NOVEL THERMAL AND NON-THERMAL TECHNOLOGIES FOR FLUID FOODS

Edited by

  • PJ Cullen, Dublin Institute of Technology, Dublin, Ireland
  • Brijesh Tiwari, Manchester Metropolitan University, Manchester, UK
  • Vasilis Valdramidis, University College Dublin, Dublin, Ireland

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.

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Audience

Professionals in food processing research, quality assurance/control, product development. Also professionals involved with technical services and regulatory affairs in food processing.

 

Book information

  • Published: August 2011
  • Imprint: ACADEMIC PRESS
  • ISBN: 978-0-12-381470-8

Reviews

"This book provides a comprehensive overview of thermal process innovations (such as ohmic, microwave and infrared heating) and non-thermal technologies (including pulsed electric field, high pressure, ultrasound, irradiation, ozone, dense-phase carbon dioxide, ultraviolet and pulsed light) as they are applied specifically for fluid foods. Novel Thermal and Non-Thermal Technologies for Fluid Foods brings together information on fluid and microbial and quality dynamics for fluid foods to facilitate process validation and technology adoption. It includes methods for mathematically evaluating each technique, addresses global regulatory requirements for fluid foods and provides recommendations for various safety-related issues."--FST




Table of Contents

Foreword

Brian McKenna

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

PJ Cullen, Brijesh K. Tiwari, Vasilis P. Valdramidis

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

Antonio Delgado, Leszek Kulisiewicz, Cornelia Rauh, Andreas Wierschem

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

PJ Cullen

Chapter 4-Pulsed Electric Field Processing of Fluid Foods

Olga Martín-Belloso, Robert Soliva-Fortuny, Ángel Sobrino-López, Pedro Elez-Martínez

Chapter 5-High Pressure Processing of Fluid Foods

Rockendra Gupta, V.M. Balasubramaniam

Chapter 6-Ultrasound Processing of Fluid Foods

Brijesh Tiwari, T.J. Mason

Chapter 7- Irradiation of Fluid Foods

Brendan A. Niemira, Meixu Gao

Chapter 8-Ultraviolet and Pulsed Light Processing of Fluid Foods

Vicente M. Gómez-López, Tatiana Koutchma, Karl Linden

Chapter 9-Ozone Processing of Fluid Foods

S. Patil, P. Bourke

Chapter 10-Dense Phase Carbon Dioxide Processing of Fluid Foods

Giovanna Ferrentino, Murat O. Balaban

Chapter 11-Ohmic Heating of Fluid Foods

Filiz Icier

Chapter 12-Microwave Heating of Fluid Foods

H. Umesh Hebbar, Navin K. Rastogi

Chapter 13- Infrared Heating of Fluid Foods

Navin K. Rastogi

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

V.P. Valdramidis, P.S. Taoukis, N.G. Stoforos, J.F.M. Van Impe

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

Dominic Watkins