Non-thermal operations in food processing are an alternative to thermal operations and similarly aimed at retaining the quality and organoleptic properties of food products. This volume covers different non-thermal processing technologies such as high-pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light, membrane processing, cryogenic freezing, nanofiltration, and cold plasma processing technologies. The book focuses both on fundamentals and on recent advances in non-thermal food processing technologies. It also provides information with the description and results of research into new emerging technologies for both the academy and industry.
- Presents engineering focus on non-thermal food processing technologies.
- Discusses sub-classification for recent trends and relevant industry information/examples.
- Different current research-oriented results are included as a key parameter.
- Covers high-pressure processing, pulse electric field, pulse light technology, irradiation, and ultrasonic techniques.
- Includes mathematical modeling and numerical simulations.
Food Processing: Advances in Non-Thermal Technologies is aimed at graduate students, professionals in food engineering, food technology, and biological systems engineering.
Chapter 1 High Pressure-Based Food-Processing Technologies for Food Safety and Quality
Musfirah Zulkurnain, Alifdalino Sulaiman, and V.M. Balasubramaniam
Chapter 2 Application of Pulse Electric Fields in Food Processing
Sourav Chakraborty, Mausumi Sarma, Swapnil Prashant Gautam, and Purba Prasad Borah
Chapter 3 Recent Advances in Ultrasound Processing of Food
Abhinav Tiwari, Animesh Singh Sengar, Anjali H. Kurup, and Ashish Rawson
Chapter 4 Osmotic Dehydration in Food Processing
Santanu Malakar, T. Manonmani, Saptashish Deb, and Kshirod Kumar Dash
Chapter 5 Pulsed Light Technology Applied in Food Processing
Prasanna Bhalerao, Rishab Dhar, and Snehasis Chakraborty
Chapter 6 Application of Membrane Technology in Food-Processing Industries
Ananya Bardhan, Senthilmurugan Subbiah, and Kaustubha Mohanty
Chapter 7 Irradiation Technology for the Food Industry
Dipika Trivedi and Anil Kumar Dikshit
Chapter 8 Cryogenic Freezing
Himani Singh, Murlidhar Meghwal, and Pramod K. Prabhakar
Chapter 9 Nanofiltration: Principles, Process Modeling, and Applications
Siddhartha Vatsa, Manibhushan Kumar, Neeraj Ghanghas, Pramod K. Prabhakar, and Murlidhar Meghwal
Chapter 10 Atmospheric Pressure Non-Thermal Plasma in Food Processing
Mahreen, Priyanka Prasad, Satyananda Kar, and Jatindra K. Sahu