Non-thermal processing of foods / O.P. Chauhan.

High pressure processing : principles and engineering aspects -- High hydrostatic pressure processing of cereals and pulses -- "Effect of high pressure processing on selected food processing operations" -- High pressure processing of meat, fish and poultry products -- High pressure processing of milk and milk products -- Pulsed electric field processing : principles and engineering aspects -- Pef processing of fruits, vegetables and their products -- Pulse electric field processing of milk and milk products -- Application of ultrasonic in food processing -- "Use of pulsed light in food processing" -- Ozone application in food processing -- Improving the efficacy of ozone treatment in food preservation -- High pressure co2 processing of foods -- Pulsed magnetic field processing of foods -- Use of plasma in food processing -- Electron beam processing of foods -- Combination of non-thermal processes and their hurdle effect -- Non-thermal processing of seafoods -- Packaging requirements for non-thermal processed foods -- Commercialization and regulatory issues of non-thermal processed foods -- Consumer acceptance and future trends of non-thermal processed foods.

This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and plasma processing. Non-thermal Processing of Foods discusses the use of non-thermal processing on commodities such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products. Features: Provides latest information regarding the use of non-thermal processing of food products Provides information about most of the non-thermal technologies available for food processing Covers food products such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products Discusses the packaging requirements for foods processed with non-thermal techniques The effects of non-thermal processing on vital food components, enzymes and microorganisms is also discussed. Safety aspects and packaging requirements for non-thermal processed foods are also presented. Rounding out coverage of this technology are chapters that cover commercialization, regulatory issues and consumer acceptance of foods processed with non-thermal techniques. The future trends of non-thermal processing are also investigated. Food scientists and food engineers, food regulatory agencies, food industry personnel and academia (including graduate students) will find valuable information in this book. Food product developers and food processors will also benefit from this book.

OCLC-licensed vendor bibliographic record.