Novel thermal and non thermal technologies for fluid foods Food processing is the step of the food chain that principally affects a foods physical or biochemical properties along with determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non thermal technologies specifically for fluid foods recognized for their high bioavailability of macronutrients and micronutrients. Considerable resources and expertise has been devoted to the processing of safe and wholesome foods. Non thermal technologies have been developed as an alternative to thermal processing while still meeting required safety or shelf life demands and minimising the effects on its nutritional and quality attributes Chapter 1. Status and Trends of Novel Thermal and Non Thermal Technologies for Fluid Foods Chapter 2. Fluid Dynamics in Novel Thermal and Non Thermal Processes Chapter 3. Fluid Rheology in Novel Thermal and Non Thermal Processes Chapter 4. Pulsed Electric Field Processing of Fluid Foods Chapter 5. High Pressure Processing of Fluid Foods Chapter 6. Ultrasound Processing of Fluid Foods Chapter 7. Irradiation of Fluid Foods Chapter 8. Ultraviolet and Pulsed Light Processing of Fluid Foods Chapter 9. Ozone Processing of Fluid Foods Chapter 10. Dense Phase Carbon Dioxide Processing of Fluid Foods Chapter 11. Ohmic Heating of Fluid Foods Chapter 12. Microwave Heating of Fluid Foods Chapter 13. Infrared Heating of Fluid Foods Chapter 14. Modelling the Kinetics of Microbial and Quality Attributes of Fluid Food during Novel Thermal and Non Thermal Processes Chapter 15. Regulatory and Legislative issues for Thermal and Non Thermal Technologies: An EU Perspective