Nonthermal Food Processing Handbook
from C.H.I.P.S.

Nonthermal Processing Technologies for Food
edited by Howard Q. Zhang

Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon.

Technologies covered include:

  • physical processes, such as high pressure processing (HPP)
  • electromagnetic processes, such as pulsed electric field (PEF), irradiation, and UV treatment
  • other nonthermal processes, such as ozone and chlorine dioxide gas phase treatment
  • combination processes

Of special interest are chapters that focus on the "pathway to commercialization" for selected emerging technologies where a pathway exists or is clearly identified. These chapters provide examples and case studies of how new and nonthermal processing technologies may be commercialized.


Section I. Physical Processes

  1. Fundamentals of Food Processing Using High Pressure
  2. High-Pressure Processing Equipment Fundamentals
  3. High-Pressure Processing Pathways to Commercialization
  4. Case Studies on High-Pressure Processing of Foods
  5. Microbiological Aspects of High-Pressure Food Processing
  6. Biochemical Aspects of High-Pressure Food Processing
  7. Sensory Quality of Pressure-Treated Foods
  8. Hydrodynamic Pressure Processing of Meat Products
  9. Physicochemical Effects of High-Intensity Ultrasonication on Food Proteins and Carbohydrates
  10. Ultrasonic Processing

Section II. Electromagnetic Processes

  1. Pulsed Electric Fields Processing Basics
  2. Engineering Aspects of Pulsed Electric Fields
  3. Pulsed Electric Field Assisted Extraction—A Case Study
  4. Improving Electrode Durability of PEF Chamber by Selecting Suitable Material
  5. Radio Frequency Electric Fields as a Nonthermal Process
  6. Use of Oscillating Magnetic Fields in Food Preservation
  7. Irradiation of Ground Beef and Fresh Produce
  8. Pulsed Ultraviolet Light
  9. Ultraviolet-C Light Processing of Liquid Food Products
  10. Nonthermal Plasma as a Novel Food Processing Technology

Section III. Other Nonthermal Processes

  1. Basics of Ozone Sanitization and Food Applications
  2. Case Studies of Ozone in Agri-Food Applications
  3. Ozone Pathway to Commercialization
  4. Effects of Dense Phase CO2 on Quality Attributes of Beverages
  5. Chlorine Dioxide (Gas)
  6. Electrolyzed Oxidizing Water

Section IV. Combination Processes

  1. Novel Technologies in Combined Processes
  2. Nonthermal Processes as Hurdles with Selected Examples
  3. Bacteriocins as Natural Antilisterial Food Preservatives
  4. Antimicrobial Packaging

Section V. Driving Forces

  1. Consumer Trends and Perception of Novel Technologies
  2. Consumer and Sensory Issues for Development and Marketing
  3. Effects of High-Pressure Processing and Pulsed Electric Fields on Nutritional Quality and Health-Related Compounds of Fruit and Vegetable Products
  4. Industrial Evaluation of Nonthermal Technologies
  5. Transferring Emerging Food Technologies into the Market Place
  6. New Tools for Microbiological Risk Assessment, Risk Management, and Process Validation Methodology
  7. Regulations and Alternative Food-Processing Technologies
  8. Future Prospects for Nonthermal Processing Technologies—Linking Products with Technologies

Section VI. Appendices: Fact Sheets

  1. High Pressure Processing
  2. Pulsed Electric Field Processing
  3. Ozone
  4. Food Irradiation
  5. Irradiation: A Safe Measure for Safer Iceberg Lettuce and Spinach
  6. Pulsed Light Treatment
  7. Power Ultrasound


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Nonthermal Processing Technologies for Food
edited by Howard Q. Zhang
2011 • 672 pages • $278.95 + shipping
Texas residents please add 6.75 % sales tax

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