By Da-Wen Sun
The moment version of Emerging applied sciences in nutrition Processing offers crucial, authoritative, and entire literature and study info from the earlier ten years. it's a entire source delivering the most recent technological thoughts in foodstuff processing this day, and contains very important info in study and improvement for the nutrition processing undefined. It covers the newest advances in non-thermal processing together with excessive strain, pulsed electrical fields, radiofrequency, excessive depth pulsed gentle, ultrasound, irradiation, and addresses the most recent hurdles in know-how the place broad study has been conducted.
- Provides an in depth record of study assets to extra learn improvement
- Presents present and thorough learn effects and important studies
- Includes the latest applied sciences used for shelf existence extension, bioprocessing simulation and optimization
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The second one version of rising applied sciences in nutrients Processing offers crucial, authoritative, and entire literature and study information from the earlier ten years. it's a whole source delivering the newest technological ideas in foodstuff processing this day, and comprises very important info in study and improvement for the foodstuff processing undefined.
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Extra info for Emerging Technologies for Food Processing, Second Edition
During HPSF, the sample is first cooled to sub-zero temperatures under pressure without a phase transition. The food sample is typically cooled to À20 C at 200 MPa, at which pressure the water remains in a liquid state. Subsequently, the pressure is released and returned to atmospheric pressure rapidly. The rapid depressurization induces sudden supercooling throughout the sample, and the sample undergoes a sudden temperature rise to the phase change temperature at the current pressure. Partial freezing is initiated during this phase due to high supercooling of the sample.
African Journal of Biotechnology 7, 2739e2767. , 2012. Inactivation of foodborne pathogens in raw milk using high hydrostatic pressure. Food Control 28, 273e278.
However, this benefit was not always observed. Generally, more studies are expected to investigate the feasibility of using HP as a pre-treatment prior to dehydration and frying processes, as well as studying the rheological properties of protein-based foods processed by HP. , 2011). , 2011). In this way, it will be easier for food companies to establish an HACCP system for HP food processes. Fifth, since a considerably high level of pressure may be detrimental to the sensory quality of food in some cases, combining HP with other non-thermal technologies, to reduce the pressure level during processing may be the best way forward.
Emerging Technologies for Food Processing, Second Edition by Da-Wen Sun