Titlebook: Emerging Food Processing Technologies; Mohsen Gavahian Book 2022 The Editor(s) (if applicable) and The Author(s), under exclusive license

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Instant Controlled Pressure Drop (DIC) as an Emerging Food Processing Technology,tion, extraction by autovaporization of volatile active molecules, enhancement of drying (thus named swell-drying), and assisted solvent extraction of natural active molecules. In this chapter, we describe the technology, the type of equipment that is marketed, and the way it is being used and monit

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Organization

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Methods and Protocols for Pulsed Electric Fields Treatment of Foods,ility. This article outlines important factors for handling the sample before and after PEF processing and how to safely operate PEF process. Various recommendations for assays to assess the treatment efficiency of PEF processing on solid foods are also discussed.

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CBC471

Application of Electrolyzed Water as Disinfecting Agent in Table Egg to Decrease the Incidence of F the improvement of physicochemical and functional properties of food..In this chapter, the procedures for monitoring the effect of washing eggs with neutral electrolyzed water are described. The washing procedure described focuses on laboratory testing; however, large-scale industrial procedures can be adapted for high-throughput performance.

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Combination of Electrolyzed Water and Other Measures for Food Decontamination: Methods and Procedureness and maintained organoleptic qualities. In this chapter, we are going to discuss the production of EW and its combination with ultrasonication, short-term heat treatment, organic acids, and salts to produce a novel sanitizer.