Non-Thermal Technologies for the Food Industry

<p>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. <i>Non-Thermal Technologies for the Food Industry: Advances and Regulations </i>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.</p><p>Features:</p><ol> <li>Provides a comprehensive overview of all the non-thermal processing technologies that have potential for use within food manufacturing</li> <li>Covers novel disinfectant technologies and packaging methods for non-thermal processing</li> <li>Includes electro-spraying and electrospinning; low-temperature drying techniques cold plasma techniques hydrodynamic cavitation oscillating magnetic field processing and so forth</li> <li>Focus on topics such as the valorization of agri-food wastes and by-products and sustainability</li> <li>Reviews ClO2 in combined/hybrid technologies for food processing</li> </ol><p>This book is aimed at researchers and graduate students in food and food process engineering.</p>