Non Thermal Processing Of Foods

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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.

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.

Novel Thermal and Non-Thermal Technologies for Fluid Foods

Author : Patrick J. Cullen
Publisher : Academic Press
ISBN 13 : 0123814707
Total Pages : 544 pages
Book Rating : 4.1/5 (238 download)

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Book Synopsis Novel Thermal and Non-Thermal Technologies for Fluid Foods by : Patrick J. Cullen

Download or read book Novel Thermal and Non-Thermal Technologies for Fluid Foods written by Patrick J. Cullen and published by Academic Press. This book was released on 2011-08-17 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 Pers ...

Advances in Thermal and Non-Thermal Food Preservation

Author : Gaurav Tewari
Publisher : John Wiley & Sons
ISBN 13 : 0470276606
Total Pages : 296 pages
Book Rating : 4.4/5 (72 download)

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Book Synopsis Advances in Thermal and Non-Thermal Food Preservation by : Gaurav Tewari

Download or read book Advances in Thermal and Non-Thermal Food Preservation written by Gaurav Tewari and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Thermal and Non-Thermal Food Preservation provides current, definitive and factual material written by experts on different thermal and non-thermal food preservation technologies. Emphasizing inactivation of microorganisms through the application of traditional as well as newer and novel techniques and their combinations, the book’s chapters cover: thermal food preservation techniques (e.g., retorting, UHT and aseptic processing), minimal thermal processing (e.g., sous-vide processing), and non-thermal food preservation techniques (e.g., high pressure processing and pulsed technologies). Editors Tewari and Juneja give special emphasis to the commercial aspects of non-conventional food preservation techniques. As the most comprehensive and contemporary resource of its kind, Advances in Thermal and Non-Thermal Food Preservation is the definitive standard in describing the inactivation of microorganisms through conventional and newer, more novel techniques.

Non-thermal Food Engineering Operations

Author : Enrique Ortega-Rivas
Publisher : Springer Science & Business Media
ISBN 13 : 1461420385
Total Pages : 362 pages
Book Rating : 4.4/5 (614 download)

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Book Synopsis Non-thermal Food Engineering Operations by : Enrique Ortega-Rivas

Download or read book Non-thermal Food Engineering Operations written by Enrique Ortega-Rivas and published by Springer Science & Business Media. This book was released on 2012-02-25 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt: A number of food engineering operations, in which heat is not used as a preserving factor, have been employed and are applied for preparation (cleaning, sorting, etc.), conversion (milling, agglomeration, etc.) or preservation (irradiation, high pressure processing, pulsed electric fields, etc.) purposes in the food industry. This book presents a comprehensive treatise of all normally used food engineering operations that are carried out at room (or ambient) conditions, whether they are aimed at producing microbiologically safe foods with minimum alteration to sensory and nutritive properties, or they constitute routine preparative or transformation operations. The book is written for both undergraduate and graduate students, as well as for educators and practicing food process engineers. It reviews theoretical concepts, analyzes their use in operating variables of equipment, and discusses in detail different applications in diverse food processes.

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.

Thermal Technologies in Food Processing

Author : P Richardson
Publisher : Elsevier
ISBN 13 : 1855736616
Total Pages : 312 pages
Book Rating : 4.8/5 (557 download)

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Book Synopsis Thermal Technologies in Food Processing by : P Richardson

Download or read book Thermal Technologies in Food Processing written by P Richardson and published by Elsevier. This book was released on 2001-04-24 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achieve these objectives without damaging other desirable sensory and nutritional qualities in a food product. Edited by a leading authority in the field, and with a distinguished international team of contributors, Thermal technologies in food processing addresses this major issue. Part one of the collection begins with reviews of conventional retort and continuous heat technologies. Part two then looks at the key issues of effective measurement and control in ensuring that a thermal process is effective whilst minimising any undesirable changes in a food. There are chapters on temperature and pressure measurement, validation of heat processes, modelling and simulation of thermal processes, and the measurement and control of changes in a food during thermal processing. The final part of the book looks at emerging thermal technologies which becoming more widely used in the food industry. There are chapters on radio frequency heating, microwave processing, infrared heating, instant and high-heat infusion, and ohmic heating A final chapter considers how thermal processing may be combined with high pressure processing in producing safe, minimally-processed food products. Thermal technologies in food processing provides food manufacturers and researchers with an authoritative review of thermal processing and food quality.

Food Formulation

Author : Shivani Pathania
Publisher : John Wiley & Sons
ISBN 13 : 1119614740
Total Pages : 340 pages
Book Rating : 4.1/5 (196 download)

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Book Synopsis Food Formulation by : Shivani Pathania

Download or read book Food Formulation written by Shivani Pathania and published by John Wiley & Sons. This book was released on 2021-03-15 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations. The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book: Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredients Reviews mathematical tools used for recipe formulation, process control and consumer studies Includes regulations and legislations around tailor-made food products Food Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry.

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.

Nonthermal Preservation of Foods

Author : Enrique Palou
Publisher : CRC Press
ISBN 13 : 9780824799793
Total Pages : 304 pages
Book Rating : 4.7/5 (997 download)

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Book Synopsis Nonthermal Preservation of Foods by : Enrique Palou

Download or read book Nonthermal Preservation of Foods written by Enrique Palou and published by CRC Press. This book was released on 1997-10-06 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Written by four experts actively researching alternatives to conventional thermal methods in food preservation. Presents information on traditional and emerging nonthermal food processing technologies in a convenient, single-source volume--offering an incisive view of the latest experimental results, state-of-the-art applications, and new developments in food preservation technology. Furnishes a thorough review of nonthermal techniques such as high hydrostatic pressure, pulsed electric fields, oscillating magnetic fields, light pulses, ionizing irradiation, the use of chemicals and bacteriocins as preservation aids, and combined methods/hurdle technology."

Packaging for Nonthermal Processing of Food

Author : Melvin A. Pascall
Publisher : John Wiley & Sons
ISBN 13 : 1119126878
Total Pages : 320 pages
Book Rating : 4.1/5 (191 download)

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Book Synopsis Packaging for Nonthermal Processing of Food by : Melvin A. Pascall

Download or read book Packaging for Nonthermal Processing of Food written by Melvin A. Pascall and published by John Wiley & Sons. This book was released on 2018-02-20 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive review of the many new developments in the growing food processing and packaging field Revised and updated for the first time in a decade, this book discusses packaging implications for recent nonthermal processing technologies and mild food preservation such as high pressure processing, irradiation, pulsed electric fields, microwave sterilization, and other hurdle technologies. It reviews typical nonthermal processes, the characteristics of food products after nonthermal treatments, and packaging parameters to preserve the quality and enhance the safety of the products. In addition, the critical role played by packaging materials during the development of a new nonthermal processed product, and how the package is used to make the product attractive to consumers, is discussed. Packaging for Nonthermal Processing of Food, Second Edition provides up to date assessments of consumer attitudes to nonthermal processes and novel packaging (both in the U.S. and Europe). It offers a brand new chapter covering smart packaging, including thermal, microbial, chemical, and light sensing biosensors, radio frequency identification systems, and self-heating and cooling packaging. There is also a new chapter providing an overview of packaging laws and regulations in the United States and Europe. Covers the packaging types required for all major nonthermal technologies, including high pressure processing, pulsed electric field, irradiation, ohmic heating, and others Features a brand new chapter on smart packaging, including biosensors (thermal-, microbial-, chemical- and light-sensing), radio frequency identification systems, and self-heating and cooling packaging Additional chapters look at the current regulatory scene in the U.S. and Europe, as well as consumer attitudes to these novel technologies Editors and contributors bring a valuable mix of industry and research experience Packaging for Nonthermal Processing of Food, Second Edition offers many benefits to the food industry by providing practical information on the relationship between new processes and packaging materials, to academia as a source of fundamental knowledge about packaging science, and to regulatory agencies as an avenue for acquiring a deeper understanding of the packaging requirements for new processes.

Emerging Technologies for Food Processing

Author : Da-Wen Sun
Publisher : Elsevier
ISBN 13 : 0124104819
Total Pages : 666 pages
Book Rating : 4.1/5 (241 download)

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Book Synopsis Emerging Technologies for Food Processing by : Da-Wen Sun

Download or read book Emerging Technologies for Food Processing written by Da-Wen Sun and published by Elsevier. This book was released on 2014-08-14 with total page 666 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive research has been carried out. Provides an extensive list of research sources to further research development Presents current and thorough research results and critical reviews Includes the most recent technologies used for shelf life extension, bioprocessing simulation and optimization

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

Handbook of Food Processing

Author : Theodoros Varzakas
Publisher : CRC Press
ISBN 13 : 1498721788
Total Pages : 679 pages
Book Rating : 4.4/5 (987 download)

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Book Synopsis Handbook of Food Processing by : Theodoros Varzakas

Download or read book Handbook of Food Processing written by Theodoros Varzakas and published by CRC Press. This book was released on 2015-10-22 with total page 679 pages. Available in PDF, EPUB and Kindle. Book excerpt: Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing rele

Emerging Thermal and Nonthermal Technologies in Food Processing

Author : Prem Prakash Srivastav
Publisher : Apple Academic Press
ISBN 13 : 9780429297335
Total Pages : 290 pages
Book Rating : 4.2/5 (973 download)

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Book Synopsis Emerging Thermal and Nonthermal Technologies in Food Processing by : Prem Prakash Srivastav

Download or read book Emerging Thermal and Nonthermal Technologies in Food Processing written by Prem Prakash Srivastav and published by Apple Academic Press. This book was released on 2020 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: "This new volume, Emerging Thermal and Nonthermal Technologies in Food Processing, provides a comprehensive overview of thermal and nonthermal processing of food with new and innovative technologies. Recent innovations in thermal as well as nonthermal technologies, which are specifically applied for potable water and fluid foods (milk, juice, soups, etc.), are well documented for their high bioavailability of macro- and micronutrients and are very promising. This brings together valuable information on fluid and microbial characteristics and quality dynamics that facilitate the adoption of new technology for food processing. Some new technologies and methods covered include the application of microwaves in heating, drying, pasteurization, sterilization, blanching, baking, cooking, and thawing; microwave-assisted extraction of compounds; using low-electric fields; alternation of temperature and pressure of supercritical carbon dioxide; ultrasound-assisted osmotic dehydration; hydrodynamic cavitation; high-pressure processing; gamma-irradiation; and more. The nonthermal technologies discussed have been developed as an alternative to thermal processing while still meeting required safety or shelf-life demands and minimizing the effects on nutritional and quality attributes. With contributions from a broad range of leading researchers, this comprehensive volume will be a valuable reference and useful guide for students, educators, researchers, food processors, and industry personnel looking for up-to-date insights in the field. The authors believe that worldwide adoption of these novel technologies will benefit consumers in terms of enhanced food safety, labeling, nutritional security, and value-added products at reasonable costs"--

Food Preservation Process Design

Author : Dennis R. Heldman
Publisher : Academic Press
ISBN 13 : 9780080919652
Total Pages : 368 pages
Book Rating : 4.9/5 (196 download)

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Book Synopsis Food Preservation Process Design by : Dennis R. Heldman

Download or read book Food Preservation Process Design written by Dennis R. Heldman and published by Academic Press. This book was released on 2011-03-14 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated. The new dimension to be emphasized is the emerging technologies for preservation of foods and the need for sound base of information to be developed as inputs for systematic process design. The focus of the work is on process design, and emphasizes the need for quantitative information as inputs to process design. The concepts presented build on the successful history of thermal processing of foods and use many examples from these types of preservation processes. Preservation of foods by refrigeration, freezing, concentration and dehydration are not addressed directly, but many of the concepts to be presented would apply. Significant attention is given to the fate of food quality attributes during the preservation process and the concept of optimizing process parameters to maximize the retention of food quality. Focuses on Kinetic Models for Food Components Reviews Transport Models in Food Systems Asseses Process Design Models

Non-Thermal Processing Technologies for the Dairy Industry

Author : M. Selvamuthukumaran
Publisher : CRC Press
ISBN 13 : 1000464997
Total Pages : 188 pages
Book Rating : 4.0/5 (4 download)

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

Download or read book Non-Thermal Processing Technologies for the Dairy Industry written by M. Selvamuthukumaran and published by CRC Press. This book was released on 2021-11-09 with total page 188 pages. Available in PDF, EPUB and Kindle. Book excerpt: The dairy industry usually adopts conventional methods of processing various milk-based food products, which can destroy nutrients and minimize organoleptic qualities. An alternative approach for this is the non-conventional method of non-thermal processing techniques. Not only does this enhance the nutritional profile of the various processed products, but increases the consumer acceptability. There are some emerging non-thermal processing techniques such as pulsed light, cold plasma, high pressure processing, ultrasonic, UV pasteurization, or ozone treatments, which can be successfully employed in dairy processing industries to enhance product acceptability, safety, and quality aspects. Non-Thermal Processing Technologies for the Dairy Industry describes several emerging non-thermal processing techniques that can be specially employed for the dairy processing industry. The book narrates the benefits of using pulsed light, cold plasma, high pressure and ultrasonic during processing of various dairy products. Key Features: Addresses techniques used for extraction of functional food components from various dairy products by using super critical CO2 extraction technology. Explains application of ozone and cold plasma technology for treating dairy processing waste waters with efficient recycling aspects. Discusses the importance of using biopreservatives in shelf life extension of several dairy food products. Portrays scope and significant importance of adopting UV pasteurization in processing market milk along with safety and environmental impacts over processing This book solves the issue of waste generation in dairy industries and further advises recovery of such waste for efficient recycling process. In addition to being useful for dairy technologists, it is a great source for academic scholars and students looking to gain knowledge and excel in the non-thermal procesing area.