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Innovative Food Processing Technologies. A Comprehensive Review


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1st Edition

Hrsg. v. Kasiviswanathan Muthukumarappan und Kai Knoerzer


Inhalt :: Content

Umfassendes, internationales Referenzwerk mit rund 150 Beiträgen von international anerkannten Fachwissenschaftlern und Praktikern zum Gebiet der Lebensmittelverfahrenstechnik. Das Werk deckt die neuesten Fortschritte in der innovativen und nicht-thermischen Verarbeitung ab, wie Hochdruck, gepulste elektrische Felder, Radiofrequenz, hochintensives gepulstes Licht, Ultraschall, Bestrahlung und neue Hürdentechnologie. Jeder Abschnitt enthält einen einführenden Beitrag, der die grundlegenden Prinzipien und Anwendungen jeder Technologie behandelt, sowie ausführliche Beiträge, die sich mit den derzeit verfügbaren Geräten bzw. dem aktuellen Stand der Entwicklung, der Lebensmittelqualität und -sicherheit, der Anwendung in verschiedenen Sektoren, den Lebensmittelgesetzen und -vorschriften, der Verbraucherakzeptanz, den Fortschritten und den zukünftigen Möglichkeiten befassen.

Der Online-Ausgabe liegt die 2020 in 1. Auflage veröffentlichte, 3-bändige Printausgabe zugrunde.

Innovative Food Processing Technologies. A Comprehensive Review

Verlag :: Publisher

Elsevier Science

Preis :: Price

Preise auf Anfrage / Prices on request

Das Angebot richtet sich nicht an Verbraucher i. S. d. § 13 BGB und Letztverbraucher i. S. d. PAngV.



Bestellnummer bei digento :: digento order number


Verlagsinformation :: Publisher's information

Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers.

The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies.

Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods.

Food Processing Technologies: A Comprehensive Review covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.

Key Features

  • Comprehensive: Offering readers a "one-stop", comprehensive resource for access to a wealth of information to fully support their research and activities in this area and a critical insight into the future direction of the field
  • Clearly structured: Meticulously organized, with case studies, examples and illustrations of state-of-the-art applications for each processing technology, it is the ideal resource for students, researchers and professionals to find relevant information quickly and easily and understand how new and emerging technologies may be commercialized
  • Interdisciplinary: Chapters written by academics and practitioners from various fields and regions will ensure that the knowledge within is easily understood by and applicable to a large audience
  • Multimedia Features: Hyperlinked references and further readings, cross-references and widgets will allow readers to easily navigate a wealth of information, as well as the inclusion of various multimedia tools Inclusion in the Reference Module in Food Science will ensure that content remains perpetually up-to-date, allowing readers to access the latest authoritative information immediately


Advanced graduate students and researchers working with food processing technologies, as well as food engineers and technologists in the food industry. Food processing companies considering the use of any new processing technology. Food Processing Technologies will provide systematic knowledge to industrial readers, with numerous examples of process design

Table of Contents


High Pressure Processing (High Hydrostatic Pressure Processing)


Pulsed Electric (and possibly Pulsed Magnetic) Field Processing


Ultrasound and Megasonics Processing


Hydrodynamic Pressure Processing (including high pressure homogenization and shockwave processing)


Advances in (conventional) food processing technologies


Cool Plasma Processing


Irradiation with Ionizing Radiation


Microwave, Radiofrequency and Ohmic Processing


Ultraviolet Light Processing


Infrared Processing


Super and subcritical fluid processing


Innovations in Food Nanotechnology

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