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C. Anandharamakrishnan & R. Mahendran 
Non-Thermal Technologies for the Food Industry 
Advances and Regulations

Apoio
Depending on the mechanisms involved in non-thermal technologies (such as ozonization, irradiation, ultrasound processing, plasma processing, and advanced oxidative processes), interaction with food molecules differs, which might lead to desirable reactions. Non-Thermal Technologies for the Food Industry: Advances and Regulations explores the possibility of using non-thermal technologies for various purposes such as shelf-life extension, reduced energy consumption, adhesion, and safety improvement. Further, it reviews the present status of these technologies, international regulations, and sustainability aspects in food processing including global case studies.Features: Provides a comprehensive overview of all the non-thermal processing technologies that have potential for use within food manufacturing Covers novel disinfectant technologies and packaging methods for non-thermal processing Includes electro-spraying and electrospinning; low-temperature drying techniques, cold plasma techniques, hydrodynamic cavitation, oscillating magnetic field processing, and so forth Focus on topics such as the valorization of agri-food wastes and by-products and sustainability Reviews Cl O2 in combined/hybrid technologies for food processing This book is aimed at researchers and graduate students in food and food process engineering.
€63.24
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Língua Inglês ● Formato PDF ● Páginas 392 ● ISBN 9781003838142 ● Editor C. Anandharamakrishnan & R. Mahendran ● Editora CRC Press ● Publicado 2024 ● Carregável 3 vezes ● Moeda EUR ● ID 9322608 ● Proteção contra cópia Adobe DRM
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