Non-Thermal Processing of Foods

ISBN-13: 9781138035843 / Angielski / Twarda / 2019 / 462 str.

O. P. Chauhan

Opis

The book presents the latest developments in the area of non-thermal preservation of foods and covers such various topics as high pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and plasma processing. The book 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. The effects of nonthermal processing on vital food components, enzymes and microorganisms is also discussed. Lastly, safety aspects and packaging requirements for non-thermal processed foods are also presented.

Spis treści

High Pressure Processing: Principles and Engineering Aspects. High Pressure Processing Oo Cereal Products. High Pressure Processing of Fruits and Vegetables Products. High Pressure Processing of Meat, Fish and Poultry Products. Pulsed Electric Field Processing: Principles and Engineering Aspects. PEF Processing of Fruit, Vegetable and Other Allied Products. PEF Processing of Milk and Dairy Products. Use of Pulsed Light in Food Processing. Use of Ultrasonics in Food Processing. Ozone Application in Food Processing. High Pressure CO2 Processing of Foods. Pulsed Magnetic Field Processing of Foods. Plasma Technology for Food Applications. Electron Beam Processing of Foods. Combination Non-Thermal Processes and Their Hurdle Effects. Packaging Requirements for Non-Thermal Processed Foods. Commercialization and Regulatory Issues. Consumer Acceptance and Future Trends.

O autorze

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.