Other Innovative Technologies in Seafood Processing
AbstractThis chapter summarizes the possible use within the seafood industry of five innovative and emerging thermal and non-thermal technologies: cold plasma, ohmic heating, infrared heating, supercritical carbon dioxide, and high-intensity pulsed light. The advantages and disadvantages of each technology are provided along with the recommendations and possible use within the seafood industry. Although the previous chapters covered a range of innovative seafood processing technologies, this chapter will cover the basics of a number of other emerging food processing technologies which also show promising potential for implementation into seafood processing industry but are not well studied. Those emerging technologies include the use of non-thermal technologies—cold plasma, high-intensity pulsed light, and supercritical carbon dioxide processing—as well as thermal technologies—ohmic heating or infrared heating.
|Publication size in sheets||0.85|
|Book||Ozogul Yesim (eds.): Innovative Technologies in Seafood Processing, 2019, CRC Press / Balkema, ISBN 978-0-8153-6644-7, 376 p., DOI:10.1201/9780429327551|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.