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Emerging Technologies for Food Processing

Emerging Technologies for Food Processing


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About the Book

Emerging Technologies for Food Processing presents a comprehensive review of innovations in food processing, stresses topics vital to the food industry today, and pinpoints the trends in future research and development. This volume contains 27 chapters and is divided into six parts covering topics such as the latest advances in non-thermal processing, alternative technologies and strategies for thermal processing, the latest developments in food refrigeration, and current topics in minimal processing of vegetables, fruits, juices and cook-chill ready meals and modified atmosphere packaging for minimally processed foods.

Table of Contents:
Part 1: High Pressure Processing Chapter 1: High Pressure Processing of Foods: An Overview Chapter 2: High-pressure Processing of Salads and Ready Meals Chapter 3: Microbiological Aspects of High-pressure Processing Part 2: Pulsed Electric Fields Processing Chapter 4: Overview of Pulsed Electric Field Processing for Food Chapter 5: Pulsed Electric Field Processing of Liquid Foods and Beverages Chapter 6: Effect of High Intensity Electric Field Pulses on Solid Foods Chapter 7: Enzymatic Inactivation by Pulsed Electric Fields Chapter 8: Food Safety Aspects of Pulsed Electric Fields Part 3: Other Non-thermal Processing Techniques Chapter 9: Developments in Osmotic Dehydration Chapter 10: Athermal Membrane Processes for the Concentration of Liquid Foods and Natural Colours Chapter 11: High Intensity Pulsed Light Technology Chapter 12: Non-thermal Processing By Radio Frequency Electric Fields Chapter 13: Application of Ultrasound Chapter 14: Irradiation of Foods Chapter 15: New Chemical and Biochemical Hurdles Part 4: Alternative Thermal Processing Chapter 16: Recent Developments in Microwave Heating Chapter 17: Radio-Frequency Processing Chapter 18: Ohmic Heating Chapter 19: Combined Microwave Vacuuum-drying Chapter 20: New Hybrid Drying Technologies Chapter 21: Monitoring Thermal Processes by NMR Technology Part 5: Innovations in Food Refrigeration Chapter 22: Vacuum Cooling of Foods Chapter 23: Ultrasonic Assistance of Food Freezing Chapter 24: High-Pressure Freezing Chapter 25: Controlling the Freezing Process with Antifreeze Proteins Part 6: Minimal Processing Chapter 26: Minimal Fresh Processing of Vegetables, Fruits and Juices Chapter 27: Minimal Processing of Ready Meals Chapter 28: Modified Atmosphere Packaging for Minimally Processed Foods Index

About the Author :
Dr. Da-Wen Sun is internationally recognized for his leadership in food engineering research and education and is a highly respected journal editor. He is the recipient of numerous awards and honors including election to the Royal Irish Academy in 2010, selection as a Member of Academia Europaea (The Academy of Europe) in 2011, induction as a Fellow of International Academy of Food Science and Technology in 2012, recipient of the International Association for Food Protection (IAFP) Freezing Research Award in 2013, recipient of the International Association of Engineering and Food (IAEF) Lifetime Achievement Award in 2015, and named as a Thomson Reuters Highly Cited Researcher in 2015.Dr. Da-Wen Sun is internationally recognized for his leadership in food engineering research and education and a highly respected journal editor. He is the recipient of numerous awards and honors including election to the Royal Irish Academy in 2010, selection as a Member of Academia Europaea (The Academy of Europe) in 2011, induction as a Fellow of International Academy of Food Science and Technology in 2012, the International Association for Food Protection (IAFP) Freezing Research Award in 2013, the International Association of Engineering and Food (IAEF) Lifetime Achievement Award in 2015 and naming as 2015 Thomson Reuters Highly Cited Researcher. His many scholarly works have become standard reference materials for researchers in the areas of computer vision/hyperspectral imaging, computational fluid dynamics modelling, and vacuum cooling. Results of his work have been published in more than 400 peer-reviewed journal papers (Web of Science h-index = 66), among them; thirty papers have been selected by ESI as highly-cited papers, ranking him first in the world in Agricultural Sciences.

Review :
"Overall, this high-quality book is a valuable reference resource for researchers as well as postgraduate students involved in food processing R&D. This book can also be used as a supplementary textbook for professional development courses in food technologies...the editor has done an excellent job of defining the content and seeking recognized experts to provide authoritative critical reviews of currently important topics. Each chapter contains a comprehensive list of recent literature that should be a valuable resource for those seeking further information on specific topics. The publisher deserves to be complemented on the production of a very high-quality book." --DRYING TECHNOLOGY 2006


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Product Details
  • ISBN-13: 9780126767575
  • Publisher: Elsevier Science Publishing Co Inc
  • Publisher Imprint: Academic Press Inc
  • Height: 246 mm
  • No of Pages: 792
  • Width: 189 mm
  • ISBN-10: 0126767572
  • Publisher Date: 19 Jul 2005
  • Binding: Hardback
  • Language: English
  • Weight: 1910 gr


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