Non-thermal Processing of Foods

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.

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.

• 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.