Emerging Thermal and Nonthermal Technologies in Food Processing: 1st Edition (Hardback) book cover

Emerging Thermal and Nonthermal Technologies in Food Processing

1st Edition

Edited by Prem Prakash Srivastav, Deepak Kumar Verma, Ami R. Patel, Asaad Rehman Al-Hilphy

Apple Academic Press

341 pages | 32 Color Illus. | 23 B/W Illus.

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Hardback: 9781771888318
pub: 2020-01-04
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This new volume, Emerging Thermal and Nonthermal Technologies in Food Processing, 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 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.

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

About the Editors

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.

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.

Ami R. Patel, PhD, is an Assistant Professor in the Division of Dairy and Food Microbiology at the Mansinhbhai Institute of Dairy & Food Technology, Dudhsagar Dairy Campus, Gujarat, India.

Asaad Rehman Al-Hilphy, PhD, is a Professor in the Department of Food Science at the College of Agriculture at the University of Basrah, Iraq.

Subject Categories

BISAC Subject Codes/Headings:
SCIENCE / General