Novel thermal and non-thermal technologies for fluid foods
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 food...
| Main Authors: | , , |
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| Format: | Book |
| Language: | English |
| Published: |
London :
Elsevier/Academic Press ,
c2012
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| Series: | Food science and technolohy international series
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| Subjects: |
Table of Contents:
- 1. Status and trends of novel thermal and non-thermal technologies for fluid foods
- 2. Fluid dynamics in novel thermal and non-thermal processes
- 3. Fluid rheology in novel thermal and non-thermal processes
- 4. Pulsed electric field processing of fluid foods
- 5. High pressure processing of fluid foods
- 6. Ultrasound processing of fluid foods
- 7. Irradiation of fluid foods
- 8. Ultraviolet and pulsed light processing of fluid foods
- 9. Ozone processing of fluid foods
- 10. Dense phase carbon dioxide processing of fluid foods
- 11. Ohmic heating of fluid foods
- 12. Microwave heating of fluid foods
- 13. Infrared heating of fluid foods
- 14. Modeling the kinetics of microbial and quality attributes of fluid food during novel thermal and non-thermal processes
- 15. Regulatory and legislative issues for thermal and non-thermal technologies : an EU perspective