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Case Studies in Novel Food Processing Technologies - C J Doona et al (WP, 2010) pdf

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 							ISBN 978-1-84569-551-4
  
  Novel food processing technologies have significant potential to improve
product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities
and interesting challenges. Case studies in novel food processing technologies provides insightful, first-hand
experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel
processing technologies.
  
  Part one presents case studies of commercial products preserved with the leading
nonthermal technologies of high pressure processing and pulsed electric field processing. Part two broadens the case
histories to include alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma,
and infrared technologies, which are applied in food preservation sectors ranging from fresh produce, to juices, to
disinfestation. Part three covers novel food preservation techniques using natural antimicrobials, novel food packaging
technologies, and oxygen depleted storage techniques. Part four contains case studies of innovations in retort
technology, microwave heating, and predictive modelling that compare thermal versus non-thermal processes, and evaluate
an accelerated 3-year challenge test.
  
  With its team of distinguished editors and international
contributors, Case studies in novel food processing technologies is an essential reference for professionals in
industry, academia, and government involved in all aspects of research, development and commercialisation of novel food
processing technologies.
  
   Provides insightful, first-hand experiences of many pioneering experts involved
in the development and commercialisation of foods produced by novel processing technologies
   Presents case
studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed
electric field processing
   Features alternative novel techniques, such as dense phase carbon dioxide, ozone,
ultrasonics, cool plasma, and infrared technologies utilised in food preservation sectors 						

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