Non-Thermal Technologies for the Food Industry

图书简介

Depending on the mechanisms involved in non-thermal technologies (such as ozonisation, 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:Provides comprehensive overview of all the non-thermal processing technologies that have potential for use within food manufacturing Covers novel disinfectant technologies and packaging methods for non-thermal processingIncludes electro spraying and electrospinning; low temperature drying techniques, cold plasma techniques, hydrodynamic cavitation, oscillating magnetic field processing and so forth Focus on topics such as the valorization of agri-food wastes and by-products, and sustainability Reviews ClO2 in combined/hybrid technologies for food processing This book is aimed at researchers and graduate students in food and food process engineering.

Chapter 1. Introduction to nonthermal ProcessingR. Mahendran, V.R. Sinija, C. Anandharamakrishnan Chapter 2. Ultraviolet processing of food products L. Kavitha, S. Susmitha, K. Najma, D.V. Chidanand Chapter 3. High voltage Pulsed Electric fields in Food Processing and PreservationN. Bhanu Prakash Reddy, Annet Mary Anto, P.T. Atchaya, V.R. Sinija, S. Anandakumar Chapter 4. Cold plasma applications in food structure transformationAnbarasan Rajan, R. Mahendran Chapter 5. Processed water: Types, generation, and its applications on food preservationM. Dharini, V. Monica, R.B. Ramyaa, R. Mahendran Chapter 6. Ozone Technologies in Food Processing, Preservation V. Monica, Anbarasan Rajan, R. Mahendran Chapter 7. Electrospraying and Electrospinning: Applications in the Food IndustryS.K. Reshmi, L. Mahalakshmi, A.J. Moses., C. Anandharamakrishnan Chapter 8. Oscillating magnetic fields in food processing S. Chittibabu, S. Shanmugasundaram Chapter 9. Ionizing radiation technologies in food preservationMalini Buvaneswaran, Neeta S. Ukkunda, V.R. Sinija, R. Mahendran Chapter 10. Emerging applications of Power Ultrasound in Food ProcessingPrakyath Shetty, Chaitanya Chivate, S. Akalya, Ashish Rawson Chapter 11. Ultrasound – an emulsification tool in food processingAddanki Mounika, Prakyath Shetty, S. Akalya, Ashish Rawson Chapter 12. Hydrodynamic Cavitation and Its Applications in the Food IndustriesV. Athira, U.K. Aruna Nair, N. Bhanu Prakash Reddy, Yuvraj Bhosale Khasherao, V.R. Sinija Chapter 13. High-pressure processing interventions in marine food processingB. Kamalapreetha, Anbarasan Rajan

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Non-Thermal Technologies for the Food Industry 食品工业非热技术：进步与管理 材料科学基础学科

Non-Thermal Technologies for the Food Industry

食品工业非热技术：进步与管理
材料科学基础学科