E-Books →Nonthermal Light-Based Technologies in Food Processing

In four detailed parts, this handbook covers light-based technologies, ultraviolet (UV) light technology, pulsed light (PL) technology, and light-emitting diode (LED) technology. It details a range of modern and emerging light-based food preservation technologies that include ozone, ohmic heading, high-pressure processing, cold plasma, pulsed electric field (PEF), microwave, irradiation, light-based technologies (ultraviolet, pulsed light, light-emitting diode [LED]), supercritical fluid extraction, cold plasma, and more. Each technology is thoroughly covered, starting with an introduction and proceeding to design, applications, and quality and regulatory aspects, providing comprehensive knowledge and detailed explanations.
This book will be a valuable resource on nonthermal light-based technologies in food processing for many academicians and professionals in the field of food science, food technology, and food engineering around the world. It will also act as an important reference for researchers, students, scholars, industries, universities, and research centers.