Food Safety Management: Chapter 18. Non-thermal Processing Technologies
- ISBN-10
- 0128056576
- ISBN-13
- 9780128056578
- Series
- Food Safety Management
- Category
- Technology & Engineering
- Pages
- 1192
- Language
- English
- Published
- 2013-11-01
- Publisher
- Elsevier Inc. Chapters
- Authors
- Olga Martin-Belloso, Humberto Vega-Mercado, Robert Soliva-Fortuny
Description
Every food manufacturing and processing operation has inherent risks affecting the safety of food products. Non-thermally processed foods are not exempt of those risks. This chapter provides the reader with an overview of various non-thermal technologies (e.g. irradiation, pulsed electric fields, high hydrostatic pressure, intense pulsed lights, membrane filtration and hurdle technology). Each of these technologies has specific critical process parameters that must be monitored as part of critical control points. In-depth understanding of these technologies is the key while considering their implementation. The main challenge on non-thermal processes is standardization when compared to thermal treatments. Non-thermal processes seem to be product specific resulting in additional research work to define process parameters. Nevertheless, a significant amount of research data are available and specific process conditions can be found in the literature.
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Other editions
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- 2013-11-01
- 1192 pages
- Ebook
- Elsevier Inc. Chapters
-
- 2013-11-01
- 1192 pages
- Ebook
- Elsevier Inc. Chapters
-
- 2013-11-01
- 1192 pages
- Ebook
- Elsevier Inc. Chapters
-
- 2013-11-01
- 1192 pages
- Ebook
- Elsevier Inc. Chapters
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