CRC Press Non-Thermal Processing Technologies for Grain Industry

Food preservation traditionally relies on drying, canning, salting, and chemical methods that can compromise product quality, whilst microbial spoilage remains a persistent challenge in grain processing. Non-thermal processing technologies offer modern solutions that maintain nutritional integrity and freshness without degrading food quality. This comprehensive guide explores pulsed electric field processing, high pressure processing, ultrasonic processing, cold plasma processing, and other innovative techniques designed specifically for grain industry applications. These methods address consumer demand for wholesome, minimally processed foods whilst extending shelf life and ensuring safety. Published by CRC Press, this resource provides industry professionals, researchers, and food scientists with practical insights into implementing non-thermal technologies that meet contemporary food safety standards and consumer expectations for naturally preserved grain products.