Emerging Technologies for the Food Industry

<p>With changing consumer preferences and a focus on developing resilient food systems food processing is finding its place in key policies government interventions global trade and the overall food and nutritional security. Given this this new 3-volume set presents a compilation of emerging and futuristic food processing technologies introducing fundamental concepts of food technology trending applications and a range of interdisciplinary concepts that have found numerous interwoven applications in the food industry.</p><p>Volume 2 focuses on nonthermal processing and its applications which includes high-pressure processing ultrasound processing high intensity pulsed light technology pulsed electric field processing cold plasma ozone processing as well as the use of sub- and supercritical processing. It also discusses emerging electrohydrodynamic technologies: electrospinning and electrospraying. This volume provides rich content on fundamental concepts applications and challenges in nonthermal processing throwing light on the scope of developing sustainable technologies for the food industry.</p><p>The other volumes in the series are <em>Volume 1: Fundamentals of Food Processing Technology </em>which presents the basics of food preservation covering hurdle technology aspects of minimal processing ohmic heating of foods edible coatings and electromagnetics and allied applications in food processing; and <em>Volume 3: ICT Applications and Future Trends in Food Processing</em> which provides an exploration of the future of food processing highlighting certain emerging and disruptive technologies and their gaining influence in the food sector.</p>