Nonthermal Processing Technologies for Food

by Zhang, Howard Q.; Barbosa-Cá; novas, Gustavo V.; Balasubramaniam, V. M. Bala; Dunne, C. Patrick; Farkas, Daniel F.; Yuan, James T. C.

• ISBN13: 9780813816685
• ISBN10: 0813816688
• Format: Hardcover
• Copyright: 2011-01-25
• Publisher: Wiley-Blackwell

Summary

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.

Author Biography

Editors: Howard Q Zhang, PhD serves as Research Leader, Food Safety Intervention Technologies, USDA ARS Eastern Regional Research Center, Wyndmoor, PA. Gustavo V Barbosa-Cánovas, 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.

Table of Contents

Preface

Introduction to nonthermal processing

Physical Processes

High pressure processing basics

High pressure processing equipment fundamentals

HPP pathway to commercialization

HPP case studies

HPP safety and quality data

Ultrasonic process

Hydraulic shock

Electromagnetic Processes

Pulsed electric field processing basics

PEF safety and quality data

PEF case study in assisted extraction

PEF case study in pasteurization

PEF pathway to commercialization

Radio-frequency electric field process

Oscillating magnetic fields

Irradiation

Pulsed light

UV Treatment

Plasma

Other Nonthermal Processes

Ozone treatment processing basics

Ozone safety and quality data

Ozone case studies

Ozone pathway to commercialization

Chlorine dioxide gas phase treatment

Dense phase carbon dioxide process

Competitive exclusion of pathogens in sprouts

Application of bacteriocins in nonthermal processing

Antimicrobial packaging

Combination Processes

Combination processes

Selected examples of combinational process

Driving Forces for Commercialization of Nonthermal Technologies

Consumer trends and perception of novel technologies

Industrial evaluation of nonthermal technologies

Food safety requirements

Regulatory requirements of nonthermal technologies

Future R&D needs and linking products with technologies

Typical Questions and Answers

Process design and homework problems

Subject Index

Table of Contents provided by Publisher. All Rights Reserved.