Emerging Thermal and Nonthermal Technologies in Food Processing  book cover
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Emerging Thermal and Nonthermal Technologies in Food Processing




ISBN 9781771888318
Published June 8, 2020 by Apple Academic Press
290 Pages 16 Color & 44 B/W Illustrations

 
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Book Description

This new volume provides a comprehensive overview of thermal and nonthermal processing of food with new and innovative technologies. Recent innovations in thermal as well as nonthermal technologies, which are specifically applied for potable water and fluid foods (milk, juice, soups, etc.), are well documented for their high bioavailability of macro- and micronutrients and are very promising. This volume brings together valuable information on fluid and microbial characteristics and quality dynamics that facilitate the adoption of new technology for food processing.

Some new technologies and methods covered include the application of microwaves in heating, drying, pasteurization, sterilization, blanching, baking, cooking, and thawing; microwave-assisted extraction of compounds; using low-electric fields; alternation of temperature and pressure of supercritical carbon dioxide; ultrasound-assisted osmotic dehydration; hydrodynamic cavitation; high-pressure processing; gamma-irradiation; and more. The nonthermal technologies discussed have been developed as an alternative to thermal processing while still meeting required safety or shelf-life demands and minimizing the effects on nutritional and quality attributes.

Table of Contents

1. Evaluation of Thermal Processing in the Dairy Industry Using Milk Enzymes

Loredana Dumitraşcu, Gabriela Râpeanu, and Nicoleta Stănciuc

2. Microwave Heating: Alternative Thermal Process Technology for Food Application

Deepak Kumar Verma et al.

3. Effects of Drying Technology on Physiochemical and Nutritional Quality of Fruits and Vegetables

Deepak Kumar Verma et al.

4. Disinfection of Drinking Water by Low Electric Field

Asaad Rehman Saeed Al-Hilphy, Nawfal A. Alhelfi, and Saher Sabih George

5. Removal Cholesterol from Minced Meat Using Supercritical CO2

Asaad Rehman Saeed Al-Hilphy, Munir Abood Jasim Al-Tai, and Hassan Hadi Mehdi AlRubaiy

6. Microwave-Convective Drying of Ultrasound Osmotically Dehydrated Tomato

João Renato de Jesus Junqueira et al.

7. Ultrasound-Assisted Osmotic Dehydration in Food Processing: A Review

Vahid Mohammad pour Karizaki

8. Hydrodynamic Cavitation Technology for Food Processing and Preservation

Naveen Kumar Mahanti et al.

9. High Pressure Processing (HPP): Fundamental Concepts, Emerging Scope, and Food Application

Deepak Kumar Verma et al.

10. Induced Electric Field (IEF) as an Emerging Non-hermal Techniques for Food Processing Industries: Fundamental Concepts and Application

Na Yang and Dan-Dan Li

...
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Editor(s)

Biography

Prem Prakash Srivastav, PhD, is Associate Professor of Food Science and Technology in the Agricultural and Food Engineering Department at the Indian Institute of Technology Kharagpur (West Bengal), India. He has organized many sponsored short-term courses and completed sponsored research projects and consultancies. He has published books and book chapters, research papers in peer-reviewed international and national journals, proceedings, and technical bulletins and monographs.

Deepak Kumar Verma is an agricultural science professional and is currently a PhD Research Scholar in the specialization of food processing engineering in the Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur (WB), India. Mr. Verma is currently working on the research project "Isolation and Characterization of Aroma Volatile and Flavoring Compounds from Aromatic and Non-Aromatic Rice Cultivars of India."

Ami R. Patel, PhD, is Assistant Professor in the Division of Dairy and Food Microbiology at the Mansinhbhai Institute of Dairy & Food Technology, Dudhsagar Dairy Campus, Gujarat, India. She has authored peer-reviewed papers and technical articles in international and national journals as well as book chapters, proceedings, and technical bulletins.

Asaad Rehman Al-Hilphy, PhD, is Professor in the Department of Food Science at the College of Agriculture at the University of Basrah, Iraq. He has organized many sponsored short-term courses and completed sponsored research projects and consultancies. He has published books and book chapters, research papers in peer-reviewed international and national journals, proceedings, and technical bulletins and monographs.