Emerging Thermal and Nonthermal Technologies in Food Processing (Paperback)

This new volume provides a comprehensive overview of thermal and nonthermal processing of food with new and innovative technologies. Recent innovations in thermal as well as nonthermal technologies, which are specifically applied for potable water and fluid foods (milk, juice, soups, etc.), are well documented for their high bioavailability of macro- and micronutrients and are very promising. This volume brings together valuable information on fluid and microbial characteristics and quality dynamics that facilitate the adoption of new technology for food processing. Some new technologies and methods covered include the application of microwaves in heating, drying, pasteurization, sterilization, blanching, baking, cooking, and thawing; microwave-assisted extraction of compounds; using low-electric fields; alternation of temperature and pressure of supercritical carbon dioxide; ultrasound-assisted osmotic dehydration; hydrodynamic cavitation; high-pressure processing; gamma-irradiation; and more. The nonthermal technologies discussed have been developed as an alternative to thermal processing while still meeting required safety or shelf-life demands and minimizing the effects on nutritional and quality attributes.

General

Imprint:	Apple Academic Press Inc.
Country of origin:	Canada
Release date:	December 2021
First published:	2020
Editors:	Ami R. Patel • Prem Prakash Srivastav • Deepak Kumar Verma • Asaad Rehman Al-Hilphy
Dimensions:	229 x 152mm (L x W)
Format:	Paperback
Pages:	290
ISBN-13:	978-1-77463-519-3
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	1-77463-519-4
Barcode:	9781774635193

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