Nonthermal Processing Technologies for Food
Editor(s):
- Howard Q. Zhang
- Gustavo V. Barbosa‐Cánovas
- V.M. Balasubramaniam
- C. Patrick Dunne
- Daniel F. Farkas
- James T.C. Yuan
First published:31 December 2010
Print ISBN:9780813816685 |Online ISBN:9780470958360 |DOI:10.1002/9780470958360
Copyright © 2011 Blackwell Publishing Ltd
About this book
Nonthermal Processing Technologies for Food offers a comprehensive review of
nonthermal processing technologies that are commercial, emerging or over the horizon.
In addition to the broad coverage, leading experts in each technology serve as chapter
authors to provide depth of coverage. Technologies covered include: physical processes,
such as high pressure processing (HPP); electromagnetic 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 processes. Of special
interest are chapters that focus on the "pathway to commercialization" for selected
emerging technologies where a pathway exists or is clearly identified. These chapters
provide examples and case studies of how new and nonthermal processing technologies
may be commercialized. Overall, the book provides systematic knowledge to industrial
readers, with numerous examples of process design to serve as a reference book. Researchers,
professors and upper level students will also find the book a valuable text on the
subject.
Reviews
"The book would be a good text for an advanced food processing course. It should be
in the library of any food processing company considering the use of any new processing
technology. It is also recommended for those beginning or involved in research on
advanced food processing technologies." (Inform, 1 September 2011)
Author Bios
Editors: Howard Q Zhang, PhD serves as Research Leader, Food Safety Intervention
Technologies, USDA ARS Eastern Regional Research Center, Wyndmoor, PA. Gustavo
V Barbosa-Cánovas, PhD is Professor of Food Engineering and Director of the Center
for Nonthermal Processing of Food in the Department of Biological Systems Engineering,
Washington State University, Pullman, WA. V M Balasubramaniam, PhD is Assistant
Professor of Food Safety Engineering in the Department of Food Science, Ohio State
University, Columbus, OH.
Associate Editors: C Patrick Dunne, PhD is Senior Chemist and Senior Advisor, Nutritional Biochemistry and Advanced Processing for the DoD Combat Feeding Project of the U.S. Army Natick Soldier Center and Biological Chemical Command, Natick, MA. Daniel F Farkas, PhD is Professor Emeritus in the Department of Food Science and Technology, Oregon State University, Corvallis OR. James T.C. Yuan, PhD is Group Manager, Food Safety & Technology at American Air Liquide, Countryside, IL.
Table of Contents
Export Citations
Part: Section I: Physical Processes
Part: Section II: Electromagnetic Processes
CHAPTER 14
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Improving Electrode Durability of PEF Chamber by Selecting Suitable Material (Pages: 201-212)
Part: Section III: Other Nonthermal Processes
Part: Section IV: Combination Processes
Part: Section V: Driving Forces
CHAPTER 36
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