Non-thermal Processing of Foods

This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and plasma processing. Non-thermal Processing of Foods 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.

Features:

• Provides latest information regarding the use of non-thermal processing of food products

• Provides information about most of the non-thermal technologies available for food processing

• Covers food products such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products

• Discusses the packaging requirements for foods processed with non-thermal techniques

The effects of non-thermal processing on vital food components, enzymes and microorganisms is also discussed. Safety aspects and packaging requirements for non-thermal processed foods are also presented. Rounding out coverage of this technology are chapters that cover commercialization, regulatory issues and consumer acceptance of foods processed with non-thermal techniques. The future trends of non-thermal processing are also investigated.

Food scientists and food engineers, food regulatory agencies, food industry personnel and academia (including graduate students) will find valuable information in this book. Food product developers and food processors will also benefit from this book.

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.

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.