Innovative Food Processing Techniques : Enhancing Safety, Quality, and Shelf Life

Ul Islam, Rayees (EDT)/ Manzoor, Arshied (EDT)/ Azad, Z. R. Azaz Ahmad (EDT)

CRC Press（2026/03発売）

• 製本 Hardcover:ハードカバー版／ページ数 392 p.
• 言語 ENG
• 商品コード 9781032755960

Full Description

Examining recent developments in the use of thermal and non-thermal food processing methods, this book offers a thorough technical analysis of different processing methods and their possible advantages in improving food safety, quality, and shelf life. It discusses the concepts and methods behind different processing techniques, as well as the effects on food components, sensory qualities, and microbial inactivation. The book also covers how contemporary issues such as sustainability, clean labelling, and food waste mitigation affect these processes. This book will be a valuable tool for industry professionals, providing the necessary resources to make informed decisions on how to effectively implement the latest thermal and non-thermal food processing techniques into their operations.

Contents

1. Traditional Thermal Processing Techniques 2. Instant Controlled Pressure Drop Technology 3. Effect of Radio Frequency Heating on Foods 4. Microwave Processing of Foods 5. Applications of Infrared Heating in Foods 6. Ohmic Heating of Foods 7. Induction Heating of Foods 8. Dense Phase Carbon Dioxide Technology 9. Cold Plasma Treatment in Food Processing 10. Electrohydrodynamic Drying Technology 11. Ozone Processing of Foods 12. Irradiation of Foods 13. Processing of Foods by High Hydrostatic Pressure 14. Pulsed Electric Field Processing 15. Ultrasound-Assisted Food Processing 16. UV and Pulsed Light Technology 17. Processing of Foods by Osmotic Dehydration 18. Supercritical Fluid Extraction