UID:
almahu_9948026412402882
Format:
1 online resource (543 p.)
Edition:
1st ed.
ISBN:
1-283-20951-9
,
9786613209511
,
0-12-381471-5
Series Statement:
Food science and techonology international series
Content:
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 req
Note:
Description based upon print version of record.
,
Front Cover; Novel Thermal and Non-Thermal Technologies for Fluid Foods; Copyright Page; Contents; 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
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2.6 Light Pulses2.7 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
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4.8 Pulsed Electric Field in Combination with other Technologies4.9 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
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CHAPTER 6 Ultrasound Processing of Fluid Foods6.1 Introduction; 6.2 Generation of Power Ultrasound; 6.3 The Measurement of Ultrasonic Energy (Dosimetry); 6.4 Ultrasound in Liquid Food Sterilization; 6.5 Effect on Quality Parameters; 6.6 Current Status and Challenges; 6.7 Conclusions; CHAPTER 7 Irradiation of Fluid Foods; 7.1 Introduction; 7.2 Irradiation Technologies; 7.3 General Mode of Action; 7.4 Food Safety and Shelf-Life of Irradiated Liquids; 7.5 Sensory and Nutritive Properties; 7.6 Operational Parameter Case Study: Container Orientation
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7.7 Regulations and Consumer Attitude of Food Irradiation: China7.8 Case Study: Irradiated Wine, China; 7.9 Conclusions; CHAPTER 8 Ultraviolet and Pulsed Light Processing of Fluid Foods; 8.1 Introduction; 8.2 Principles of Operation; 8.3 Process Control Parameters; 8.4 Microbial Inactivation Mechanism; 8.5 Antimicrobial Effects of Ultraviolet and Pulsed Light in Specific Products; 8.6 Effects on Fluid Food Nutritional and Quality Parameters; 8.7 Industrial Scale-Up and Challenges; 8.8 Conclusions; CHAPTER 9 Ozone Processing of Fluid Foods; 9.1 Introduction; 9.2 Generation of Ozone
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9.3 Ozone in Liquid Food Processing
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English
Additional Edition:
ISBN 0-12-810373-6
Additional Edition:
ISBN 0-12-381470-7
Language:
English
