Nonthermal Processing Technologies For Food

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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 : 41,6 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.

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 : 40,9 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.

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 : 51,6 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.

Packaging for Nonthermal Processing of Food

Melvin A. Pascall,Jung H. Han
Packaging for Nonthermal Processing of Food Book PDF

Author : Melvin A. Pascall,Jung H. Han
Publisher : John Wiley & Sons
Page : 320 pages
File Size : 52,7 Mb
Release : 2018-02-20
Category : Technology & Engineering
ISBN : 9781119126874

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Packaging for Nonthermal Processing of Food by Melvin A. Pascall,Jung H. Han Pdf

A comprehensive review of the many new developments in the growing food processing and packaging field Revised and updated for the first time in a decade, this book discusses packaging implications for recent nonthermal processing technologies and mild food preservation such as high pressure processing, irradiation, pulsed electric fields, microwave sterilization, and other hurdle technologies. It reviews typical nonthermal processes, the characteristics of food products after nonthermal treatments, and packaging parameters to preserve the quality and enhance the safety of the products. In addition, the critical role played by packaging materials during the development of a new nonthermal processed product, and how the package is used to make the product attractive to consumers, is discussed. Packaging for Nonthermal Processing of Food, Second Edition provides up to date assessments of consumer attitudes to nonthermal processes and novel packaging (both in the U.S. and Europe). It offers a brand new chapter covering smart packaging, including thermal, microbial, chemical, and light sensing biosensors, radio frequency identification systems, and self-heating and cooling packaging. There is also a new chapter providing an overview of packaging laws and regulations in the United States and Europe. Covers the packaging types required for all major nonthermal technologies, including high pressure processing, pulsed electric field, irradiation, ohmic heating, and others Features a brand new chapter on smart packaging, including biosensors (thermal-, microbial-, chemical- and light-sensing), radio frequency identification systems, and self-heating and cooling packaging Additional chapters look at the current regulatory scene in the U.S. and Europe, as well as consumer attitudes to these novel technologies Editors and contributors bring a valuable mix of industry and research experience Packaging for Nonthermal Processing of Food, Second Edition offers many benefits to the food industry by providing practical information on the relationship between new processes and packaging materials, to academia as a source of fundamental knowledge about packaging science, and to regulatory agencies as an avenue for acquiring a deeper understanding of the packaging requirements for new processes.

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 : 44,5 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 : 51,9 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.

Food Processing

Kshirod Kumar Dash,Sourav Chakraborty
Food Processing Book PDF

Author : Kshirod Kumar Dash,Sourav Chakraborty
Publisher : CRC Press
Page : 252 pages
File Size : 46,6 Mb
Release : 2021-06-14
Category : Technology & Engineering
ISBN : 9781000377729

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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.

Novel Food Processing Technologies

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

Author : Gustavo V. Barbosa-Canovas,Maria S. Tapia,M. Pilar Cano
Publisher : CRC Press
Page : 716 pages
File Size : 44,9 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

Thermal Technologies in Food Processing

P Richardson
Thermal Technologies in Food Processing Book PDF

Author : P Richardson
Publisher : Elsevier
Page : 311 pages
File Size : 40,6 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.

Non-Thermal Processing Technologies for the Dairy Industry

M. Selvamuthukumaran,Sajid Maqsood
Non Thermal Processing Technologies for the Dairy Industry Book PDF

Author : M. Selvamuthukumaran,Sajid Maqsood
Publisher : CRC Press
Page : 188 pages
File Size : 41,7 Mb
Release : 2021-11-09
Category : Technology & Engineering
ISBN : 9781000464993

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

The dairy industry usually adopts conventional methods of processing various milk-based food products, which can destroy nutrients and minimize organoleptic qualities. An alternative approach for this is the non-conventional method of non-thermal processing techniques. Not only does this enhance the nutritional profile of the various processed products, but increases the consumer acceptability. 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. Key Features: Addresses techniques used for extraction of functional food components from various dairy products by using super critical CO2 extraction technology. Explains application of ozone and cold plasma technology for treating dairy processing waste waters with efficient recycling aspects. Discusses the importance of using biopreservatives in shelf life extension of several dairy food products. Portrays scope and significant importance of adopting UV pasteurization in processing market milk along with safety and environmental impacts over processing 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.

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 : 362 pages
File Size : 46,7 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.

Nonthermal Preservation of Foods

Enrique Palou
Nonthermal Preservation of Foods Book PDF

Author : Enrique Palou
Publisher : CRC Press
Page : 304 pages
File Size : 49,9 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."

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 : 48,6 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.

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 : 51,7 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.

Innovative Food Processing Technologies

Anonim
Innovative Food Processing Technologies Book PDF

Author : Anonim
Publisher : Elsevier
Page : 2482 pages
File Size : 42,6 Mb
Release : 2020-08-18
Category : Technology & Engineering
ISBN : 9780128157824

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Innovative Food Processing Technologies by Anonim Pdf

Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review, Three Volume Set covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.