Applications Of Cold Plasma In Food Safety

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Applications of Cold Plasma in Food Safety

Author : Tian Ding
Publisher : Springer Nature
ISBN 13 : 9811618275
Total Pages : 357 pages
Book Rating : 4.8/5 (116 download)

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Book Synopsis Applications of Cold Plasma in Food Safety by : Tian Ding

Download or read book Applications of Cold Plasma in Food Safety written by Tian Ding and published by Springer Nature. This book was released on 2021-11-08 with total page 357 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides readers with a comprehensive overview of cold plasma technology for tackling the various food-related hazards in a wide range of food sectors. The principles and characteristics of cold plasma generation in gas and its interaction with liquids, as well as its combating modes of action for common hazards (e.g., bacteria, spores, biofilms, fungi, and fungal toxins) are emphasized in this book. It also presents the applications of cold plasma or its hurdles with other techniques to assure the microbiological safety of the key food classifications, including fruits, vegetables, cereals, grains, meat, aquatic products, liquid food products (e.g., juices, milk), nuts, spices, herbs, and food packaging. This book is useful for researchers to grasp the comprehensive understandings of how food safety can be controlled with cold plasma technology. This book also provides adequate information for engineers in food industry for better development and optimization of the plasma-generating systems. Government institutions that are responsible for food safety regulations can understand more knowledge about the intricacies and influencing factors, which should be considered for regulating the applications of cold plasma technology in food.

Advances in Cold Plasma Applications for Food Safety and Preservation

Author : Daniela Bermudez-Aguirre
Publisher : Academic Press
ISBN 13 : 0128149221
Total Pages : 410 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Advances in Cold Plasma Applications for Food Safety and Preservation by : Daniela Bermudez-Aguirre

Download or read book Advances in Cold Plasma Applications for Food Safety and Preservation written by Daniela Bermudez-Aguirre and published by Academic Press. This book was released on 2019-10-12 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cold plasma is one of the newest technologies tested for food preservation. In the last decade, this novel approach has shown promising results as a disinfectant of food products and packaging materials. Cold plasma is also affordable, waterless, waste-free, and leaves no chemical residue on the product. This exciting new technology is covered thoroughly in Advances in Cold Plasma Applications for Food Preservation. The book presents the basic principles of cold plasma, examples of food products disinfected by cold plasma, and the challenges of using cold plasma to maximize microbial and spore inactivation. Some chapters are devoted to specific applications of the technology, such as the use of cold plasma for space missions. Insights about the required regulations for this technology are also discussed. Written and edited by experts in the field, Advances in Cold Plasma Applications for Food Preservation is aimed at academic researchers, food scientists, and government officials working on disinfection of food products. Covers the basic principles of cold plasma Presents novel information and updated results in microbial, spore, and enzyme inactivation in different food products Explores the use of cold plasma in disinfection of food products, including packaged food and food packaging materials and discuss how some food components are modified Includes the description of some of the current equipment devices and the requirements to design specific food processing systems Investigates specific uses of cold plasma in some applications such as space food Details current regulatory status of cold plasma for food applications

Cold Plasma in Food and Agriculture

Author : NN Misra
Publisher : Academic Press
ISBN 13 : 012801489X
Total Pages : 380 pages
Book Rating : 4.1/5 (28 download)

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Book Synopsis Cold Plasma in Food and Agriculture by : NN Misra

Download or read book Cold Plasma in Food and Agriculture written by NN Misra and published by Academic Press. This book was released on 2016-07-15 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cold Plasma in Food and Agriculture: Fundamentals and Applications is an essential reference offering a broad perspective on a new, exciting, and growing field for the food industry. Written for researchers, industry personnel, and students interested in nonthermal food technology, this reference will lay the groundwork of plasma physics, chemistry, and technology, and their biological applications. Food scientists and food engineers interested in understanding the theory and application of nonthermal plasma for food will find this book valuable because it provides a roadmap for future developments in this emerging field. This reference is also useful for biologists, chemists, and physicists who wish to understand the fundamentals of plasma physics, chemistry, and technology and their biological interactions through applying novel plasma sources to food and other sensitive biomaterials. Examines the topic of cold plasma technology for food applications Demonstrates state-of-the-art developments in plasma technology and potential solutions to improve food safety and quality Presents a solid introduction for readers on the topics of plasma physics and chemistry that are required to understand biological applications for foods Serves as a roadmap for future developments for food scientists, food engineers, and biologists, chemists, and physicists working in this emerging field

Novel Food Processing Technologies

Author : Gustavo V. Barbosa-Canovas
Publisher : CRC Press
ISBN 13 : 0203997271
Total Pages : 716 pages
Book Rating : 4.2/5 (39 download)

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Book Synopsis Novel Food Processing Technologies by : Gustavo V. Barbosa-Canovas

Download or read book Novel Food Processing Technologies written by Gustavo V. Barbosa-Canovas and published by CRC Press. This book was released on 2004-11-30 with total page 716 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Technologies in Food Processing

Author : Harish Kumar Sharma
Publisher : CRC Press
ISBN 13 : 1351377396
Total Pages : 380 pages
Book Rating : 4.3/5 (513 download)

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Book Synopsis Technologies in Food Processing by : Harish Kumar Sharma

Download or read book Technologies in Food Processing written by Harish Kumar Sharma and published by CRC Press. This book was released on 2018-07-17 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt: With the unprecedented increase in the world’s population, the need for different foodprocessing techniques becomes extremely important. And with the increase in awareness of and demand for food quality, processed products with improved quality and better taste that are safe are also important aspects that need to be addressed. In this volume, experts examine the use of different technologies for food processing. They look at technology with ways to preserve nutrients, eliminate anti-nutrients and toxins, add vitamins and minerals, reduce waste, and increase productivity. Topics include, among others: • applications of ohmic heating • cold plasma in food processing • the role of biotechnology in the production of fermented foods and beverages • the use of modification of food proteins using gamma irradiation • edible coatings to restrain migration of moisture, oxygen, and carbon dioxide • natural colorants, as opposed to synthetic coloring, which may have toxic effects • hurdle technology in the food industry • the unrecognized potential of agro-industrial waste

Non-Thermal Processing Technologies for the Grain Industry

Author : M. Selvamuthukumaran
Publisher : CRC Press
ISBN 13 : 1000412334
Total Pages : 223 pages
Book Rating : 4.0/5 (4 download)

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Book Synopsis Non-Thermal Processing Technologies for the Grain Industry by : M. Selvamuthukumaran

Download or read book Non-Thermal Processing Technologies for the Grain Industry written by M. Selvamuthukumaran and published by CRC Press. This book was released on 2021-08-18 with total page 223 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Nonthermal Processing Technologies for Food

Author : Howard Q. Zhang
Publisher : John Wiley & Sons
ISBN 13 : 0470958480
Total Pages : 685 pages
Book Rating : 4.4/5 (79 download)

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Book Synopsis Nonthermal Processing Technologies for Food by : Howard Q. Zhang

Download or read book Nonthermal Processing Technologies for Food written by Howard Q. Zhang and published by John Wiley & Sons. This book was released on 2011-02-04 with total page 685 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Control of Mycotoxins

Author : Palle Krogh
Publisher : Butterworth-Heinemann
ISBN 13 : 9780408705363
Total Pages : 111 pages
Book Rating : 4.7/5 (53 download)

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Book Synopsis Control of Mycotoxins by : Palle Krogh

Download or read book Control of Mycotoxins written by Palle Krogh and published by Butterworth-Heinemann. This book was released on 1973-01-01 with total page 111 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Non-thermal Processing of Foods

Author : O. P. Chauhan
Publisher : CRC Press
ISBN 13 : 1351869779
Total Pages : 461 pages
Book Rating : 4.3/5 (518 download)

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Book Synopsis Non-thermal Processing of Foods by : O. P. Chauhan

Download or read book Non-thermal Processing of Foods written by O. P. Chauhan and published by CRC Press. This book was released on 2019-01-10 with total page 461 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Plasma Medicine

Author : M. Laroussi
Publisher : Cambridge University Press
ISBN 13 : 1107006430
Total Pages : 363 pages
Book Rating : 4.1/5 (7 download)

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Book Synopsis Plasma Medicine by : M. Laroussi

Download or read book Plasma Medicine written by M. Laroussi and published by Cambridge University Press. This book was released on 2012-05-24 with total page 363 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first book dedicated exclusively to plasma medicine for graduate students and researchers in physics, engineering, biology, medicine and biochemistry.

Innovative Technologies for Food Preservation

Author : Francisco J. Barba
Publisher : Academic Press
ISBN 13 : 0128110325
Total Pages : 326 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Innovative Technologies for Food Preservation by : Francisco J. Barba

Download or read book Innovative Technologies for Food Preservation written by Francisco J. Barba and published by Academic Press. This book was released on 2017-09-21 with total page 326 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressurized fluids); electromagnetic technologies (like pulsed electric fields, high voltage electrical discharges, Ohmic heating, chemical electrolysis, microwaves, radiofrequency, cold plasma, UV-light); acoustic technologies (ultrasound, shockwaves); innovative chemical processing technologies (ozone, chlorine dioxide, electrolysis, oxidized water) and others like membrane filtration and dense phase CO2. The title also focuses on understanding the effects of such processing technologies on inactivation of the most relevant pathogenic and spoilage microorganisms to ensure food safety and stability. Over the course of the 20th century, the interest and demand for the development and application of new food preservation methods has increased significantly. The research in the last 50 years has produced various innovative food processing technologies and the use of new technologies for inactivation of spoilage and/or pathogenic microorganisms will depend on several factors. At this stage of development there is a need to better understand the mechanisms that govern microbial inactivation as induced by new and innovative processing technologies, as well as suitable and effective conditions for inactivating the microorganism. Serves as a summary of relevant spoilage and pathogenic microorganisms for different foods as influenced by the application of innovative technologies for their preservation Provides readers with an in-depth understanding on how effective innovative processing technologies are for controlling spoilage and pathogenic microorganisms in different foods Integrates concepts in order to find the optimum conditions for microbial inactivation and preservation of major and minor food compounds

Herbs, Spices and Medicinal Plants

Author : Mohammad B. Hossain
Publisher : John Wiley & Sons
ISBN 13 : 1119036615
Total Pages : 400 pages
Book Rating : 4.1/5 (19 download)

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Book Synopsis Herbs, Spices and Medicinal Plants by : Mohammad B. Hossain

Download or read book Herbs, Spices and Medicinal Plants written by Mohammad B. Hossain and published by John Wiley & Sons. This book was released on 2020-10-05 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: The latest research on the health benefits and optimal processing technologies of herbs and spices This book provides a comprehensive overview of the health benefits, analytical techniques used, and effects of processing upon the physicochemical properties of herbs and spices. Presented in three parts, it opens with a section on the technological and health benefits of herbs and spices. The second part reviews the effect of classical and novel processing techniques on the properties of herbs/spices. The third section examines extraction techniques and analytical methodologies used for herbs and spices. Filled with contributions from experts in academia and industry, Herbs, Spices and Medicinal Plants: Processing, Health Benefits and Safety offers chapters covering thermal and non-thermal processing of herbs and spices, recent developments in high-quality drying of herbs and spices, conventional and novel techniques for extracting bioactive compounds from herbs and spices, and approaches to analytical techniques. It also examines purification and isolation techniques for enriching bioactive phytochemicals, medicinal properties of herbs and spices, synergy in whole-plant medicine, potential applications of polyphenols from herbs and spices in dairy products, biotic and abiotic safety concerns, and adverse human health effects and regulation of metal contaminants in terrestrial plant-derived food and phytopharmaceuticals. Covers the emerging health benefits of herbs and spices, including their use as anti-diabetics, anti-inflammatories, and anti-oxidants Reviews the effect of classical and novel processing techniques on the properties of herbs and spices Features informed perspectives from noted academics and professionals in the industry Part of Wiley's new IFST Advances in Food Science series Herbs, Spices and Medicinal Plants is an important book for companies, research institutions, and universities active in the areas of food processing and the agri-food environment. It will appeal to food scientists and engineers, environmentalists, and food regulatory agencies.

Conventional and Advanced Food Processing Technologies

Author : Suvendu Bhattacharya
Publisher : John Wiley & Sons
ISBN 13 : 111840632X
Total Pages : 754 pages
Book Rating : 4.1/5 (184 download)

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Book Synopsis Conventional and Advanced Food Processing Technologies by : Suvendu Bhattacharya

Download or read book Conventional and Advanced Food Processing Technologies written by Suvendu Bhattacharya and published by John Wiley & Sons. This book was released on 2014-11-17 with total page 754 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.

Plasma Medical Science

Author : Shinya Toyokuni
Publisher : Academic Press
ISBN 13 : 012815005X
Total Pages : 458 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Plasma Medical Science by : Shinya Toyokuni

Download or read book Plasma Medical Science written by Shinya Toyokuni and published by Academic Press. This book was released on 2018-07-06 with total page 458 pages. Available in PDF, EPUB and Kindle. Book excerpt: Plasma Medical Science describes the progress that has been made in the field over the past five years, illustrating what readers must know to be successful. As non-thermal, atmospheric pressure plasma has been applied for a wide variety of medical fields, including wound healing, blood coagulation, and cancer therapy, this book is a timely resource on the topics discussed. Provides a dedicated reference for this emerging topic Discusses the state-of-the-art developments in plasma technology Introduces topics of plasma biophysics and biochemistry that are required to understand the application of the technology for plasma medicine Brings together diverse experience in this field in one reference text Provides a roadmap for future developments in the area

Intelligent Control in Drying

Author : Alex Martynenko
Publisher : CRC Press
ISBN 13 : 0429811322
Total Pages : 454 pages
Book Rating : 4.4/5 (298 download)

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Book Synopsis Intelligent Control in Drying by : Alex Martynenko

Download or read book Intelligent Control in Drying written by Alex Martynenko and published by CRC Press. This book was released on 2018-09-03 with total page 454 pages. Available in PDF, EPUB and Kindle. Book excerpt: Despite the available general literature in intelligent control, there is a definite lack of knowledge and know-how in practical applications of intelligent control in drying. This book fills that gap. Intelligent Control in Drying serves as an innovative and practical guide for researchers and professionals in the field of drying technologies, providing an overview of control principles and systems used in drying operations, from classical to model-based to adaptive and optimal control. At the same time, it lays out approaches to synthesis of control systems, based on the objectives and control strategies, reflecting complexity of drying process and material under drying. This essential reference covers both fundamental and practical aspects of intelligent control, sensor fusion and dynamic optimization with respect to drying.

Food Chemistry

Author : Mousumi Sen
Publisher : John Wiley & Sons
ISBN 13 : 1119791618
Total Pages : 500 pages
Book Rating : 4.1/5 (197 download)

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Book Synopsis Food Chemistry by : Mousumi Sen

Download or read book Food Chemistry written by Mousumi Sen and published by John Wiley & Sons. This book was released on 2022-01-19 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt: FOOD CHEMISTRY A unique book detailing the impact of food adulteration, food toxicity and packaging on our nutritional balance, as well as presenting and analyzing technological advancements such as the uses of green solvents with sensors for non-destructive quality evaluation of food. Food Chemistry: The Role of Additives, Preservatives and Adulteration is designed to present basic information on the composition of foods and the chemical and physical changes that their characteristics undergo during processing, storage, and handling. Details concerning recent developments and insights into the future of food chemical risk analysis are presented, along with topics such as food chemistry, the role of additives, preservatives, and food adulteration, food safety objectives, risk assessment, quality assurance, and control. Moreover, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection are covered, as well as sensor technology, environmental control, and safety. The book also presents detailed information about the chemistry of each major class of food additive and their multiple functionalities. In addition, numerous recent findings are covered, along with an explanation of how their quality is ascertained and consumer safety ensured. Audience The core audience of this book include food technologists, food chemists, biochemists, biotechnologists, food, and beverage technologists, and nanoscientists working in the field of food chemistry, food technology, and food and nanoscience. In addition, R&D experts, researchers in academia and industry working in food science/safety, and process engineers in industries will find this book extremely valuable.

Innovative Food Processing Technologies

Author : Kai Knoerzer
Publisher : Woodhead Publishing
ISBN 13 : 008100298X
Total Pages : 510 pages
Book Rating : 4.0/5 (81 download)

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Book Synopsis Innovative Food Processing Technologies by : Kai Knoerzer

Download or read book Innovative Food Processing Technologies written by Kai Knoerzer and published by Woodhead Publishing. This book was released on 2016-06-29 with total page 510 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs. The book is highly focused on the application of new and novel technologies, beginning with an introductory chapter, and then detailing technologies which can be used to extract food components. Further sections on the use of technologies to modify the structure of food and the separation of food components are also included, with a final section focusing on process intensification and enhancement. Provides information on a variety of food processing technologies Focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs Presents a strong focus on the application of technologies in a variety of situations Created by editors who have a background in both the industry and academia