Zhang / Barbosa-Cánovas / Balasubramaniam Nonthermal Processing Technologies for Food

1. Auflage 2011
ISBN: 978-0-470-95848-3
Verlag: John Wiley & Sons
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 672 Seiten, E-Book

Reihe: Institute of Food Technologists Series

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.

Autoren/Hrsg.

Zhang, Howard Q.

Barbosa-Cánovas, Gustavo V.

Balasubramaniam, V. M. Bala

Dunne, C. Patrick

Farkas, Daniel F.

Yuan, James T. C.

Über Autor(innen)

Editors: Howard Q Zhang, PhD serves as Research Leader, FoodSafety Intervention Technologies, USDA ARS Eastern RegionalResearch Center, Wyndmoor, PA. Gustavo V Barbosa-Cánovas,PhD is Professor of Food Engineering and Director of the Centerfor Nonthermal Processing of Food in the Department of BiologicalSystems Engineering, Washington State University, Pullman, WA. VM Balasubramaniam, PhD is Assistant Professor of Food SafetyEngineering in the Department of Food Science, Ohio StateUniversity, Columbus, OH.
Associate Editors: C Patrick Dunne, PhD is Senior Chemistand Senior Advisor, Nutritional Biochemistry and AdvancedProcessing for the DoD Combat Feeding Project of the U.S. ArmyNatick Soldier Center and Biological Chemical Command, Natick, MA.Daniel F Farkas, PhD is Professor Emeritus in the Departmentof Food Science and Technology, Oregon State University, CorvallisOR. James T.C. Yuan, PhD is Group Manager, Food Safety &Technology at American Air Liquide, Countryside, IL.