Nonthermal Processing Technologies for Food (Institute of by Howard Q. Zhang, Gustavo V. Barbosa-Cánovas, V. M. Bala PDF

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

ISBN-10: 0470958367

ISBN-13: 9780470958360

ISBN-10: 0813816688

ISBN-13: 9780813816685

Nonthermal Processing applied sciences for foodstuff bargains a finished overview of nonthermal processing applied sciences which are advertisement, rising or over the horizon. as well as the extensive assurance, prime specialists in each one know-how function bankruptcy authors to supply intensity of assurance. applied sciences coated contain: actual procedures, equivalent to excessive strain processing (HPP); electromagnetic strategies, corresponding to pulsed electrical box (PEF), irradiation, and UV therapy; different nonthermal strategies, comparable to ozone and chlorine dioxide fuel section therapy; and mixture tactics. Of specific curiosity are chapters that concentrate on the "pathway to commercialization" for chosen rising applied sciences the place a pathway exists or is obviously pointed out. those chapters supply examples and case stories of the way new and nonthermal processing applied sciences will be commercialized. total, the publication presents systematic wisdom to business readers, with a number of examples of method layout to function a reference e-book. Researchers, professors and top point scholars also will locate the ebook a helpful textual content at the topic.

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Extra resources for Nonthermal Processing Technologies for Food (Institute of Food Technologists Series)

Example text

High pressure processing. In special supplement: kinetics of microbial inactivation for alternative food processing technologies. Journal of Food Science Special Supplement 65:47–64. Food Processing. 2009. Pressure-Assisted Thermal Sterilization Accepted by FDA. html (accessed April 3, 2009). A. M. 2007. Numerical simulation of solid—liquid food mixture in a high pressure processing unit using computational fluid dynamics. Journal of Food Engineering 80(4):1031–1042. Hartmann, C. 2002. Numerical simulation of thermodynamic and fluid-dynamic processes during the high-pressure treatment of fluid food systems.

M. Balasubramaniam, C. P. Dunne, D. F. Farkas, and J. T. C. Yuan © 2011 Blackwell Publishing Ltd. ISBN: 978-0-813-81668-5 is efficient, as it can be used to process liquid foods in semicontinuous equipment and both liquid and solid foods in batch equipment. 2 summarizes some of the unique advantages of HPP. , 2007). This chapter summarizes the basic process engineering principles related to HPP of food materials and emphasizes the importance of thermal effects during this preservation process. 2.

Historically, large pressure vessels have been built to operate in the vertical position and are loaded and unloaded through their top opening. ) CP-2 P1: OTE/PGN cp P2: OTE/PGN BLBS067-Zhang QC: OTE/PGN October 28, 2010 19:35 T1: OTE Copyeditor’s name: Anita Trim: 246mm×189mm Printer Name: Yet to Come 50 50 40 40 30 30 20 20 10 10 0 0 –10 –10 –20 –20 –30 –30 –40 –40 –50 –50 Just right Plate 8. This graph displays the results of the “ripeness” from data acquired from the “Just Right” scale. This could have been generated from naive consumers who were asked to rate their perception of how optimal the color of the fruit was or the data could have been generated from trained panelists who are rating the “ripeness” from specific criterion.

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Nonthermal Processing Technologies for Food (Institute of Food Technologists Series) by Howard Q. Zhang, Gustavo V. Barbosa-Cánovas, V. M. Bala Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas ; James T. C. Yuan ;

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