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:
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Presents engineering focus on non-thermal food processing technologies.
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Discusses sub-classification for recent trends and relevant industry information/examples.
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Different current research-oriented results are included as a key parameter.
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Covers high-pressure processing, pulse electric field, pulse light technology, irradiation, and ultrasonic techniques.
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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.
Preface
Chapter 1 : High Pressure-Based Food-Processing Technologies for Food Safety and Quality
Chapter 2 : Application of Pulse Electric Fields in Food Processing
Chapter 3 : Recent Advances in Ultrasound Processing of Food
Chapter 4 : Osmotic Dehydration in Food Processing
Chapter 5 : Pulsed Light Technology Applied in Food Processing
Chapter 6 : Application of Membrane Technology in Food-Processing Industries
Chapter 7 : Irradiation Technology for the Food Industry
Chapter 8 : Cryogenic Freezing
Chapter 9 : Nanofiltration: Principles, Process Modeling, and Applications
Chapter 10 : Atmospheric Pressure Non-Thermal Plasma in Food Processing
Index
