Modern Food Preservation: Intelligent and Sustainable Technologies for Safety and Shelf Life Extension addresses the evolving needs in food science research and industry for innovative, non-thermal, and sustainable preservation technologies. The book explores cutting-edge instrument-based methods that maintain food quality, safety, and nutritional integrity while aligning with global sustainability goals. It fills the critical gap between conventional preservation techniques and emerging smart technologies.
It comprises detailed chapters authored by global experts covering topics such as cold plasma, pulsed electric fields, radio frequency pasteurization, nanozyme detection, and AI-integrated preservation systems. The comprehensive table of contents includes both fundamental principles and applied industrial perspectives, providing readers with technical guidance on the operation, scalability, and benefits of each technology. The inclusion of diverse tools reflects the latest advancements in precision, energy efficiency, and eco-friendly approaches in food preservation.
Modern Food Preservation: Intelligent and Sustainable Technologies for Safety and Shelf Life Extension benefits food scientists, engineers, and industry professionals by equipping them with practical knowledge to implement next-generation preservation solutions. It empowers readers to future-proof their practices through sustainable, safe, and precise food preservation technologies essential for addressing food security and reducing waste.
1. Cover image - p. c 2. Title page - p. i 3. Copyright - p. ii 4. Dedication - p. v 5. Contents - p. vi 6. Contributors - p. xiii 7. About the Editor - p. xvii 8. Preface - p. xix 9. Chapter 1 Emerging instrumental technologies in food preservation: A new era of safety and sustainability - p. 1 10. Chapter 2 Radio frequency pasteurization: Uniform deep heating systems - p. 33 11. Chapter 3 Ohmic heating systems - p. 53 12. Chapter 4 Pulsed electric field treatment technique: A novel and innovative tool for food industrial application - p. 75 13. Chapter 5 High-voltage arc discharge (HVAD) technology in surface sterilization - p. 97 14. Chapter 6 Electromagnetic wave-assisted preservation using medium frequencies - p. 125 15. Chapter 7 Cold plasma technology: Principles and applications in food safety, processing and preservation - p. 145 16. Chapter 8 Plasma-activated water in food systems: Mechanism, applications, and future prospects - p. 169 17. Chapter 9 Photodynamic and photothermal systems for pathogen inactivation - p. 201 18. Chapter 10 LED and UV-C light-based instrumentation for surface decontamination - p. 219 19. Chapter 11 Pulsed light systems: High-intensity flash sterilization - p. 241 20. Chapter 12 High-humidity hot air impingement blanching - p. 271 21. Chapter 13 Thermosonication instruments: Coupling ultrasound with mild heat - p. 305 22. Chapter 14 Microwave-radio frequency hybrid systems for uniform heating - p. 329 23. Chapter 15 Advanced cryogenic systems: Innovations in ice-free preservation and ultra-low temperature technologies - p. 353 24. Chapter 16 Ozone-based food sanitization - p. 371 25. Chapter 17 Advanced microbial dynamics and food safety in processing systems: Effects of fluid flow and fermentation technologies - p. 393 26. Chapter 18 Magnetohydrodynamic systems for liquid food safety: Principles, power, and processing innovation - p. 419 27. Chapter 19 Nanozyme-based detection and preservation modules - p. 437 28. Chapter 20 Artificial intelligence and IoT in food preservation systems - p. 459 29. Chapter 21 Biopreservation using lactic acid bacteria, bacteriophages, and enzymes - p. 481 30. Index - p. 505
Modern Food Preservation: Intelligent and Sustainable Technologies for Safety and Shelf Life Extension addresses the evolving needs in food science research and industry for innovative, non-thermal, and sustainable preservation technologies. The book explores cutting-edge instrument-based methods that maintain food quality, safety, and nutritional integrity while aligning with global sustainability goals. It fills the critical gap between conventional preservation techniques and emerging smart technologies.
It comprises detailed chapters authored by global experts covering topics such as cold plasma, pulsed electric fields, radio frequency pasteurization, nanozyme detection, and AI-integrated preservation systems. The comprehensive table of contents includes both fundamental principles and applied industrial perspectives, providing readers with technical guidance on the operation, scalability, and benefits of each technology. The inclusion of diverse tools reflects the latest advancements in precision, energy efficiency, and eco-friendly approaches in food preservation.
Modern Food Preservation: Intelligent and Sustainable Technologies for Safety and Shelf Life Extension benefits food scientists, engineers, and industry professionals by equipping them with practical knowledge to implement next-generation preservation solutions. It empowers readers to future-proof their practices through sustainable, safe, and precise food preservation technologies essential for addressing food security and reducing waste.
1. Cover image - p. c 2. Title page - p. i 3. Copyright - p. ii 4. Dedication - p. v 5. Contents - p. vi 6. Contributors - p. xiii 7. About the Editor - p. xvii 8. Preface - p. xix 9. Chapter 1 Emerging instrumental technologies in food preservation: A new era of safety and sustainability - p. 1 10. Chapter 2 Radio frequency pasteurization: Uniform deep heating systems - p. 33 11. Chapter 3 Ohmic heating systems - p. 53 12. Chapter 4 Pulsed electric field treatment technique: A novel and innovative tool for food industrial application - p. 75 13. Chapter 5 High-voltage arc discharge (HVAD) technology in surface sterilization - p. 97 14. Chapter 6 Electromagnetic wave-assisted preservation using medium frequencies - p. 125 15. Chapter 7 Cold plasma technology: Principles and applications in food safety, processing and preservation - p. 145 16. Chapter 8 Plasma-activated water in food systems: Mechanism, applications, and future prospects - p. 169 17. Chapter 9 Photodynamic and photothermal systems for pathogen inactivation - p. 201 18. Chapter 10 LED and UV-C light-based instrumentation for surface decontamination - p. 219 19. Chapter 11 Pulsed light systems: High-intensity flash sterilization - p. 241 20. Chapter 12 High-humidity hot air impingement blanching - p. 271 21. Chapter 13 Thermosonication instruments: Coupling ultrasound with mild heat - p. 305 22. Chapter 14 Microwave-radio frequency hybrid systems for uniform heating - p. 329 23. Chapter 15 Advanced cryogenic systems: Innovations in ice-free preservation and ultra-low temperature technologies - p. 353 24. Chapter 16 Ozone-based food sanitization - p. 371 25. Chapter 17 Advanced microbial dynamics and food safety in processing systems: Effects of fluid flow and fermentation technologies - p. 393 26. Chapter 18 Magnetohydrodynamic systems for liquid food safety: Principles, power, and processing innovation - p. 419 27. Chapter 19 Nanozyme-based detection and preservation modules - p. 437 28. Chapter 20 Artificial intelligence and IoT in food preservation systems - p. 459 29. Chapter 21 Biopreservation using lactic acid bacteria, bacteriophages, and enzymes - p. 481 30. Index - p. 505
