Emerging Technologies for Food Processing

1st Edition

Authors: Da-Wen Sun Da-Wen Sun
Hardcover ISBN: 9780126767575
eBook ISBN: 9780080455648
Imprint: Academic Press
Published Date: 19th July 2005
Page Count: 792
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Description

Emerging Technologies for Food Processing presents a comprehensive review of innovations in food processing, stresses topics vital to the food industry today, and pinpoints the trends in future research and development. This volume contains 27 chapters and is divided into six parts covering topics such as the latest advances in non-thermal processing, alternative technologies and strategies for thermal processing, the latest developments in food refrigeration, and current topics in minimal processing of vegetables, fruits, juices and cook-chill ready meals and modified atmosphere packaging for minimally processed foods.

Key Features

  • Each chapter is written by international experts presenting thorough research results and critical reviews
  • Includes a comprehensive list of recently published literature
  • Covers topics such as high pressure, pulsed electric fields, recent developments in microwave heating, and vacuum cooling

Readership

Food engineers and technologists; undergraduate and postgraduate students/researchers in food science

Table of Contents

  • About the Editor
  • Preface
  • Part 1: High Pressure Processing

    • Chapter 1: High Pressure Processing of Foods: An Overview

      • Publisher Summary
      • 1 Introduction
      • 2 Principles of high pressure processing
      • 3 Use of high pressure to improve food safety and stability
      • 4 Effects of high pressure on food quality
      • 5 Other applications of high pressure
      • 6 Modelling HP processes
      • 7 Outlook for high pressure processing of food
      • 8 Conclusions
    • Chapter 2: High-pressure Processing of Salads and Ready Meals

      • Publisher Summary
      • 1 Introduction
      • 2 Importance of salads and ready meals
      • 3 Pressure effects on microorganisms
      • 4 Pressure effects on enzyme activity
      • 5 Pressure effects on texture
      • 6 Pressure effects on nutrients
      • 7 Conclusions
      • Acknowledgement
    • Chapter 3: Microbiological Aspects of High-pressure Processing

      • Publisher Summary
      • 1 Introduction
      • 2 Factors affecting effectiveness of treatment
      • 3 Effects of high pressure
      • 4 Conclusions
  • Part 2: Pulsed Electric Fields Processing

    • Chapter 4: Overview of Pulsed Electric Field Processing for Food

      • Publisher Summary
      • 1 Introduction
      • 2 Historical background
      • 3 Mechanisms of action
      • 4 PEF treatment systems
      • 5 Main processing parameters
      • 6 Applications
      • 7 Problems and challenges
      • 8 Conclusions
      • Acknowledgements
      • Nomenclature
    • Chapter 5: Pulsed Electric Field Processing of Liquid Foods and Beverages

      • Publisher Summary
      • 1 Introduction
      • 2 PEF technology
      • 3 Mechanisms of microbial inactivation
      • 4 Equipment
      • 5 PEF treatment variables
      • 6 Target differences
      • 7 High-pressure processing

Details

No. of pages:
792
Language:
English
Copyright:
© Academic Press 2005
Published:
Imprint:
Academic Press
eBook ISBN:
9780080455648
Hardcover ISBN:
9780126767575

About the Author

Da-Wen Sun

BACK OF BOOK 17 March 2016 Dr. Da-Wen Sun is internationally recognized for his leadership in food engineering research and education and is a highly respected journal editor. He is the recipient of numerous awards and honors including election to the Royal Irish Academy in 2010, selection as a Member of Academia Europaea (The Academy of Europe) in 2011, induction as a Fellow of International Academy of Food Science and Technology in 2012, recipient of the International Association for Food Protection (IAFP) Freezing Research Award in 2013, recipient of the International Association of Engineering and Food (IAEF) Lifetime Achievement Award in 2015, and named as a Thomson Reuters Highly Cited Researcher in 2015. Dr. Da-Wen Sun is internationally recognized for his leadership in food engineering research and education and a highly respected journal editor. He is the recipient of numerous awards and honors including election to the Royal Irish Academy in 2010, selection as a Member of Academia Europaea (The Academy of Europe) in 2011, induction as a Fellow of International Academy of Food Science and Technology in 2012, the International Association for Food Protection (IAFP) Freezing Research Award in 2013, the International Association of Engineering and Food (IAEF) Lifetime Achievement Award in 2015 and naming as 2015 Thomson Reuters Highly Cited Researcher. His many scholarly works have become standard reference materials for researchers in the areas of computer vision/hyperspectral imaging, computational fluid dynamics modelling, and vacuum cooling. Results of his work have been published in more than 400 peer-reviewed journal papers (Web of Science h-index = 66), among them; thirty papers have been selected by ESI as highly-cited papers, ranking him first in the world in Agricultural Sciences.

Affiliations and Expertise

Professor of Food and Biosystems Engineering, South China University of Technology, China, and University College Dublin (UCD), Ireland

Da-Wen Sun

BACK OF BOOK 17 March 2016 Dr. Da-Wen Sun is internationally recognized for his leadership in food engineering research and education and is a highly respected journal editor. He is the recipient of numerous awards and honors including election to the Royal Irish Academy in 2010, selection as a Member of Academia Europaea (The Academy of Europe) in 2011, induction as a Fellow of International Academy of Food Science and Technology in 2012, recipient of the International Association for Food Protection (IAFP) Freezing Research Award in 2013, recipient of the International Association of Engineering and Food (IAEF) Lifetime Achievement Award in 2015, and named as a Thomson Reuters Highly Cited Researcher in 2015. Dr. Da-Wen Sun is internationally recognized for his leadership in food engineering research and education and a highly respected journal editor. He is the recipient of numerous awards and honors including election to the Royal Irish Academy in 2010, selection as a Member of Academia Europaea (The Academy of Europe) in 2011, induction as a Fellow of International Academy of Food Science and Technology in 2012, the International Association for Food Protection (IAFP) Freezing Research Award in 2013, the International Association of Engineering and Food (IAEF) Lifetime Achievement Award in 2015 and naming as 2015 Thomson Reuters Highly Cited Researcher. His many scholarly works have become standard reference materials for researchers in the areas of computer vision/hyperspectral imaging, computational fluid dynamics modelling, and vacuum cooling. Results of his work have been published in more than 400 peer-reviewed journal papers (Web of Science h-index = 66), among them; thirty papers have been selected by ESI as highly-cited papers, ranking him first in the world in Agricultural Sciences.

Affiliations and Expertise

Professor of Food and Biosystems Engineering, South China University of Technology, China, and University College Dublin (UCD), Ireland

Reviews

"Overall, this high-quality book is a valuable reference resource for researchers as well as postgraduate students involved in food processing R&D. This book can also be used as a supplementary textbook for professional development courses in food technologies...the editor has done an excellent job of defining the content and seeking recognized experts to provide authoritative critical reviews of currently important topics. Each chapter contains a comprehensive list of recent literature that should be a valuable resource for those seeking further information on specific topics. The publisher deserves to be complemented on the production of a very high-quality book." - DRYING TECHNOLOGY 2006