Emerging Food Processing Technologies

1. Auflage 2022
ISBN: 978-1-0716-2135-6
Verlag: Springer

Buch, Englisch, 248 Seiten, Format (B × H): 183 mm x 260 mm, Gewicht: 700 g

Reihe: Methods and Protocols in Food Science

This volume aims to introduce procedures related to measuring the process parameters involved in emerging food processing technologies, the approaches to measure the process efficiency, and basic guidelines for operating related systems. Chapters are divided into two parts, including nonthermal emerging food processing technologies and thermal emerging food processing technologies.
Authoritative and cutting-edge,  Emerging Food Processing Technologies aims to provide comprehensive and updated state-of-art methodologies and models for food analysis.

Zielgruppe

Professional/practitioner

Autoren/Hrsg.

Gavahian, Mohsen

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie

Inhaltsverzeichnis

1. Pulsed Electric Fields Treatment of Foods

Indrawati Oey, Stephen Giteru, and Sze Ying Leong

2. Cold Plasma Processing: Methods and Applications in Study Of Food Decontamination

Manreet Bhullar, Mohsen Gavahian, and NN Misra

3. Plasma Activated Water: Methods and Protocols in Food Processing Applications

Manreet Bhullar, Mohsen Gavahian, and NN Misra

4. Ozone Processing of Foods: Methods and Procedures Related to Process Parameters

R. Pandiselvam, V. Prithviraj,  Anjineyulu Kothakota, and Krishna Prabha

5. Application of Electrolyzed Water as Disinfecting Agent in Table Egg to Decrease the Incidence of Foodborne Pathogens

Juan C. Ramírez-Orejel and José A. Cano-Buendía

6. Combination of Electrolyzed Water and Other Measures for Food Decontamination

S.M.E. Rahman, H.M. Murshed, and S.M.A. Islam

7. Ultrasound-assisted Drying of Food

Malgorzata Nowacka and Magdalena Dadan

8. Ultrasonic Decontamination and Process Intensification

Shikha Ojha, Jefferson de Oliveira Mallia, David Spiteri,Vasilis Valdramidis, and Oliver Schlüter

9. Pulsed Light for Grape and Wine Processing

Carlos Escott, Iris Loira, and Antonio Morata

10.  Electrospinning in Food Processing

Conrad O. Perera and Neo Yun Ping

11. Methods for Screening and Evaluation of Edible Coatings with Essential Oils as an Emerging Fruit Preservation Technique

Kataryne Árabe Rimá de Oliveira, Louise Iara Gomes de Oliveira, Evandro Leite de Souza, and  Marciane Magnani

12. Ohmic Heating for Food Processing: Methods and Procedures Related to Process Parameters

Pitiya Kamonpatana, Mohsen Gavahian, and Sudhir K. Sastry

 

13. Microwave Processing: Methods and Procedures Related to Process Parameters

Amandine Rousset, Emmanuel Petitcolas, Farid Chemat, and Sandrine Perino

 

14. Infrared-heating Processing: Methods and Procedures Related to Process Parameters

Asaad Rehman Al-Hilphy, Mohsen Gavahian, and Sriram Vidyarthi

15. Protocols in Food Extrusion Technology

Girish Mathad, Jenshinn Lin, and Minh Khoa Nguyen

 

16. Instant Controlled Pressure Drop (DIC) As an Emerging Food Processing Technology

Joelle Nader, Tamara Allaf, and Karim Allaf