Non-thermal Food Processing Operations

Unit Operations and Processing Equipment in the Food Industry
Erscheinungsjahr 2022
ISBN: 978-0-12-818717-3
Verlag: William Andrew Publishing

Buch, Englisch, 480 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 820 g

Non-thermal Food Processing Operations, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for the recent invented non-thermal processing of different food products. Divided into six sections, "Ozonation operations ", "Plasma processing operations�, "Irradiation operations�, "Pulsed electric fields processing operations�, "High pressure processing operations�, and "Radio frequency processing operations�, all chapters emphasize basic texts relating to experimental, theoretical, computational and/or applications of food engineering principles and the relevant processing equipment needed to low-temperature unit operations.

Written by experts in the field of food engineering in a simple and dynamic way, this book targets Industrial Engineers and food factory workers from the field of food processing. Readers of the book will find information that will help them become more familiar with food processing operations and equipment.

Zielgruppe

technologists, researchers, investors, government officials, and all the people concerned with food processing operations. Undergraduate and graduate students in Food Science and Technology

Autoren/Hrsg.

Therdthai, Nantawan

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. Introduction to non-thermal food processes

Section 1-Ozonation operations

2. Principles of ozonation and its equipment

3. Application of ozonation in the food industry

Section 2-Plasma processing operations

4. Principles of Plasma Processing and Its Equipment

5. Application of Plasma processing in the food industry

Section 3-Irradiation operations

6. Principles of irradiation and its equipment

7. Application of irradiation in the food industry

Section 4-Pulsed electric fields processing operations

8. Application of pulsed electric field processing in the food industry

Section 5-High pressure processing operations

9. Principles of high pressure processing and its equipment

10. Application of high pressure processing in ensuring the food safety

11. Application of high pressure processing in freezing and thawing processes

Section 6-Radio frequency processing operations

12. Principles of ultraviolet processing and its equipment and application

Sonication operations

13. Principles of sonication and its equipment in the food industry

14. Application of sonication in the food industry

Über Autor(innen)

Therdthai, Nantawan
Nantawan Therdthai received her PhD in food science and technology from the University of Western Sydney in Australia. She is currently a department head at the Department of Product Development, Kasetsart University in Thailand. She has published over 30 papers in international journals and 13 book chapters. She is considered as one of the top national researchers in the area of Food Science and Technology.