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.

Key Features

*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


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

Table of Contents


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


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© 2012
Academic Press
Print ISBN:
Electronic ISBN:

About the authors

PJ Cullen

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 chapters. His current research interests include the development of non-thermal plasmas for biological applications in food and medicine.

Affiliations and Expertise

BioPlasma Group, School of Food Science & Environmental Health, Dublin Institute of Technology, Ireland

Brijesh Tiwari

Brijesh Kumar Tiwari, M.Sc., Ph.D., F.I.F.S.T., is currently a Senior Research Officer at Teagasc – the Irish Agriculture and Food Development Authority. He is also the programme manager of NutraMara – the Marine Functional Food Research Initiative. His primary research interests relate to the investigation of green and sustainable solutions to food industry challenges. He is a fellow of Institute of Food Science & Technology (UK) and the Editor in Chief of Journal of Food Processing and Preservation and also part of the Editorial Board for Food Engineering Reviews.

Affiliations and Expertise

Teagasc Food Research Centre, Dublin, Ireland

Vasilis Valdramidis

Affiliations and Expertise

University College Dublin, Dublin, Ireland


"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