Novel Thermal and Non-Thermal Technologies for Fluid Foods

Novel Thermal and Non-Thermal Technologies for Fluid Foods

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Description

Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, recognized for their high bioavailability of macronutrients and micronutrients. Considerable resources and expertise has been devoted to the processing of safe and wholesome foods. Non-thermal technologies have been developed as an alternative to thermal processing, while still meeting required safety or shelf-life demands and minimising the effects on its nutritional and quality attributes.
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Product details

  • Hardback | 542 pages
  • 196 x 238 x 28mm | 1,133.98g
  • Academic Press Inc
  • San Diego, United States
  • English
  • 0123814707
  • 9780123814708

Review quote

"This book provides a comprehensive overview of thermal process innovations (such as ohmic, microwave and infrared heating) and non-thermal technologies (including pulsed electric field, high pressure, ultrasound, irradiation, ozone, dense-phase carbon dioxide, ultraviolet and pulsed light) as they are applied specifically for fluid foods. Novel Thermal and Non-Thermal Technologies for Fluid Foods brings together information on fluid and microbial and quality dynamics for fluid foods to facilitate process validation and technology adoption. It includes methods for mathematically evaluating each technique, addresses global regulatory requirements for fluid foods and provides recommendations for various safety-related issues." --FST
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About P. J. Cullen

PJ Cullen's research interests include the development of novel technologies for the food and pharmaceutical industries. He spent 10 years at the Dublin Institute of Technology where he was team leader of the Process Analytical Technology group and the BioPlasma research group. He has published more than 100 journal articles and book chapters. His current research interests include the development of non-thermal plasmas for biological applications in food and medicine. Brijesh Kumar Tiwari, M.Sc., Ph.D., FIFST, FRSC, is currently a Principal Research Officer at Teagasc - the Irish Agriculture and Food Development Authority. His primary research interests relate to the investigation of green and sustainable solutions to food industry challenges. He is a fellow of Institute of Food Science & Technology (UK) and Royal Society of Chemistry (UK). He is also the Editor in Chief of Journal of Food Processing and Preservation and also part of the Editorial Board for Food Engineering Reviews.
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Table of contents

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 Perspective
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Review Text

"This book provides a comprehensive overview of thermal process innovations (such as ohmic, microwave and infrared heating) and non-thermal technologies (including pulsed electric field, high pressure, ultrasound, irradiation, ozone, dense-phase carbon dioxide, ultraviolet and pulsed light) as they are applied specifically for fluid foods. Novel Thermal and Non-Thermal Technologies for Fluid Foods brings together information on fluid and microbial and quality dynamics for fluid foods to facilitate process validation and technology adoption. It includes methods for mathematically evaluating each technique, addresses global regulatory requirements for fluid foods and provides recommendations for various safety-related issues." --FST
"This book provides a comprehensive overview of thermal process innovations (such as ohmic, microwave and infrared heating) and non-thermal technologies (including pulsed electric field, high pressure, ultrasound, irradiation, ozone, dense-phase carbon dioxide, ultraviolet and pulsed light) as they are applied specifically for fluid foods. Novel Thermal and Non-Thermal Technologies for Fluid Foods brings together information on fluid and microbial and quality dynamics for fluid foods to facilitate process validation and technology adoption. It includes methods for mathematically evaluating each technique, addresses global regulatory requirements for fluid foods and provides recommendations for various safety-related issues." --FST
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