Alternatives to Conventional Food Processing

Alternatives to Conventional Food Processing

Hardback Rsc Green Chemistry

Edited by Andrew Proctor, Series edited by James. H. Clark, Series edited by George A. Kraus, Series edited by Peter Rudolf Seidl, Series edited by Andrzej Stankiewicz, Series edited by Yuan Kou, Contributions by James. H. Clark, Contributions by Emilie H. Leibovitch, Contributions by Nancy S. Bryson, Contributions by Michael Roberts

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  • Publisher: Royal Society Of Chemistry
  • Format: Hardback | 499 pages
  • Dimensions: 158mm x 228mm x 18mm | 522g
  • Publication date: 30 January 2011
  • Publication City/Country: Cambridge
  • ISBN 10: 1849730377
  • ISBN 13: 9781849730372
  • Edition statement: Edition. ed.
  • Illustrations note: 109 black & white illustrations

Product description

This multi-authored book is edited by an expert in the field and includes chapters from international contributors. It is fully cross disciplinary relating green principles to the food industry, covering legal and policy issues, engineering, food processing and food science. It addresses the alternatives to conventional food processing that have reduced energy requirements or solvent use and how they affect final food quality. Initially, the principles of green chemistry and technologies are outlined to provide a justification and basis for the processing methods that are addressed. This is followed by a discussion of legal and policy issues in both the EU and the US which provide further justification for the need for such technologies and the constraints and benefits of current policies and regulations. The major green technologies available to the food industry are discussed, outlining the main principles and applications of each. The degree to which they are already in commercial use and developments needed to extend their use further are also covered.

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Author information

Professor Andrew Proctor is at the University of Arkansas, USA.

Back cover copy

This multi-contributed book is edited by an expert in the field and includes chapters from across the globe. It is fully cross-disciplinary relating green principles to the food industry, covering legal and policy issues, engineering, food processing and food science. It addresses the alternatives to conventional food processing that have reduced energy requirements or solvent use and how they affect final food quality. Initially, the principles of green chemistry and technologies are outlined to provide a justification and basis for the processing methods that are addressed. This is followed by a discussion of legal and policy issues in both the EU and the US which provide further justification for the need for such technologies and the constraints and benefits of current policies and regulations. The major green technologies available to the food industry are discussed, outlining the main principles and applications of each. The degree to which they are already in commercial use and developments needed to extend their use further are also covered.

Table of contents

Introduction to Green Principles, Comparison of EU and US Law on Sustainable Food Processing, Advances in Critical Fluid Processing, Supercritical Fluid Pasteurization and Food Safety, Membrane Separations in Food Processing, Processing of Foods with High Hydrostatic Pressure, Ohmic Heating of Foods, Aqueous Enzymatic Oil Extraction, High Intensity Pulsed Light Food Processing, Ultrasonic Food Processing, Microwave Food Processing