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.
Table of Contents
1. Evaluation of Thermal Processing in the Dairy Industry Using Milk Enzymes
Loredana Dumitrascu, Gabriela Râpeanu, and Nicoleta Stanciuc
2. Microwave Heating: Alternative Thermal Process Technology for Food Application
Deepak Kumar Verma et al.
3. Effects of Drying Technology on Physiochemical and Nutritional Quality of Fruits and Vegetables
Deepak Kumar Verma et al.
4. Disinfection of Drinking Water by Low Electric Field
Asaad Rehman Saeed Al-Hilphy, Nawfal A. Alhelfi, and Saher Sabih George
5. Removal Cholesterol from Minced Meat Using Supercritical CO2
Asaad Rehman Saeed Al-Hilphy, Munir Abood Jasim Al-Tai, and Hassan Hadi Mehdi AlRubaiy
6. Microwave-Convective Drying of Ultrasound Osmotically Dehydrated Tomato
João Renato de Jesus Junqueira et al.
7. Ultrasound-Assisted Osmotic Dehydration in Food Processing: A Review
Vahid Mohammad pour Karizaki
8. Hydrodynamic Cavitation Technology for Food Processing and Preservation
Naveen Kumar Mahanti et al.
9. High Pressure Processing (HPP): Fundamental Concepts, Emerging Scope, and Food Application
Deepak Kumar Verma et al.
10. Induced Electric Field (IEF) as an Emerging Non-hermal Techniques for Food Processing Industries: Fundamental Concepts and Application
Na Yang and Dan-Dan Li
