1st Edition

Non-thermal Processing of Foods

Edited By O. P. Chauhan Copyright 2019
    476 Pages 20 B/W Illustrations
    by CRC Press

    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.

    Contents

    Editor ................................................................................................................................................ix

    Contributors ......................................................................................................................................xi

    Chapter 1

    High-Pressure Processing: Principles and Engineering Aspects ......................................................1

    Simran Kaur Arora and O. P. Chauhan

    Chapter 2

    High Hydrostatic Pressure Processing of Cereals and Pulses ......................................................... 11

    Sajad Ahmad Wani and Pradyuman Kumar

    Chapter 3

    Effect of High-Pressure Processing on Selected Food Processing Operations ...............................27

    Jincy M. George and Navin Kumar Rastogi

    Chapter 4

    High-Pressure Processing of Meat, Fish, and Poultry Products ...................................................... 47

    K. Jayathilakan, Khudsia Sultana and M. C. Pandey

    Chapter 5

    High-Pressure Processing of Milk and Milk Products ....................................................................69

    Ashish Kumar Singh, Sanket Borad, G. S. Meena, Heena Sharma, and Sumit Arora

    Chapter 6

    Pulsed Electric Field Processing: Principles and Engineering Aspects ..........................................89

    R. Singh, B. P. Kaur, and S. Thangalakshmi

    Chapter 7

    PEF Processing of Fruits, Vegetables, and their Products ............................................................. 107

    R. Kumar, S. Vijayalakshmi, T. Kathiravan, and S. Nadanasabapathi

    Chapter 8

    Pulse Electric Field Processing of Milk and Milk Products ......................................................... 129

    Neelam Upadhyay, C. T. Manoj Kumar, Heena Sharma, Sanket Borad, and Ashish

    Kumar Singh

    Chapter 9

    Application of Ultrasonic in Food Processing ............................................................................... 145

    Pradeep Singh Negi and Navin Kumar Rastogi

    Chapter 10

    Use of Pulsed Light in Food Processing ........................................................................................ 173

    Lakshmi E. Unni and O. P. Chauhan

    Chapter 11

    Ozone Application in Food Processing ......................................................................................... 189

    C. T. Manoj Kumar and Latha Sabikhi

    Chapter 12

    Improving the Efficacy of Ozone Treatment in Food Preservation ............................................... 213

    Shyam Ramkrishna Garud, Pradeep Singh Negi, and Navin Kumar Rastogi

    Chapter 13

    High-Pressure CO2 Processing of Foods ....................................................................................... 235

    Bindvi Arora, Alka Joshi, and Shruti Sethi

    Chapter 14

    Pulsed Magnetic Field Processing of Foods .................................................................................. 261

    K. Chitravathi and O. P. Chauhan

    Chapter 15

    Use of Plasma in Food Processing .................................................................................................283

    A. K. Pandey and O. P. Chauhan

    Chapter 16

    Electron Beam Processing of Foods .............................................................................................. 315

    Shima Shayanfar and Suresh D. Pillai

    Chapter 17

    Combination of Non-thermal Processes and their Hurdle Effect .................................................. 329

    Swati Sethi, Rahul Kumar Anurag, Yogesh Kumar, and O. P. Chauhan

    Chapter 18

    Non-thermal Processing of Seafoods ............................................................................................ 373

    K. Sarika and J. Bindu

    Chapter 19

    Packaging Requirements for Non-thermal Processed Foods ........................................................ 395

    Poonam Mishra and O. P. Chauhan

    Chapter 20

    Commercialization and Regulatory Issues of Non-thermal Processed Foods .............................. 417

    Feby Luckose, B. S. Mamatha, and O. P. Chauhan

    Chapter 21

    Consumer Acceptance and Future Trends of Non-thermal-Processed Foods ............................... 433

    Prerna Nath, S. J. Kale, and Bharat Bhushan

    Index .............................................................................................................................................. 455

    Biography

    Dr O. P. Chauhan has belonged to Defence Research Development Services (DRDS) since 2004, under Defence Research and Development Organization (DRDO), Ministry of Defence, Government of India. He is working as a Senior Scientist in the Fruits and Vegetables Technology Division at Defence Food Research Laboratory, Mysore, India. Dr Chauhan holds a M.Sc. and a Ph.D. in Food Technology from G B Pant University of Agriculture and Technology, Pantnagar, India. His research areas include High Pressure Processing, Pulsed Electric Field Processing, Microwave Dehydration, Vacuum Frying, and Postharvest Handling of fruits and vegetables. Dr Chauhan’s research findings have appeared in more than 60 international and national peer-reviewed journals and conference proceedings. He has authored 5 international and 6 national book chapters and edited one book on Food Science. He has 7 patents to his credit and 12 of his technologies have been commercialized by 17 Indian industries.