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

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

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Hardbound, 542 Pages

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

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

NOVEL THERMAL AND NON-THERMAL TECHNOLOGIES FOR FLUID FOODS

Reviews

Contents