Novel Thermal And Non-thermal Technologies For Fluid Foods

Paperback | August 19, 2016

byPj CullenEditorBrijesh K. Tiwari, Vasilis Valdramidis

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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. Examines non-thermal processing techniques specifically applied to fluid foods Includes methods for mathematically evaluating each technique Addresses global regulatory requirements for fluid foods Provides recommendations and opportunities for various safety-related issues

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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 bioavailabili...

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 c...

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Kobo ebook|Jul 15 2016

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Format:PaperbackDimensions:542 pages, 8.75 × 6.35 × 0.68 inPublished:August 19, 2016Publisher:Academic PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0128103736

ISBN - 13:9780128103739

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Table of Contents

          Chapter 1- Status and Trends of Novel Thermal and Non-Thermal Technologies for Fluid Foods

          Chapter 2- Fluid Dynamics in Novel Thermal and Non-Thermal Processes

          Chapter 3- Fluid Rheology in Novel Thermal and Non-Thermal Processes

          Chapter 4-Pulsed Electric Field Processing of Fluid Foods

          Chapter 5-High Pressure Processing of Fluid Foods

          Chapter 6-Ultrasound Processing of Fluid Foods

          Chapter 7- Irradiation of Fluid Foods

          Chapter 8-Ultraviolet and Pulsed Light Processing of Fluid Foods

          Chapter 9-Ozone Processing of Fluid Foods

          Chapter 10-Dense Phase Carbon Dioxide Processing of Fluid Foods

          Chapter 11-Ohmic Heating of Fluid Foods

          Chapter 12-Microwave Heating of Fluid Foods

          Chapter 13- Infrared Heating of Fluid Foods

          Chapter 14- Modelling the Kinetics of Microbial and Quality Attributes of Fluid Food during Novel Thermal and Non-Thermal Processes

          Chapter 15- Regulatory and Legislative issues for Thermal and Non-Thermal Technologies: An EU Perspective