Non-Thermal Processing Technologies for the Grain Industry
- Available for pre-order. Item will ship after August 19, 2021
Food can rapidly spoil due to growth of microorganisms, and traditional methods of food preservation such as drying, canning, salting, curing, and chemical preservation can affect the quality of the food. Nowadays, various non-thermal processing techniques can be employed in grain processing industries to combat this. They include pulsed electric field processing, high pressure processing, ultrasonic processing, cold plasma processing, and more. Such techniques will satisfy consumer demand for delivering wholesome food products to the market. Non-Thermal Processing Technologies for the Grain Industry addresses these many new non-thermal food processing techniques that are used during grain processing and minimize microbial contamination and spoilage.
- Explains the mechanism involved in application of cold plasma techniques for grain processing, and its strategy for inactivation of microbes by using this technique
- Deals with the effect of incorporation of electric pulses on quality aspects of various grain based beverage products.
- Details the innovative high pressure processing techniques used for extraction of antioxidant from food grains
- Explores the safety issues and applications of non-thermal food processing techniques
This book will benefit food scientists, food process engineers, academicians, students, as well as anyone else in the food industry by providing in-depth knowledge and emerging trends about non-thermal processing techniques in various grain-based food processing industries.
Table of Contents
Recent Advances in Non-Thermal Food Processing Technology for Grain Industries. Current Trends in Pulsed Electric Field for Quality Retention of Grain Based Beverages. Innovative Approaches in High Pressure Processing for Extraction of Antioxidants from Grains. Application of Cold Plasma Technology in Grain Processing. Ultrasonic Applications in Bakery and Snacks Food Processing Industries. Application of Ozone Technology for Grain Processing Industries. Effect of Oscillating Magnetic Field on Stability of Stored Grain Produce. Application of Non-Thermal Processing Techniques for Grain Based Functional Food Products. Effect of Dense Phase CO2 Application on Microbial Stability in Grain Based Beverage Food Products. Packaging Requirements for Non-Thermal Processed Grain Based Foods. Impact of Organoleptic and Consumer Acceptability for Non-Thermal Processed Grain Based Food Products. Safety Issues for Non-Thermal Food Processing Applications in Grain Industries.
M. Selvamuthukumaran, PhD, is Associate Professor, School of Food Science & Post harvest Technology, Institute of Technology, Haramaya University, Dire Dawa, Ethiopia. He received his PhD in Food Science from the University of Mysore, and his masters in Food Science & Technology from the Jawaharlal Nehru Agricultural University. His areas of research include antioxidant rich functional foods, probiotic & prebiotic foods advanced food processing & preservation techniques.