Food process engineering, a branch of both food science and
chemical engineering, has evolved over the years since its
inception and still is a rapidly changing discipline. While
traditionally the main objective of food process engineering was
preservation and stabilization, the focus today has shifted to
enhance health aspects, flavour and taste, nutrition, sustainable
production, food security and also to ensure more diversity for the
increasing demand of consumers. The food industry is becoming
increasingly competitive and dynamic, and strives to develop high
quality, freshly prepared food products. To achieve this objective,
food manufacturers are today presented with a growing array of new
technologies that have the potential to improve, or replace,
conventional processing technologies, to deliver higher quality and
better consumer targeted food products, which meet many, if not
all, of the demands of the modern consumer. These new, or
innovative, technologies are in various stages of development,
including some still at the R&D stage, and others that have
been commercialised as alternatives to conventional processing
technologies. Food process engineering comprises a series of unit
operations traditionally applied in the food industry. One major
component of these operations relates to the application of heat,
directly or indirectly, to provide foods free from pathogenic
microorganisms, but also to enhance or intensify other processes,
such as extraction, separation or modification of components. The
last three decades have also witnessed the advent and adaptation of
several operations, processes, and techniques aimed at producing
high quality foods, with minimum alteration of sensory and
nutritive properties. Some of these innovative technologies have
significantly reduced the thermal component in food processing,
offering alternative nonthermal methods. Food Processing
Technologies: A Comprehensive Review, Three Volume Set covers the
latest advances in innovative and nonthermal processing, such as
high pressure, pulsed electric fields, radiofrequency, high
intensity pulsed light, ultrasound, irradiation and new hurdle
technology. Each section will have an introductory article covering
the basic principles and applications of each technology, and
in-depth articles covering the currently available equipment
(and/or the current state of development), food quality and safety,
application to various sectors, food laws and regulations, consumer
acceptance, advancements and future scope. It will also contain
case studies and examples to illustrate state-of-the-art
applications. Each section will serve as an excellent reference to
food industry professionals involved in the processing of a wide
range of food categories, e.g., meat, seafood, beverage, dairy,
eggs, fruits and vegetable products, spices, herbs among others.
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