Novel Thermal and Non-Thermal Technologies for Fluid Foods

PJ Cullen’s research interests include the development of novel technologies for the food and pharmaceutical industries. He spent 10 years at the Dublin Institute of Technology where he was team leader of the Process Analytical Technology group and the BioPlasma research group. He has published more than 100 journal articles and book chapters. His current research interests include the development of non-thermal plasmas for biological applications in food and medicine. Brijesh K Tiwari, M.Sc., Ph.D., FIFST, FRSC is a principal research officer at TEAGASC and adjunct Professor at University College Dublin, Ireland. Previously he was a Research Professor @ Food Research Center; Manchester Metropolitan University, UK; He has been an external research project evaluator for Research Council of Norway and External evaluator for Norwegian Strategic Research Programme, Norway; Executive Agency for Higher Education and Research, Development and Innovation. Dr. Tiwari does extensive research all around the world, has won many awards, is an editorial board member and a keynote speaker at international conferences with over 175 peer-reviewed research publications and over 100 book chapters. He has also co-edited 10 books and is a book series editor for IFST Advances in Food Science book series. He is currently the Editor-in-chief of the Journal of Food Processing and Preservation.

• 1. Status and Trends of Novel Thermal and Non-Thermal Technologies for Fluid Foods2. Fluid Dynamics in Novel Thermal and Non-Thermal Processes3. Fluid Rheology in Novel Thermal and Non-Thermal Processes4. Pulsed Electric Field Processing of Fluid Foods5. High Pressure Processing of Fluid Foods6. ltrasound Processing of Fluid Foods7. Irradiation of Fluid Foods8. Ultraviolet and Pulsed Light Processing of Fluid Foods9. Ozone Processing of Fluid Foods10. Dense Phase Carbon Dioxide Processing of Fluid Foods11. Ohmic Heating of Fluid Foods12. Microwave Heating of Fluid Foods13. Infrared Heating of Fluid Foods14. Modelling the Kinetics of Microbial and Quality Attributes of Fluid Food during Novel Thermal and Non-Thermal Processes15. Regulatory and Legislative issues for Thermal and Non-Thermal Technologies: An EU Perspective

"This book provides a comprehensive overview of thermal process innovations (such as ohmic, microwave and infrared heating) and non-thermal technologies (including pulsed electric field, high pressure, ultrasound, irradiation, ozone, dense-phase carbon dioxide, ultraviolet and pulsed light) as they are applied specifically for fluid foods. Novel Thermal and Non-Thermal Technologies for Fluid Foods brings together information on fluid and microbial and quality dynamics for fluid foods to facilitate process validation and technology adoption. It includes methods for mathematically evaluating each technique, addresses global regulatory requirements for fluid foods and provides recommendations for various safety-related issues." --FST