Non-thermal operations in food processing are an alternative to thermal operations and similarly aimed at retaining the quality and organoleptic properties of food products. This volume covers different non-thermal processing technologies such as high-pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light, membrane processing, cryogenic freezing, nanofiltration, and cold plasma processing technologies. The book focuses both on fundamentals and on recent advances in non-thermal food processing technologies. It also provides information with the description and results of research into new emerging technologies for both the academy and industry.

Key features:

Presents engineering focus on non-thermal food processing technologies.
Discusses sub-classification for recent trends and relevant industry information/examples.
Different current research-oriented results are included as a key parameter.
Covers high-pressure processing, pulse electric field, pulse light technology, irradiation, and ultrasonic techniques.
Includes mathematical modeling and numerical simulations.

Food Processing: Advances in Non-Thermal Technologies is aimed at graduate students, professionals in food engineering, food technology, and biological systems engineering.

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Yes, you can access Food Processing by Kshirod Kumar Dash, Sourav Chakraborty, Kshirod Kumar Dash,Sourav Chakraborty in PDF and/or ePUB format, as well as other popular books in Tecnología e ingeniería & Industria alimentaria. We have over one million books available in our catalogue for you to explore.

Information

Publisher

Year

Print ISBN

eBook ISBN

Edition

Topic

Tecnología e ingeniería

Subtopic

Industria alimentaria

Cover
Half Title
Title Page
Copyright Page
Table of Contents
Preface
List of Figures
List of Tables
About the Editors
Contributors
Chapter 1: High-Pressure-Based Food-Processing Technologies for Food Safety and Quality
Chapter 2: Application of Pulse Electric Fields in Food Processing
Chapter 3: Recent Advances in Ultrasound Processing of Food
Chapter 4: Osmotic Dehydration in Food Processing
Chapter 5: Pulsed Light Technology Applied in Food Processing
Chapter 6: Application of Membrane Technology in Food-Processing Industries
Chapter 7: Irradiation Technology for the Food Industry
Chapter 8: Cryogenic Freezing
Chapter 9: Nanofiltration: Principles, Process Modeling, and Applications
Chapter 10: Atmospheric Pressure Non-Thermal Plasma in Food Processing
Index

About this book

Frequently asked questions

Information

Table of contents