Advances in Thermal and Non-Thermal Food Preservation provides current, definitive and factual material written by experts on different thermal and non-thermal food preservation technologies.

Emphasizing inactivation of microorganisms through the application of traditional as well as newer and novel techniques and their combinations, the book covers:

• all microbial inactivation processes with emphasis on emerging trends in food preservation techniques
• thermal food preservation techniques (e.g., retorting, UHT and aseptic processing)
• minimal thermal processing (e.g., sous-vide processing)
• non-thermal food preservation techniques (e.g., high pressure processing and pulsed technologies)
• focuses on the commercial aspects of non-conventional food preservation methods

Contents

1. Basic food microbiology
2. Thermal processing of liquid foods with or without particulates
3. Aseptic processing
4. UHT and aseptic processing of milk and milk products
5. Microwave and radiofrequency heating
6. Novel thermal processing technologies
7. Sous vide and cook-chill processing of foods: concept development and microbiological safety
8. Radio frequency heating: commercial developments
9. Active packaging: a non-thermal process
10. The ozonation concept: advantages of ozone treatment and commercial developments
11. Electronic Pasteurization
12. High pressure processing of foods
13. Pulsed electric field technology: effect on milk and fruit juices

Index

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ORDER NOW Advances in Thermal and Non-Thermal Food Preservation edited by Gaurav Tewari 2007 • 281 pages • $198.95 + shipping Texas residents please add 6.75 % sales tax