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    Advances in Thermal and Non-Thermal Food Preservations (Wiley-Blackwell)

    Author: Tewari Published: June 2006

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    Description

    Advances in Thermal and Non-Thermal Food Preservation provides current, definitive and factual material written by experts on different thermal and non-thermal food preservation technologies. Emphasizing inactivation of microorganisms through the application of traditional as well as newer and novel techniques and their combinations, the book's chapters cover:thermal food preservation techniques (e.g., retorting, UHT and aseptic processing); minimal thermal processing (e.g., sous-vide processing); and non-thermal food preservation techniques (e.g., high pressure processing and pulsed technologies).

    Features

    • Covers all microbial inactivation processes with emphasis on emerging trends in food preservation techniques
    • Describes thermal, minimal thermal, and non-thermal food processing approaches
    • Focus on the commercial aspects of non-conventional food preservation methods
    • Applicable as reference for industry, academia, and government professionals

    Authors/contributors

    Gaurav Tewari, PhD is CEO and President of Tewari De-Ox Systems, Inc. San Antonio, TX. Dr. Tewari has had a successful track record as an engineering scientist as well as an industrialist involved in commercialization of his packaging systems for global case-ready meat and poultry industry (patents pending). He has commercialized novel food processing and packaging systems for several North American Food Companies. He has worked at University of Manitoba, Lacombe Meat Research Center, University of Illinois Urbana-campaign, The National Center for Food Safety and Technology, University of Guelph and Guelph Food Technology Center. Vijay K. Juneja, PhD is Supervisory Microbiologist and Lead Scientist for the USDA, ARS, Eastern Regional Research Center, Wyndmoor, PA. Among his numerous published works are his contributions as lead editor of and contributor to Control of Foodborne Microorganisms.

    Contents

    1. Basic food microbiology
      Sadhana Ravishankar and Nicole Maks
    2. Thermal processing of liquid foods with or without particulates
      Gaurav Tewari
    3. Aseptic processing
      Rakesh K. Singh
    4. UHT and aseptic processing of milk and milk products
      Nivedita Datta and Hilton C. Deeth
    5. Microwave and radiofrequency heating
      Gaurav Tewari
    6. Novel thermal processing technologies
      Antonio Vicente
    7. Sous vide and cook-chill processing of foods: concept development and microbiological safety
      Vijay K. Juneja and Oscar P. Snyder
    8. Radio frequency heating: commercial developments
      Gaurav Tewari
    9. Active packaging: a non-thermal process
      Jung H. Han and John D. Floros
    10. The ozonation concept: advantages of ozone treatment and commercial developments
      John S. Novak and James T.C. Yuan
    11. Electronic Pasteurization
      Suresh D. Pillai and Leslie A. Braby
    12. High pressure processing of foods
      Gaurav Tewari
    13. Pulsed electric field technology: effect on milk and fruit juices
      Hilton C. Deeth, Nivedita Datta, Alexander I. V. Ross, Xuan T. Dam

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