CRC Press Non-Thermal Processing Technologies for the Grain Industry

Traditional food preservation methods like canning, drying, salting, and chemical preservation can often impact the quality of food products. This specialized text from CRC Press explores modern alternatives designed to maintain food integrity while preventing spoilage caused by microorganism growth. As consumer demand grows for wholesome and high-quality food, the grain processing industry is turning toward advanced non-thermal techniques. This book provides a detailed look at how these technologies can be implemented to combat spoilage without the negative effects of heat or chemicals. Readers will learn about various methods including pulsed electric field processing, high pressure processing, ultrasonic processing, and cold plasma processing. This resource is essential for professionals and students looking to understand how modern processing can meet the needs of the contemporary market.