Nonthermal Processing Technologies for Food

04.01.2011

Englisch

9780813816685, 9780813816685

John Wiley & Sons

Institute of Food Technologists Series

Nein

672

Gebundene Ausgabe

Editors: Howard Q Zhang, PhD serves as Research Leader, Food Safety Intervention Technologies, USDA ARS Eastern Regional Research Center, Wyndmoor, PA. Gustavo V Barbosa-Cánovas, PhD is Professor of Food Engineering and Director of the Center for Nonthermal Processing of Food in the Department of Biological Systems Engineering, Washington State University, Pullman, WA. V M Balasubramaniam, PhD is Assistant Professor of Food Safety Engineering in the Department of Food Science, Ohio State University, Columbus, OH. Associate Editors: C Patrick Dunne, PhD is Senior Chemist and Senior Advisor, Nutritional Biochemistry and Advanced Processing for the DoD Combat Feeding Project of the U.S. Army Natick Soldier Center and Biological Chemical Command, Natick, MA. Daniel F Farkas, PhD is Professor Emeritus in the Department of Food Science and Technology, Oregon State University, Corvallis OR. James T.C. Yuan, PhD is Group Manager, Food Safety & Technology at American Air Liquide, Countryside, IL.

Food Engineering, Food Science & Technology, Food Processing, Production & Manufacture, Lebensmittelforschung u. -technologie, Mikrobiologie u. Nahrungsmittelsicherheit, Herstellung u. Verarbeitung von Lebensmitteln, Microbiology, Food Safety & Security, Lebensmitteltechnik

TDCT2 - Lebensmittel- & Getränkeverarbeitung

Preface. 1. Introduction to nonthermal processing. SECTION I: PHYSICAL PROCESSES. 2. High pressure processing basics. 3. High pressure processing equipment fundamentals. 4. HPP pathway to commercialization. 5. HPP case studies. 6. HPP safety and quality data. 7. Ultrasonic process. 8. Hydraulic shock. SECTION II: ELECTROMAGNETIC PROCESSES. 9. Pulsed electric field processing basics. 10. PEF safety and quality data. 11. PEF case study in assisted extraction. 12. PEF case study in pasteurization. 13. PEF pathway to commercialization. 14. Radio-frequency electric field process. 15. Oscillating magnetic fields. 16. Irradiation. 17. Pulsed light. 18. UV Treatment. 19. Plasma. SECTION III: OTHER NONTHERMAL PROCESSES. 20. Ozone treatment processing basics. 21. Ozone safety and quality data. 22. Ozone case studies. 23. Ozone pathway to commercialization. 24. Chlorine dioxide gas phase treatment. 25. Dense phase carbon dioxide process. 26. Competitive exclusion of pathogens in sprouts. 27. Application of bacteriocins in nonthermal processing. 28. Antimicrobial packaging. SECTION IV: COMBINATION PROCESSES. 29. Combination processes. 30. Selected examples of combinational process. SECTION V: DRIVING FORCES FOR COMMERCIALIZATION OF NONTHERMAL TECHNOLOGIES. 31. Consumer trends and perception of novel technologies. 32. Industrial evaluation of nonthermal technologies. 33. Food safety requirements. 34. Regulatory requirements of nonthermal technologies. 35. Future R&D needs and linking products with technologies. 36. Typical Questions and Answers. 37. Process design and homework problems. Subject Index

253 mm

19.3 cm