Описание: Discusses various emerging techniques for food preservation, formulation, and nondestructive quality evaluation techniques. Each chapter covers major aspects pertaining to principles, design, and applications of various food processing methods.
Автор: Sant`ana, Anderson Koubaa, Mohamed Orlien, Vibeke Barba, Francisco Название: Innovative technologies for food preservation ISBN: 0128110317 ISBN-13(EAN): 9780128110317 Издательство: Elsevier Science Рейтинг: Цена: 23075.00 р. Наличие на складе: Поставка под заказ.
Описание: Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressurized fluids); electromagnetic technologies (like pulsed electric fields, high voltage electrical discharges, Ohmic heating, chemical electrolysis, microwaves, radiofrequency, cold plasma, UV-light); acoustic technologies (ultrasound, shockwaves); innovative chemical processing technologies (ozone, chlorine dioxide, electrolysis, oxidized water) and others like membrane filtration and dense phase CO2. The title also focuses on understanding the effects of such processing technologies on inactivation of the most relevant pathogenic and spoilage microorganisms to ensure food safety and stability. Over the course of the 20th century, the interest and demand for the development and application of new food preservation methods has increased significantly. The research in the last 50 years has produced various innovative food processing technologies and the use of new technologies for inactivation of spoilage and/or pathogenic microorganisms will depend on several factors. At this stage of development there is a need to better understand the mechanisms that govern microbial inactivation as induced by new and innovative processing technologies, as well as suitable and effective conditions for inactivating the microorganism.
Автор: Amauri Rosenthal; Rosires Deliza; Jorge Welti-Chan Название: Fruit Preservation ISBN: 1493933094 ISBN-13(EAN): 9781493933099 Издательство: Springer Рейтинг: Цена: 23757.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book is a review and discussion of perspectives and trends on the present and potential use of emerging technologies as applied to fruit preservation.
Автор: Amauri Rosenthal; Rosires Deliza; Jorge Welti-Chan Название: Fruit Preservation ISBN: 1493992449 ISBN-13(EAN): 9781493992447 Издательство: Springer Рейтинг: Цена: 23757.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Fruits and fruit based products are, in most cases, associated with very good sensory characteristics, health, well-being, perishability, relatively easy to mix with food products of diverse origin, amenable to be processed by conventional and novel technologies. Given the multiplicity of aspects whenever fruit preservation is considered, the editors took the challenge of covering in a thorough, comprehensive manner most aspects dealing with this topic.
To accomplish these goals, the editors invited well known colleagues with expertise in specific disciplines associated with fruit preservation to contribute chapters to this book. Eighteen chapters were assembled in a sequence that would facilitate, like building blocks, to have at the same time, a birds-eye view and an in-depth coverage of traditional and novel technologies to preserve fruits.
Even though processing took center stage in this book, ample space was dedicated to other relevant and timely topics on fruit preservation such as safety, consumer perception, sensory and health aspects.
FEATURES:
Traditional and Novel Technologies to Process Fruits
MicrowavesOhmic HeatingUV-C lightIrradiationHigh PressurePulsed Electric FieldsUltrasoundVacuum ImpregnationMembranesOzoneHurdle Technology
Topics Associated with Fruit Preservation
SafetyNutrition and HealthConsumer PerceptionSensoryMinimal ProcessingPackaging
Unit Operations for Fruit Processing
Cooling and FreezingDehydrationFrying
Автор: Pedro Dinis Gaspar, Pedro Dinho da Silva Название: Novel Technologies and Systems for Food Preservation ISBN: 1522578943 ISBN-13(EAN): 9781522578949 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 50450.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The increasing demand for food as well as changes in consumption habits have led to the greater availability and variety of food with a longer shelf life. However, these items, when not properly preserved, can lead to severe food-borne illnesses that can be fatal. Thus, countless studies are now geared towards the processing, distributing, and safe storage of foods. Novel Technologies and Systems for Food Preservation is an essential reference source that discusses novel and emerging cooling and heating technologies, processes, and systems for food preservation, as well as improvements for control and monitoring systems that aim to foster energy efficiency, equipment safety, and performance. Additionally, it looks at concepts that may be useful for the development of new policies and legislation concerning food preservation. Featuring research on topics such as energy efficiency, food quality, and legislation policies, this book is ideally designed for government officials, policymakers, food and service industry professionals, food safety inspectors, researchers, academicians, and students.
Novel Food Preservation Processes: Validation, Principles and Approaches discusses and recommend activities for bench top, pilot, prototype and commercial high hydrostatic pressure (HPP) and ultraviolet (UV) systems validation. Among a number of technologies that are currently investigated for premium food processing, HPP and UV are non-thermal alternatives to pasteurization approved by regulatory agencies and recognized as the simplest and environmentally friendly ways to destroy pathogenic organisms with no impact on quality and nutrition value.
The book then explores issues of equipment scalability, selection of microorganisms of concern and their surrogates, validation and verification of critical processing conditions, treatment uniformity, process control and instrumentation, besides sanitary design, discussed in order to facilitate HPP and UV technologies implementation, mitigating risks during production and processing. Additionally, final chapters deal with the selection of suitable surrogates that can be used in validation studies and procedures for their selection. The book also encloses case studies of validation of UV and HPP systems for pathogen reduction in juice.
Edited by the main experts in the field of non-thermal food processing, this title is a guide for food process developers from starting to final point of the development and validation.
Автор: Gaspar Pedro Dinis, Da Silva Pedro Dinho Название: Novel Technologies and Systems for Food Preservation ISBN: 1522594337 ISBN-13(EAN): 9781522594338 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 32604.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Discusses cooling and heating technologies, processes, and systems for food preservation, as well as improvements for control and monitoring systems that aim to foster energy efficiency, equipment safety, and performance. The book also looks at concepts useful for the development of new policies and legislation concerning food preservation.
Описание: Presents nonthermal approaches for food processing and preservation including color measurement techniques, RFID, 3D-food printing, potential of robotics, artificial intelligence, terahertz spectroscopy imaging technique, instrumentation techniques and transducers, quality assurance tools, detection of pesticides, etc.
Описание: Provides a detailed discussion of many nonthermal food process techniques. These include high-pressure processing, ultraviolet light technology, microwave-assisted extraction, high pressure assisted freezing, microencapsulation, dense phase carbon dioxide aided preservation, to name a few.
Описание: In this volume, several new food processing and preservation technologies have been investigated by researchers that have the potential to increase shelf life and preserve the quality of foods.
