Fundamentals of Non-Thermal Processes for Food Preservation
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The ten chapters of this textbook, written in a simple but scientific language, encompass all the non-thermal treatments in-depth, from basic concepts to technological advances. The book provides complete study material in a single source including such pedagogical features as multiple-choice questions, solved numerical problems, and short questions. The book begins with a general introduction to the evolution of the non-thermal technique for food preservation. The fundamental mechanism of thermal inactivation of microorganisms and enzymes is discussed. In the following chapters, a set of seven non-thermal techniques have been discussed in detail. Cover Half Title Title Page Copyright Page Contents Preface About the Authors Chapter 1: Non-Thermal Processes in Food Preservation 1.1. Principles of Food Preservation 1.2. Inception of Non-Thermal Processing 1.3. Various Non-Thermal Techniques 1.4. Principal Actions of Non-Thermal Processing 1.5. Status and Trends of Non-Thermal Technologies 1.5.1. High-Pressure Processing 1.5.2. Pulsed Electric Field 1.5.3. Pulsed Light and Ultraviolet Technology 1.5.4. Power Ultrasound Processing 1.5.5. Cold Plasma Technology 1.5.6. Ozone Processing 1.5.7. Irradiation 1.5.8. Oscillating Magnetic Field 1.6. Summary 1.7. Multiple Choice Questions 1.8. Short Answer Type Questions 1.9. Descriptive Questions Suggested Readings Answers for MCQs (sec. 1.7) Chapter 2: High-Pressure Processing 2.1. Principle 2.2. Operation 2.2.1. Batch Mode 2.2.2. Semicontinuous Mode 2.3. Components of High-Pressure Processing System 2.3.1. Pressure Vessel 2.3.2. Pressure Generation System 2.3.3. Pressure-Transmitting Medium 2.3.4. Temperature Controller 2.3.5. Heat of Compression 2.3.6. Processing Time 2.3.7. Suitable Packaging Materials 2.4. Mechanism of Quality Changes in Food 2.4.1. Mechanism Microbial Inactivation 2.4.2. Mechanism of Inactivating Spoilage Enzymes 2.4.3. Mechanism of Nutritional Quality Change 2.5. Critical Parameters for Process Design 2.5.1. Type of Product 2.5.2. Target Microorganism or Enzyme 2.5.3. Equipment and Mode of Operation 2.6. Practical Example 2.7. Potential and Challenges 2.8. Summary 2.9. Solved Numerical 2.10. Multiple Choice Questions 2.11. Short Answer Type Questions 2.12. Descriptive Questions 2.13. Numerical Problems References Suggested Readings Answers for MCQs (sec. 2.10) Chapter 3: Pulsed Electric Field Processing 3.1. Principles and Operation 3.2. Mechanism of Quality Changes in Food 3.2.1. Microbial Inactivation 3.2.2. Inactivation of Spoilage Enzymes 3.2.3. Effect of Pulsed Electric Field on Nutritional Quality 3.3. Equipment and Critical Processing Factors 3.3.1. Type of Product 3.3.2. Target Microorganism 3.3.3. Equipment and Mode of Operation 3.4. Practical Example 3.5. Challenges 3.6. Summary 3.7. Solved Numerical 3.8. Multiple Choice Questions 3.9. Short Answer Type Questions 3.10. Descriptive Questions 3.11. Numerical Problems References Suggested Readings Answers for MCQs (sec. 3.8) Chapter 4: Ultraviolet and Pulsed Light Treatment 4.1. Principle and Operation 4.2. Mechanism of Quality Changes in Food 4.2.1. Microbial Inactivation 4.2.2. Effect on Spoilage Enzyme and Nutritional Quality 4.3. Equipment Functioning 4.4. Critical Processing Factors 4.4.1. Type of Product 4.4.2. Relative Positioning of the Product 4.4.3. Target Microorganism or Enzyme 4.4.4. Equipment and Mode of Operation 4.5. Practical Example 4.6. Challenges 4.7. Summary 4.8. Solved Numerical 4.9. Multiple Choice Questions 4.10. Short Answer Type Questions 4.11. Descriptive Questions 4.12. Numerical Problems References Suggested Readings Answers for MCQs (sec. 4.9) Chapter 5: Power Ultrasound Processing 5.1. Principles 5.2. Mechanism of Quality Changes in Food 5.2.1. Microbial Inactivation 5.2.2. Inactivation of Spoilage Enzymes 5.2.3. Effect on Nutritional Quality 5.3. Equipment and Its Operation 5.4. Critical Processing Factors 5.4.1. Type of Medium 5.4.2. Target Microorganism and Enzyme 5.4.3. Equipment and Mode of Operation 5.5. Practical Example 5.6. Challenges 5.7. Summary 5.8. Solved Numerical 5.9. Multiple Choice Questions 5.10. Short Answer Type Questions 5.11. Descriptive Questions 5.12. Numerical Problems References Suggested Readings Answers for MCQs (sec. 5.9) Chapter 6: Cold Plasma Processing 6.1. Principles 6.2. Mechanisms of Changes in Quality Attributes of Food 6.3. Equipment and Its Operation 6.4. Critical Processing Parameters 6.4.1. Type of Product 6.4.2. Target Microorganism or Enzyme 6.4.3. Equipment and Mode of Operation 6.5. Practical Example 6.6. Challenges 6.7. Summary 6.8. Solved Numerical 6.9. Multiple Choice Questions 6.10. Short Answer Type Questions 6.11. Descriptive Questions 6.12. Numerical Problems References Suggested Readings Answers for MCQs (sec. 6.9) Chapter 7: Ozone Processing 7.1. Principles 7.2. Mechanisms of Quality Changes in Food 7.3. Equipment and Its Operation 7.4. Critical Processing Factors 7.4.1. Type of Product 7.4.2. Target Microorganism or Enzyme 7.4.3. Equipment and Mode of Operation 7.5. Practical Example 7.6. Challenges 7.7. Summary 7.8. Solved Numerical 7.9. Multiple Choice Questions 7.10. Short Answer Type Questions 7.11. Descriptive Questions 7.12. Numerical Problems References Suggested Readings Answers for MCQs (sec. 7.9) Chapter 8: Irradiation 8.1. Principle 8.2. Mechanism of Lethality 8.2.1. Microbial Inactivation 8.2.2. Spoilage Enzymes Inactivation 8.3. Effect of Irradiation on Nutritional Quality 8.4. Critical Processing Factors 8.4.1. Type of Product 8.4.2. Target Microorganism or Enzyme 8.4.3. Irradiation Equipment and Process Parameters 8.5. Dose of Irradiation 8.6. Practical Example 8.7. Challenges 8.8. Summary 8.9. Solved Numerical 8.10. Multiple Choice Questions 8.11. Short Answer Type Questions 8.12. Descriptive Questions 8.13. Numerical Problems References Suggested Readings Answers for MCQs (sec. 8.10) Chapter 9: Oscillating Magnetic Field Processing 9.1. Principle and Operation 9.2. Mechanism of Lethality 9.2.1. Microbial Inactivation 9.2.2. Spoilage Enzymes Inactivation 9.3. Effect of OMF on Nutritional Quality and Freezing of Food Products 9.4. Equipment 9.5. Critical Processing Factors 9.5.1. Type of Product 9.5.2. Target Microorganism or Enzyme 9.5.3. Equipment and Mode of Operation 9.6. Practical Example 9.7. Challenges 9.8. Summary 9.9. Solved Numerical 9.10. Multiple Choice Questions 9.11. Short Answer Type Questions 9.12. Descriptive Questions 9.13. Numerical Problems References Suggested Readings Answers for MCQs (sec. 9.10) Chapter 10: Commercial Aspects and Challenges 10.1. Potential and Limitations 10.2. Sustainability 10.2.1. Social Impacts 10.2.2. Environmental Impacts 10.2.3. Economic Aspects 10.3. Commercialization Aspects 10.3.1. Consumer Response 10.3.2. Market Status 10.4. Packaging Challenges 10.5. Regulatory and Legislative Issues 10.6. Challenges and Research Needs 10.6.1. Equipment Cost 10.6.2. Maintenance 10.6.3. Scale-up Trials 10.6.4. Market and Consumer Acceptance 10.6.5. In-depth Understanding of Lethality 10.6.6. Sustainability Aspect 10.6.7. Type of Product and Matrix Properties 10.6.8. Shelf Life and Stability 10.7. Strategy for Process Optimization 10.8. Summary 10.9. Multiple Choice Questions 10.10. Short Answer Type Questions 10.11. Descriptive Questions References Suggested Readings Answers for MCQs (sec. 10.9) Index
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