Non-Thermal Technologies for the Food Industry 1st Edition

Capture the future of food processing with Non-Thermal Technologies for the Food Industry, 1st Edition by C. Anandharamakrishnan, V. R. Sinija, and R. Mahendran. This authoritative guide brings together state-of-the-art non-thermal methods that preserve nutrition, extend shelf life, and ensure food safety without relying on high heat—essential reading for today’s innovation-driven food sector.

Explore clear, practical explanations of key technologies—high-pressure processing (HPP), pulsed electric fields (PEF), cold plasma, ultraviolet (UV) treatments, ultrasound, supercritical CO2 and other emerging non-thermal approaches—paired with real-world applications across beverages, dairy, meat, produce and ready-to-eat foods. The book balances theory with application: mechanisms of microbial inactivation, effects on sensory and nutritional quality, process design considerations, scale-up challenges, and regulatory perspectives.

Designed for food scientists, R&D managers, process engineers, quality professionals, and advanced students, this edition equips readers with tools to evaluate cost, energy efficiency, and commercial feasibility. Case studies and comparative analyses help decision-makers select the right technology for their product portfolio, whether you operate in North America, Europe, India, China, Australia or other global markets.

Readable yet rigorous, the text supports innovation while addressing compliance and consumer trends toward minimally processed foods. If you are seeking to reduce thermal damage, improve product freshness, or gain a competitive edge in food manufacturing, this book is a practical roadmap.

Order your copy today and join the growing community of global food professionals adopting sustainable, non-thermal processing solutions.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.