Chemistry of Thermal and Non-Thermal Food Processing Technologies

1st Edition - November 27, 2024
Imprint: Academic Press
Editors: Brijesh K Tiwari, Mysore Lokesh Bhavya
Language: English
Paperback ISBN:
9 7 8 - 0 - 4 4 3 - 2 2 1 8 2 - 8
eBook ISBN:
9 7 8 - 0 - 4 4 3 - 2 2 1 8 3 - 5

Chemistry of Thermal and Non-Thermal Food Processing Technologies provides the latest information to the food science community about the chemistry of emerging food processin… Read more

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Chemistry of Thermal and Non-Thermal Food Processing Technologies provides the latest information to the food science community about the chemistry of emerging food processing technologies, including the fundamentals, recent trends, chemistry aspects in terms of quality parameters, and microbial inactivation for each technology. Divided in 4 sections, the book focus on a range of emerging technologies, such as microwave processing of food, radio frequency processing, infrared processing, ohmic heating, drying technologies, ionizing radiation processing, among others.

All chapters include the following common features: principle, scope and mechanisms; effect on macromolecules (proteins, lipids, carbohydrates); effect on bioactives (Vitamins, minerals, bioactive agents); chemistry of microbial inactivation; and degradation mechanisms.

Title of Book
Cover image
Title page
Table of Contents
Copyright
List of contributors
About the editors
Acknowledgment
Chapter 1. Overview of chemistry of thermal and non-thermal food processing technologies
Abstract
1.1 Introduction
1.2 Novel food processing technologies: basic concept, challenges, and scope
1.3 Challenges in industrial adoption
1.4 Book objectives
1.5 Book structure
References
Chapter 2. Chemistry of microwave processing of food
Abstract
2.1 Introduction
2.2 Chemical changes induced by microwave
2.3 Mechanism
2.4 Effect on proteins
2.5 Effect on carbohydrates
2.6 Effect on fats
2.7 Effect on vitamins, phenolics, and bioactives
2.8 Microbial inactivation
2.9 Conclusion
References
Chapter 3. Chemistry of infrared processing
Abstract
3.1 Introduction
3.2 Principles of infrared heating
3.3 Limitations of IR heating
3.4 Chemical aspects
3.5 Mechanism of microbial inactivation
3.6 Conclusions
Acknowledgement
References
Chapter 4. Chemistry of radiofrequency processing
Abstract
4.1 Introduction
4.2 Principle mechanism and applications of radio frequency heating
4.3 Effect of radio frequency processing on macro-molecules in food
4.4 Effect of radiofrequency processing on micro-molecules in food
4.5 Chemistry of microbial inactivation during radiofrequency processing
4.6 Degradation mechanisms
4.7 Conclusion
Conflict of interest
Acknowledgments
References
Chapter 5. Chemistry of ohmic heating of foods
Abstract
5.1 Introduction
5.2 Chemistry of ohmic heating technology
5.3 Mechanism of action
5.4 Application of ohmic heating treatment in the food industry
5.5 Extrinsic and intrinsic control parameters
5.6 Behavior of ohmic heating on foods
5.7 Impact on food and food components
5.8 Ohmic heating to specific food
5.9 Advantages and disadvantages of ohmic heating treatment
5.10 Conclusion
References
Chapter 6. Exploring the chemistry and safety of ionizing radiation processing in food applications
Abstract
6.1 Introduction
6.2 Principle/mechanism of technology
6.3 Chemical aspects
6.4 Safety/toxicological aspects of technology
6.5 Conclusions
Acknowledgment
References
Chapter 7. Chemistry of high-pressure processing
Abstract
7.1 Introduction
7.2 High-pressure Processing
7.3 Impact on the chemistry of water during freezing
7.4 Impact on Proteins
7.5 Impact on protein functionality
7.6 Impact on enzymes
7.7 Impact on lipids
7.8 Impact on carbohydrates
7.9 Impact on color
7.10 Conclusion
References
Chapter 8. Recent developments in pulsed electric field processing of foods
Abstract
8.1 Introduction
8.2 Fundamentals of pulsed electric fields
8.3 Application of pulsed electric field in food processing
8.4 Challenges of pulsed electric fields treatment
8.5 Conclusions
References
Chapter 9. Chemistry of ultrasound processing
Abstract
9.1 Introduction
9.2 Low-frequency ultrasound processing of foods
9.3 Intermediate frequency ultrasound in food processing
9.4 Conclusions
References
Chapter 10. Chemistry and microbiology of light-based (UV-C) processed foods
Abstract
10.1 Introduction
10.2 Effect on nutrients
10.3 Effect on protein
10.4 Effect on color
10.5 Effect on flavor and aroma
10.6 Effect on DNA
10.7 Conclusion
References
Chapter 11. Chemistry of cold plasma technology
Abstract
11.1 Introduction
11.2 Basic of cold plasma
11.3 Chemical aspects of cold plasma
11.4 Conclusion
References
Chapter 12. Chemistry of hydrodynamic cavitation technology
Abstract
12.1 Introduction
12.2 Fundamentals and mechanisms of hydrodynamic cavitation
12.3 Chemical aspects of hydrodynamic cavitation
12.4 Applications of hydrodynamic cavitation
12.5 Conclusions and future perspectives
Acknowledgments
References
Chapter 13. Chemistry of ozone processing
Abstract
13.1 Introduction
13.2 Working principle of technology, governing principle
13.3 Mechanism of action
13.4 Chemical aspects
13.5 Safety/toxicological aspects of technology
13.6 Conclusion
References
Chapter 14. Chemistry of supercritical CO2 processing
Abstract
14.1 Introduction
14.2 Principle/mechanism of technology
14.3 Chemical aspects
14.4 Safety/toxicological aspects of technology
14.5 Conclusions
Acknowledgments
References
Chapter 15. Potential natural antimicrobial agents
Abstract
15.1 Introduction
15.2 Microbial origin substances and mode of action
15.3 Plant-derived substances and mode of action
15.4 Animal-based antimicrobials and mode of action
15.5 Hurdle technology
15.6 Conclusion
References
Chapter 16. Degradation kinetics during food processing and storage
Abstract
16.1 Introduction
16.2 Background of kinetics
16.3 Kinetic modeling approaches for microbial inactivation and chemicals
16.4 Degradation kinetics: thermal and non-thermal
16.5 Kinetic degradation models
16.6 Peleg model for inactivation
16.7 The Peleg model
16.8 Fick’s second law of diffusion
16.9 Log-linear kinetic model for inactivation
16.10 Weibull Model for inactivation
16.11 Chick-Watson Ham’s inactivation Kinetics
16.12 According to Chick-Watson Ham’s microbial inactivation follow the following relationship
16.13 Model evaluations
16.14 Conclusion
References
Chapter 17. Degradation of proteins during food processing and storage
Abstract
17.1 Introduction
17.2 Protein degradation mechanisms
17.3 Protein degradation during thermal processing
17.4 Protein degradation during nonthermal processing
17.5 Future perspectives in understanding food protein degradation
17.6 Conclusion
References
Chapter 18. Degradation of lipids during food processing
Abstract
18.1 Introduction
18.2 Lipid degradation during food processing and storage
18.3 Lipid oxidation products
18.4 Factors affecting lipid oxidation
18.5 Determination of lipid oxidation
18.6 Lipid oxidation during thermal treatment
18.7 Lipid oxidation during nonthermal treatment
18.8 Conclusion
References
Chapter 19. Degradation of polysaccharides during food processing
Abstract
19.1 Introduction
19.2 Polysaccharides classification
19.3 Functions of polysaccharides
19.4 Factors influencing degradation during food processing
19.5 Novel nonthermal processing on polysaccharide degradation
19.6 Conclusions and future outlooks
Acknowledgment
References
Index

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health

Chemistry of Thermal and Non-Thermal Food Processing Technologies

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Brijesh K Tiwari

Mysore Lokesh Bhavya

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