Nonthermal processing technologies for food. Volume 1 /
"Nonthermal processing brings food science, food engineering, microbiology, sensory science, polymer science together for safe and wholesome foods desired by modern consumers. Nonthermal technologies employ energy forms such as elevated pressure, electric field, ionizing radiation, ultraviolet...
| Other Authors: | |
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| Format: | eBook |
| Language: | English |
| Published: |
Hoboken, NJ :
John Wiley & Sons, Inc.,
2026.
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| Edition: | Second edition. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
| Summary: | "Nonthermal processing brings food science, food engineering, microbiology, sensory science, polymer science together for safe and wholesome foods desired by modern consumers. Nonthermal technologies employ energy forms such as elevated pressure, electric field, ionizing radiation, ultraviolet light, ultrasound, ozone and cold plasma, as lethal agents, to inactivate foodborne pathogens and spoilage organisms in food while reducing product thermal exposure. Different intensities of these energy forms and their selective combinations with heat can result in 'pasteurization' or 'commercial sterilization' treatment effects. Different nonthermal technologies are at various stages of technology development. For example, technologies such as high pressure and PEF found many industrial applications, cold plasma research is relatively infancy stage."-- Provided by publisher. |
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| Physical Description: | 1 online resource |
| ISBN: | 9781119265665 1119265665 9781119265641 1119265649 9781119265658 1119265657 |