Novel thermal and non-thermal technologies for fluid foods
by Cullen, PJ
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 techno…
Read More ↓Title Statements
- Full title :Novel thermal and non-thermal technologies for fluid foods.
Summary
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.
Read More ↓Edition Statements
- Publication Date:2011.
Publication Statements
- Publisher(s):Elsevier Science
- Place of Publication:Burlington
- Language:eng
- Publication Date:2011.
The Physical Object
- Description:1 online resource (543 pages)
Edition Identifiers
- ISBN:9780123814715, 0123814715, 9780123814708, 0123814707
- oclc:ocn748241779
- LC Classification:QD79
- Dewey Decimal:543.08
Table of Contents
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.
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.
4.8 Pulsed Electric Field in Comb…
Subjects
Writers
More from this Series
No reviews yet. Be the first to rate this work.
Related Works
more →
Thermodynamics of geothermal fluids
Thermodynamics of geothermal fluids
Thermodynamics of geothermal fluids
Aquatic chemistry: interfacial and interspecies processes
Files & Downloads
-
NOVEL THERMAL AND NON-THERMAL TECHNOLOGIES FOR FL…
PDF · 4.2 MB · updated
Rate & Review