Case Studies in Novel Food Processing Technologies

Book excerpt: Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialization 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 commercialization of foods produced by novel processing technologies. The second edition brings all Case Studies fully revised and all recent updates in the field, besides a bigger focus on Thermal Technologies. With its team of distinguished editors and international contributors, the book is an essential reference for professionals in industry, academia, and government. The second edition brings all case studies fully updated with new developments (eg. Pressure Assisted Thermal Sterilization (PATS), Microwave Sterilization) and how they are being implemented commercially and with a stronger focus on Thermal Technologies New chapters on emerging technologies such as high pressure homogenization, pulsed UV light, cold plasma, Ohmic heat in combination with high pressure, singlet oxygen, and more modeling. Provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialization of foods produced by novel processing technologies Features alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies utilized in food preservation sectors