Technologies for Thermal and Non-Thermal Food Processing explores the vital role of both thermal and non-thermal methods in the contemporary food industry. This book provides an in-depth examination of various thermal processing techniques, including pasteurization, sterilization, canning, and drying, alongside innovative non-thermal methods such as ultrasound and radio frequency waves.
Each technique is explained comprehensively, detailing the specific equipment used and the step-by-step processes involved in ensuring food safety. The book highlights how these technologies contribute to extending shelf life while maintaining the nutritional quality of food products.
By understanding these processes, readers will gain insights into the complexities of food processing and the importance of these methods in providing safe, high-quality food to consumers. This resource is essential for students, food industry professionals, and anyone interested in the science of food technology.
With clear explanations and practical examples, this book serves as a valuable guide for navigating the evolving landscape of food processing technologies, ensuring you are well-informed about the methods that keep our food safe and nutritious.
