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Case studies in novel food processing technologies : innovations in processing, packaging and predictive modelling /
Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities and interesting challenges. Case studies in novel food processing technologies provides insightful, first-han...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Oxford :
Woodhead Publishing,
2010.
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| Colección: | Woodhead Publishing in food science, technology, and nutrition ;
no. 197. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Introduction to non-thermal food pasteurization processes. Part 1 Case studies in HPP and PEF processing of food: Commercial HPP of ham at Esteban Espuna-- HHP processing of fruit juices and smoothies-- PEF systems for commercial food and juice processing-- The environmental impact of PEF treatment and HPP. Part 2 Case studies in other novel food processing techniques: Industrial applications of high power ultrasonics-- The potential of novel IR food processing technologies-- Validation and commercialization of dense phase carbon dioxide processing for orange juice-- Progress and issues with the commercialization of cool plasma-- Commercial applications of ozone in food processing-- Novel technologies for the decontamination of fruits and vegetables. Part 3 Case studies in food preservation using antimicrobials, novel packaging and storage techniques: Use of natamycin on baked goods-- Commercial application of oxygen depleted atmospheres for food preservation-- Commercialization of TTIs for foods-- Development of a nanocomposite meal bag for individual military rations. Part 4 Innovations in advanced food processing techniques and predictive microbial models: case studies: Commercial developments in in-container retort technology-- Industrial microwave heating of food: principles and three case studies of commercialization-- Irradiation of fresh fruit and vegetables-- Consumer acceptance and marketing of irradiated meat-- Comparing the effectiveness of thermal and non-thermal food preservation processes-- A case study in military ration foods: the Quasi-chemical model and a novel accelerated three-year challenge test.