Novel Thermal and Non-Thermal Technologies for Fluid Foods
- 1st Edition - August 19, 2016
- Editors: PJ Cullen, Brijesh K. Tiwari, Vasilis Valdramidis
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 1 0 3 7 3 - 9
- eBook ISBN:9 7 8 - 0 - 1 2 - 3 8 1 4 7 1 - 5
Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the pr… Read more
Food processing is the step of the food chain that principally affects a food's 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.
- Examines non-thermal processing techniques specifically applied to fluid foods
- Includes methods for mathematically evaluating each technique
- Addresses global regulatory requirements for fluid foods
- Provides recommendations and opportunities for various safety-related issues
Professionals in food processing research, quality assurance/control, product development. Also professionals involved with technical services and regulatory affairs in food processing
Chapter 1. Status and Trends of Novel Thermal and Non-Thermal Technologies for Fluid Foods
1.1. What are Novel Thermal and Non-Thermal Technologies?
1.2. Fluid Foods and Process Validation
1.3. Technology Drivers
1.4. Hurdle Concept
1.5. Book Objectives
Chapter 2. Fluid Dynamics in Novel Thermal and Non-Thermal Processes
2.1. Introduction
2.2. Some Basic Considerations on Fluid Mechanics
2.3. High-Pressure Processing
2.4. Pulsed Electric Fields
2.5. Ultrasound
2.6. Light Pulses
2.7. Ohmic Heating
2.8. Conclusion
Chapter 3. Fluid Rheology in Novel Thermal and Non-Thermal Processes
3.1. Introduction
3.2. Fluid Rheology
3.3. Influence of Rheology on Process Efficacy
3.4. Effects of Treatment on Fluid Rheology
3.5. Conclusions
Chapter 4. Pulsed Electric Field Processing of Fluid Foods
4.1. Introduction
4.2. Principles of Operation
4.3. Process Control Parameters
4.4. Treatment Parameters
4.5. Microorganism, Enzyme and Quality- and Health-Related Compound Characteristics
4.6. Product Parameters
4.7. Microbial Inactivation Mechanism
4.8. Pulsed Electric Field in Combination with Other Technologies
4.9. Effects on Fluid Food Nutritional and Quality Parameters
4.10. Shelf-Life of Pulsed Electric Field-Processed Fluid Foods
4.11. Current Status and Future Trends
Chapter 5. High-Pressure Processing of Fluid Foods
5.1. Introduction
5.2. Technology Governing Principles
5.3. Microbiological Safety
5.4. Impact of Combined Pressure–Heat Treatments on Quality Attributes of Foods
5.5. Combined Pressure–Heat Treatment Effects on Nutrient Content of Foods
5.6. Regulatory Aspects
5.7. Conclusions
Chapter 6. Ultrasound Processing of Fluid Foods
6.1. Introduction
6.2. Generation of Power Ultrasound
6.3. The Measurement of Ultrasonic Energy (Dosimetry)
6.4. Ultrasound in Liquid Food Sterilization
6.5. Effect on Quality Parameters
6.6. Current Status and Challenges
6.7. Conclusions
Chapter 7. Irradiation of Fluid Foods
7.1. Introduction
7.2. Irradiation Technologies
7.3. General Mode of Action
7.4. Food Safety and Shelf-Life of Irradiated Liquids
7.5. Sensory and Nutritive Properties
7.6. Operational Parameter Case Study: Container Orientation
7.7. Regulations and Consumer Attitude of Food Irradiation: China
7.8. Case Study: Irradiated Wine, China
7.9. Conclusions
Chapter 8. Ultraviolet and Pulsed Light Processing of Fluid Foods
8.1. Introduction
8.2. Principles of Operation
8.3. Process Control Parameters
8.4. Microbial Inactivation Mechanism
8.5. Antimicrobial Effects of Ultraviolet and Pulsed Light in Specific Products
8.6. Effects on Fluid Food Nutritional and Quality Parameters
8.7. Industrial Scale-Up and Challenges
8.8. Conclusions
Chapter 9. Ozone Processing of Fluid Foods
9.1. Introduction
9.2. Generation of Ozone
9.3. Ozone in Liquid Food Processing
9.4. Factors Affecting Efficacy of Ozone Processing
9.5. Microbial Inactivation
9.6. Microbial Inactivation Mechanism
9.7. Mycotoxins
9.8. Effect on Fluid Food Quality
9.9. Current Status and Future Trends
Chapter 10. Dense-Phase Carbon Dioxide Processing of Fluid Foods
10.1. Principles
10.2. Process Control Parameters
10.3. Microbial Inactivation Mechanisms
10.4. Effects on Fluid Food Nutritional and Quality Parameters
10.5. Current Status and Future Trends
Chapter 11. Ohmic Heating of Fluid Foods
11.1. Introduction
11.2. Principles
11.3. Process Control Parameters
11.4. Microbial Inactivation Mechanism
11.5. Effects on Nutritional and Quality Characteristics of Fluid Food
11.6. Current Status and Future Trends
Chapter 12. Microwave Heating of Fluid Foods
12.1. Introduction
12.2. General Principles of Microwave Heating
12.3. Role of Dielectric Properties in Microwave Heating
12.4. Interactions of Microwave with Food Components
12.5. Dielectric Properties of Selected Foods
12.6. Microwave Processing of Foods
12.7. Microwave Processing and Equipment
12.8. Challenges in Microwave Processing
12.9. Conclusions
Chapter 13. Infrared Heating of Fluid Foods
13.1. Introduction
13.2. Basic Principles Governing Infrared Radiation
13.3. Opportunities for the Infrared Processing of Liquid Foods
13.4. Equipment for Infrared Processing of Liquid Foods
13.5. Conclusions and Suggestions for Future Work
Chapter 14. Modeling the Kinetics of Microbial and Quality Attributes of Fluid Food During Novel Thermal and Non-Thermal Processes
14.1. Introduction
14.2. AD HOC Hypotheses for Kinetic Studies
14.3. Parameters of Interest for Novel Thermal and Non-Thermal Processes
14.4. Experimental Design
14.5. Data (Pre)Processing
14.6. Model Structure Characterization of Microbial Dynamics
14.7. Model Structure Characterization of Chemical Dynamics
14.8. Model Parameter Estimation
14.9. Model Validation
14.10. Applications on the Design and Optimization of Thermal and Non-Thermal Technologies
14.11. Conclusion and Future
Chapter 15. Regulatory and Legislative Issues for Non-Thermal Technologies
15.1. Introduction
15.2. An Overview of How Law is Created in the EU
15.3. Overview of the Regulation of Food in the European Union
15.4. The Novel Food Regime
15.5. How Does this Apply to Specific Emerging Non-Thermal Technologies?
15.6. Other Existing Regulatory Requirements
15.7. It’s a Small World, but is One Set of Global Rules Realistic?
15.8. Conclusions
Food Science and Technology International SeriesIndex
- Edition: 1
- Published: August 19, 2016
- Language: English
PC
PJ Cullen
PJ Cullen’s research interests include the development of novel technologies for the food and pharmaceutical industries. He spent 10 years at the Dublin Institute of Technology where he was team leader of the Process Analytical Technology group and the BioPlasma research group. He has published more than 100 journal articles and book chapters. His current research interests include the development of non-thermal plasmas for biological applications in food and medicine.
Affiliations and expertise
BioPlasma Group, School of Food Science & Environmental Health, Dublin Institute of Technology, IrelandBT
Brijesh K. Tiwari
Brijesh K Tiwari, M.Sc., Ph.D., FIFST, FRSC is a principal research officer at TEAGASC and adjunct Professor at University College Dublin, Ireland. Previously he was a Research Professor @ Food Research Center; Manchester Metropolitan University, UK; He has been an external research project evaluator for Research Council of Norway and External evaluator for Norwegian Strategic Research Programme, Norway; Executive Agency for Higher Education and Research, Development and Innovation. Dr. Tiwari does extensive research all around the world, has won many awards, is an editorial board member and a keynote speaker at international conferences with over 175 peer-reviewed research publications and over 100 book chapters. He has also co-edited 10 books and is a book series editor for IFST Advances in Food Science book series. He is currently the Editor-in-chief of the Journal of Food Processing and Preservation.
Affiliations and expertise
Principal Research Officer, TEAGASC, Adjunct Professor; University College Dublin, IrelandVV
Vasilis Valdramidis
Affiliations and expertise
University College Dublin, Dublin, IrelandRead Novel Thermal and Non-Thermal Technologies for Fluid Foods on ScienceDirect