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 : 55,5 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 : 55,7 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.

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 : 50,6 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.

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 : 40,7 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.

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 : 46,7 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.

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 : 49,8 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.

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 : 46,9 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.

Nonthermal Preservation of Foods

Enrique Palou
Nonthermal Preservation of Foods Book PDF

Author : Enrique Palou
Publisher : CRC Press
Page : 304 pages
File Size : 50,7 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."

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 : 48,5 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 : 48,6 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.

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 : 40,8 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.

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 : 52,5 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.

Food Engineering - Volume IV

Gustavo V. Barbosa-Cánovas
Food Engineering Volume IV Book PDF

Author : Gustavo V. Barbosa-Cánovas
Publisher : EOLSS Publications
Page : 246 pages
File Size : 44,8 Mb
Release : 2009-08-10
Category : Electronic
ISBN : 9781905839476

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Food Engineering - Volume IV by Gustavo V. Barbosa-Cánovas Pdf

Food Engineering is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. Food Engineering became an academic discipline in the 1950s. Today it is a professional and scientific multidisciplinary field related to food manufacturing and the practical applications of food science. These volumes cover five main topics: Engineering Properties of Foods; Thermodynamics in Food Engineering; Food Rheology and Texture; Food Process Engineering; Food Plant Design, which are then expanded into multiple subtopics, each as a chapter. These four volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs

Handbook of Research on Food Processing and Preservation Technologies

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

Author : Monika Sharma,Megh R. Goyal,Preeti Birwal
Publisher : CRC Press
Page : 354 pages
File Size : 52,6 Mb
Release : 2021-10-04
Category : Science
ISBN : 9781000405101

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

The Handbook of Research on Food Processing and Preservation Technologies covers a vast abundance of information on various design, development, and applications of novel and innovative strategies for food processing and preservation. The roles 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 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. Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance discusses various emerging techniques for food preservation, formulation, and nondestructive quality evaluation techniques. Each chapter covers major aspects pertaining to principles, design, and applications of various food processing methods, such as low temperature-based-ultrasonic drying of foods, hypobaric processing of foods, viability of high-pressure technology, application of pulsed electric fields in food preservation, green nanotechnology for food processing and preservation, advanced methods of encapsulation, basics and methods of food authentication, imaging techniques for quality inspection of spices and nuts, FTIR coupled with chemometrics for food quality and safety, and the use of robotic engineering for quality and safety. Other volumes in the 5-volume set include: Volume 1: Nonthermal and Innovative Food Processing Methods Volume 2: Nonthermal Food Preservation and Novel Processing Strategies Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques Volume 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety Together with the other volumes in the set, the Handbook of Research on Food Processing and Preservation Technologies will be a valuable resource for researchers, scientists, students, growers, traders, processors, industries, and others.

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 : 47,6 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