Nonthermal Processing Technologies for Food

Front Cover
Howard Q. Zhang, Gustavo V. Barbosa-C?novas, V. M. Bala Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas, James T. C. Yuan
John Wiley & Sons, Feb 4, 2011 - Technology & Engineering - 500 pages
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Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage. Technologies covered include: physical processes, such as high pressure processing (HPP); electromagnetic processes, such as pulsed electric field (PEF), irradiation, and UV treatment; other nonthermal processes, such as ozone and chlorine dioxide gas phase treatment; and combination processes. Of special interest are chapters that focus on the "pathway to commercialization" for selected emerging technologies where a pathway exists or is clearly identified. These chapters provide examples and case studies of how new and nonthermal processing technologies may be commercialized. Overall, the book provides systematic knowledge to industrial readers, with numerous examples of process design to serve as a reference book. Researchers, professors and upper level students will also find the book a valuable text on the subject.
 

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Contents

HighPressure Processing Equipment Fundamentals
20
Ross Paul Chapter
29
Case Studies on HighPressure Processing of Foods
36
Microbiological Aspects of HighPressure Food Processing
51
Biochemical Aspects of HighPressure Food Processing
72
Sensory Quality of PressureTreated Foods
89
Physicochemical Effects of HighIntensity Ultrasonication on Food Proteins
109
Engineering Aspects of Pulsed Electric Fields
176
Chlorine Dioxide Gas
359
Electrolyzed Oxidizing Water
366
Manas Pilar Chapter 27 E28040 Madrid Spain
400
Nonthermal Processes as Hurdles with Selected Examples
406
Bacteriocins as Natural Antilisterial Food Preservatives
428
Antimicrobial Packaging
462
Driving Forces
473
Consumer and Sensory Issues for Development and Marketing
482

Pulsed Electric Field Assisted ExtractionA Case Study
190
Improving Electrode Durability of PEF Chamber by Selecting Suitable Material
201
Radio Frequency Electric Fields as a Nonthermal Process
213
USDAARS Natick MA 01760
214
Use of Oscillating Magnetic Fields in Food Preservation
222
SolivaFortuny Robert Chapters 11 16 28
234
Irradiation of Ground Beef and Fresh Produce
236
Pulsed Ultraviolet Light
249
UltravioletC Light Processing of Liquid Food Products
262
Nonthermal Plasma as a Novel Food Processing Technology
271
GuerreroBeltran J A Chapter 19 Keskinen Lindsey A Chapter 25 USDAARS
287
Other Nonthermal Processes
289
Case Studies of Ozone in AgriFood Applications
314
Ozone Pathway to Commercialization
342
Effects of HighPressure Processing and Pulsed Electric Fields on Nutritional Quality
502
Facultad de Veterinaria Universidad de Zaragoza Plaza Lucıa Chapter 33
530
Industrial Evaluation of Nonthermal Technologies
537
Transferring Emerging Food Technologies into the Market Place
544
New Tools for Microbiological Risk Assessment Risk Management and Process Validation
550
Regulations and Alternative FoodProcessing Technologies
562
Future Prospects for Nonthermal Processing TechnologiesLinking Products with
571
Fact Sheets
593
Appendix 4
595
Cotter Paul D Chapter 29 Oregon State University
596
Av Alcalde Rovira Roure 191 Prof vonKlitzingStr 7
CS-7
Gulseren Ibrahim Chapter 9
CS-9
TEAGASC Corvallis OR 973316602
CS-10
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About the author (2011)

Editors: Howard Q Zhang, PhD serves as Research Leader, Food Safety Intervention Technologies, USDA ARS Eastern Regional Research Center, Wyndmoor, PA. Gustavo V Barbosa-Cánovas, PhD is Professor of Food Engineering and Director of the Center for Nonthermal Processing of Food in the Department of Biological Systems Engineering, Washington State University, Pullman, WA. V M Balasubramaniam, PhD is Assistant Professor of Food Safety Engineering in the Department of Food Science, Ohio State University, Columbus, OH.

Associate Editors: C Patrick Dunne, PhD is Senior Chemist and Senior Advisor, Nutritional Biochemistry and Advanced Processing for the DoD Combat Feeding Project of the U.S. Army Natick Soldier Center and Biological Chemical Command, Natick, MA. Daniel F Farkas, PhD is Professor Emeritus in the Department of Food Science and Technology, Oregon State University, Corvallis OR. James T.C. Yuan, PhD is Group Manager, Food Safety & Technology at American Air Liquide, Countryside, IL.

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