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.
* Each chapter is written by international experts presenting thorough research results and critical reviews
* Includes a comprehensive list of recently published literature
* Covers topics such as high pressure, pulsed electric fields, recent developments in microwave heating, and vacuum cooling
Author(s): Da-Wen Sun
Publisher: Academic Press
Year: 2005
Language: English
Pages: 762
Tags: Пищевая промышленность;Общая технология и теоретические основы пищевых производств;
Contents......Page 3
Editor......Page 11
Contributors......Page 13
Preface......Page 16
1. High Pressure Processing of Foods: An Overview......Page 18
2. High-pressure Processing of Salads and Ready Meals......Page 48
3. Microbiological Aspects of High-pressure Processing......Page 61
4. Overview of Pulsed Electric Field Processing for Food......Page 80
5. Pulsed Electric Field of Liquid Foods and Beverages......Page 109
6. Effect of High Intensity Electric Field Pulses on Solid Foods......Page 150
7. Enzymatic Inactivation by Pulsed Electric Fields......Page 163
8. Food Safety aspects of Pulsed Electric Fields......Page 190
9. Developments in Osmotic Dehydration......Page 225
10. Athermal Membrane Processes for the Concentration of Liquid Foods and Natural Colours......Page 254
11. High Intensity Pulsed Light Technology......Page 281
12. Non-thermal Processing by Radio Frequency Electric Fields......Page 309
13. Application of Ultrasound......Page 325
14. Irradiation of Foods......Page 354
15. New Chemical and Biochemical Hurdles......Page 388
16. Recent Developments in Microwave Heating......Page 418
17. Radio-Frequency Processing......Page 444
18. Ohmic Heating......Page 468
19. Combined Microwave Vacuum-drying......Page 505
20. New Hybrid Drying Technologies......Page 532
21. Monitoring Thermal Processes by NMR Technology......Page 549
22. Vacuum Cooling of Foods......Page 572
23. Ultrasonic Assistance of Food Freezing......Page 596
24. High-Pressure Freezing......Page 620
25. Controlling the Freezing Process with Antifreeze Proteins......Page 646
26. Minimal Fresh Processing of Vegetables, Fruits and Juices......Page 668
27. Minimal Processing of Ready Meals......Page 708
28. Modified Atmosphere Packaging for Minimally Processed Foods......Page 724
Index......Page 748
Food Science and Technology - International Series......Page 760
