Depending on the mechanisms involved in non-thermal technologies (such as ozonization, irradiation, ultrasound processing, plasma processing, and advanced oxidative processes), interaction with food molecules differs, which might lead to desirable reactions. Non-Thermal Technologies for the Food Industry: Advances and Regulations explores the possibility of using non-thermal technologies for various purposes such as shelf-life extension, reduced energy consumption, adhesion, and safety improvement. Further, it reviews the present status of these technologies, international regulations, and sustainability aspects in food processing including global case studies.Features: Provides a comprehensive overview of all the non-thermal processing technologies that have potential for use within food manufacturing Covers novel disinfectant technologies and packaging methods for non-thermal processing Includes electro-spraying and electrospinning; low-temperature drying techniques, cold plasma techniques, hydrodynamic cavitation, oscillating magnetic field processing, and so forth Focus on topics such as the valorization of agri-food wastes and by-products and sustainability Reviews Cl O2 in combined/hybrid technologies for food processing This book is aimed at researchers and graduate students in food and food process engineering.
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भाषा अंग्रेज़ी ● स्वरूप EPUB ● पेज 392 ● ISBN 9781003838159 ● संपादक C. Anandharamakrishnan & R. Mahendran ● प्रकाशक CRC Press ● प्रकाशित 2024 ● डाउनलोड करने योग्य 3 बार ● मुद्रा EUR ● आईडी 9322609 ● कॉपी सुरक्षा Adobe DRM
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