Case Studies in Novel Food Processing Technologies

• The second edition brings all case studies fully updated with new developments (eg. Pressure Assisted Thermal Sterilization (PATS), Microwave Sterilization) and how they are being implemented commercially and with a stronger focus on Thermal Technologies
• New chapters on emerging technologies such as high pressure homogenization, pulsed UV light, cold plasma, Ohmic heat in combination with high pressure, singlet oxygen, and more modeling.
• Provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialization of foods produced by novel processing technologies
• Features alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies utilized in food preservation sectors

Product development scientists, consultants, applied food process engineering researchers, food process engineering instructors, graduate students