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Full Product Details

Author:   C J Doona (US Army Natick Soldier RD&E Center) ,  Professor of Chemistry (Emeritus) Kenneth Kustin (Brandies University) ,  Florence Feeherry
Publisher:   Elsevier Science & Technology
Imprint:   Woodhead Publishing Ltd
Edition:   197th ed.
Dimensions:   Width: 15.60cm , Height: 2.90cm , Length: 23.40cm
Weight:   0.780kg
ISBN:  

9780081014820

ISBN 10:   0081014821
Pages:   560
Publication Date:   16 August 2016
Audience:   Professional and scholarly ,  Professional & Vocational
Replaced By:   9780081007990
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand  
We will order this item for you from a manufactured on demand supplier.

Table of Contents

Introduction to non-thermal food pasteurisation processes. Part 1 Case studies in HPP and PEF processing of food: Commercial HPP of ham at Esteban Espuña; HHP processing of fruit juices and smoothies; PEF systems for commercial food and juice processing; The environmental impact of PEF treatment and HPP. Part 2 Case studies in other novel food processing techniques: Industrial applications of high power ultrasonics; The potential of novel IR food processing technologies; Validation and commercialisation of dense phase carbon dioxide processing for orange juice; Progress and issues with the commercialisation of cool plasma; Commercial applications of ozone in food processing; Novel technologies for the decontamination of fruits and vegetables. Part 3 Case studies in food preservation using antimicrobials, novel packaging and storage techniques: Use of natamycin on baked goods; Commercial application of oxygen depleted atmospheres for food preservation; Commercialisation of TTIs for foods; Development of a nanocomposite meal bag for individual military rations. Part 4 Innovations in advanced food processing techniques and predictive microbial models: Case studies: Commercial developments in in-container retort technology; Industrial microwave heating of food: Principles and three case studies of commercialisation; Irradiation of fresh fruit and vegetables; Consumer acceptance and marketing of irradiated meat; Comparing the effectiveness of thermal and non-thermal food preservation processes; A case study in military ration foods: The Quasi-chemical model and a novel accelerated three-year challenge test.

Reviews

.. .a very good reference book for new food technology. <b>--Food Science and Technology</b>

Author Information

Christopher Doona is a Senior Research Chemist at the US Army Natick Soldier RD&E Center, Warfighter Science, Technology & Applied Research Directorate, USA.

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