Non-thermal Food Engineering Operations

• Main Author: Ortega-Rivas, Enrique (Author)
• Corporate Author: SpringerLink (Online service)
• Format: Electronic eBook
• Language: English
• Published: Boston, MA : Springer US, 2012.
• Series: Food Engineering Series,
• Subjects: Chemistry.; Biochemical engineering.; Food > Biotechnology.; Biomedical engineering.; Food Science.; Biochemical Engineering.; Biomedical Engineering.

A number of food engineering operations, in which heat is not used as a preserving factor, have been employed and are applied for preparation (cleaning, sorting, etc.), conversion (milling, agglomeration, etc.) or preservation (irradiation, high pressure processing, pulsed electric fields, etc.) pur...

Table of Contents:

• Part I. Introductory Aspects
• 1. Classification of Food Processing and Preservation Operations
• 2. Common Preliminary Operations: Cleaning, Sorting, Grading
• 3. Materials Handling in the Food Industry
• 4. Size Reduction
• 5. Size Enlargement
• 6. Mixing and Emulsification
• 7. Separation Techniques for Solids and Suspensions
• 8. Membrane Separations
• 9. Electromagnetic Radiation: Ultraviolet Energy Treatment
• 10. Ionizing Radiation: Irradiation
• 11. Ultrasound in Food Preservation
• 12. Pulsed Light Technology
• 13. High-Voltage Pulsed Electric Fields
• 14. Ultra-High Hydrostatic Pressure
• 15. Protective and Preserving Food Packaging
• 16. Other Methods.