11.1 What are thermal and non-thermal processing?
181 • An ultrasonic converter (transducer)
21.2 Food processing
182• An ultrasonic booster
31.3 Benefits of food processing
183• An ultrasonic slicing device
4Food Processing
184• A material handling system
5Ensuring food safety
18513.7 Sonication of Food
6Preserving nutritional quality
18613.8 Ultrasound in food preservation
7Fortification and enrichment
187Enzyme Inactivation
81.4 Drawbacks of food processing
188Ultrasonic Dehydration
91.5 Food preservation: Need for food preservation
189Filtration
101.6 Methods of food preservation
19013.9 Summary
11A. Chilling and Freezing
19113.10 Exercise
12B. Canning
192References : Figure Resource
13C. Dehydrating
19314.1 Introduction
14D. Fermenting
194Surface cleaning and disinfection : Food safety and shelf life extension
15E. Salting
19514.2 The characteristics of Ozone
161.7 Properties of food: Moisture in Foods
196Toxicity depends on the time of activation and contact time: Components of Ozone System
171.8 Principles of processing of food
19714.3 Ozone destructor
18Cleaning:
198Modes of Application
19Sorting:
199Application of Adjuncts With Ozone
20Grading:
200Objectives of Ozone in Food Industries
211.9 Summary
20114.4 Summary
221.10 Excercise
20214.5 Exercise
23Answers
203References : Figure Resource
24References
20415.1 Introduction
25Figure Resource
20515.2 Definition: Confirmation
262.1 Introduction
20615.3 Effects of the magnetic field of food enzymes: Effects of magnetic fields on food microorganisms
272.2 Methods of thermal processing
20715.4 Summary
282.3 Pasteurization
20815.5 Exercise
292.4 Purpose of Pasteurization
209References: Figure Resource
302.5 Equipment used in pasteurization
21016.1 Introduction
312.6 Milk pasteurization
21116.2 Advantages: Influence of Infrared on Antioxidants in Foods
32UHT Pasteurization
21216.3 Infrared Drying
33Other Methods of Pasteurization
21316.4 Drying and Dehydration
34• Batch Pasteurization
214Baking : Pasteurization
35• Double pasteurization
21516.6 IR instrumentation Design: Industrial Applications
36• Flash Pasteurization
21616.7 Summary
372.7 Milk
21716.8 Exercise
382.8 Benefits
218References : Figure Resource
392.9 Limitations
21917.1 Introduction: The Principles Of Microwave Heating
402.10 Effects of pasteurization on food
22017.2 Characteristics Of Microwave Heating
412.11 Novel pasteurization methods
22117.3 Microwave generation
422.12 Summary
222Mechanism of warmth generation: Sources of warmth generation throughout microwave cooking
432.13 Exercise
22317.4 Influence of food characteristics in
44References: Figure Resource
224micro-wave heating
453.1 Sterilization
225Properties Measurement
463.2 Methods of Sterilization
226Orientation of Food within the Microwave Oven
473.3 Canning
227Moisture Content
483.4 Canned Fruits And Vegetables
228Microbial Safety of Microwave
49Canning/sterilization of meat products
229Reducing Non-Uniform Heating
50Types of sterilization processes
230Microwave Heating on Flavour Generation
511. Batch Sterilization
23117.5 Microwave Pasteurization
522. Continuous Sterilizers
232Drying
533. Aseptic Sterilizers
233Industrial Applications of Microwave Heating
543.5 Summary
234Blanching
553.6 Exercise
235Applications of microwave blanching foods
56Answers
236Energy transfer and even heating
57References
237Generator power output
58Figure Resource
238Efficiency and energy consumptions
594.1 Blanching
239Electromagnetic field emissions and safety
604.2 Purpose and Objective of Blanching
24017.6 Microwave volumetric heating : Advantages and disadvantages of Microwave cookery
614.3 Methods of Blanching
24117.7 Summary
624.4 Equipment for Blanching
24217.8 Exercise
63(a) Steam Blanchers: (b) Hot Water Blanchers
243References : Figure Resource
644.5 Drying
24418.1 Introduction
654.6 Techniques of drying
24518.2 Supercritical Carbon Dioxide
66Hot air drying:
24618.3 Extrusion
67Tray dryers
24718.4 Supercritical fluid (SCF)
68Bin dryers:
24818.5 Application of SCFX in food technology
69Belt dryers:
24918.6 Supercritical fluid (SCF): SCFs as Solvent Media in critical Extraction Process
704.7 Background of Drying
25018.7 Summary
714.8 Heating Methods in Drying
25118.8 Exercise
72Drying Methods
252References: Figure Resource
73Smoking
25319.1 Introduction
74Quality Changes During Drying : Determination of Variety
254Application of radio wave frequency: Principles of RF processing
75Partial Cooking
25519.2 Use of RF heating in food processing
76Freeze drying:
25619.3 Use of RF heating in food processing : Equipment Design
774.9 Summary
25719.4 Commercial Applications
784.10 Exercise
258• Drying and Baking
79Answer in one word
259• Defrosting
80References
260• Sterilization and Pasteurization
81Figure Resource
261• Disinfestation
825.1 Introduction
26219.5 RF heating mechanism
835.2 Cold Plasma
263Meat and fish products
84Effect of Plasma on Microbial Cells: Food industry
264Liquid foods
855.3 Surface Activation: Applying Cold Plasma on Food Products
265Drying in agricultural produce
865.4 Equipment used for Cold Plasma
26619.5 Merits and demerits of RF heating
875.5 Effects Of Cold Plasma Processing On Food
267How does the radio frequency defrosting method work?: History
885.6 Summary
26819.6 Advantages of RF heating for food products
895.7 Exercise
269A Unique Attribute of RF – the capacity to profile Moistures : RF Heating Vs. Conventional Heating Methods And Other Electro Magnetic
90References: Figure Resource
27019.7 Principle and mechanism of RF heating
916.1 Introduction
271Shrinkage and deformation: Radiofrequency thawing
92An important component of the HPP procedure is: HPP Effect On Some Food Quality
27219.8 Summary
936.2 High-Pressure Equipment
27319.9 Exercise
946.3 Freeze-drying
274References : Figure Resource
956.4 Sublimation
27520.1 Introduction
966.5 Freeze Drying Process
27620.2 How does CO2 extraction work?
97• Primary Drying(Sublimation)
27720.3 Subcritical CO2 extraction
98• Secondary Drying: • Packing
27820.4 Summary
99Basic Components Of Freeze Drying
27920.5 Exercise
100Refrigerated Condenser
280References: Figure Resource
101Refrigeration Unit
2812.1 Introduction: Theory of membrane separations
102Vacuum Pump
28222.2 Membrane characteristics and membrane
1036.6 Summary
283modules
1046.7 Exercise
284Membrane characteristics: : Membrane modules
105References : Figure Resource
28521.3 Membrane separations for removal of
1067.1 Introduction
286microorganisms
1077.2 The principles of pulsed electric field
28721.4 Novel Membrane Processes and Applications
1087.3 Applications of PEF in Food Processing : Characteristics of microbes
288Pervaporation
109 7.4 Summary
289Electrodialysis (ED)
1107.5 Exercise
290Membrane distillation
111References : Figure Resource
29121.5 Summary
1128.1 Introduction
29221.6 Exercise
1138.2 Ultraviolet Light
293References: Figure Resource
1148.3 Penetration and Absorption of Ultraviolet
29422.1 Introduction
115Light in Food: UV Surface treatment
29522.2 Gases employed in MAP
1168.4 Differing lethal dose
29622.3 Active Packaging
1178.5 UV Sanitizing
297Storage Temperature
1188.6 Commercial production
298Permeability of packaging material
119Application
299Types of Packages
120Limitations of UV sanitizing
30022.4 Modified-Atmosphere Packaging : Active Packaging
121How UV Light Sterilization Works
30122.5 Vacuum Packaging: Modified-Humidity Packaging
1228.7 Summary
30222.6 Controlled-Atmosphere Packaging
1238.8 Exercise
30322.7 Summary
124References : Figure Resource
30422.8 Exercise
1259.1 Pulsed Light Technology
305References : Figure Resource
126Advantages and Disadvantages : Fundamentals and technical aspects of pulsed light applications
30623.1 Introduction
1279.3 Pulsed Light
30723.2 Nanotechnology within the market
1289.4 Pulsed Light Working and Equipment
30823.3 Nanotechnology in food process
1299.5 Summary
30923.4 Application of applied science in food process
1309.6 Exercise
31023.5 Nano foods
131References : Figure Resource
311Impact of food on hunger: The Use of nanotechnology in Future Food Processing
13210.1 Introduction : Necessity
31223.6 Food production and process with
13310.2 Factors influencing OH
313technology
134Factors affecting electrical conductivity
314Food fortification and modification
135• Temperature
315Interactive sensible food
136• Voltage Gradient
316Intelligent packaging
137• Frequency
317Food safety and technology regulations
138• Electrolytic concentration
31823.7 Nano-emulsions
139• Particle size
319Nanotechnology in Food Processing
14010.3 Comparison with conventional heating : Effect on the overall quality of foods
320Texture, Taste, and appearance of Food
14110.4 How Heat Is Generated?
321Nutritional Value
142Working of Ohmic Heating
322Preservation or Shelf-Life
143Applications
32322.8 Nanoemulsions: Food Packaging and Food Preservation
144• Extraction
32423.9 Novel Nanoemulsion Preparation Techniques: Characterizations of Nanoemulsions
145• Enzyme Inactivation
32523.9 Nano-coating
146• Blanching Studies
32623.10 Summary
147• Ohmic heating
32723.11 Exercise
148• Starch gelatinization
328References : Figure Resource
149Processing technique and principle of ohmic heating
32924.1 Introduction
15010.5 Factors affecting Ohmic Heating Process : Food properties affecting Ohmic heating
33023.2 Advantages of Induction heating
15110.6 Thermal properties
331Induction heating improves the standard of the food
15210.7 Summary
332The induction system offers to reduce the clogging within the system
15310.8 Exercise
333Induction installations are sustainable and have a small carbon footprint
154References: Figure Resource
33424.3 Magnetic induction
15511.1 Introduction
335Power and control
15611.2 History of food radiation
336Safety
15711.3 Food radiation methods
337Cooker surface
15811.4 Radiated Food Safety And Health: Microbiological Safety of Irradiated Foods
338Noise
15911.5 Ionizing radiation
339Other considerations
16011.6 Summary
34024.4 Summary
16111.7 Exercise
34124.5 Exercise
162References : Figure Resource
342References : Figure Resource
16312.1 Introduction
343A
16412.2 Modeling of the osmotic dehydration process: Osmoactive substance
344B
16512.3 Processing methods and parameters
345C
16612.4 Osmotic Dehydration: Osmotic solution temperature
346D
16712.5 Application of osmosis in food processing
347E
16812.6 Benefits of direct osmosis dehydration
348F
169Preservation of color, nutrients, and sensory profile
349H
170 Low energy and low cost
350I
171New natural concentrates
351M
172 Savings in transportation
352N
17312.7 Summary
353O
17412.8 Exercise
354P
175References : Figure Resource
355R
17613.1 Introduction
356S
17713.3 Ensuring food safety and quality
357T
17813.4 Sonic Filtration
358U
17913.5 Ultra-sonic Food Cutting
359V
180 • An ultrasonic generator (energy delivery)
360W
