Nonthermal Processing Technologies for Food

Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage. Technologies covered include: physical processes, such as high pressure processing (HPP); electromagnetic processes, such as pulsed electric field (PEF), irradiation, and UV treatment; other nonthermal processes, such as ozone and chlorine dioxide gas phase treatment; and combination processes. "The book would be a good text for an advanced food processing course. It should be in the library of any food processing company considering the use of any new processing technology. It is also recommended for those beginning or involved in research on advanced food processing technologies." (Inform, 1 September 2011)