Non Thermal Technologies for the Food Industry

<p>Depending on the mechanisms involved in non-thermal technologies (such as ozonization, irradiation, ultrasound processing, plasma processing, and advanced oxidative processes), interaction with food molecules differs, which might lead to desirable reactions. <i>Non-Thermal Technologies for the Food Industry: Advances and Regulations </i>explores the possibility of using non-thermal technologies for various purposes such as shelf-life extension, reduced energy consumption, adhesion, and safety improvement. Further, it reviews the present status of these technologies, international regulations, and sustainability aspects in food processing including global case studies.</p><p>Features:</p><ol><li>Provides a comprehensive overview of all the non-thermal processing technologies that have potential for use within food manufacturing</li><li>Covers novel disinfectant technologies and packaging methods for non-thermal processing</li><li>Includes electro-spraying and electrospinning; low-temperature drying techniques, cold plasma techniques, hydrodynamic cavitation, oscillating magnetic field processing, and so forth</li><li>Focus on topics such as the valorization of agri-food wastes and by-products and sustainability</li><li>Reviews ClO2 in combined/hybrid technologies for food processing</li></ol><p>This book is aimed at researchers and graduate students in food and food process engineering.</p>