With changing consumer preferences and a focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, and the overall food and nutritional security. Given this, this new 3-volume set presents a compilation of emerging and futuristic food processing technologies, introducing fundamental concepts of food technology, trending applications, and a range of interdisciplinary concepts that have found numerous interwoven applications in the food industry.
Volume 2 focuses on nonthermal processing and its applications, which includes high-pressure processing, ultrasound processing, high intensity pulsed light technology, pulsed electric field processing, cold plasma, ozone processing, as well as the use of sub- and supercritical processing. It also discusses emerging electrohydrodynamic technologies: electrospinning and electrospraying. This volume provides rich content on fundamental concepts, applications, and challenges in nonthermal processing, throwing light on the scope of developing sustainable technologies for the food industry.
The other volumes in the series are Volume 1: Fundamentals of Food Processing Technology, which presents the basics of food preservation, covering hurdle technology, aspects of minimal processing, ohmic heating of foods, edible coatings, and electromagnetics and allied applications in food processing; and Volume 3: ICT Applications and Future Trends in Food Processing, which provides an exploration of the future of food processing, highlighting certain emerging and disruptive technologies and their gaining influence in the food sector.
Focuses on nonthermal processing and its applications, including high-pressure processing, ultrasound processing, high intensity pulsed light technology, pulsed electric field processing, cold plasma, ozone processing, as well as the use of sub- and supercritical processing, and electrohydrodynamic technologies.
