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Advances in Thermal and Non-Thermal Food Preservation

Gaurav Tewari (Editor), Vijay Juneja (Editor)
ISBN: 978-0-8138-2968-5
288 pages
March 2007, Wiley-Blackwell
Advances in Thermal and Non-Thermal Food Preservation (0813829682) cover image
Advances in Thermal and Non-Thermal Food Preservation provides current, definitive and factual material written by experts on different thermal and non-thermal food preservation technologies. Emphasizing inactivation of microorganisms through the application of traditional as well as newer and novel techniques and their combinations, the book’s chapters cover:

  • thermal food preservation techniques (e.g., retorting, UHT and aseptic processing),
  • minimal thermal processing (e.g., sous-vide processing), and
  • non-thermal food preservation techniques (e.g., high pressure processing and pulsed technologies).



Editors Tewari and Juneja give special emphasis to the commercial aspects of non-conventional food preservation techniques. As the most comprehensive and contemporary resource of its kind, Advances in Thermal and Non-Thermal Food Preservation is the definitive standard in describing the inactivation of microorganisms through conventional and newer, more novel techniques.

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1. Basic food microbiology.

2. Thermal processing of liquid foods with or without particulates.

3. Aseptic processing.

4. UHT and aseptic processing of milk and milk products.

5. Microwave and radiofrequency heating.

6. Novel thermal processing technologies.

7. Sous vide and cook-chill processing of foods: concept development and microbiological safety.

8. Radio frequency heating: commercial developments.

9. Active packaging: a non-thermal process.

10. The ozonation concept: advantages of ozone treatment and commercial developments.

11. Electronic Pasteurization.

12. High pressure processing of foods.

13. Pulsed electric field technology: effect on milk and fruit juices.

Index
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Gaurav Tewari, PhD is CEO and President of Tewari De-Ox Systems, Inc. San Antonio, TX. Dr. Tewari has had a successful track record as an engineering scientist as well as an industrialist involved in commercialization of his packaging systems for global case-ready meat and poultry industry (patents pending). He has commercialized novel food processing and packaging systems for several North American Food Companies. He has worked at University of Manitoba, Lacombe Meat Research Center, University of Illinois Urbana-campaign, The National Center for Food Safety and Technology, University of Guelph and Guelph Food Technology Center. Vijay K. Juneja, PhD is Supervisory Microbiologist and Lead Scientist for the USDA, ARS, Eastern Regional Research Center, Wyndmoor, PA. Among his numerous published works are his contributions as lead editor of and contributor to Control of Foodborne Microorganisms.
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  • Covers all microbial inactivation processes with emphasis on emerging trends in food preservation techniques

  • Describes thermal, minimal thermal, and non-thermal food processing approaches

  • Focus on the commercial aspects of non-conventional food preservation methods

  • Applicable as reference for industry, academia, and government professionals
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"This book is very valuable for engineers, researcher entrepreneurs and students who are interested/ entrusted with research and technology transfer in the emerging area of food technology." (Indian Journal of Nutrition and Dietician, September 2008)

"The most comprehensive and contemporary resource of its kind." (Food Engineering and Ingredients, October 2008)

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