Application of Magnetic Field in Food Processing and Preservation: Food Processing and Preservation - Softcover
Synopsis
Food processing by non-thermal technologies is finding increased application in the food industry because of the advantages it presents over conventional thermal treatment. The use of high temperatures in food processing often results in products with degraded sensory and quality attributes. Destruction of microorganisms in food subjected to an OMF, applied in the form of pulses, can be achieved in a very short treatment time, resulting in no significant temperature rise in the food and no plasma production. The utilization of oscillating magnetic fields to inactivate microorganisms has the potential to pasteurize food with an improvement in the quality and shelf life compared to conventional pasteurization processes. The inhibitory effect of SMFs or OMFs on the growth of microorganisms exhibits the potential to inactivate microorganisms in food. The technological advantages of inactivating microorganisms with OMFs include:- Minimal thermal denaturation of nutritional and organoleptic properties, - Reduced energy requirements for adequate processing, and - Potential treatment of foods inside a flexible film package to avoid post process contamination.
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Application of Magnetic Field in Food Processing and Preservation
Published by
LAP LAMBERT Academic Publishing Dez 2019, 2019
ISBN 10: 6200486948
ISBN 13: 9786200486943
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Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Food processing by non-thermal technologies is finding increased application in the food industry because of the advantages it presents over conventional thermal treatment. The use of high temperatures in food processing often results in products with degraded sensory and quality attributes. Destruction of microorganisms in food subjected to an OMF, applied in the form of pulses, can be achieved in a very short treatment time, resulting in no significant temperature rise in the food and no plasma production. The utilization of oscillating magnetic fields to inactivate microorganisms has the potential to pasteurize food with an improvement in the quality and shelf life compared to conventional pasteurization processes. The inhibitory effect of SMFs or OMFs on the growth of microorganisms exhibits the potential to inactivate microorganisms in food. The technological advantages of inactivating microorganisms with OMFs include:- Minimal thermal denaturation of nutritional and organoleptic properties, - Reduced energy requirements for adequate processing, and - Potential treatment of foods inside a flexible film package to avoid post process contamination. 72 pp. Englisch. Seller Inventory # 9786200486943
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Application of Magnetic Field in Food Processing and Preservation
Published by
LAP LAMBERT Academic Publishing, 2019
ISBN 10: 6200486948
ISBN 13: 9786200486943
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Softcover
Seller: moluna, Greven, Germany
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Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Ganesan JeevarathinamDr.G.Jeevarathinam is currently working as a Teaching Assistant in the Department of Food Process Engineering, AEC&RI, TNAU, Coimbatore and worked as an Assistant Professor (Senior Grade) from 2016 to 2019 in the. Seller Inventory # 497106286
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Application of Magnetic Field in Food Processing and Preservation
Published by
LAP LAMBERT Academic Publishing Dez 2019, 2019
ISBN 10: 6200486948
ISBN 13: 9786200486943
New
Taschenbuch
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Food processing by non-thermal technologies is finding increased application in the food industry because of the advantages it presents over conventional thermal treatment. The use of high temperatures in food processing often results in products with degraded sensory and quality attributes. Destruction of microorganisms in food subjected to an OMF, applied in the form of pulses, can be achieved in a very short treatment time, resulting in no significant temperature rise in the food and no plasma production. The utilization of oscillating magnetic fields to inactivate microorganisms has the potential to pasteurize food with an improvement in the quality and shelf life compared to conventional pasteurization processes. The inhibitory effect of SMFs or OMFs on the growth of microorganisms exhibits the potential to inactivate microorganisms in food. The technological advantages of inactivating microorganisms with OMFs include:- Minimal thermal denaturation of nutritional and organoleptic properties, - Reduced energy requirements for adequate processing, and - Potential treatment of foods inside a flexible film package to avoid post process contamination.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 72 pp. Englisch. Seller Inventory # 9786200486943
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Application of Magnetic Field in Food Processing and Preservation : Food Processing and Preservation
Published by
LAP LAMBERT Academic Publishing, 2019
ISBN 10: 6200486948
ISBN 13: 9786200486943
New
Taschenbuch
Seller: AHA-BUCH GmbH, Einbeck, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Food processing by non-thermal technologies is finding increased application in the food industry because of the advantages it presents over conventional thermal treatment. The use of high temperatures in food processing often results in products with degraded sensory and quality attributes. Destruction of microorganisms in food subjected to an OMF, applied in the form of pulses, can be achieved in a very short treatment time, resulting in no significant temperature rise in the food and no plasma production. The utilization of oscillating magnetic fields to inactivate microorganisms has the potential to pasteurize food with an improvement in the quality and shelf life compared to conventional pasteurization processes. The inhibitory effect of SMFs or OMFs on the growth of microorganisms exhibits the potential to inactivate microorganisms in food. The technological advantages of inactivating microorganisms with OMFs include:- Minimal thermal denaturation of nutritional and organoleptic properties, - Reduced energy requirements for adequate processing, and - Potential treatment of foods inside a flexible film package to avoid post process contamination. Seller Inventory # 9786200486943
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Application of Magnetic Field in Food Processing and Preservation | Food Processing and Preservation
Published by
LAP LAMBERT Academic Publishing, 2019
ISBN 10: 6200486948
ISBN 13: 9786200486943
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Taschenbuch
Seller: preigu, Osnabrück, Germany
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Taschenbuch. Condition: Neu. Application of Magnetic Field in Food Processing and Preservation | Food Processing and Preservation | Jeevarathinam Ganesan (u. a.) | Taschenbuch | Englisch | 2019 | LAP LAMBERT Academic Publishing | EAN 9786200486943 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. Seller Inventory # 120470100