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.

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

Hardbound, 542 Pages

Published: August 2011

Imprint: Academic Press

ISBN: 978-0-12-381470-8


  • "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


  • 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


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