Emerging Technologies in Food Preservation
Title | Emerging Technologies in Food Preservation PDF eBook |
Author | Santosh Kumar |
Publisher | CRC Press |
Pages | 415 |
Release | 2023-03-14 |
Genre | Technology & Engineering |
ISBN | 1000824918 |
Consumers worldwide are becoming increasingly aware of the significant impacts of food quality, nutrition, and food habits on their health. Demands for fresh, minimally processed foods, foods subjected to less severe preservation and processing, and for foods with no synthetic chemical preservatives are expanding rapidly. Food businesses worldwide are innovating advanced processing and preservation technologies, including natural, bioactive preservatives to fulfill these emerging consumers’ demands. Emerging Technologies in Food Preservation discusses the innovations and advancements in food processing and preservation that have emerged over the last two decades of the 21st century. Various experts in the field examine different innovative food processing and preservation technologies, including non-thermal and minimal processing technologies, particularly those that have least destructive impact on micronutrients. Key Features: Describes the hurdles and challenges in commercialization of these novel processing technologies, including their legal ramifications on food regulations and legislations. Provides detail accounts of application of each of the novel food preservation principles, as they are applied in commercial food processing / food manufacturing lines worldwide. Features a complete account on recent developments and advancements in food preservation and processing technologies, including natural and biopreservatives Mindful of the increasing interest in alternatives to traditional thermal processing of foods and beverages, this book is a valuable reference for students, scholars, researchers, scientists, food entrepreneurs, as well as technical professionals working in food industries and associated businesses.
Innovative Technologies for Food Preservation
Title | Innovative Technologies for Food Preservation PDF eBook |
Author | Francisco J. Barba |
Publisher | Academic Press |
Pages | 329 |
Release | 2017-09-21 |
Genre | Technology & Engineering |
ISBN | 0128110325 |
Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressurized fluids); electromagnetic technologies (like pulsed electric fields, high voltage electrical discharges, Ohmic heating, chemical electrolysis, microwaves, radiofrequency, cold plasma, UV-light); acoustic technologies (ultrasound, shockwaves); innovative chemical processing technologies (ozone, chlorine dioxide, electrolysis, oxidized water) and others like membrane filtration and dense phase CO2. The title also focuses on understanding the effects of such processing technologies on inactivation of the most relevant pathogenic and spoilage microorganisms to ensure food safety and stability. Over the course of the 20th century, the interest and demand for the development and application of new food preservation methods has increased significantly. The research in the last 50 years has produced various innovative food processing technologies and the use of new technologies for inactivation of spoilage and/or pathogenic microorganisms will depend on several factors. At this stage of development there is a need to better understand the mechanisms that govern microbial inactivation as induced by new and innovative processing technologies, as well as suitable and effective conditions for inactivating the microorganism. - Serves as a summary of relevant spoilage and pathogenic microorganisms for different foods as influenced by the application of innovative technologies for their preservation - Provides readers with an in-depth understanding on how effective innovative processing technologies are for controlling spoilage and pathogenic microorganisms in different foods - Integrates concepts in order to find the optimum conditions for microbial inactivation and preservation of major and minor food compounds
Food Preservation Techniques
Title | Food Preservation Techniques PDF eBook |
Author | Peter Zeuthen |
Publisher | Elsevier |
Pages | 600 |
Release | 2003-10-30 |
Genre | Technology & Engineering |
ISBN | 1855737140 |
Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in this authoritative collection. The first part of the book examines the key issue of maintaining safety as preservation methods become more varied and complex. The rest of the book looks both at individual technologies and how they are combined to achieve the right balance of safety, quality and shelf-life for particular products. - Provides an authoritative review of the development of new and old food preservation technologies and the ways they can be combined to preserve particular foods - Examines the emergence of a new generation of natural preservatives in response to consumer concerns about synthetic additives - Includes chapters on natural antimicrobials, bacteriocins and antimicrobial enzymes, as well as developments in membrane filtration, ultrasound and high hydrostatic pressure
Emerging Technologies and Museums
Title | Emerging Technologies and Museums PDF eBook |
Author | Theopisti Stylianou-Lambert |
Publisher | Berghahn Books |
Pages | 252 |
Release | 2022-01-14 |
Genre | Art |
ISBN | 1800733755 |
How can emerging technologies display, reveal and negotiate difficult, dissonant, negative or undesirable heritage? Emerging technologies in museums have the potential to reveal unheard or silenced stories, challenge preconceptions, encourage emotional responses, introduce the unexpected, and overall provide alternative experiences. By examining varied theoretical approaches and case studies, authors demonstrate how “awkward”, contested, and rarely discussed subjects and stories are treated – or can be potentially treated - in a museum setting with the use of the latest technology.
Food Safety and Preservation
Title | Food Safety and Preservation PDF eBook |
Author | Alexandru Mihai Grumezescu |
Publisher | Academic Press |
Pages | 698 |
Release | 2018-04-18 |
Genre | Technology & Engineering |
ISBN | 0128149574 |
Food Safety and Preservation: Modern Biological Approaches to Improving Consumer Health explores the most recent and investigated hot topics in food safety, microbial contamination, food-borne diseases and advanced preservation methods. It brings together the significant, evidence-based scientific progress of various approaches to improve the safety and quality of foods, also offering solutions to help address food industry challenges. Recent studies and technological advancements in biological control are presented to control foodborne pathogens. In addition, analytical methods for reducing potential biological hazards make this book essential to researchers, scientists, technologists and grad students. - Covers all aspects of food contamination, from food degradation, to food-borne diseases - Examines validated, biological control approaches to reduce microbial and chemical contamination - Includes detailed discussions of risk and safety assessments in food preservation
Handbook of Research on Food Processing and Preservation Technologies
Title | Handbook of Research on Food Processing and Preservation Technologies PDF eBook |
Author | Monika Sharma |
Publisher | CRC Press |
Pages | 382 |
Release | 2021-10-04 |
Genre | Science |
ISBN | 1000405036 |
The Handbook of Research on Food Processing and Preservation Technologies covers a vast abundance of information on various design, development, and applications of novel and innovative strategies for food processing and preservation. The roles and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are discussed, along with a wide range of applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance discusses various emerging techniques for food preservation, formulation, and nondestructive quality evaluation techniques. Each chapter covers major aspects pertaining to principles, design, and applications of various food processing methods, such as low temperature-based-ultrasonic drying of foods, hypobaric processing of foods, viability of high-pressure technology, application of pulsed electric fields in food preservation, green nanotechnology for food processing and preservation, advanced methods of encapsulation, basics and methods of food authentication, imaging techniques for quality inspection of spices and nuts, FTIR coupled with chemometrics for food quality and safety, and the use of robotic engineering for quality and safety. Other volumes in the 5-volume set include: Volume 1: Nonthermal and Innovative Food Processing Methods Volume 2: Nonthermal Food Preservation and Novel Processing Strategies Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques Volume 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety Together with the other volumes in the set, the Handbook of Research on Food Processing and Preservation Technologies will be a valuable resource for researchers, scientists, students, growers, traders, processors, industries, and others.
Digital Innovations in Architectural Heritage Conservation: Emerging Research and Opportunities
Title | Digital Innovations in Architectural Heritage Conservation: Emerging Research and Opportunities PDF eBook |
Author | Brusaporci, Stefano |
Publisher | IGI Global |
Pages | 165 |
Release | 2017-03-03 |
Genre | Architecture |
ISBN | 1522524355 |
The concept of conserving heritage for future generations is not a new idea. However, with recent digital advances, this task can be done much more efficiently and cultural properties can be better preserved for future populations. Digital Innovations in Architectural Heritage Conservation: Emerging Research and Opportunities highlights the most innovative trends in electronic preservation techniques. Featuring extensive coverage on relevant topics such as cultural complexities, participative heritage, architectural backgrounds, and virtual reconstruction, this is an ideal publication for all academicians, graduate students, engineers, and researchers interested in expanding their knowledge on current heritage conservation systems and practices.