Emerging Technologies for Food Processing

"Overall, this high-quality book is a valuable reference resource for researchers as well as postgraduate students involved in food processing R&D."
- DRYING TECHNOLOGY 2006
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Part 1: High Pressure Processing

Chapter 1: High Pressure Processing of Foods: An Overview

Chapter 2: High-pressure Processing of Salads and Ready Meals

Chapter 3: Microbiological Aspects of High-pressure Processing

Part 2: Pulsed Electric Fields Processing

Chapter 4: Overview of Pulsed Electric Field Processing for Food

Chapter 5: Pulsed Electric Field Processing of Liquid Foods and Beverages

Chapter 6: Effect of High Intensity Electric Field Pulses on Solid Foods

Chapter 7: Enzymatic Inactivation by Pulsed Electric Fields

Chapter 8: Food Safety Aspects of Pulsed Electric Fields

Part 3: Other Non-thermal Processing Techniques

Chapter 9: Developments in Osmotic Dehydration

Chapter 10: Athermal Membrane Processes for the Concentration of Liquid Foods and Natural Colours

Chapter 11: High Intensity Pulsed Light Technology

Chapter 12: Non-thermal Processing By Radio Frequency Electric Fields

Chapter 13: Application of Ultrasound

Chapter 14: Irradiation of Foods

Chapter 15: New Chemical and Biochemical Hurdles

Part 4: Alternative Thermal Processing

Chapter 16: Recent Developments in Microwave Heating

Chapter 17: Radio-Frequency Processing

Chapter 18: Ohmic Heating

Chapter 19: Combined Microwave Vacuuum-drying

Chapter 20: New Hybrid Drying Technologies

Chapter 21: Monitoring Thermal Processes by NMR Technology

Part 5: Innovations in Food Refrigeration

Chapter 22: Vacuum Cooling of Foods

Chapter 23: Ultrasonic Assistance of Food Freezing

Chapter 24: High-Pressure Freezing

Chapter 25: Controlling the Freezing Process with Antifreeze Proteins

Part 6: Minimal Processing

Chapter 26: Minimal Fresh Processing of Vegetables, Fruits and Juices

Chapter 27: Minimal Processing of Ready Meals

Chapter 28: Modified Atmosphere Packaging for Minimally Processed Foods

Index
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BACK OF BOOK 17 March 2016 Dr. Da-Wen Sun is internationally recognized for his leadership in food engineering research and education and is a highly respected journal editor. He is the recipient of numerous awards and honors including election to the Royal Irish Academy in 2010, selection as a Member of Academia Europaea (The Academy of Europe) in 2011, induction as a Fellow of International Academy of Food Science and Technology in 2012, recipient of the International Association for Food Protection (IAFP) Freezing Research Award in 2013, recipient of the International Association of Engineering and Food (IAEF) Lifetime Achievement Award in 2015, and named as a Thomson Reuters Highly Cited Researcher in 2015. Dr. Da-Wen Sun is internationally recognized for his leadership in food engineering research and education and a highly respected journal editor. He is the recipient of numerous awards and honors including election to the Royal Irish Academy in 2010, selection as a Member of Academia Europaea (The Academy of Europe) in 2011, induction as a Fellow of International Academy of Food Science and Technology in 2012, the International Association for Food Protection (IAFP) Freezing Research Award in 2013, the International Association of Engineering and Food (IAEF) Lifetime Achievement Award in 2015 and naming as 2015 Thomson Reuters Highly Cited Researcher. His many scholarly works have become standard reference materials for researchers in the areas of computer vision/hyperspectral imaging, computational fluid dynamics modelling, and vacuum cooling. Results of his work have been published in more than 400 peer-reviewed journal papers (Web of Science h-index = 66), among them; thirty papers have been selected by ESI as highly-cited papers, ranking him first in the world in Agricultural Sciences.
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