Nonthermal Processing Technologies for Food Institute of Food Technologists Series 1st Edition by Howard Q Zhang,Gustavo V Barbosa Canovas,V M Bala Balasubramaniam,C Patrick Dunne,Daniel F Farkas,James T C Yuan ISBN 0813816688 9780813816685

Nonthermal Processing Technologies for Food Institute of Food Technologists Series 1st Edition by Howard Q. Zhang, Gustavo V. Barbosa-Canovas, V. M. Bala Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas, James T. C. Yuan – Ebook PDF Instant Download/Delivery: 0813816688, 9780813816685

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Product details:

ISBN 10: 0813816688 

ISBN 13: 9780813816685

Author: Howard Q. Zhang, Gustavo V. Barbosa-Canovas, V. M. Bala Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas, James T. C. Yuan

Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage. Technologies covered include: physical processes, such as high pressure processing (HPP); electromagnetic processes, such as pulsed electric field (PEF), irradiation, and UV treatment; other nonthermal processes, such as ozone and chlorine dioxide gas phase treatment; and combination processes. Of special interest are chapters that focus on the “pathway to commercialization” for selected emerging technologies where a pathway exists or is clearly identified. These chapters provide examples and case studies of how new and nonthermal processing technologies may be commercialized. Overall, the book provides systematic knowledge to industrial readers, with numerous examples of process design to serve as a reference book. Researchers, professors and upper level students will also find the book a valuable text on the subject.

Table of contents:

Section I. Physical Processes 1

1. Fundamentals of Food Processing Using High Pressure 3
Loc Thai Nguyen and V.M. Balasubramaniam

2. High-Pressure Processing Equipment Fundamentals 20
Edmund Ting

3. High-Pressure Processing Pathways to Commercialization 28
Daniel F. Farkas

4. Case Studies on High-Pressure Processing of Foods 36
Carole Tonello

5. Microbiological Aspects of High-Pressure Food Processing 51
Elaine P. Black, Cynthia M. Stewart, and Dallas G. Hoover

6. Biochemical Aspects of High-Pressure Food Processing 72
Maite A. Chauvin and Barry G. Swanson

7. Sensory Quality of Pressure-Treated Foods 89
Alan O. Wright

8. Hydrodynamic Pressure Processing of Meat Products 98
M.B. Solomon, M. Sharma, and J.R. Patel

9. Physicochemical Effects of High-Intensity Ultrasonication on Food Proteins and Carbohydrates 109
Jochen Weiss, Ibrahim Gulseren, and Gunnar Kjartansson

10. Ultrasonic Processing 135
Hao Feng and Wade Yang

Section II. Electromagnetic Processes 155

11. Pulsed Electric Fields Processing Basics 157
Olga Martın-Belloso and Robert Soliva-Fortuny

12. Engineering Aspects of Pulsed Electric Fields 176
Bilge Altunakar and Gustavo V. Barbosa-Cánovas

13. Pulsed Electric Field Assisted Extraction—A Case Study 190
Stefan Toepfl and Volker Heinz

14. Improving Electrode Durability of PEF Chamber by Selecting Suitable Material 201
Minjung Kim and Howard Q. Zhang

15. Radio Frequency Electric Fields as a Nonthermal Process 213
David J. Geveke

16. Use of Oscillating Magnetic Fields in Food Preservation 222
Nuria Grigelmo-Miguel, Robert Soliva-Fortuny, Gustavo V. Barbosa-Canovas, and Olga Martın-Belloso

17. Irradiation of Ground Beef and Fresh Produce 236
Christopher Sommers and Xuetong Fan

18. Pulsed Ultraviolet Light 249
Ali Demirci and Kathiravan Krishnamurthy

19. Ultraviolet-C Light Processing of Liquid Food Products 262
J.A. Guerrero-Beltran and G.V. Barbosa-Canovas

20. Nonthermal Plasma as a Novel Food Processing Technology 271
Brendan A. Niemira and Alexander Gutsol

Section III. Other Nonthermal Processes 289

21. Basics of Ozone Sanitization and Food Applications 291
Ahmed E. Yousef, Mustafa Vurma, and Luis A. Rodriguez-Romo

22. Case Studies of Ozone in Agri-Food Applications 314
Rip G. Rice, Dee M. Graham, and Charles D. Sopher

23. Ozone Pathway to Commercialization 342
James T.C. Yuan

24. Effects of Dense Phase CO₂ on Quality Attributes of Beverages 347
Sibel Damar and Murat O. Balaban

25. Chlorine Dioxide (Gas) 359
Lindsey A. Keskinen and Bassam A. Annous

26. Electrolyzed Oxidizing Water 366
Ali Demirci and Katherine L. Bialka

Section IV. Combination Processes 377

27. Novel Technologies in Combined Processes 379
Santiago Condon, Pilar Manas, and Guillermo Cebrian

28. Nonthermal Processes as Hurdles with Selected Examples 406
Robert Soliva-Fortuny, Nuria Grigelmo-Miguel, Gustavo V. Barbosa-Canovas, and Olga Martın-Belloso

29. Bacteriocins as Natural Antilisterial Food Preservatives 428
Li Liu, R. Paul Ross, Colin Hill, and Paul D. Cotter

30. Antimicrobial Packaging 462
Dong Sun Lee and Jung H. Han

Section V. Driving Forces 473

31. Consumer Trends and Perception of Novel Technologies 475
Christine M. Bruhn

32. Consumer and Sensory Issues for Development and Marketing 482
Armond V. Cardello, Robert Kluter, and Alan O. Wright

33. Effects of High-Pressure Processing and Pulsed Electric Fields on Nutritional Quality and Health-Related Compounds of Fruit and Vegetable Products 502
Concepcion Sanchez-Moreno, Begona De Ancos, Lucıa Plaza, Pedro Elez-Martınez, and M. Pilar Cano

34. Industrial Evaluation of Nonthermal Technologies 537
Huub Lelieveld

35. Transferring Emerging Food Technologies into the Market Place 544
Authos Yannakou

36. New Tools for Microbiological Risk Assessment, Risk Management, and Process Validation Methodology 550
Cynthia M. Stewart, Martin B. Cole, Dallas G. Hoover, and Larry Keener

37. Regulations and Alternative Food-Processing Technologies 562
Stephen H. Spinak and John W. Larkin

38. Future Prospects for Nonthermal Processing Technologies—Linking Products with Technologies 571
C. Patrick Dunne

Section VI. Appendices: Fact Sheets 593

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Tags: Howard Q Zhang, Gustavo V Barbosa Canovas, V M Bala Balasubramaniam, C Patrick Dunne, Daniel F Farkas, James T C Yuan, Nonthermal Processing Technologies, Food, Institute of Food Technologists Series