Emerging Thermal and Nonthermal Technologies in Food Processing
1st Edition
Published on 6. May 2020
316 pages
978-1-000-02271-1 (ISBN)
Description
This new volume provides a comprehensive overview of thermal and nonthermal processing of food with new and innovative technologies. Recent innovations in thermal as well as nonthermal technologies, which are specifically applied for potable water and fluid foods (milk, juice, soups, etc.), are well documented for their high bioavailability of macro- and micronutrients and are very promising. This volume brings together valuable information on fluid and microbial characteristics and quality dynamics that facilitate the adoption of new technology for food processing.
Some new technologies and methods covered include the application of microwaves in heating, drying, pasteurization, sterilization, blanching, baking, cooking, and thawing; microwave-assisted extraction of compounds; using low-electric fields; alternation of temperature and pressure of supercritical carbon dioxide; ultrasound-assisted osmotic dehydration; hydrodynamic cavitation; high-pressure processing; gamma-irradiation; and more. The nonthermal technologies discussed have been developed as an alternative to thermal processing while still meeting required safety or shelf-life demands and minimizing the effects on nutritional and quality attributes.
Some new technologies and methods covered include the application of microwaves in heating, drying, pasteurization, sterilization, blanching, baking, cooking, and thawing; microwave-assisted extraction of compounds; using low-electric fields; alternation of temperature and pressure of supercritical carbon dioxide; ultrasound-assisted osmotic dehydration; hydrodynamic cavitation; high-pressure processing; gamma-irradiation; and more. The nonthermal technologies discussed have been developed as an alternative to thermal processing while still meeting required safety or shelf-life demands and minimizing the effects on nutritional and quality attributes.
More details
Edition
1. Auflage
Language
English
Place of publication
London
United Kingdom
Publishing group
Taylor & Francis Ltd
Target group
Professional and scholarly
Illustrations
40 Tables, black and white; 16 Illustrations, color; 44 Illustrations, black and white
ISBN-13
978-1-000-02271-1 (9781000022711)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Prem Prakash Srivastav | Deepak Kumar Verma | Ami R. Patel
Emerging Thermal and Nonthermal Technologies in Food Processing
Book
12/2021
1st Edition
Apple Academic Press Inc.
€123.29
Shipment within 3-4 weeks
Prem Prakash Srivastav | Deepak Kumar Verma | Ami R. Patel
Emerging Thermal and Nonthermal Technologies in Food Processing
Book
06/2020
1st Edition
Apple Academic Press Inc.
€191.80
Shipment within 3-4 weeks
Persons
Prem Prakash Srivastav, PhD, is Associate Professor of Food Science and Technology in the Agricultural and Food Engineering Department at the Indian Institute of Technology Kharagpur (West Bengal), India. He has organized many sponsored short-term courses and completed sponsored research projects and consultancies. He has published books and book chapters, research papers in peer-reviewed international and national journals, proceedings, and technical bulletins and monographs.
Deepak Kumar Verma is an agricultural science professional and is currently a PhD Research Scholar in the specialization of food processing engineering in the Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur (WB), India. Mr. Verma is currently working on the research project "Isolation and Characterization of Aroma Volatile and Flavoring Compounds from Aromatic and Non-Aromatic Rice Cultivars of India."
Ami R. Patel, PhD, is Assistant Professor in the Division of Dairy and Food Microbiology at the Mansinhbhai Institute of Dairy & Food Technology, Dudhsagar Dairy Campus, Gujarat, India. She has authored peer-reviewed papers and technical articles in international and national journals as well as book chapters, proceedings, and technical bulletins.
Asaad Rehman Al-Hilphy, PhD, is Professor in the Department of Food Science at the College of Agriculture at the University of Basrah, Iraq. He has organized many sponsored short-term courses and completed sponsored research projects and consultancies. He has published books and book chapters, research papers in peer-reviewed international and national journals, proceedings, and technical bulletins and monographs.
Deepak Kumar Verma is an agricultural science professional and is currently a PhD Research Scholar in the specialization of food processing engineering in the Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur (WB), India. Mr. Verma is currently working on the research project "Isolation and Characterization of Aroma Volatile and Flavoring Compounds from Aromatic and Non-Aromatic Rice Cultivars of India."
Ami R. Patel, PhD, is Assistant Professor in the Division of Dairy and Food Microbiology at the Mansinhbhai Institute of Dairy & Food Technology, Dudhsagar Dairy Campus, Gujarat, India. She has authored peer-reviewed papers and technical articles in international and national journals as well as book chapters, proceedings, and technical bulletins.
Asaad Rehman Al-Hilphy, PhD, is Professor in the Department of Food Science at the College of Agriculture at the University of Basrah, Iraq. He has organized many sponsored short-term courses and completed sponsored research projects and consultancies. He has published books and book chapters, research papers in peer-reviewed international and national journals, proceedings, and technical bulletins and monographs.
Content
1. Evaluation of Thermal Processing in the Dairy Industry Using Milk Enzymes 2. Microwave Heating: Alternative Thermal Process Technology for Food Application 3. Effects of Drying Technology on Physiochemical and Nutritional Quality of Fruits and Vegetables 4. Disinfection of Drinking Water by Low Electric Field 5. Removal Cholesterol from Minced Meat Using Supercritical CO2 6. Microwave-Convective Drying of Ultrasound Osmotically Dehydrated Tomato 7. Ultrasound-Assisted Osmotic Dehydration in Food Processing: A Review 8. Hydrodynamic Cavitation Technology for Food Processing and Preservation 9. High Pressure Processing (HPP): Fundamental Concepts, Emerging Scope, and Food Application 10. Induced Electric Field (IEF) as an Emerging Non-hermal Techniques for Food Processing Industries: Fundamental Concepts and Application
