Non-Thermal Technologies for the Food Industry
eBook - ePub

Non-Thermal Technologies for the Food Industry

Advances and Regulations

  1. 392 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Non-Thermal Technologies for the Food Industry

Advances and Regulations

About this book

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:

  1. Provides a comprehensive overview of all the non-thermal processing technologies that have potential for use within food manufacturing
  2. Covers novel disinfectant technologies and packaging methods for non-thermal processing
  3. Includes electro-spraying and electrospinning; low-temperature drying techniques, cold plasma techniques, hydrodynamic cavitation, oscillating magnetic field processing, and so forth
  4. Focus on topics such as the valorization of agri-food wastes and by-products and sustainability
  5. Reviews ClO2 in combined/hybrid technologies for food processing

This book is aimed at researchers and graduate students in food and food process engineering.

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Information

Publisher
CRC Press
Year
2024
Print ISBN
9781032399737
eBook ISBN
9781003838159
Topic
Technik & Maschinenbau
Subtopic
Umweltmanagement

Table of contents

  1. Cover Page
  2. Half-Title Page
  3. Title Page
  4. Copyright Page
  5. Contents
  6. Preface
  7. Editor Biographies
  8. List of Contributors
  9. Chapter 1 Introduction to Nonthermal Processing
  10. Chapter 2 Ultraviolet Processing of Food Products
  11. Chapter 3 High Voltage Pulsed Electric Fields in Food Processing and Preservation
  12. Chapter 4 Cold Plasma Applications in Food Structure Transformation
  13. Chapter 5 Processed Water: Types, Generation, and Its Applications on Food Preservation
  14. Chapter 6 Ozone Technologies in Food Processing, Preservation
  15. Chapter 7 Electrospraying and Electrospinning: Applications in the Food Industry
  16. Chapter 8 Oscillating Magnetic Fields in Food Processing
  17. Chapter 9 Ionizing Radiation Technologies in Food Preservation
  18. Chapter 10 Emerging Applications of Power Ultrasound in Food Processing
  19. Chapter 11 Ultrasound – An Emulsification Tool in Food Processing
  20. Chapter 12 Hydrodynamic Cavitation and Its Applications in the Food Industries
  21. Chapter 13 High-Pressure Processing Interventions in Marine Food Processing
  22. Chapter 14 Applications of High-Pressure Processing in Liquid Food Processing
  23. Chapter 15 Sub and Supercritical Food Processing
  24. Chapter 16 Recent Advances in Membrane Processing
  25. Chapter 17 Low-Temperature Drying Technologies
  26. Chapter 18 Emerging Trends in Biological Control Agents for Food Safety Applications
  27. Chapter 19 Novel Disinfectant Technologies Applications for the Food Industries
  28. Chapter 20 Emergence of Hybrid Technologies for Processing of Foods
  29. Chapter 21 Environmental Impact of Novel Non-Thermal Technologies
  30. Chapter 22 Status of International Regulations for Non-Thermal Processing of Foods
  31. Chapter 23 Sustainable Processing Using Non-Thermal Techniques
  32. Index

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Yes, you can access Non-Thermal Technologies for the Food Industry by C. Anandharamakrishnan,V. R. Sinija,R. Mahendran in PDF and/or ePUB format, as well as other popular books in Technik & Maschinenbau & Umweltmanagement. We have over 1.5 million books available in our catalogue for you to explore.