Emerging Thermal and Nonthermal Technologies in Food Processing

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Emerging Thermal and Nonthermal Technologies in Food Processing

Prakash Srivastav, Prem (EDT)/ Kumar Verma, Deepak (EDT)/ Patel, Ami R. (EDT)

ウェブストア価格 ¥32,654（本体¥29,686）
Apple Academic Press Inc.（2020/06発売）
外貨定価 US$ 159.95
ポイント 296pt

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製本 Hardcover:ハードカバー版／ページ数 290 p.
言語 ENG
商品コード 9781771888318
DDC分類 664.02

Full Description

This new volume 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 volume 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.

1. Evaluation of Thermal Processing in the Dairy Industry Using Milk Enzymes 2. Microwave Heating: Alternative Thermal Process Technology for Food Application 3. Effects of Drying Technology on Physiochemical and Nutritional Quality of Fruits and Vegetables 4. Disinfection of Drinking Water by Low Electric Field 5. Removal Cholesterol from Minced Meat Using Supercritical CO2 6. Microwave-Convective Drying of Ultrasound Osmotically Dehydrated Tomato 7. Ultrasound-Assisted Osmotic Dehydration in Food Processing: A Review 8. Hydrodynamic Cavitation Technology for Food Processing and Preservation 9. High Pressure Processing (HPP): Fundamental Concepts, Emerging Scope, and Food Application 10. Induced Electric Field (IEF) as an Emerging Non-hermal Techniques for Food Processing Industries: Fundamental Concepts and Application