustavo V. Barbosa-Canovas,Maria S. Tapia,M. Pilar Cano Pdf

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

Author : P J Fellows
Publisher : Elsevier
Page : 928 pages
File Size : 53,7 Mb
Release : 2009-06-22
Category : Technology & Engineering
ISBN : 9781845696344

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Food Processing Technology by P J Fellows Pdf

The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics