Case studies in novel food processing technologies : innovations in processing, packaging and predictive modelling / edited by Christopher J. Doona, Kenneth Kustin and Florence E. Feeherry.

Format:

Book

Contributor:

Doona, Christopher J.

Kustin, Kenneth, 1934-

Feeherry, Florence E.

Series:

Woodhead Publishing in food science, technology, and nutrition ; no. 197.

Woodhead Publishing series in food science, technology, and nutrition, 2042-8049 ; no. 197

Language:

English

Subjects (All):

Food industry and trade--Technological innovations--Case studies.

Food industry and trade.

Food--Storage.

Food.

Physical Description:

1 online resource (560 p.)

Edition:

1st edition

Place of Publication:

Oxford ; Philadelphia, Pa. : Woodhead Pub., 2010.

Language Note:

English

System Details:

text file

Summary:

Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities and interesting challenges. Case studies in novel food processing technologies provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies.Part one presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electr

Contents:

Cover; Case studies in novel food processing technologies: Innovations in processing, packaging and predictive modelling; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; 1 Non-thermal food pasteurization processes: an introduction; 1.1 Introduction; 1.2 Pulsed electric field; 1.3 High hydrostatic pressure; 1.4 Ionizing irradiation; 1.5 Ultraviolet radiation; 1.6 Non-thermal plasma; 1.7 Concentrated high intensity electric field; 1.8 Conclusions; 1.9 References

Part I Case studies in high pressure and pulsed electric field processing of food2 Commercial high pressure processing of ham and other sliced meat products at Esteban Espuña, S.A.; 2.1 Introduction; 2.2 High pressure processing (HPP) equipment; 2.3 Commercialized HPP-treated food products; 2.4 Treatment costs; 2.5 Conclusions; 2.6 Company information; 2.7 References; 3 High hydrostatic pressure processing of fruit juices and smoothies: research and commercial application; 3.1 Introduction; 3.2 Fruit composition, high hydrostatic pressure (HHP) treatment and recommended fruit intake

3.3 Basic research on high hydrostatic pressure (HHP) processing of fruit juices and derivatives3.4 Commercialization of juices treated by high hydrostatic pressure (HHP); 3.5 Future trends; 3.6 Sources of further information and advice; 3.7 Acknowledgements; 3.8 References; 4 Pulsed electric field (PEF) systems for commercial food and juice processing; 4.1 Introduction; 4.2 Key process parameters; 4.3 Pulsed electric field (PEF) system overview; 4.4 Pulsed electric field (PEF) system trade-offs and optimization; 4.5 Pulsed electric field (PEF) processing and commercialization status

4.6 Conclusions4.7 Bibliography; 5 The environmental impact of pulsed electric field treatment and high pressure processing: the example of carrot juice; 5.1 Introduction; 5.2 Goal definition and scoping; 5.3 Inventory of carrot juice processing; 5.4 Choice of impact categories and impact assessment methods; 5.5 Results; 5.6 Discussion and conclusions; 5.7 Acknowledgements; 5.8 References; Part II Case studies in other novel food processing techniques; 6 Industrial applications of high power ultrasonics in the food, beverage and wine industry; 6.1 Introduction; 6.2 High power ultrasound

6.3 Process and scale-up parameters6.4 Applications and benefits; 6.5 Large-scale implementation; 6.6 Roadmap to successful commercialization; 6.7 Conclusion; 6.8 References; 7 The potential of novel infrared food processing technologies: case studies of those developed at the USDA-ARS Western Region Research center and the university of california-davis; 7.1 Introduction; 7.2 Effect of infrared (IR) on food molecular constituents; 7.3 Case studies in novel infrared (IR) technologies for improved processing efficiency and food safety

7.4 Simultaneous infrared blanching and dehydration (SIRBD)

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

ISBN:

9781613440261

161344026X

9780857090713

0857090712

OCLC:

867317783