Non-thermal Processing of Foods (PDF)
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The book presents the latest developments in the area of non-thermal preservation of foods and covers such various topics as high pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and plasma processing. The book 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. The effects of nonthermal processing on vital food components, enzymes and microorganisms is also discussed. Lastly, safety aspects and packaging requirements for non-thermal processed foods are also presented.
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.
- 2019, 476 Seiten, Englisch
- Herausgegeben: O. P. Chauhan
- Verlag: Taylor & Francis
- ISBN-10: 1351869787
- ISBN-13: 9781351869782
- Erscheinungsdatum: 10.01.2019
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- Dateiformat: PDF
- Grösse: 9.85 MB
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