Non-thermal Food Processing Operations: Volume 8: Unit Operations and Processing Equipment in the Food Industry

Non-thermal Food Processing Operations, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for recent invented non-thermal processing of different food products including ozonation, plasma processing, pulsed electric fields, high pressure processing, irradiation, and high frequency processing. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Divided in six sections, Ozonation operations , Plasma processing operations?, Irradiation operations?, Pulsed electric fields processing operations?, High pressure processing operations?, Radio frequency processing operations? all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to low-temperature unit operations. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial Engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment. Thoroughly explores new opportunities in food processing through non-thermal processes Better understanding of the equipment in non-thermal unit operations Clarifies different non-thermal processing facilities and equipment for various types of food products INDICE: 1. Introduction to non-thermal food processes Section 1. Ozonation operations 2. Principles of ozonation 3. Ozonation equipment 4. Application of ozonation in the food industry Section 2. Plasma processing operations 5. Principles of plasma processing 6. Plasma processing equipment 7. Application of plasma processing in the food industry Section 3. Irradiation operations 8. Principles of irradiation 9. Irradiation equipment 10. Application of irradiation in the food industry Section 4. Pulsed electric fields processing operations 11. Principles of pulsed electric fields processing 12. Pulsed electric fields processing equipment 13. Application of pulsed electric field processing in the food industry Section 5. High pressure processing operations 14. Principles of high pressure processing 15. High pressure processing equipment 16. Application of high pressure processing in ensuring the food safety 17. Application of high pressure processing in freezing and thawing processes Section 6. Radio frequency processing operations 18. Principles of radio frequency processing 19. Radio frequency processing equipment 20. Application of radio frequency processing in the food industry

• ISBN: 978-0-12-818717-3
• Editorial: Woodhead Publishing
• Encuadernacion: Rústica
• Páginas: 480
• Fecha Publicación: 01/11/2022
• Nº Volúmenes: 1
• Idioma: Inglés