Non-thermal Processing of Foods

This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and plasma processing. Non-thermal Processing of Foods discusses the use of non-thermal processing on commodities such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products. Features: Provides latest information regarding the use of non-thermal processing of food products Provides information about most of the non-thermal technologies available for food processing Covers food products such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products Discusses the packaging requirements for foods processed with non-thermal techniques The effects of non-thermal processing on vital food components, enzymes and microorganisms is also discussed. Safety aspects and packaging requirements for non-thermal processed foods are also presented. Rounding out coverage of this technology are chapters that cover commercialization, regulatory issues and consumer acceptance of foods processed with non-thermal techniques. The future trends of non-thermal processing are also investigated. Food scientists and food engineers, food regulatory agencies, food industry personnel and academia (including graduate students) will find valuable information in this book. Food product developers and food processors will also benefit from this book.

Contents Editor ................................................................................................................................................ix Contributors ......................................................................................................................................xi Chapter 1 High-Pressure Processing: Principles and Engineering Aspects ......................................................1 Simran Kaur Arora and O. P. Chauhan Chapter 2 High Hydrostatic Pressure Processing of Cereals and Pulses ......................................................... 11 Sajad Ahmad Wani and Pradyuman Kumar Chapter 3 Effect of High-Pressure Processing on Selected Food Processing Operations ...............................27 Jincy M. George and Navin Kumar Rastogi Chapter 4 High-Pressure Processing of Meat, Fish, and Poultry Products ...................................................... 47 K. Jayathilakan, Khudsia Sultana and M. C. Pandey Chapter 5 High-Pressure Processing of Milk and Milk Products ....................................................................69 Ashish Kumar Singh, Sanket Borad, G. S. Meena, Heena Sharma, and Sumit Arora Chapter 6 Pulsed Electric Field Processing: Principles and Engineering Aspects ..........................................89 R. Singh, B. P. Kaur, and S. Thangalakshmi Chapter 7 PEF Processing of Fruits, Vegetables, and their Products ............................................................. 107 R. Kumar, S. Vijayalakshmi, T. Kathiravan, and S. Nadanasabapathi Chapter 8 Pulse Electric Field Processing of Milk and Milk Products ......................................................... 129 Neelam Upadhyay, C. T. Manoj Kumar, Heena Sharma, Sanket Borad, and Ashish Kumar Singh Chapter 9 Application of Ultrasonic in Food Processing ............................................................................... 145 Pradeep Singh Negi and Navin Kumar Rastogi Chapter 10 Use of Pulsed Light in Food Processing ........................................................................................ 173 Lakshmi E. Unni and O. P. Chauhan Chapter 11 Ozone Application in Food Processing ......................................................................................... 189 C. T. Manoj Kumar and Latha Sabikhi Chapter 12 Improving the Efficacy of Ozone Treatment in Food Preservation ............................................... 213 Shyam Ramkrishna Garud, Pradeep Singh Negi, and Navin Kumar Rastogi Chapter 13 High-Pressure CO2 Processing of Foods ....................................................................................... 235 Bindvi Arora, Alka Joshi, and Shruti Sethi Chapter 14 Pulsed Magnetic Field Processing of Foods .................................................................................. 261 K. Chitravathi and O. P. Chauhan Chapter 15 Use of Plasma in Food Processing .................................................................................................283 A. K. Pandey and O. P. Chauhan Chapter 16 Electron Beam Processing of Foods .............................................................................................. 315 Shima Shayanfar and Suresh D. Pillai Chapter 17 Combination of Non-thermal Processes and their Hurdle Effect .................................................. 329 Swati Sethi, Rahul Kumar Anurag, Yogesh Kumar, and O. P. Chauhan Chapter 18 Non-thermal Processing of Seafoods ............................................................................................ 373 K. Sarika and J. Bindu Chapter 19 Packaging Requirements for Non-thermal Processed Foods ........................................................ 395 Poonam Mishra and O. P. Chauhan Chapter 20 Commercialization and Regulatory Issues of Non-thermal Processed Foods .............................. 417 Feby Luckose, B. S. Mamatha, and O. P. Chauhan Chapter 21 Consumer Acceptance and Future Trends of Non-thermal-Processed Foods ............................... 433 Prerna Nath, S. J. Kale, and Bharat Bhushan Index .............................................................................................................................................. 455

Dr O. P. Chauhan has belonged to Defence Research Development Services (DRDS) since 2004, under Defence Research and Development Organization (DRDO), Ministry of Defence, Government of India. He is working as a Senior Scientist in the Fruits and Vegetables Technology Division at Defence Food Research Laboratory, Mysore, India. Dr Chauhan holds a M.Sc. and a Ph.D. in Food Technology from G B Pant University of Agriculture and Technology, Pantnagar, India. His research areas include High Pressure Processing, Pulsed Electric Field Processing, Microwave Dehydration, Vacuum Frying, and Postharvest Handling of fruits and vegetables. Dr Chauhan’s research findings have appeared in more than 60 international and national peer-reviewed journals and conference proceedings. He has authored 5 international and 6 national book chapters and edited one book on Food Science. He has 7 patents to his credit and 12 of his technologies have been commercialized by 17 Indian industries.