Non-thermal technologies for the food industry advances and regulations
Introduction to nonthermal processing / R. Mahendran, V.R. Sinija, C. Anandharamakrishnan -- Ultraviolet processing of food products / L. Kavitha, S. Susmitha, K. Najma, D.V. Chidanand -- High voltage pulsed electric fields in food processing and preservation / Bhanu Prakash Reddy Nalla, Annet Mary...
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| Format: | UnknownFormat |
| Sprache: | eng |
| Veröffentlicht: |
Boca Raton, London, New York
CRC Press
2024
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| Ausgabe: | First edition |
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| Online Zugang: | Inhaltsverzeichnis |
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Tag hinzufügen | Zusammenfassung: | Introduction to nonthermal processing / R. Mahendran, V.R. Sinija, C. Anandharamakrishnan -- Ultraviolet processing of food products / L. Kavitha, S. Susmitha, K. Najma, D.V. Chidanand -- High voltage pulsed electric fields in food processing and preservation / Bhanu Prakash Reddy Nalla, Annet Mary Anto, P.T. Atchaya, V.R. Sinija, S. Anandakumar -- Cold plasma applications in food structure transformation / R. Anbarasan, R. Mahendran -- Processed water : types, generation, and its applications on food preservation / M. Dharini, V. Monica, RB. Ramyaa, R. Mahendran -- Ozone technologies in food processing, preservation / V. Monica, R. Anbarasan, R. Mahendran -- Electrospraying and electrospinning : applications in the food industry / S.K. Reshmi, L. Mahalakshmi, J.A. Moses., C. Anandharamakrishnan -- Oscillating magnetic fields in food processing / S. Chittibabu, S. Shanmugasundaram -- Ionizing radiation technologies in food preservation / B. Malini, Neeta S Ukkunda, V.R. Sinija, R. Mahendran -- Emerging applications of power ultrasound in food processing / Prakyath Shetty, Chaitanya Chivate, S. Akalya, Ashish Rawson -- Ultrasound : an emulsification tool in food processing / Addanki Mounika, Prakyath shetty, S. Akalya, Ashish Rawson -- Hydrodynamic cavitation and its applications in the food industries / V. Athira, U.K. Aruna Nair, N. Bhanu Prakash Reddy, V.R. Sinija -- High-pressure processing interventions in marine food processing / B. Kamalapreetha, R. Anbarasan and R. Mahendran -- Applications of high-pressure processing in liquid food processing / Bhanu Prakash Reddy Nalla, Yuvraj Bhosale Khasherao, Thivya Perumal, V.R. Sinija -- Sub and supercritical food processing / K. Krishna Priya, L. Kavitha, K. Najma, D.V. Chidanand -- Recent advances in membrane processing / Addanki Mounika, L. Kavitha, S. Akalya, D.V. Chidanand -- Low-temperature drying technologies / Pramila Murugesan, J.A. Moses, C. Anandharamakrishnan -- Emerging trends in biological control agents for food safety applications / Arunkumar Elumalai, S. Shanmugasundram -- Novel disinfectant technologies applications for the food industries / V. Monica, R. Anbarasan, R. Mahendran -- Emergence of hybrid technologies for processing of foods / Kevin Britto, Chaitanya Chivate, Prakyath Shetty, Ashish Rawson -- Environmental impact of nonthermal technologies / Z. Afrose Subaitha, P. Santhoshkumar, Shubham Nimbkar, J.A. Moses -- Status of international regulations for non-thermal processing of foods / M. Dharini, R. Mahendran -- Sustainable processing using non-thermal techniques / B. Malini, V.R. Sinija. "Depending on the mechanisms involved in non-thermal technologies (such as ozonisation, irradiation, ultrasound processing, plasma processing, and advanced oxidative processes) interaction with food molecules differs, which might lead to desirable, reactions. Non-Thermal Technologies for the Food Industry: Advances and Regulations explores the possibility of using non-thermal technologies for various purposes such as shelf-life extension, reduced energy consumption, adhesion, and safety improvement. Further, it reviews the present status of these technologies, international regulations, and sustainability aspects in food processing including global case studies. The book provides comprehensive overview of all the non-thermal processing technologies that have potential for use within food manufacturing and covers novel disinfectant technologies and packaging methods for non-thermal processing. It further includes electro spraying and electrospinning; low temperature drying techniques, cold plasma techniques, hydrodynamic cavitation, oscillating magnetic field processing and so forth while also focusing on topics such as the valorization of agri-food wastes and by-products, and sustainability. The book also reviews ClO2 in combined/hybrid technologies for food processing. This book is aimed at researchers and graduate students in food and food process engineering"-- |
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| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | xii, 379 Seiten Illustrationen, Diagramme |
| ISBN: | 9781032399737 978-1-032-39973-7 9781032416984 978-1-032-41698-4 |