Novel Thermal and Non-Thermal Technologies for Fluid Foods

Erscheinungsjahr 2016
ISBN: 978-0-12-810373-9
Verlag: William Andrew Publishing

Buch, Englisch, 542 Seiten, Format (B × H): 191 mm x 235 mm, Gewicht: 910 g

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.

Zielgruppe

Professionals in food processing research, quality assurance/control, product development. Also professionals involved with technical services and regulatory affairs in food processing.

Autoren/Hrsg.

Cullen, PJ

Tiwari, Brijesh K.

Valdramidis, Vasilis

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. Status and Trends of Novel Thermal and Non-Thermal Technologies for Fluid Foods 2. Fluid Dynamics in Novel Thermal and Non-Thermal Processes 3. Fluid Rheology in Novel Thermal and Non-Thermal Processes 4. Pulsed Electric Field Processing of Fluid Foods 5. High Pressure Processing of Fluid Foods 6. ltrasound Processing of Fluid Foods 7. Irradiation of Fluid Foods 8. Ultraviolet and Pulsed Light Processing of Fluid Foods 9. Ozone Processing of Fluid Foods 10. Dense Phase Carbon Dioxide Processing of Fluid Foods 11. Ohmic Heating of Fluid Foods 12. Microwave Heating of Fluid Foods 13. Infrared Heating of Fluid Foods 14. Modelling the Kinetics of Microbial and Quality Attributes of Fluid Food during Novel Thermal and Non-Thermal Processes 15. Regulatory and Legislative issues for Thermal and Non-Thermal Technologies: An EU Perspective

Über Autor(innen)

Cullen, PJ
PJ Cullen's research interests include the development of novel technologies for the food and pharmaceutical industries. He spent 10 years at the Dublin Institute of Technology where he was team leader of the Process Analytical Technology group and the BioPlasma research group. He has published more than 100 journal articles and book chapters. His current research interests include the development of non-thermal plasmas for biological applications in food and medicine.

Tiwari, Brijesh K.
Brijesh K Tiwari, M.Sc., Ph.D., FIFST, FRSC is a principal research officer at TEAGASC and adjunct Professor at University College Dublin, Ireland. Previously he was a Research Professor @ Food Research Center; Manchester Metropolitan University, UK; He has been an external research project evaluator for Research Council of Norway and External evaluator for Norwegian Strategic Research Programme, Norway; Executive Agency for Higher Education and Research, Development and Innovation. Dr. Tiwari does extensive research all around the world, has won many awards, is an editorial board member and a keynote speaker at international conferences with over 175 peer-reviewed research publications and over 100 book chapters. He has also co-edited 10 books and is a book series editor for IFST Advances in Food Science book series. He is currently the Editor-in-chief of the Journal of Food Processing and Preservation.