Nonthermal Processing In Agri Food Bio Sciences

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Nonthermal Processing in Agri-Food-Bio Sciences

Anet Režek Jambrak
Nonthermal Processing in Agri Food Bio Sciences Book PDF

Author : Anet Režek Jambrak
Publisher : Springer Nature
Page : 780 pages
File Size : 46,9 Mb
Release : 2022-09-26
Category : Technology & Engineering
ISBN : 9783030924157

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Nonthermal Processing in Agri-Food-Bio Sciences by Anet Režek Jambrak Pdf

This book addresses important questions on the legislation, regulations, sustainability, technology transfer, safety of biomaterials and mechanism of action of nonthermal processing on the molecular level of biomaterials and its impact on health. The chapters take an interdisciplinary approach that is of interest to specialists from engineering, physics, chemistry, agriculture, life sciences and beyond, with a focus on further development of existing and new applications of nonthermal processing and their combination with other methods in the processing of biomaterials, agriculture, biotechnology and the re-use of waste and by-products. Nonthermal Processing in Agri-Food-Bio Sciences: Sustainability and Future Goals aims to boost further developments and applications of nonthermal technologies to develop healthier products, to ensure consumer approval for these innovative technologies and to improve the sustainability of biomaterials production.​ The industrial application of nonthermal processing has led to an increase in innovative value products and the overall improvement of production capacity. Nonthermal processes use less energy and chemicals, reduce processing times, have less environmental impact, produce less waste, and have the potential for industrial scale-up and a return-on-investment in under 5 years. According to The United Nations and the 2030 Agenda for Sustainable Development, 17 goals should be incorporated within development projects, and researchers are starting to use novel techniques to meet them. In covering the fundamental engineering theories underlying nonthermal processing, this book will aid in this mission. The book overviews the advantages and disadvantages of novel technologies, over to sustainability goals to correct steps for the scale-up and return on investment. The book includes the chemistry and physics of nonthermal processing technologies, dedicated to specialists and researchers from a wide range of subject areas. Interdisciplinary scientists and engineers, sustainability experts can use this text to aid in their work in green technologies.

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 : 40,5 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.

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 : 199 pages
File Size : 47,9 Mb
Release : 2020-05-06
Category : Science
ISBN : 9781000023015

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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.

Nonthermal Food Engineering Operations

Nitin Kumar,Anil Panghal,M. K. Garg
Nonthermal Food Engineering Operations Book PDF

Author : Nitin Kumar,Anil Panghal,M. K. Garg
Publisher : John Wiley & Sons
Page : 532 pages
File Size : 46,5 Mb
Release : 2024-05-29
Category : Technology & Engineering
ISBN : 9781119776444

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Nonthermal Food Engineering Operations by Nitin Kumar,Anil Panghal,M. K. Garg Pdf

NONTHERMAL FOOD ENGINEERING OPERATIONS Presenting cutting-edge information on new and emerging food engineering processes, Nonthermal Food Engineering Operations, the latest volume in the series, “Bioprocessing in Food Science,” is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today. “Bioprocessing in Food Science” is a series of volumes covering the entirety of unit operations in food processing. This latest volume covers nonthermal food engineering operations, focusing on packaging techniques, artificial intelligence and other emerging technologies and their use and relevance within food engineering, fluid extraction, nanotechnology, and many other topics. As the demand for healthy food is increasing in the current global scenario, manufacturers are searching for new possibilities for occupying a greater share in the rapidly changing food market. Compiled reports and updated knowledge on thermal processing of food products are imperative for commercial enterprises and manufacturing units. In the current scenario, academia, researchers, and food industries are working in a scattered manner and different technologies developed at each level are not compiled to implement for the benefits of different stakeholders. However, advancements in bioprocesses are required at all levels for the betterment of food industries and consumers. This series of groundbreaking edited volumes will be a comprehensive compilation of all the research that has been carried out so far, their practical applications, and the future scope of research and development in the food bioprocessing industry. During the last decade, there have been major developments in novel technologies for food processing. This series will cover all the novel technologies employed for processing different types of foods, encompassing the background, principles, classification, applications, equipment, effect on foods, legislative issue, technology implementation, constraints, and food and human safety concerns.

Non-Thermal Processing Technologies for the Meat, Fish, and Poultry Industries

M. Selvamuthukumaran,Sajid Maqsood
Non Thermal Processing Technologies for the Meat Fish and Poultry Industries Book PDF

Author : M. Selvamuthukumaran,Sajid Maqsood
Publisher : CRC Press
Page : 369 pages
File Size : 52,7 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.

Handbook of Research on Food Processing and Preservation Technologies

Preeti Birwal,Megh R. Goyal,Monika Sharma
Handbook of Research on Food Processing and Preservation Technologies Book PDF

Author : Preeti Birwal,Megh R. Goyal,Monika Sharma
Publisher : CRC Press
Page : 324 pages
File Size : 40,9 Mb
Release : 2021-11-25
Category : Technology & Engineering
ISBN : 9781000369625

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Handbook of Research on Food Processing and Preservation Technologies by Preeti Birwal,Megh R. Goyal,Monika Sharma Pdf

In this volume, several new food processing and preservation technologies have been investigated by researchers that have the potential to increase shelf life and preserve the quality of foods. This handbook introduces some emerging techniques in the food processing sector, focusing on nonthermal techniques such as high-pressure processing, ultrasonication of foods, microwave vacuum dehydration, thermoelectric refrigeration technology, advanced methods of encapsulation, ozonation, electrospinning, and mechanical expellers for dairy, food, and agricultural processing. These all have a wide range of application. The volume includes studies that show the successful application of these new technologies on a large number of juices, cheeses, yogurts, soups, egg whites and eggs, vegetable slices, purees, and milk, and the extraction, drying enhancement, and modification of enzymes are reported. This volume, part of the multi-volume Handbook of Research on Food Processing and Preservation Technologies will have tremendous application in different areas of the food industry, including food processing, preservation, safety, and quality evaluation. Other volumes of this handbook cover a wide of other emerging technologies. Handbook of Research on Food Processing and Preservation Technologies: Volume 2: Nonthermal Food Preservation and Novel Processing Strategies is an excellent reference resource for researchers, scientists, faculty and students, growers, traders, processors, industries, and others for looking for new nonthermal approaches for food processing and preservation.

Non-thermal Food Processing Operations

Seid Mahdi Jafari,Nantawan Therdthai
Non thermal Food Processing Operations Book PDF

Author : Seid Mahdi Jafari,Nantawan Therdthai
Publisher : Woodhead Publishing
Page : 522 pages
File Size : 46,5 Mb
Release : 2022-11-03
Category : Technology & Engineering
ISBN : 9780128187180

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Non-thermal Food Processing Operations by Seid Mahdi Jafari,Nantawan Therdthai Pdf

Non-thermal Food Processing Operations, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for the recent invented non-thermal processing of different food products. Divided into six sections, “Ozonation operations “, “Plasma processing operations , “Irradiation operations , “Pulsed electric fields processing operations , “High pressure processing operations , and “Radio frequency processing operations , all chapters emphasize basic texts relating to experimental, theoretical, computational and/or applications of food engineering principles and the relevant processing equipment needed to low-temperature unit operations. Written by experts in the field of food engineering in a simple and dynamic way, this book targets Industrial Engineers and food factory workers from the field of food processing. Readers of the book will find information that will help them become more familiar with food processing operations and equipment. Thoroughly explores new opportunities in food processing through non-thermal processes Helps readers better understand equipment in non-thermal unit operations Clarifies different non-thermal processing facilities and equipment for various types of food products

Food Processing and Preservation Technology

Megh R. Goyal,Santosh K. Mishra,Preeti Birwal
Food Processing and Preservation Technology Book PDF

Author : Megh R. Goyal,Santosh K. Mishra,Preeti Birwal
Publisher : CRC Press
Page : 333 pages
File Size : 48,7 Mb
Release : 2022-04-27
Category : Science
ISBN : 9781000353624

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Food Processing and Preservation Technology by Megh R. Goyal,Santosh K. Mishra,Preeti Birwal Pdf

Food Processing and Preservation Technology: Advances, Methods, and Applications confronts the challenges of food preservation by providing new research and information on the use of novel processing and preservation technologies during production, processing, and transportation in the food industry for the improvement of shelf life and the safety of foods. The book is organized in two main parts. The first section focuses on novel and nonthermal processing of food and food products. It looks at dielectric heating and ohmic heating as well as three-dimensional printing of foods and ozonization of food products. Part two delves into process interventions for food processing and preservations, discussing the applications of diverse novel food processing. The authors discuss drying technologies, advances in food fermentation technologies, mechanization of traditional indigenous products for preservation of food and safety, and different properties and concepts of bakery products. Key features: Examines different properties and attributes of some bakery foods, etc. Elucidates on novel nonthermal processing techniques and their mechanisms of actions for minimal loss of food nutrients and for food safety Discusses a variety of modern technologies that aim to reduce the spoilage of food products This volume presents valuable research on food processing, quality control, and safety measures for food products by means of novel processing and preservation technologies during production, processing, and transportation in the food industry.

Nonthermal Preservation of Foods

Enrique Palou
Nonthermal Preservation of Foods Book PDF

Author : Enrique Palou
Publisher : CRC Press
Page : 304 pages
File Size : 40,9 Mb
Release : 1997-10-06
Category : Technology & Engineering
ISBN : 0824799798

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Nonthermal Preservation of Foods by Enrique Palou Pdf

"Written by four experts actively researching alternatives to conventional thermal methods in food preservation. Presents information on traditional and emerging nonthermal food processing technologies in a convenient, single-source volume--offering an incisive view of the latest experimental results, state-of-the-art applications, and new developments in food preservation technology. Furnishes a thorough review of nonthermal techniques such as high hydrostatic pressure, pulsed electric fields, oscillating magnetic fields, light pulses, ionizing irradiation, the use of chemicals and bacteriocins as preservation aids, and combined methods/hurdle technology."

Agri-Food Industry Strategies for Healthy Diets and Sustainability

Francisco J. Barba,Predrag Putnik,Danijela Bursac Kovacevic
Agri Food Industry Strategies for Healthy Diets and Sustainability Book PDF

Author : Francisco J. Barba,Predrag Putnik,Danijela Bursac Kovacevic
Publisher : Academic Press
Page : 299 pages
File Size : 49,7 Mb
Release : 2020-03-03
Category : Health & Fitness
ISBN : 9780128172278

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Agri-Food Industry Strategies for Healthy Diets and Sustainability by Francisco J. Barba,Predrag Putnik,Danijela Bursac Kovacevic Pdf

Divided into five sections, Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health provides an overview of the challenges and future perspectives related to nutrition, public health, and sustainability. The book addresses strategies to reduce fat, trans fat, saturated fat, sugar, and salt consumption, while also exploring the manufacturing, safety, and toxicology of new food manufacturing. This book examines commercial labeling and nutritional education, nutrigenomics and public health, and provides coverage of the valorization of waste and by-products from the food industry. Nutrition researchers and practitioners, food scientists, technologists, engineers, agronomists, food product developers, medical and public health professionals, and postgraduate students focused in food science and nutrition are sure to find this reference work a welcomed addition to their libraries. Contains innovative strategies to achieve a healthy diet through the design of new food products Provides comprehensive information related to agriculture, nutrition, food industry, government, and sustainable waste management and details their roles in addressing food waste Explores the ways in which innovative approaches, used to valorize and give an added value to agri-food waste and by-products, ensure the sustainability of the production process Presents nutritive education about reducing empty calories by lowering consumption of fats, sugars, and other high-calorie nutrients Delineates the roles of food industry and government in shaping the best policies for the general public and the design of new products

Handbook of Research on Food Processing and Preservation Technologies

Megh R. Goyal,Preeti Birwal,Monika Sharma
Handbook of Research on Food Processing and Preservation Technologies Book PDF

Author : Megh R. Goyal,Preeti Birwal,Monika Sharma
Publisher : CRC Press
Page : 322 pages
File Size : 43,6 Mb
Release : 2021-11-25
Category : Technology & Engineering
ISBN : 9781000353648

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Handbook of Research on Food Processing and Preservation Technologies by Megh R. Goyal,Preeti Birwal,Monika Sharma Pdf

Handbook of Research on Food Processing and Preservation Technologies will be a 5-volume collection that attempts to illustrate various design, development, and applications of novel and innovative strategies for food processing and preservation. The role and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are also discussed, along with a wide range of applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. The first volume in this set, Nonthermal and Innovative Food Processing Methods, provides a detailed discussion of many nonthermal food process techniques. These include high-pressure processing, ultraviolet light technology, microwave-assisted extraction, high pressure assisted freezing, microencapsulation, dense phase carbon dioxide aided preservation, to name a few. The volume is a treasure house of valuable information and will be an excellent reference for researchers, scientists, students, growers, traders, processors, industries, and others.

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 : 42,7 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.

Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds

Francisco J. Barba,Jorge Manuel Alexandre Saraiva,Giancarlo Cravotto,Jose M. Lorenzo
Innovative Thermal and Non Thermal Processing Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds Book PDF

Author : Francisco J. Barba,Jorge Manuel Alexandre Saraiva,Giancarlo Cravotto,Jose M. Lorenzo
Publisher : Woodhead Publishing
Page : 370 pages
File Size : 54,7 Mb
Release : 2019-06-07
Category : Health & Fitness
ISBN : 9780128141755

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Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds by Francisco J. Barba,Jorge Manuel Alexandre Saraiva,Giancarlo Cravotto,Jose M. Lorenzo Pdf

Innovative Thermal and Nonthermal Processing, Bioacessibility and Bioavailability of Nutrients and Bioactive Compounds presents the implications of conventional and innovative processing on the nutritional and health aspects of food products. Chapters cover the relationship between gastronomic science, nutrition and food science in the development of healthy products, introduce the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds, describe how processing affects bioavailability and bioaccessibility of lipids, particularly fatty acids, protein, amino acids and carbohydrates, and discuss how processing affects bioavailability and bioaccessibility of minerals, water-soluble vitamins, and fat soluble vitamins. Final sections cover processing, bioavailability and bioaccessibility of bioactive compounds, describing how processing (conventional and non-conventional) is affecting to bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids, and bioactive peptides. Presents the implications of conventional and innovative processing on the nutritional and health aspects of food products Introduces the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds Explains how processing (conventional and non-conventional) affects the bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids and bioactive peptides

Non-Thermal Technologies for the Food Industry

C. Anandharamakrishnan,V. R. Sinija,R. Mahendran
Non Thermal Technologies for the Food Industry Book PDF

Author : C. Anandharamakrishnan,V. R. Sinija,R. Mahendran
Publisher : CRC Press
Page : 392 pages
File Size : 55,7 Mb
Release : 2024-02-29
Category : Technology & Engineering
ISBN : 9781003838142

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Non-Thermal Technologies for the Food Industry by C. Anandharamakrishnan,V. R. Sinija,R. Mahendran Pdf

Depending on the mechanisms involved in non-thermal technologies (such as ozonization, 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. Features: Provides a comprehensive overview of all the non-thermal processing technologies that have potential for use within food manufacturing Covers novel disinfectant technologies and packaging methods for non-thermal processing Includes electro-spraying and electrospinning; low-temperature drying techniques, cold plasma techniques, hydrodynamic cavitation, oscillating magnetic field processing, and so forth Focus on topics such as the valorization of agri-food wastes and by-products and sustainability Reviews ClO2 in combined/hybrid technologies for food processing This book is aimed at researchers and graduate students in food and food process engineering.

Non-thermal Processing of Foods

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

Author : O. P. Chauhan
Publisher : CRC Press
Page : 462 pages
File Size : 46,8 Mb
Release : 2019-01-10
Category : Health & Fitness
ISBN : 9781351869782

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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.