Emerging Thermal and Nonthermal Technologies in Food Processing

1st Edition

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

Apple Academic Press
March 30, 2020 Forthcoming
Reference - 341 Pages - 32 Color & 23 B/W Illustrations
ISBN 9781771888318 - CAT# K425922

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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.


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