Nonthermal Processing Technologies for Food offers a comprehensive evaluation of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading professionals in each innovation serve as chapter authors to provide depth of coverage. Technologies covered consist of: physical processes, such as high pressure processing (HPP); electro-magnetic processes, such as pulsed electric field (PEF), irradiation, and UV treatment; other nonthermal processes, such as ozone and chlorine dioxide gas phase treatment; and combination procedures. Of unique interest are chapters that focus on the “path to commercialization” for selected emerging innovations where a pathway exists or is plainly recognized. These chapters supply examples and case studies of how brand-new and nonthermal processing technologies may be commercialized. In general, the book offers systematic understanding to industrial readers, with numerous examples of process design to work as a reference book. Researchers, professors and upper level trainees will likewise find the book an important text on the subject.
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