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Alternatives to Conventional Food Processing de Andrew Proctor

Alternatives to Conventional Food Processing

Editat de Andrew Proctor
en Limba Engleză Hardback – 31 ian 2018
Addressing alternatives to conventional food processing that have reduced energy requirements or solvent use, this second edition includes recent developments such as infrared food processing to improve food safety; pulsed electric field processing; and plasma processing. The book outlines current green technologies available to the food industry, their principles and applications, the degree to which they are already used commercially and the developments needed to further extend their use. This is an important book for researchers and industrialists working in green chemistry or food production.
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Specificații

ISBN-13: 9781782625186
ISBN-10: 1782625186
Pagini: 509
Dimensiuni: 160 x 234 x 33 mm
Greutate: 0.86 kg
Ediția:Nouă
Editura: RSC Publishing

Descriere

This updated edition provides a review of the current major technologies that reduce energy cost and reduce environmental impact while maintaining food safety and quality.

Cuprins

Introduction to Green Principles, Comparison of EU and US Law on Sustainable Food Processing, Advances in Critical Fluid Processing, Supercritical Fluid Pasteurization and Food Safety, Membrane Separations in Food Processing, Processing of Foods with High Hydrostatic Pressure, Ohmic Heating of Foods, Aqueous Enzymatic Oil Extraction, High Intensity Pulsed Light Food Processing, Ultrasonic Food Processing, Microwave Food Processing

Notă biografică

Professor Andrew Proctor is at the University of Arkansas, USA.

Textul de pe ultima copertă

This multi-contributed book is edited by an expert in the field and includes chapters from across the globe. It is fully cross-disciplinary relating green principles to the food industry, covering legal and policy issues, engineering, food processing and food science. It addresses the alternatives to conventional food processing that have reduced energy requirements or solvent use and how they affect final food quality. Initially, the principles of green chemistry and technologies are outlined to provide a justification and basis for the processing methods that are addressed. This is followed by a discussion of legal and policy issues in both the EU and the US which provide further justification for the need for such technologies and the constraints and benefits of current policies and regulations. The major green technologies available to the food industry are discussed, outlining the main principles and applications of each. The degree to which they are already in commercial use and developments needed to extend their use further are also covered.