Innovative Food Processing Technologies: A Comprehensive Review Three Volume Set

Food  process engineering, a branch of both food science and chemical  engineering, has evolved over the years since its inception and still is  a rapidly changing discipline. While traditionally the main objective  of food process engineering was preservation and stabilization, the  focus today has shifted to enhance health aspects, flavour and taste,  nutrition, sustainable production, food security and also to ensure more  diversity for the increasing demand of consumers.

The  food industry is becoming increasingly competitive and dynamic, and  strives to develop high quality, freshly prepared food products. To  achieve this objective, food manufacturers are today presented with a  growing array of new technologies that have the potential to improve, or  replace, conventional processing technologies, to deliver higher  quality and better consumer targeted food products, which meet many, if  not all, of the demands of the modern consumer. These new, or  innovative, technologies are in various stages of development, including  some still at the R&D stage, and others that have been  commercialised as alternatives to conventional processing technologies.

Food  process engineering comprises a series of unit operations traditionally  applied in the food industry. One major component of these operations  relates to the application of heat, directly or indirectly, to provide  foods free from pathogenic microorganisms, but also to enhance or  intensify other processes, such as extraction, separation or  modification of components. The last three decades have also witnessed  the advent and adaptation of several operations, processes, and  techniques aimed at producing high quality foods, with minimum  alteration of sensory and nutritive properties. Some of these innovative  technologies have significantly reduced the thermal component in food  processing, offering alternative nonthermal methods.

Food Processing Technologies: A Comprehensive Review, Three Volume Set covers the latest advances in innovative and nonthermal processing,  such as high pressure, pulsed electric fields, radiofrequency, high  intensity pulsed light, ultrasound, irradiation and new hurdle  technology. Each section will have an introductory article covering the  basic principles and applications of each technology, and in-depth  articles covering the currently available equipment (and/or the current  state of development), food quality and safety, application to various  sectors, food laws and regulations, consumer acceptance, advancements  and future scope. It will also contain case studies and examples to  illustrate state-of-the-art applications. Each section will serve as an  excellent reference to food industry professionals involved in the  processing of a wide range of food categories, e.g., meat, seafood,  beverage, dairy, eggs, fruits and vegetable products, spices, herbs  among others.

• Comprehensive:  Offering readers a ‘one-stop’, comprehensive resource for access to a  wealth of information to fully support their research and activities in  this area and a critical insight into the future direction of the field
• Clearly  structured: Meticulously organized, with case studies, examples and  illustrations of state-of-the-art applications for each processing  technology, it is the ideal resource for students, researchers and  professionals to find relevant information quickly and easily and  understand how new and emerging technologies may be commercialized
• Interdisciplinary:  Chapters written by academics and practitioners from various fields and  regions will ensure that the knowledge within is easily understood by  and applicable to a large audience
• Multimedia  Features: Hyperlinked references and further readings, cross-references  and widgets will allow readers to easily navigate a wealth of  information, as well as the inclusion of various multimedia tools  Inclusion in the Reference Module in Food Science will ensure that  content remains perpetually up-to-date, allowing readers to access the  latest authoritative information immediately