Thermal Food Processing

Various alternative thermal processing technologies have been developed in
the past. These innovations demonstrate the potentials for their applications in
the food industry to increase processing efficiency, enhance product quality, and
improve food safety. Part III addresses in detail these innovations. Chapter 14
covers the ohmic heating technique, which has been subjected to intensive
research work in the past two decades as a promising technology for new highquality
products. Using radio frequency (RF) energies or infrared rays to heat
foods is a fast and effective thermal processing technique that results in short
treatment times preferred for maintaining high quality. These techniques are respectively
presented in Chapters 15 and 16. Furthermore, innovations by combining
pressure and pH with thermal processing are described in Chapters 17 and 18. Last
but not least, the use of time–temperature integrators (TTIs) to evaluate and control
thermal processes is discussed in the final chapter of this book (Chapter 19).
In this book, each chapter is written by an international expert (or experts),
presenting thorough research results and critical reviews of one aspect of the
relevant issue and including a comprehensive list of recently published literature.
It should therefore provide valuable sources of information for further research
and developments for the food processing industry.