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Full Description
Depending on the mechanisms involved in non-thermal technologies (such as ozonization, irradiation, ultrasound processing, plasma processing, and advanced oxidative processes), interaction with food molecules differs, which might lead to desirable reactions. Non-Thermal Technologies for the Food Industry: Advances and Regulations explores the possibility of using non-thermal technologies for various purposes such as shelf-life extension, reduced energy consumption, adhesion, and safety improvement. Further, it reviews the present status of these technologies, international regulations, and sustainability aspects in food processing including global case studies.
Features:
Provides a comprehensive overview of all the non-thermal processing technologies that have potential for use within food manufacturing
Covers novel disinfectant technologies and packaging methods for non-thermal processing
Includes electro-spraying and electrospinning; low-temperature drying techniques, cold plasma techniques, hydrodynamic cavitation, oscillating magnetic field processing, and so forth
Focus on topics such as the valorization of agri-food wastes and by-products and sustainability
Reviews ClO2 in combined/hybrid technologies for food processing
This book is aimed at researchers and graduate students in food and food process engineering.
Contents
1. Introduction to nonthermal Processing 2. Ultraviolet processing of food products 3. High voltage Pulsed Electric fields in Food Processing and Preservation 4. Cold plasma applications in food structure transformation 5. Processed water: Types, generation, and its applications on food preservation 6. Ozone Technologies in Food Processing, Preservation 7. Electrospraying and Electrospinning: Applications in the Food Industry 8. Oscillating magnetic fields in food processing 9. Ionizing radiation technologies in food preservation 10. Emerging applications of Power Ultrasound in Food Processing 11. Ultrasound - an emulsification tool in food processing 12. Hydrodynamic Cavitation and Its Applications in the Food Industries 13. High-pressure processing interventions in marine food processing 14. Applications of High-Pressure Processing in Liquid Food Processing 15. Sub and supercritical food processing 16. Recent Advances in Membrane Processing 17. Low-temperature Drying Technologies 18. Emerging Trends in Biological Control agents for Food Safety Applications 19. Novel Disinfectant Technologies Applications for the Food Industries 20. Emergence of Hybrid Technologies for Processing of Foods 21. Environmental Impact of Nonthermal Technologies 22. Status of international regulations for non-thermal processing of foods 23. Sustainable processing using non-thermal techniques
