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Current Non-Thermal Techniques in Food Engineering

Current Non-Thermal Techniques in Food Engineering
Nobel Akademik Yayıncılık
432 Page
1. Hamur / Tek Renk
Number of Prints
2. Baskı
Print Year
Kasım, 2020
Karton Kapak
Researchers making efforts to develop food technology make great efforts to develop and implement “minimum processing” strategies in order to eliminate the said negative effects of conventional food processing methods. In parallel with the increase in consumers' demands for healthy, safe and high-quality foods, new and developing technologies are diversifying within the minimum processing procedures applied in the food industry, and research on these technologies is increasing. The rapidly changing nature of food technologies requires scientists to explore solutions from different perspectives. In this context, one of the subjects studied is the food industry applications of new thermal and non-thermal technologies. The term "non-thermal technologies" is generally used for technologies applied to make foods stable at ambient or low temperatures.
As a continuation of the previous book "Current Electrical Heating Methods" in food engineering published by the editors of this book, this book, which covers new and emerging non-thermal technologies, covers current technologies and applications that can be alternatives for purposes such as improvement in food processing and enzyme/microbial inactivation or decontamination. has been mentioned. Although there are various books in foreign literature on topics such as new packaging technologies, edible films and coatings, microbial polysaccharides, high hydrostatic pressure, ultrasound, pulsed electric field, ultraviolet irradiation, pulsed light, ionized irradiation, electroplasmolysis, electrolyzed water, supercritical fluid extraction and plasma technology. The lack of a resource covering all of these methods has been the driving force in the writing of this book, so that researchers and industry in our country can benefit.
In this context, the content of the book includes system properties, mathematical modeling, food quality properties and effects on microorganisms, etc. of non-thermal applications. Adhering to the work done in the bibliography, the chapters prepared by the authors who contributed to the writing of the book with their valuable knowledge and devoted work are included separately.
It is thought that this book will contribute to the related engineering branches at undergraduate and graduate level, as well as food industry practitioners, and contribute to developing original projects.

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