Read more
Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, recognized for their high bioavailability of macronutrients and micronutrients. Considerable resources and expertise has been devoted to the processing of safe and wholesome foods. Non-thermal technologies have been developed as an alternative to thermal processing, while still meeting required safety or shelf-life demands and minimising the effects on its nutritional and quality attributes. *Examines non-thermal processing techniques specifically applied to fluid foods *Includes methods for mathematically evaluating each technique *Addresses global regulatory requirements for fluid foods *Provides recommendations and opportunities for various safety-related issues
List of contents
Chapter 1- Status and Trends of Novel Thermal and Non-Thermal Technologies for Fluid Foods
Chapter 2- Fluid Dynamics in Novel Thermal and Non-Thermal Processes
Chapter 3- Fluid Rheology in Novel Thermal and Non-Thermal Processes
Chapter 4-Pulsed Electric Field Processing of Fluid Foods
Chapter 5-High Pressure Processing of Fluid Foods
Chapter 6-Ultrasound Processing of Fluid Foods
Chapter 7- Irradiation of Fluid Foods
Chapter 8-Ultraviolet and Pulsed Light Processing of Fluid Foods
Chapter 9-Ozone Processing of Fluid Foods
Chapter 10-Dense Phase Carbon Dioxide Processing of Fluid Foods
Chapter 11-Ohmic Heating of Fluid Foods
Chapter 12-Microwave Heating of Fluid Foods
Chapter 13- Infrared Heating of Fluid Foods
Chapter 14- Modelling the Kinetics of Microbial and Quality Attributes of Fluid Food during Novel Thermal and Non-Thermal Processes
Chapter 15- Regulatory and Legislative issues for Thermal and Non-Thermal Technologies: An EU Perspective
Report
"This book provides a comprehensive overview of thermal process innovations (such as ohmic, microwave and infrared heating) and non-thermal technologies (including pulsed electric field, high pressure, ultrasound, irradiation, ozone, dense-phase carbon dioxide, ultraviolet and pulsed light) as they are applied specifically for fluid foods. Novel Thermal and Non-Thermal Technologies for Fluid Foods brings together information on fluid and microbial and quality dynamics for fluid foods to facilitate process validation and technology adoption. It includes methods for mathematically evaluating each technique, addresses global regulatory requirements for fluid foods and provides recommendations for various safety-related issues." --FST
