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Nonthermal Processing in Agri-Food-Bio Sciences

Sustainability and Future Goals

  • Book
  • © 2022

Overview

Editors:
  1. Anet ­Režek ­Jambrak

    1. Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia

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  • Aims to boost further developments and applications of nonthermal technologies
  • Addresses important questions on the legislation, regulations, sustainability, technology transfer
  • Takes an interdisciplinary approach that is of interest to specialists from engineering, physics

Part of the book series: Food Engineering Series (FSES)

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Table of contents (28 chapters)

  1. Front Matter

    Pages i-viii
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  2. Introduction

    1. Front Matter

      Pages 1-1
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    2. Sustainability in Food Science and Food Industry: Where Are We Now? – Viewpoints of the EFFoST Working Group on Sustainable Food Systems

      • Felix Schottroff, Henry Jaeger, Sergiy Smetana, Arthur Robin, Kelly Fourtouni, Anet Režek Jambrak et al.
      Pages 3-22

    3. Innovative Processing: From Raw Material, Post Harvesting, Processing, and Applications

      • Alexandrina Sirbu
      Pages 23-49

  3. Mechanism of Action of Nonthermal Processing Technologies (NTP)

    1. Front Matter

      Pages 51-51
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    2. Engineering and Nonthermal Technologies: Process Optimization Through Kinetic Modelling

      • George Katsaros, Varvara Andreou, Marianna Giannoglou
      Pages 53-92

    3. Electro – Technologies

      • Ilknur Ucak, Maliha Afreen, Evgenia Benova, Plamena Marinova, Todor Bogdanov, Maria Turtoi et al.
      Pages 93-176

    4. Pressure-Based Technologies: High Pressure Processing; Supercritical and Subcritical Fluid Processing

      • Zoya Okun, Avi Shpigelman
      Pages 177-188

    5. Mechanical Technologies: Ultrasound and Cavitation in Food Processing

      • Kaouther Kerboua, Djihane Mazouz, Imen Hasaounia, Oualid Hamdaoui
      Pages 189-221

    6. Non-electro-Technologies: Pulsed Light

      • Gianpiero Pataro, Giovanna Ferrari
      Pages 223-251

    7. Non-electro-Technologies: Gamma Rays, UV Light, Ozone, Photodynamic and Membrane Processing

      • S. Padma Ishwarya, Muhammad Haseeb Ahmad, A. M. Nandu Lal, V. Silpa, T. Venkatesh
      Pages 253-308

  4. Implementation of Novel Nonthermal Technologies in Agri-food-bio Sciences

    1. Front Matter

      Pages 309-309
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    2. Nonthermal Processing Technologies: Synergies and New Applications in Food Engineering

      • Maria Tsevdou, George Dimopoulos, Eleni Gogou, Efimia Dermesonlouoglou, Petros Taoukis
      Pages 311-384

    3. Implementation of a Novel Nonthermal Plasma Air Cleaner in a Plant Factory

      • Masaaki Okubo
      Pages 385-408

    4. LED-Based Photosensitization – a Prospect for Visible Light-Driven Nonthermal Fresh Produce Sanitation

      • Zivile Luksiene
      Pages 409-445

    5. Electrospinning Technology: Its Process Conditions and Food Packaging Applications

      • Gulden Goksen, P. Nisha, H. Ibrahim Ekiz
      Pages 447-468

    6. Application of Encapsulation Technology in the Agri-Food Sector

      • Marko Vinceković, Slaven Jurić
      Pages 469-490
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Keywords

About this book

This book addresses important questions on the legislation, regulations, sustainability, technology transfer, safety of biomaterials and mechanism of action of nonthermal processing on the molecular level of biomaterials and its impact on health. The chapters take an interdisciplinary approach that is of interest to specialists from engineering, physics, chemistry, agriculture, life sciences and beyond, with a focus on further development of existing and new applications of nonthermal processing and their combination with other methods in the processing of biomaterials, agriculture, biotechnology and the re-use of waste and by-products. Nonthermal Processing in Agri-Food-Bio Sciences: Sustainability and Future Goals aims to boost further developments and applications of nonthermal technologies to develop healthier products, to ensure consumer approval for these innovative technologies and to improve the sustainability of biomaterials production.​



The industrial application of nonthermal processing has led to an increase in innovative value products and the overall improvement of production capacity. Nonthermal processes use less energy and chemicals, reduce processing times, have less environmental impact, produce less waste, and have the potential for industrial scale-up and a return-on-investment in under 5 years. According to The United Nations and the 2030 Agenda for Sustainable Development, 17 goals should be incorporated within development projects, and researchers are starting to use novel techniques to meet them. In covering the fundamental engineering theories underlying nonthermal processing, this book will aid in this mission.


The book overviews the advantages and disadvantages of novel technologies, over to sustainability goals to correct steps for the scale-up and return on investment. The book includes the chemistry and physics of nonthermal processing technologies, dedicated to specialists and researchers from a wide range of subject areas. Interdisciplinary scientists and engineers, sustainability experts can use this text to aid in their work in green technologies.


Editors and Affiliations

  • Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia

    Anet ­Režek ­Jambrak

About the editor

Dr. Anet Režek Jambrak is a Professor in the  Faculty of Food Technology and Biotechnology at University of Zagreb in Zagreb, Croatia

Bibliographic Information

  • Book Title: Nonthermal Processing in Agri-Food-Bio Sciences

  • Book Subtitle: Sustainability and Future Goals

  • Editors: Anet ­Režek ­Jambrak

  • Series Title: Food Engineering Series

  • DOI: https://doi.org/10.1007/978-3-030-92415-7

  • Publisher: Springer Cham

  • eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)

  • Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2022

  • Hardcover ISBN: 978-3-030-92414-0Published: 27 September 2022

  • Softcover ISBN: 978-3-030-92417-1Published: 28 September 2023

  • eBook ISBN: 978-3-030-92415-7Published: 26 September 2022

  • Series ISSN: 1571-0297

  • Series E-ISSN: 2628-8095

  • Edition Number: 1

  • Number of Pages: VIII, 791

  • Number of Illustrations: 50 b/w illustrations, 74 illustrations in colour

  • Topics: Food Microbiology, Food Science, Sustainable Development

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