Novel Thermal and Non-Thermal Technologies for Fluid Foods

Novel Thermal and Non-Thermal Technologies for Fluid Foods

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Product Details

ISBN-13: 9780128103739
Publisher: Elsevier Science
Publication date: 09/02/2016
Pages: 542
Product dimensions: 7.52(w) x 9.25(h) x 1.10(d)

About the Author

PJ Cullen’s research interests include the development of novel technologies for the food and pharmaceutical industries. He spent 10 years at the Dublin Institute of Technology where he was team leader of the Process Analytical Technology group and the BioPlasma research group. He has published more than 100 journal articles and book chapters. His current research interests include the development of non-thermal plasmas for biological applications in food and medicine.

Brijesh Kumar Tiwari, M.Sc., Ph.D., FIFST, FRSC, is currently a Principal Research Officer at Teagasc - the Irish Agriculture and Food Development Authority. His primary research interests relate to the investigation of green and sustainable solutions to food industry challenges. He is a fellow of Institute of Food Science & Technology (UK) and Royal Society of Chemistry (UK). He is also the Editor in Chief of Journal of Food Processing and Preservation and also part of the Editorial Board for Food Engineering Reviews.

Table of Contents

          Chapter 1- Status and Trends of Novel Thermal and Non-Thermal Technologies for Fluid Foods

          Chapter 2- Fluid Dynamics in Novel Thermal and Non-Thermal Processes

          Chapter 3- Fluid Rheology in Novel Thermal and Non-Thermal Processes

          Chapter 4-Pulsed Electric Field Processing of Fluid Foods

          Chapter 5-High Pressure Processing of Fluid Foods

          Chapter 6-Ultrasound Processing of Fluid Foods

          Chapter 7- Irradiation of Fluid Foods

          Chapter 8-Ultraviolet and Pulsed Light Processing of Fluid Foods

          Chapter 9-Ozone Processing of Fluid Foods

          Chapter 10-Dense Phase Carbon Dioxide Processing of Fluid Foods

          Chapter 11-Ohmic Heating of Fluid Foods

          Chapter 12-Microwave Heating of Fluid Foods

          Chapter 13- Infrared Heating of Fluid Foods

          Chapter 14- Modelling the Kinetics of Microbial and Quality Attributes of Fluid Food during Novel Thermal and Non-Thermal Processes

          Chapter 15- Regulatory and Legislative issues for Thermal and Non-Thermal Technologies: An EU Perspective

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