Advances in Thermal and Non-Thermal Food Preservation
March 2007, Wiley-Blackwell
- thermal food preservation techniques (e.g., retorting, UHT and
- minimal thermal processing (e.g., sous-vide processing),
- 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.
1. Basic food microbiology.
Sadhana Ravishankar and Nicole Maks.
2. Thermal processing of liquid foods with or without particulates.
3. Aseptic processing.
Rakesh K. Singh.
4. UHT and aseptic processing of milk and milk products.
Nivedita Datta and Hilton C. Deeth.
5. Microwave and radiofrequency heating.
6. Novel thermal processing technologies.
7. Sous vide and cook-chill processing of foods: concept development and microbiological safety.
Vijay K. Juneja and Oscar P. Snyder.
8. Radio frequency heating: commercial developments.
9. Active packaging: a non-thermal process.
Jung H. Han and John D. Floros.
10. The ozonation concept: advantages of ozone treatment and commercial developments.
John S. Novak and James T.C. Yuan.
11. Electronic Pasteurization.
Suresh D. Pillai and Leslie A. Braby.
12. High pressure processing of foods.
13. Pulsed electric field technology: effect on milk and fruit juices.
Hilton C. Deeth, Nivedita Datta, Alexander I. V. Ross, Xuan T. Dam.
- 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
"The most comprehensive and contemporary resource of its kind." (Food Engineering and Ingredients, October 2008)