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Zhang, Howard Q. (Herausgeber); Barbosa-C?novas, Gustavo V. (Herausgeber); Balasubramaniam, V. M. Bala (Herausgeber)

Nonthermal Processing Technologies for Food (Gebundene Ausgabe)

Reihe: Institute of Food Technologist 45

BLACKWELL PUBL, Wiley, John, & Sons, Inc, Januar 2011

640 S. - Sprache: Englisch - 254x192x38 mm

ISBN: 0813816688 EAN: 9780813816685

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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Preface. 1. Introduction to nonthermal processing. SECTION I: PHYSICAL PROCESSES. 2. High pressure processing basics. 3. High pressure processing equipment fundamentals. 4. HPP pathway to commercialization. 5. HPP case studies. 6. HPP safety and quality data. 7. Ultrasonic process. 8. Hydraulic shock. SECTION II: ELECTROMAGNETIC PROCESSES. 9. Pulsed electric field processing basics. 10. PEF safety and quality data. 11. PEF case study in assisted extraction. 12. PEF case study in pasteurization. 13. PEF pathway to commercialization. 14. Radio-frequency electric field process. 15. Oscillating magnetic fields. 16. Irradiation. 17. Pulsed light. 18. UV Treatment. 19. Plasma. SECTION III: OTHER NONTHERMAL PROCESSES. 20. Ozone treatment processing basics. 21. Ozone safety and quality data. 22. Ozone case studies. 23. Ozone pathway to commercialization. 24. Chlorine dioxide gas phase treatment. 25. Dense phase carbon dioxide process. 26. Competitive exclusion of pathogens in sprouts. 27. Application of bacteriocins in nonthermal processing. 28. Antimicrobial packaging. SECTION IV : COMBINATION PROCESSES. 29. Combination processes. 30. Selected examples of combinational process. SECTION V: DRIVING FORCES FOR COMMERCIALIZATION OF NONTHERMAL TECHNOLOGIES. 31. Consumer trends and perception of novel technologies. 32. Industrial evaluation of nonthermal technologies. 33. Food safety requirements. 34. Regulatory requirements of nonthermal technologies. 35. Future R&D needs and linking products with technologies. 36. Typical Questions and Answers. 37. Process design and homework problems. Subject Index

Über den Autor

Editors: Howard Q Zhang, PhD serves as Research Leader, Food Safety Intervention Technologies, USDA ARS Eastern Regional Research Center, Wyndmoor, PA. Gustavo V Barbosa-Cßnovas, PhD is Professor of Food Engineering and Director of the Center for Nonthermal Processing of Food in the Department of Biological Systems Engineering, Washington State University, Pullman, WA. V M Balasubramaniam, PhD is Assistant Professor of Food Safety Engineering in the Department of Food Science, Ohio State University, Columbus, OH. Associate Editors: C Patrick Dunne, PhD is Senior Chemist and Senior Advisor, Nutritional Biochemistry and Advanced Processing for the DoD Combat Feeding Project of the U.S. Army Natick Soldier Center and Biological Chemical Command, Natick, MA. Daniel F Farkas, PhD is Professor Emeritus in the Department of Food Science and Technology, Oregon State University, Corvallis OR. James T.C. Yuan, PhD is Group Manager, Food Safety & Technology at American Air Liquide, Countryside, IL.


"The book would be a good text for an advanced food processing course. It should be in the library of any food processing company considering the use of any new processing technology. It is also recommended for those beginning or involved in research on advanced food processing technologies." (Inform, 1 September 2011)

ISBN 0-813816-68-8, ISBN 0-81-381668-8, ISBN 0-81381-668-8, ISBN 0-813-81668-8, ISBN 0-8138-1668-8

ISBN 978-0-813816-68-5, ISBN 978-0-81-381668-5, ISBN 978-0-81381-668-5, ISBN 978-0-813-81668-5, ISBN 978-0-8138-1668-5

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