Emerging technologies for food processing

✍ Scribed by Da-Wen Sun

• Publisher: Academic Press, , Elsevier Ltd
• Year: 2015
• Tongue: English
• Leaves: 617
• Series: Food science and technology
• Edition: 2
• Category: Library

✦ Synopsis

The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive research has been carried out.

• Provides an extensive list of research sources to further research development
• Presents current and thorough research results and critical reviews
• Includes the most recent technologies used for shelf life extension, bioprocessing simulation and optimization

✦ Table of Contents

Content:
Front Matter, Page iii
Copyright, Page iv
Preface to the 2nd Edition, Page xi
Editor Biography, Pages xiii-xiv
Contributors, Pages xv-xvi
Chapter 1 - High-Pressure Processing of Foods: An Overview, Pages 3-24
Chapter 2 - High-Pressure Processing of Salads and Ready Meals, Pages 25-34
Chapter 3 - High-Pressure Processing of Meats and Seafood, Pages 35-63
Chapter 4 - High-Pressure Processing of Fruits and Fruit Products, Pages 65-76
Chapter 5 - Microbiological Aspects of High-Pressure Processing, Pages 77-90
Chapter 6 - Overview of Pulsed Electric Fields Processing for Food, Pages 93-114
Chapter 7 - Pulsed Electric Field Processing of Liquid Foods and Beverages, Pages 115-145
Chapter 8 - Effect of High-Intensity Electric Field Pulses on Solid Foods, Pages 147-154
Chapter 9 - Enzymatic Inactivation by Pulsed Electric Fields, Pages 155-168
Chapter 10 - Food Safety Aspects of Pulsed Electric Fields, Pages 169-178
Chapter 11 - Recent Developments in Osmotic Dehydration, Pages 181-212
Chapter 12 - Athermal Membrane Processes for the Concentration of Liquid Foods and Natural Colors, Pages 213-237
Chapter 13 - High-intensity Pulsed Light Technology, Pages 239-258
Chapter 14 - Nonthermal Processing By Radio Frequency Electric Fields, Pages 259-269
Chapter 15 - Application of Ultrasound, Pages 271-291
Chapter 16 - Irradiation, Pages 293-312
Chapter 17 - New Chemical and Biochemical Hurdles, Pages 313-325
Chapter 18 - Decontamination of Foods by Cold Plasma, Pages 327-333
Chapter 19 - Opportunities and Challenges in the Application of Ozone in Food Processing, Pages 335-358
Chapter 20 - Recent Developments in Microwave Heating, Pages 361-383
Chapter 21 - Radio-Frequency Processing, Pages 385-398
Chapter 22 - Ohmic Heating, Pages 399-426
Chapter 23 - Combined Microwave Vacuum Drying, Pages 427-445
Chapter 24 - Recent Advances in Hybrid Drying Technologies, Pages 447-459
Chapter 25 - Infrared Heating, Pages 461-474
Chapter 26 - Vacuum Cooling of Foods, Pages 477-494
Chapter 27 - Ultrasonic Assistance for Food Freezing, Pages 495-513
Chapter 28 - High-Pressure Freezing, Pages 515-538
Chapter 29 - Controlling the Freezing Process with Antifreeze Proteins, Pages 539-562
Chapter 30 - Freezing Combined with Electrical and Magnetic Disturbances, Pages 563-579
Chapter 31 - Minimal Processing of Fresh Fruit, Vegetables, and Juices, Pages 583-597
Chapter 32 - Minimal Processing of Ready Meals, Pages 599-612
Chapter 33 - Modified Atmosphere Packaging, for Minimally Processed Foods, Pages 613-628
Index, Pages 629-635