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.

Contents

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

11. Pulsed Electric Fields Processing Basics
12. Engineering Aspects of Pulsed Electric Fields
13. Pulsed Electric Field Assisted Extraction—A Case Study
14. Improving Electrode Durability of PEF Chamber by Selecting Suitable Material
15. Radio Frequency Electric Fields as a Nonthermal Process
16. Use of Oscillating Magnetic Fields in Food Preservation
17. Irradiation of Ground Beef and Fresh Produce
18. Pulsed Ultraviolet Light
19. Ultraviolet-C Light Processing of Liquid Food Products
20. Nonthermal Plasma as a Novel Food Processing Technology

Section III. Other Nonthermal Processes

21. Basics of Ozone Sanitization and Food Applications
22. Case Studies of Ozone in Agri-Food Applications
23. Ozone Pathway to Commercialization
24. Effects of Dense Phase CO2 on Quality Attributes of Beverages
25. Chlorine Dioxide (Gas)
26. Electrolyzed Oxidizing Water

Section IV. Combination Processes

27. Novel Technologies in Combined Processes
28. Nonthermal Processes as Hurdles with Selected Examples
29. Bacteriocins as Natural Antilisterial Food Preservatives
30. Antimicrobial Packaging

Section V. Driving Forces

31. Consumer Trends and Perception of Novel Technologies
32. Consumer and Sensory Issues for Development and Marketing
33. Effects of High-Pressure Processing and Pulsed Electric Fields on Nutritional Quality and Health-Related Compounds of Fruit and Vegetable Products
34. Industrial Evaluation of Nonthermal Technologies
35. Transferring Emerging Food Technologies into the Market Place
36. New Tools for Microbiological Risk Assessment, Risk Management, and Process Validation Methodology
37. Regulations and Alternative Food-Processing Technologies
38. 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

Index

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