Innovative Food Packaging and Processing Technologies
Present and Future
- 1st Edition - November 21, 2024
- Imprint: Academic Press
- Editor: Daniela Bermudez-Aguirre
- Language: English
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 9 1 7 4 2 - 1
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 9 7 2 4 1 - 3
Innovative Food Processing and Packaging Technologies presents updates about some innovative technologies, such as pulsed electric fields, ultraviolet, and radio frequency, but al… Read more
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Request a sales quoteInnovative Food Processing and Packaging Technologies presents updates about some innovative technologies, such as pulsed electric fields, ultraviolet, and radio frequency, but also highlights the research needs for the newest technologies, such as cold plasma. This volume also provides insights about using nanotechnology for food safety and preservation. A special section of the book includes information about novel ingredients, product development, and product and package functionality. The book also includes some of the most recent information regarding packaging technologies and packaging materials and the challenges associated with future food packaging. This book covers the point of view of industry and equipment manufacturers related to novel interventions. The role of the consumer in accepting innovative technologies and products such as 3-D food printing is also presented, making it a unique resource for researchers, graduate students, and professionals in the food industry.
- Thoroughly explores some innovative food processing and packaging technologies currently under research
- Provides most recent information regarding product development, innovative ingredients, and some packaging materials in the food science/food engineering arena
- Covers industry, equipment manufacturers, and consumer points of view
Researchers and faculty working in novel technologies, like packaging engineers, People from the food industry, mainly those in Research and Development or Innovation Departments, are ideal candidates for reading this book to learn about new technologies and be tested for novel products, Undergraduate students with further interest in Food Processing and Packaging, consumers interested in novel food products, and researchers from different areas, such as crop science, chemical engineering, materials science, or biotechnology
- Title of Book
- Cover image
- Title page
- Table of Contents
- Copyright
- Dedication
- Disclaimer 1
- Disclaimer 2
- List of contributors
- Foreword
- Preface
- An introduction to innovative food packaging and processing technologies, the present and the future
- 1 Introduction
- 2 The consumer
- 3 Novel products and packaging
- 4 Technologies
- 5 The future
- 6 Climate change
- 7 Food sustainability
- 8 Conclusions
- Section I: Food processing
- Chapter One. Application of pulsed electric fields in food processing and preservation
- Abstract
- 1.1 Introduction
- 1.2 Pulsed electric field in processing and preservation of liquid foods
- 1.3 Pulsed electric field in the processing and preservation of solid foods
- 1.4 Pasteurization of solid foods
- 1.5 Extraction
- 1.6 Texture modification and peeling
- 1.7 Freezing and thawing
- 1.8 Advantages, limitations, and future perspectives of pulsed electric field in food processing and preservation
- 1.9 Conclusions
- References
- Chapter two. Ultraviolet light for food and beverage preservation: exploring the latest advancements and potential challenges ahead
- Abstract
- 2.1 Overview
- 2.2 Use of UV-C light for preservation purposes
- 2.3 International legislation
- 2.4 UV-C treatment for preservation purposes
- 2.5 Commercial implementation of UV-C as preservation technology
- 2.6 UV dose estimation
- 2.7 Commercial UV-C devices
- 2.8 UVC-based preservation technologies for food and beverages
- 2.9 UV generation and/or degradation of undesirable contaminants
- 2.10 Enzyme inactivation
- 2.11 Consumer perception of UVC-treated products
- 2.12 Conclusions and potential challenges ahead
- Acknowledgments
- References
- Chapter three. The use of low- and high-frequency ultrasound energy in food separation
- Abstract
- 3.1 Introduction
- 3.2 Theory of traditional technologies, ultrasound, and megasonic application
- 3.3 Design and operating guidelines
- 3.4 Application of ultrasonic and megasonics technologies for separation
- 3.5 Conclusions
- References
- Chapter four. Cold plasma for food processing and preservation
- Abstract
- 4.1 Introduction
- 4.2 Basic concepts of cold plasma
- 4.3 Types of equipment and effect of processing variables
- 4.4 Plasma-activated water
- 4.5 Microbial inactivation with cold plasma
- 4.6 Microbial inactivation using cold plasma, plasma-activated water, and plasma-activated mist in different food products
- 4.7 Uses of cold plasma for food applications
- 4.8 Conclusions
- References
- Chapter Five. Progress in radio frequency heating for food pasteurization
- Abstract
- 5.1 Introduction
- 5.2 Radio frequency heating: principles and basics
- 5.3 Radio frequency pasteurization of low-moisture foods
- 5.4 Methods for improving heating uniformity in low-moisture food products
- 5.5 Process validation of radio frequency pasteurization
- 5.6 Impact of radio frequency pasteurization on the low-moisture food quality
- 5.7 Radio frequency processing of high-moisture foods
- 5.8 Conclusions
- References
- Chapter six. Nanotechnology in food safety and preservation
- Abstract
- 6.1 Introduction
- 6.2 Basic principles of nanotechnology
- 6.3 Sources of active compounds for nanotechnology applications
- 6.4 Applications of nanotechnology in food hazards diagnostic
- 6.5 Applications of nanotechnology in food quality improvement
- 6.6 Applications of nanotechnology in food packaging
- 6.7 Future of nanotechnology in food safety and quality
- 6.8 Conclusions
- References
- Further reading
- Section II: Product development and food packaging
- Chapter seven. Edible insects as an alternative food: nutrition, safety, and sustainability
- Abstract
- 7.1 Introduction
- 7.2 Global and cultural practice of entomophagy
- 7.3 Animal husbandry on a small scale: implications of edible insect biology
- 7.4 Nutrition
- 7.5 Safety: pathogens, allergens, and contaminants
- 7.6 Sustainability
- 7.7 Consumer acceptability
- 7.8 Conclusions
- References
- Chapter eight. Development of novel ingredients using innovative technologies
- Abstract
- 8.1 High hydrostatic pressure for ingredient extraction and functional modification of foods
- 8.2 Application of ultrasound in the development of new food ingredients
- 8.3 Food matrix modification using cold plasma technology
- 8.4 Ozone in food processing
- 8.5 Perspectives on the use of innovative technologies to obtain food ingredients
- References
- Chapter Nine. Novel techniques for food product and packaging prototyping and manufacturing: from blueprints to enhanced functionality
- Abstract
- 9.1 Introduction
- 9.2 Electrospinning of food-grade materials
- 9.3 3D Printing of food-grade materials
- 9.4 Final remarks
- Acknowledgments
- References
- Chapter ten. Current trends on edible films for food packaging and preservation
- Abstract
- 10.1 Introduction
- 10.2 Edible films and their properties
- 10.3 Classification of edible films and coatings according to biological structures
- 10.4 Preparation and application methods of edible films to foods
- 10.5 Applications in the food industry
- 10.6 Future trends
- 10.7 Conclusions
- References
- Chapter eleven. Potential use of microalgae and Amazonian fruit in electrospun nanofibers in developing innovative food packaging systems
- Abstract
- 11.1 Introduction
- 11.2 Promising raw materials for natural dyes: extraction and characterization
- 11.3 Amazonian waste: açaí seeds
- 11.4 Nanotechnology applied to food packaging
- 11.5 Production of nanofibers by electrospinning
- 11.6 Potential of nanofibers for application in active packaging
- 11.7 Potential of nanofibers in the development of intelligent packaging
- 11.8 Conclusions and future perspectives
- Acknowledgments
- References
- Chapter twelve. Life cycle assessment to evaluate bioplastics as alternatives to petroleum-based plastics in the food industry
- Abstract
- 12.1 Introduction
- 12.2 Bioplastics as feasible alternatives to petroleum-based plastics in the food industry
- 12.3 Bioplastics definition
- 12.4 Bioplastics waste management and end-of-life options
- 12.5 Consumers and bioplastics
- 12.6 Life cycle assessment
- 12.7 Life cycle assessment software: availability and features
- 12.8 Life cycle assessment steps and requirements
- 12.9 Life cycle assessment categories and their relevance for bioplastics
- 12.10 Life cycle assessment challenges and limitations
- 12.11 Final remarks
- Acknowledgments
- References
- Section III: Industry and consumer
- Chapter thirteen. The entrepreneurial process for novel food products and packaging
- Abstract
- 13.1 Introduction
- 13.2 Opportunity identification
- 13.3 Product development
- 13.4 Commercialization
- 13.5 Growth
- 13.6 Final remarks
- Acknowledgments
- References
- Chapter fourteen. From the leap innovation department to your table: the transfer of novel technologies to the food industry
- Abstract
- 14.1 Introduction
- 14.2 Research and Development or leap innovation department, the right people, and the right structure for success
- 14.3 The transfer of technology from lab to industry
- 14.4 Successful stories of tech transfer in the food industry
- 14.5 Conclusions
- References
- Chapter fifteen. Challenges and innovations in high pressure processing commercial implementation
- Abstract
- 15.1 Introduction
- 15.2 Challenges
- 15.3 Innovations
- 15.4 Conclusions and outlook
- References
- Chapter sixteen. 3D food printing: at the intersection of social acceptance, participatory research, and specific nutritional benefits
- Abstract
- 16.1 Introduction
- 16.2 Background and positioning
- 16.3 The rise of plant proteins and meat analogs
- 16.4 Where do hybrid foods fit in?
- 16.5 Definition of 3D food printing
- 16.6 3D food printing: an innovation already available to the audiences
- 16.7 Disentangling social acceptability
- 16.8 Sensitive experiments
- 16.9 Print data: digital traces and representations
- 16.10 Problematizing social acceptability in the food industry through the lens of action research
- 16.11 Acceptance of 3D food printing: what are the levers?
- 16.12 Accepting hybrid foods: what are the levers?
- 16.13 The central role of a diverse audience in identifying levers
- 16.14 Toward healthy, sustainable, and therefore acceptable hybrid foods?
- 16.15 Conclusion
- References
- Index
- Edition: 1
- Published: November 21, 2024
- Imprint: Academic Press
- No. of pages: 690
- Language: English
- Paperback ISBN: 9780323917421
- eBook ISBN: 9780323972413
DB
Daniela Bermudez-Aguirre
Daniela Bermudez-Aguirre has a background in Food Engineering (BSc), Food Science (MSc), and Engineering Science, with a focus on Food Engineering (PhD). She currently works as a Research Food Technologist at USDA Eastern Regional Research Center in Wyndmoor, PA where she uses innovative interventions to control foodborne pathogens in different food products. During her graduate and post-doctorate work at Washington State University (WSU), she was involved in the development of nonthermal technologies for food processing and preservation, such as high hydrostatic pressure, pulsed electric fields, ultrasound, ultraviolet, cold plasma, and ozone. Her research at WSU also included projects funded by the Department of Defense (DoD) to improve the quality of military rations without compromising the food safety using innovative thermal processing. Afterwards, she worked as a senior research scientist for Lockheed Martin, a contractor of NASA. At NASA Johnson Space Center, she was the principal investigator of a project that used cold plasma to disinfect vegetables grown and consumed in-orbit by astronauts. In the last few years, she has been a consultant to industry and research centers about the use and applications of cold plasma equipment. She is the author of more than 60 peer-review publications, editor of 3 books in Food Engineering, and reviewer of over 50 high-impact journals in food science and technology. She has more than 20 years of experience working on nonthermal technologies for food safety and product development.
Affiliations and expertise
USDA ARS Eastern Regional Research CenterRead Innovative Food Packaging and Processing Technologies on ScienceDirect