Nonthermal Processing Technologies for Food

Nonthermal Processing Technologies for Food

Author: Howard Q. Zhang, Gustavo V. Barbosa-Cánovas, V.M. Bala Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas, James T.C. Yuan

Format: ebook

Pages: 672

ISBN: 9780470958421

Publisher: Wiley-Blackwell

Release Date: November 09, 2010

Description du Livre

"Nonthermal Processing Technologies for Food" offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage. Technologies covered include: physical processes, such as high pressure processing (HPP); electromagnetic processes, such as pulsed electric field (PEF), irradiation, and UV treatment; other nonthermal processes, such as ozone and chlorine dioxide gas phase treatment; and combination processes. Of special interest are chapters that focus on the "pathway to commercialization" for selected emerging technologies where a pathway exists or is clearly identified. These chapters provide examples and case studies of how new and nonthermal processing technologies may be commercialized. Overall, the book provides systematic knowledge to industrial readers, with numerous examples of process design to serve as a reference book. Researchers, professors and upper level students will also find the book a valuable text on the subject.

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