Presents a systematic and comprehensive presentation of the theory and practice of polymer barrier films. Starting from a presentation of how gases and liquid solutes permeate films, this book explains the performance limits of polymer barriers under multiple packaging conditions.

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.

Transport and Diffusion across Cell Membranes is a comprehensive treatment of the transport and diffusion of molecules and ions across cell membranes. This book shows that the same kinetic equations (with appropriate modification) can describe all the specialized membrane transport systems: the pores, the carriers, and the two classes of pumps. The kinetic formalism is developed step by step and the features that make a system effective in carrying out its biological role are highlighted. This book is organized into six chapters and begins with an introduction to the structure and dynamics of cell membranes, followed by a discussion on how the membrane acts as a barrier to the transmembrane diffusion of molecules and ions. The following chapters focus on the role of the membrane's protein components in facilitating transmembrane diffusion of specific molecules and ions, measurements of diffusion through pores and the kinetics of diffusion, and the structure of such pores and their biological regulation. This book methodically introduces the reader to the carriers of cell membranes, the kinetics of facilitated diffusion, and cotransport systems. The primary active transport systems are considered, emphasizing the pumping of an ion (sodium, potassium, calcium, or proton) against its electrochemical gradient during the coupled progress of a chemical reaction while a conformational change of the pump enzyme takes place. This book is of interest to advanced undergraduate students, as well as to graduate students and researchers in biochemistry, physiology, pharmacology, and biophysics.