Novel Thermal and Non-Thermal Technologies for Fluid Foods

Contributors

Foreword

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

1.1. What are Novel Thermal and Non-Thermal Technologies?

1.2. Fluid Foods and Process Validation

1.3. Technology Drivers

1.4. Hurdle Concept

1.5. Book Objectives

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

2.1. Introduction

2.2. Some Basic Considerations on Fluid Mechanics

2.3. High-Pressure Processing

2.4. Pulsed Electric Fields

2.5. Ultrasound

2.6. Light Pulses

2.7. Ohmic Heating

2.8. Conclusion

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

3.1. Introduction

3.2. Fluid Rheology

3.3. Influence of Rheology on Process Efficacy

3.4. Effects of Treatment on Fluid Rheology

3.5. Conclusions

Chapter 4. Pulsed Electric Field Processing of Fluid Foods

4.1. Introduction

4.2. Principles of Operation

4.3. Process Control Parameters

4.4. Treatment Parameters

4.5. Microorganism, Enzyme and Quality- and Health-Related Compound Characteristics

4.6. Product Parameters

4.7. Microbial Inactivation Mechanism

4.8. Pulsed Electric Field in Combination with Other Technologies

4.9. Effects on Fluid Food Nutritional and Quality Parameters

4.10. Shelf-Life of Pulsed Electric Field-Processed Fluid Foods

4.11. Current Status and Future Trends

Chapter 5. High-Pressure Processing of Fluid Foods

5.1. Introduction

5.2. Technology Governing Principles

5.3. Microbiological Safety

5.4. Impact of Combined Pressure–Heat Treatments on Quality Attributes of Foods

5.5. Combined Pressure–Heat Treatment Effects on Nutrient Content of Foods

5.6. Regulatory Aspects

5.7. Conclusions