The ten chapters of this textbook, written in a simple but scientific language, encompass all the non-thermal treatments in-depth, from basic concepts to technological advances. The book provides complete study material in a single source including such pedagogical features as multiple-choice questions, solved numerical problems, and short questions. The book begins with a general introduction to the evolution of the non-thermal technique for food preservation. The fundamental mechanism of thermal inactivation of microorganisms and enzymes is discussed. In the following chapters, a set of seven non-thermal techniques have been discussed in detail.
Author(s): Snehasis Chakraborty, Rishab Dhar
Publisher: CRC Press
Year: 2022
Language: English
Pages: 245
City: Boca Raton
Cover
Half Title
Title Page
Copyright Page
Contents
Preface
About the Authors
Chapter 1: Non-Thermal Processes in Food Preservation
1.1. Principles of Food Preservation
1.2. Inception of Non-Thermal Processing
1.3. Various Non-Thermal Techniques
1.4. Principal Actions of Non-Thermal Processing
1.5. Status and Trends of Non-Thermal Technologies
1.5.1. High-Pressure Processing
1.5.2. Pulsed Electric Field
1.5.3. Pulsed Light and Ultraviolet Technology
1.5.4. Power Ultrasound Processing
1.5.5. Cold Plasma Technology
1.5.6. Ozone Processing
1.5.7. Irradiation
1.5.8. Oscillating Magnetic Field
1.6. Summary
1.7. Multiple Choice Questions
1.8. Short Answer Type Questions
1.9. Descriptive Questions
Suggested Readings
Answers for MCQs (sec. 1.7)
Chapter 2: High-Pressure Processing
2.1. Principle
2.2. Operation
2.2.1. Batch Mode
2.2.2. Semicontinuous Mode
2.3. Components of High-Pressure Processing System
2.3.1. Pressure Vessel
2.3.2. Pressure Generation System
2.3.3. Pressure-Transmitting Medium
2.3.4. Temperature Controller
2.3.5. Heat of Compression
2.3.6. Processing Time
2.3.7. Suitable Packaging Materials
2.4. Mechanism of Quality Changes in Food
2.4.1. Mechanism Microbial Inactivation
2.4.2. Mechanism of Inactivating Spoilage Enzymes
2.4.3. Mechanism of Nutritional Quality Change
2.5. Critical Parameters for Process Design
2.5.1. Type of Product
2.5.2. Target Microorganism or Enzyme
2.5.3. Equipment and Mode of Operation
2.6. Practical Example
2.7. Potential and Challenges
2.8. Summary
2.9. Solved Numerical
2.10. Multiple Choice Questions
2.11. Short Answer Type Questions
2.12. Descriptive Questions
2.13. Numerical Problems
References
Suggested Readings
Answers for MCQs (sec. 2.10)
Chapter 3: Pulsed Electric Field Processing
3.1. Principles and Operation
3.2. Mechanism of Quality Changes in Food
3.2.1. Microbial Inactivation
3.2.2. Inactivation of Spoilage Enzymes
3.2.3. Effect of Pulsed Electric Field on Nutritional Quality
3.3. Equipment and Critical Processing Factors
3.3.1. Type of Product
3.3.2. Target Microorganism
3.3.3. Equipment and Mode of Operation
3.4. Practical Example
3.5. Challenges
3.6. Summary
3.7. Solved Numerical
3.8. Multiple Choice Questions
3.9. Short Answer Type Questions
3.10. Descriptive Questions
3.11. Numerical Problems
References
Suggested Readings
Answers for MCQs (sec. 3.8)
Chapter 4: Ultraviolet and Pulsed Light Treatment
4.1. Principle and Operation
4.2. Mechanism of Quality Changes in Food
4.2.1. Microbial Inactivation
4.2.2. Effect on Spoilage Enzyme and Nutritional Quality
4.3. Equipment Functioning
4.4. Critical Processing Factors
4.4.1. Type of Product
4.4.2. Relative Positioning of the Product
4.4.3. Target Microorganism or Enzyme
4.4.4. Equipment and Mode of Operation
4.5. Practical Example
4.6. Challenges
4.7. Summary
4.8. Solved Numerical
4.9. Multiple Choice Questions
4.10. Short Answer Type Questions
4.11. Descriptive Questions
4.12. Numerical Problems
References
Suggested Readings
Answers for MCQs (sec. 4.9)
Chapter 5: Power Ultrasound Processing
5.1. Principles
5.2. Mechanism of Quality Changes in Food
5.2.1. Microbial Inactivation
5.2.2. Inactivation of Spoilage Enzymes
5.2.3. Effect on Nutritional Quality
5.3. Equipment and Its Operation
5.4. Critical Processing Factors
5.4.1. Type of Medium
5.4.2. Target Microorganism and Enzyme
5.4.3. Equipment and Mode of Operation
5.5. Practical Example
5.6. Challenges
5.7. Summary
5.8. Solved Numerical
5.9. Multiple Choice Questions
5.10. Short Answer Type Questions
5.11. Descriptive Questions
5.12. Numerical Problems
References
Suggested Readings
Answers for MCQs (sec. 5.9)
Chapter 6: Cold Plasma Processing
6.1. Principles
6.2. Mechanisms of Changes in Quality Attributes of Food
6.3. Equipment and Its Operation
6.4. Critical Processing Parameters
6.4.1. Type of Product
6.4.2. Target Microorganism or Enzyme
6.4.3. Equipment and Mode of Operation
6.5. Practical Example
6.6. Challenges
6.7. Summary
6.8. Solved Numerical
6.9. Multiple Choice Questions
6.10. Short Answer Type Questions
6.11. Descriptive Questions
6.12. Numerical Problems
References
Suggested Readings
Answers for MCQs (sec. 6.9)
Chapter 7: Ozone Processing
7.1. Principles
7.2. Mechanisms of Quality Changes in Food
7.3. Equipment and Its Operation
7.4. Critical Processing Factors
7.4.1. Type of Product
7.4.2. Target Microorganism or Enzyme
7.4.3. Equipment and Mode of Operation
7.5. Practical Example
7.6. Challenges
7.7. Summary
7.8. Solved Numerical
7.9. Multiple Choice Questions
7.10. Short Answer Type Questions
7.11. Descriptive Questions
7.12. Numerical Problems
References
Suggested Readings
Answers for MCQs (sec. 7.9)
Chapter 8: Irradiation
8.1. Principle
8.2. Mechanism of Lethality
8.2.1. Microbial Inactivation
8.2.2. Spoilage Enzymes Inactivation
8.3. Effect of Irradiation on Nutritional Quality
8.4. Critical Processing Factors
8.4.1. Type of Product
8.4.2. Target Microorganism or Enzyme
8.4.3. Irradiation Equipment and Process Parameters
8.5. Dose of Irradiation
8.6. Practical Example
8.7. Challenges
8.8. Summary
8.9. Solved Numerical
8.10. Multiple Choice Questions
8.11. Short Answer Type Questions
8.12. Descriptive Questions
8.13. Numerical Problems
References
Suggested Readings
Answers for MCQs (sec. 8.10)
Chapter 9: Oscillating Magnetic Field Processing
9.1. Principle and Operation
9.2. Mechanism of Lethality
9.2.1. Microbial Inactivation
9.2.2. Spoilage Enzymes Inactivation
9.3. Effect of OMF on Nutritional Quality and Freezing of Food Products
9.4. Equipment
9.5. Critical Processing Factors
9.5.1. Type of Product
9.5.2. Target Microorganism or Enzyme
9.5.3. Equipment and Mode of Operation
9.6. Practical Example
9.7. Challenges
9.8. Summary
9.9. Solved Numerical
9.10. Multiple Choice Questions
9.11. Short Answer Type Questions
9.12. Descriptive Questions
9.13. Numerical Problems
References
Suggested Readings
Answers for MCQs (sec. 9.10)
Chapter 10: Commercial Aspects and Challenges
10.1. Potential and Limitations
10.2. Sustainability
10.2.1. Social Impacts
10.2.2. Environmental Impacts
10.2.3. Economic Aspects
10.3. Commercialization Aspects
10.3.1. Consumer Response
10.3.2. Market Status
10.4. Packaging Challenges
10.5. Regulatory and Legislative Issues
10.6. Challenges and Research Needs
10.6.1. Equipment Cost
10.6.2. Maintenance
10.6.3. Scale-up Trials
10.6.4. Market and Consumer Acceptance
10.6.5. In-depth Understanding of Lethality
10.6.6. Sustainability Aspect
10.6.7. Type of Product and Matrix Properties
10.6.8. Shelf Life and Stability
10.7. Strategy for Process Optimization
10.8. Summary
10.9. Multiple Choice Questions
10.10. Short Answer Type Questions
10.11. Descriptive Questions
References
Suggested Readings
Answers for MCQs (sec. 10.9)
Index
