Non-Thermal Technologies for the Food Industry: Advances and Regulations

Synopsis

Depending on the mechanisms involved in non-thermal technologies (such as ozonization, 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.Features: Provides a comprehensive overview of all the non-thermal processing technologies that have potential for use within food manufacturing Covers novel disinfectant technologies and packaging methods for non-thermal processing Includes electro-spraying and electrospinning; low-temperature drying techniques, cold plasma techniques, hydrodynamic cavitation, oscillating magnetic field processing, and so forth Focus on topics such as the valorization of agri-food wastes and by-products and sustainability Reviews ClO2 in combined/hybrid technologies for food processing This book is aimed at researchers and graduate students in food and food process engineering.

Copyright:

2024

Book Details

Book Quality:

Publisher Quality

ISBN-13:

9781003838159

Related ISBNs:

9781032399737, 9781003359302, 9781003838142

Publisher:

CRC Press

Date of Addition:

04/06/24

Copyrighted By:

selection and editorial matter, C. Anandharamakrishnan, V. R. Sinija and R. Mahendran

Adult content:

No

Language:

English

Has Image Descriptions:

No

Categories:

Nonfiction, Technology

Submitted By:

Bookshare Staff

Usage Restrictions:

This is a copyrighted book.

Edited by:

C. Anandharamakrishnan

Edited by:

V. R. Sinija

Edited by:

R. Mahendran