Nonthermal Light-Based Technologies in Food Processing by Sunil, C. K.; Goyal, Megh R.; Birwal, Preeti;

Rövid leírás:

Details current and emerging light-based technologies and their application in food processing. It introduces the role of nonthermal technology for novel food product development. It covers light-based technologies, ultraviolet (UV) light technology, pulsed light (PL) technology, and light-emitting diode (LED) technology.

Hosszú leírás:

Food preservation has existed since time immemorial with techniques that focused on prolonging shelf-life of food products. The current challenge, though, is to preserve food in terms of loss of nutrients, texture, and sensorial characteristics along with prolonging its shelf-life. This new volume, Nonthermal Light-Based Technologies in Food Processing, explores and provides in-depth knowledge and understanding of current and emerging light-based technologies and their application in food processing. This book also introduces the role of nonthermal technology for novel food product development.

In four detailed parts, this handbook covers light-based technologies, ultraviolet (UV) light technology, pulsed light (PL) technology, and light-emitting diode (LED) technology. It details a range of modern and emerging light-based food preservation technologies that include ozone, ohmic heading, high-pressure processing, cold plasma, pulsed electric field (PEF), microwave, irradiation, light-based technologies (ultraviolet, pulsed light, light-emitting diode [LED]), supercritical fluid extraction, cold plasma, and more. Each technology is thoroughly covered, starting with an introduction and proceeding to design, applications, and quality and regulatory aspects, providing comprehensive knowledge and detailed explanations.

This book will be a valuable resource on nonthermal light-based technologies in food processing for many academicians and professionals in the field of food science, food technology, and food engineering around the world. It will also act as an important reference for researchers, students, scholars, industries, universities, and research centers.

Tartalomjegyzék:

PART I: LIGHT-BASED TECHNOLOGIES: AN INTRODUCTION 1. Introduction to Light-Based Technologies for Food Processing: Current Status, Future Scope, and Opportunities PART II: ULTRAVIOLET LIGHT TECHNOLOGY: ADVANCES IN FOOD PROCESSING 2. Introduction to Ultraviolet Light: Principles, Advantages, Limitations, and Applications 3. Ultraviolet Light Sources and Equipment: Design Considerations and Parameters Affecting Its Efficacy 4. Effect of Ultraviolet Light on Microbial Inactivation: Mechanism of Inactivation and Impact on Different Microorganisms 5. Kinetic Modeling and Evaluation of Physicochemical and Microbial Changes by Ultraviolet Light Exposure 6. Application of Ultraviolet Light in Solid and Semi-Solid Foods PART III: PULSED LIGHT (PL) TECHNOLOGY: ADVANCES IN FOOD PROCESSING 7. Introduction to Pulsed Light: Principles, Mechanism of Action, Advantages, Limitations, and Applications 8. Design Considerations and Factors Affecting Pulsed Light Efficacy 9. Fundamentals of Microbial Inactivation by Pulsed Light 10. Application of Pulsed Light in Liquid Foods 11. Application of Pulsed Light in Solid and Semi-Solid Foods 12. Application of Pulsed Light in Meat, Fish, and Poultry Products 13. Modeling of Pulsed Light in Food Processing PART IV: LIGHT-EMITTING DIODES: ADVANCES IN FOOD PROCESSING 14. Introduction to Light-Emitting Diodes: Principles, Fundamentals, Advantages, Limitations, and Applications 15. Light-Emitting Diode Sources and Equipment: Design Considerations and Parameters Affecting Its Efficacy 16. Light-Emitting Diodes: Mechanism of Inactivation of Microorganisms and Effects on Different Microorganisms 17. Applications of Light-Emitting Diodes in Liquid Foods 18. Applications of Light-Emitting Diodes in Solid and Semi-Solid Foods