LEADER 05887nam 2200745 a 450 001 9911004808703321 005 20200520144314.0 010 $a9781613440261 010 $a161344026X 010 $a9780857090713 010 $a0857090712 035 $a(CKB)2510000000010375 035 $a(EBL)1584703 035 $a(OCoLC)867317783 035 $a(SSID)ssj0000550822 035 $a(PQKBManifestationID)12201322 035 $a(PQKBTitleCode)TC0000550822 035 $a(PQKBWorkID)10509215 035 $a(PQKB)10640446 035 $a(MiAaPQ)EBC1584703 035 $a(CaSebORM)9781845695514 035 $a(PPN)179861956 035 $a(OCoLC)881184260 035 $a(OCoLC)ocn881184260 035 $a(FR-PaCSA)88819159 035 $a(FRCYB88819159)88819159 035 $a(EXLCZ)992510000000010375 100 $a20110412d2010 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aCase studies in novel food processing technologies $einnovations in processing, packaging and predictive modelling /$fedited by Christopher J. Doona, Kenneth Kustin and Florence E. Feeherry 205 $a1st edition 210 $aOxford ;$aPhiladelphia, Pa. $cWoodhead Pub.$d2010 215 $a1 online resource (560 p.) 225 1 $aWoodhead Publishing series in food science, technology, and nutrition,$x2042-8049 ;$vno. 197 300 $aDescription based upon print version of record. 311 08$a9781845695514 311 08$a1845695518 320 $aIncludes bibliographical references and index. 327 $aCover; Case studies in novel food processing technologies: Innovations in processing, packaging and predictive modelling; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; 1 Non-thermal food pasteurization processes: an introduction; 1.1 Introduction; 1.2 Pulsed electric field; 1.3 High hydrostatic pressure; 1.4 Ionizing irradiation; 1.5 Ultraviolet radiation; 1.6 Non-thermal plasma; 1.7 Concentrated high intensity electric field; 1.8 Conclusions; 1.9 References 327 $aPart I Case studies in high pressure and pulsed electric field processing of food2 Commercial high pressure processing of ham and other sliced meat products at Esteban Espun?a, S.A.; 2.1 Introduction; 2.2 High pressure processing (HPP) equipment; 2.3 Commercialized HPP-treated food products; 2.4 Treatment costs; 2.5 Conclusions; 2.6 Company information; 2.7 References; 3 High hydrostatic pressure processing of fruit juices and smoothies: research and commercial application; 3.1 Introduction; 3.2 Fruit composition, high hydrostatic pressure (HHP) treatment and recommended fruit intake 327 $a3.3 Basic research on high hydrostatic pressure (HHP) processing of fruit juices and derivatives3.4 Commercialization of juices treated by high hydrostatic pressure (HHP); 3.5 Future trends; 3.6 Sources of further information and advice; 3.7 Acknowledgements; 3.8 References; 4 Pulsed electric field (PEF) systems for commercial food and juice processing; 4.1 Introduction; 4.2 Key process parameters; 4.3 Pulsed electric field (PEF) system overview; 4.4 Pulsed electric field (PEF) system trade-offs and optimization; 4.5 Pulsed electric field (PEF) processing and commercialization status 327 $a4.6 Conclusions4.7 Bibliography; 5 The environmental impact of pulsed electric field treatment and high pressure processing: the example of carrot juice; 5.1 Introduction; 5.2 Goal definition and scoping; 5.3 Inventory of carrot juice processing; 5.4 Choice of impact categories and impact assessment methods; 5.5 Results; 5.6 Discussion and conclusions; 5.7 Acknowledgements; 5.8 References; Part II Case studies in other novel food processing techniques; 6 Industrial applications of high power ultrasonics in the food, beverage and wine industry; 6.1 Introduction; 6.2 High power ultrasound 327 $a6.3 Process and scale-up parameters6.4 Applications and benefits; 6.5 Large-scale implementation; 6.6 Roadmap to successful commercialization; 6.7 Conclusion; 6.8 References; 7 The potential of novel infrared food processing technologies: case studies of those developed at the USDA-ARS Western Region Research center and the university of california-davis; 7.1 Introduction; 7.2 Effect of infrared (IR) on food molecular constituents; 7.3 Case studies in novel infrared (IR) technologies for improved processing efficiency and food safety 327 $a7.4 Simultaneous infrared blanching and dehydration (SIRBD) 330 $aNovel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities and interesting challenges. Case studies in novel food processing technologies provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies.Part one presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electr 410 0$aWoodhead Publishing in food science, technology, and nutrition ;$vno. 197. 606 $aFood industry and trade$xTechnological innovations$vCase studies 606 $aFood$xStorage 615 0$aFood industry and trade$xTechnological innovations 615 0$aFood$xStorage. 676 $a664 701 $aDoona$b Christopher J$0878122 701 $aKustin$b Kenneth$f1934-$01821993 701 $aFeeherry$b Florence E$0878123 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9911004808703321 996 $aCase studies in novel food processing technologies$94387973 997 $aUNINA