LEADER 05336nam 2200673 450 001 9910459640403321 005 20200520144314.0 010 $a1-78242-108-4 010 $a1-78242-100-9 035 $a(CKB)3710000000308047 035 $a(EBL)1934467 035 $a(SSID)ssj0001432736 035 $a(PQKBManifestationID)11845929 035 $a(PQKBTitleCode)TC0001432736 035 $a(PQKBWorkID)11405495 035 $a(PQKB)11289057 035 $a(MiAaPQ)EBC1934467 035 $a(Au-PeEL)EBL1934467 035 $a(CaPaEBR)ebr10997041 035 $a(CaONFJC)MIL678423 035 $a(OCoLC)898329301 035 $a(EXLCZ)993710000000308047 100 $a20150108h20152015 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aElectron beam pasteurization and complementary food processing technologies /$fedited by Suresh Pillai, Shima Shayanfar ; contributors T. Bolumar [and twenty five others] 210 1$aCambridge, England :$cWoodhead Publishing,$d2015. 210 4$dİ2015 215 $a1 online resource (355 p.) 225 1 $aWoodhead Publishing Series in Food Science, Technology and Nutrition ;$vNumber 271 300 $aDescription based upon print version of record. 311 $a0-08-101340-X 311 $a1-322-47141-X 320 $aIncludes bibliographical references at the end of each chapters and index. 327 $aCover; Electron Beam Pasteurization and Complementary Food Processing Technologies; Copyright; Contents; List of contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; Part One Electron beam pasteurization in food processing; 1 Introduction to electron beam pasteurization in food processing; 1.1 Introduction; 1.2 Food irradiation; 1.3 Emerging trends in non-thermal food processing; 1.4 The focus of this book; References; 2 Electron beam processing technology for food processing; 2.1 Introduction; 2.2 Consumers and irradiated foods 327 $a2.3 The physics of electron beam irradiation2.4 Electron beam linear accelerator system; 2.5 Conveyor system; 2.6 Facility safety and chamber design; 2.7 Facility processing controls; 2.8 Government regulations for electron beam facilities; 2.9 Conclusion; References; 3 Integrating electron beam equipment into food processing facilities: strategies and design considerations; 3.1 Introduction; 3.2 Radiation processing standards and terminology; 3.3 Assessing the right dose; 3.4 Design issues in integrating eBeam equipment into a food processing operation; 3.5 Design in practice: a case study 327 $a3.6 Common configurations for eBeam technology in food processing operationsPart Two Complementary food processing technologies; 4 Microwave processing of foods and its combination with electron beam processing; 4.1 Introduction; 4.2 Physical principles of microwave processing; 4.3 Microwave applications; 4.4 Modelling and verification; 4.5 Summary; 4.6 Sources of further information; References; 5 Infrared heating of foods and its combination with electron beam processing; 5.1 Introduction; 5.2 The use of infrared technology in food processing; 5.3 Infrared processing of liquid foods 327 $a5.4 Equipment for infrared processing5.5 Limitations of infrared processing; 5.6 Combination of infrared processing with electron beam processing; 5.7 Conclusions; References; 6 Aseptic packaging of foods and its combination with electron beam processing; 6.1 Introduction; 6.2 Brief history of aseptic packaging; 6.3 Microorganisms in foods and influencing factors; 6.4 Principles of aseptic food packaging; 6.5 Possible application of electron beam technology for aseptic food processing; 6.6 Electron beam technology for sterilizing packaging materials used in aseptic packaging 327 $a6.7 Current and future technical challengesReferences; 7 Combining sanitizers and nonthermal processing technologies to improve fresh-cut produce safety; 7.1 Introduction; 7.2 Fresh produce safety; 7.3 Sanitizers used in fresh-cut processing; 7.4 Chlorine as a sanitizer; 7.5 Chlorine dioxide sanitizer technologies; 7.6 Organic acid sanitizers; 7.7 Electrolyzed water (EW) sanitizer; 7.8 Nonthermal processing technologies: ultrasound-assisted fresh produce decontamination; 7.9 Ionizing radiation for fresh produce decontamination; 7.10 Nonthermal plasma (NTP) for fresh produce decontamination 327 $a7.11 High pressure processing (HPP) for fresh produce decontamination 330 $aFood safety is a constant challenge for the food industry. Electron Beam Pasteurization and Complementary Food Processing Technologies explores applications in conjunction with other food processing technologies. 410 0$aWoodhead Publishing in food science, technology, and nutrition ;$vNumber 271. 606 $aFood industry and trade 608 $aElectronic books. 615 0$aFood industry and trade. 676 $a664.02 702 $aPillai$b Suresh 702 $aShayanfar$b Shima 702 $aBolumar$b T. 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910459640403321 996 $aElectron beam pasteurization and complementary food processing technologies$92441119 997 $aUNINA