Emerging Thermal and Nonthermal Technologies in Food Processing

This volume offers an in-depth look at innovative thermal and nonthermal food processing technologies, highlighting their applications in enhancing nutrient bioavailability and maintaining food quality while ensuring safety and shelf-life.

Emerging Thermal and Nonthermal Technologies in Food Processing offers a thorough exploration of both thermal and nonthermal food processing methods, highlighting recent advancements in innovative technologies. The book focuses on the application of these techniques to enhance the quality and safety of consumable liquids, such as milk, juice, and soups. It emphasizes the importance of bioavailability in preserving macro- and micronutrients, showcasing how these new methods can improve nutritional outcomes.

The volume discusses a variety of cutting-edge technologies and methods, including the use of microwaves for heating, drying, pasteurization, and sterilization. It also covers microwave-assisted extraction, low-electric field applications, and the manipulation of temperature and pressure with supercritical carbon dioxide. Additionally, the book delves into ultrasound-assisted osmotic dehydration, hydrodynamic cavitation, high-pressure processing, and gamma-irradiation. These nonthermal technologies serve as alternatives to traditional thermal processing, aiming to maintain essential nutritional and quality attributes while ensuring safety and shelf-life requirements are met.

Overall, this comprehensive resource compiles essential information on the fluid and microbial characteristics that influence the adoption of new food processing technologies. It serves as a valuable reference for researchers, industry professionals, and anyone interested in the advancements shaping the future of food processing. By highlighting the potential of emerging technologies, this book encourages the exploration of innovative solutions to meet the evolving demands of food safety and quality.