Non-thermal Food Engineering Operations

Authors:

ISBN: 978-1-4614-2037-8 (Print) 978-1-4614-2038-5 (Online)

Table of contents (16 chapters)

  1. Front Matter

    Pages i-xiv

  2. Introductory Aspects

    1. Front Matter

      Pages 1-1

    2. No Access

      Book Chapter

      Pages 3-10

      Classification of Food Processing and Preservation Operations

    3. No Access

      Book Chapter

      Pages 11-25

      Common Preliminary Operations: Cleaning, Sorting, Grading

    4. No Access

      Book Chapter

      Pages 27-68

      Handling of Materials in the Food Industry

  3. Processing Operations

    1. Front Matter

      Pages 69-69

    2. No Access

      Book Chapter

      Pages 71-87

      Size Reduction

    3. No Access

      Book Chapter

      Pages 89-104

      Size Enlargement

    4. No Access

      Book Chapter

      Pages 105-130

      Mixing and Emulsification

    5. No Access

      Book Chapter

      Pages 131-197

      Separation Techniques for Solids and Suspensions

    6. No Access

      Book Chapter

      Pages 199-214

      Membrane Separations

  4. Preservation Operations

    1. Front Matter

      Pages 215-215

    2. No Access

      Book Chapter

      Pages 217-229

      Electromagnetic Radiation: Ultraviolet Energy Treatment

    3. No Access

      Book Chapter

      Pages 231-249

      Ionizing Radiation: Irradiation

    4. No Access

      Book Chapter

      Pages 251-262

      Ultrasound in Food Preservation

    5. No Access

      Book Chapter

      Pages 263-273

      Pulsed Light Technology

    6. No Access

      Book Chapter

      Pages 275-300

      High-Voltage Pulsed Electric Fields

    7. No Access

      Book Chapter

      Pages 301-323

      Ultrahigh Hydrostatic Pressure

    8. No Access

      Book Chapter

      Pages 325-336

      Protective and Preserving Food Packaging

    9. No Access

      Book Chapter

      Pages 337-344

      Other Methods

  5. Back Matter

    Pages 345-361