Case Studies in Novel Food Processing Technologies

Novel processing technologies can bring benefits in terms of product quality and process efficiency, but the commercialisation of foods produced using newer technologies often involves many unknowns. The diverse selection of case studies presented in this book record the experiences of those who have been involved in the development and commercialisation of foods produced by novel processing technologies. Case studies in Parts 1 and 2 focus on foods processed by high pressure, pulsed electric fields and other novel processing techniques. Following chapters explore cases studies in food preservation using antimicrobials, novel packaging and storage techniques. The final section contains cases studies in established food processing techniques and microbial models.