Electron Beam Pasteurization and Complementary Food Processing Technologies

Food safety is a constant challenge for the food industry, and food irradiation technology has developed significantly since its introduction, moving from isotope irradiation to the use of electron beam technology. Electron beam pasteurization and complementary food processing technologies explores the application of electron beam pasteurization in conjunction with other food processing technologies to improve the safety and quality of food. Part one provides an overview of the issues surrounding electron beam pasteurization in food processing. Part two looks at different thermal and non-thermal food processing technologies that complement irradiation. Finally, a case study section on the commercial applications of e-beam processing provides examples from industry. INDICE: Part 1 Electron beam pasteurization in food processing: Introduction; Electron beam pasteurization; Labelling and regulatory issues; Integrating electron beam equipment into food processing facilities. Part 2 Complementary food processing technologies: Ohmic heating; Microwave processing of foods; Infra-red heating; High pressure homogenization; Ultrasonication; high pressure processing (HPP); Pulsed electric field (PEF); Modified atmosphere packaging; Active packaging. Part 3 Case studies on the commercial applications of e-beam processing: Hospital foods; Space foods; Phytosanitary treatments of imported fruits; E-beam treatment of ground beef; Future trends in e-beam technology and food processing.

• ISBN: 978-1-78242-100-9
• Editorial: Woodhead Publishing
• Encuadernacion: Cartoné
• Páginas: 354
• Fecha Publicación: 21/11/2014
• Nº Volúmenes: 1
• Idioma: Inglés