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Electron Beam Pasteurization and Complementary Food Processing Technologies
1st Edition - November 17, 2014
Editors: Suresh Pillai, Shima Shayanfar
Language: English
Hardback ISBN:9781782421009
9 7 8 - 1 - 7 8 2 4 2 - 1 0 0 - 9
eBook ISBN:9781782421085
9 7 8 - 1 - 7 8 2 4 2 - 1 0 8 - 5
Food safety is a constant challenge for the food industry, and food irradiation technology has developed significantly since its introduction, moving from isotope irradiation to…Read more
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Food safety is a constant challenge for the food industry, and food irradiation technology has developed significantly since its introduction, moving from isotope irradiation to the use of electron beam technology. Electron Beam Pasteurization and Complementary Food Processing Technologies explores the application of electron beam pasteurization in conjunction with other food processing technologies to improve the safety and quality of food. Part one provides an overview of the issues surrounding electron beam pasteurization in food processing. Part two looks at different thermal and non-thermal food processing technologies that complement irradiation. Finally, a case study section on the commercial applications of e-beam processing provides examples from industry.
Professionals in the food industry addressing contemporary food quality and safety issues, academics training the next generation of professionals for the food industry, graduate students in food science and technology
List of contributors
Woodhead Publishing Series in Food Science, Technology and Nutrition
Preface
Part One: Electron beam pasteurization in food processing
1: Introduction to electron beam pasteurization in food processing
Abstract
1.1 Introduction
1.2 Food irradiation
1.3 Emerging trends in non-thermal food processing
1.4 The focus of this book
2: Electron beam processing technology for food processing
Abstract
2.1 Introduction
2.2 Consumers and irradiated foods
2.3 The physics of electron beam irradiation
2.4 Electron beam linear accelerator system
2.5 Conveyor system
2.6 Facility safety and chamber design
2.7 Facility processing controls
2.8 Government regulations for electron beam facilities
2.9 Conclusion
3: Integrating electron beam equipment into food processing facilities: strategies and design considerations
Abstract
3.1 Introduction
3.2 Radiation processing standards and terminology
3.3 Assessing the right dose
3.4 Design issues in integrating eBeam equipment into a food processing operation
3.5 Design in practice: a case study
3.6 Common configurations for eBeam technology in food processing operations
Part Two: Complementary food processing technologies
4: Microwave processing of foods and its combination with electron beam processing
Abstract
4.1 Introduction
4.2 Physical principles of microwave processing
4.3 Microwave applications
4.4 Modelling and verification
4.5 Summary
5: Infrared heating of foods and its combination with electron beam processing
Abstract
5.1 Introduction
5.2 The use of infrared technology in food processing
5.3 Infrared processing of liquid foods
5.4 Equipment for infrared processing
5.5 Limitations of infrared processing
5.6 Combination of infrared processing with electron beam processing
5.7 Conclusions
6: Aseptic packaging of foods and its combination with electron beam processing
Abstract
6.1 Introduction
6.2 Brief history of aseptic packaging
6.3 Microorganisms in foods and influencing factors
6.4 Principles of aseptic food packaging
6.5 Possible application of electron beam technology for aseptic food processing
6.6 Electron beam technology for sterilizing packaging materials used in aseptic packaging
6.7 Current and future technical challenges
7: Combining sanitizers and nonthermal processing technologies to improve fresh-cut produce safety
Abstract
7.1 Introduction
7.2 Fresh produce safety
7.3 Sanitizers used in fresh-cut processing
7.4 Chlorine as a sanitizer
7.5 Chlorine dioxide sanitizer technologies
7.6 Organic acid sanitizers
7.7 Electrolyzed water (EW) sanitizer
7.8 Nonthermal processing technologies: ultrasound-assisted fresh produce decontamination
7.9 Ionizing radiation for fresh produce decontamination
7.10 Nonthermal plasma (NTP) for fresh produce decontamination
7.11 High pressure processing (HPP) for fresh produce decontamination
7.12 High intensity pulsed light or ultraviolet for fresh produce decontamination
7.13 Conclusion
8: High pressure processing (HPP) of foods and its combination with electron beam processing
Abstract
8.1 Introduction
8.2 Thermodynamic principles of high pressure processing (HPP)
8.3 Commercial HPP equipment
8.4 Microbial inactivation by HPP
8.5 Effect of HPP on nutritional and sensory qualities of food
8.6 Current and emerging trends in the commercial application of HPP
8.7 Combining HPP with eBeam processing
8.8 Conclusion
8.9 Sources of further information and advice
9: Pulsed electric field (PEF) processing of foods and its combination with electron beam processing
Abstract
9.1 Introduction
9.2 The development of pulsed electric field (PEF) processing
9.3 Principles of PEF processing
9.4 PEF technology
9.5 Mechanisms of inactivation of microorganisms
9.6 Applications of PEF processing: liquid foods
9.7 Applications of PEF processing: solid foods
9.8 Use of PEF for particular foods: sugar beet, coconut, plant oil, meat and fish
9.9 Combining PEF and eBeam technology
9.10 Conclusion
10: Modified atmosphere packaging (MAP) of foods and its combination with electron beam processing
Abstract
10.1 Introduction
10.2 Gases used in modified atmosphere packaging (MAP)
10.3 The microbiology of MAP
10.4 MAP technology
10.5 Case studies of typical MAP applications
10.6 The combination of MAP with electron beam technology
11: Active packaging of foods and its combination with electron beam processing
Abstract
11.1 Introduction
11.2 Active packaging principles and technologies
11.3 Integrating active materials in rigid and flexible plastic packaging materials
11.4 Combining active packaging with thermal and non-thermal preservation processes
11.5 Combining active packaging with electron beam processing
11.6 The role of active packaging in extending shelf life
11.7 Future trends
Part Three: Case studies on the commercial applications of electron beam processing
12: Electron beam processing of hospital foods
Abstract
12.1 Introduction
12.2 Microbiological concerns of hospital foods
12.3 Studies on the use of irradiation technologies in hospital foods
12.4 Future trends
12.5 Conclusions
13: Electron beam processing as a phytosanitary treatment of imported fruits
Abstract
13.1 Introduction
13.2 Phytosanitary treatment of fruits
13.3 Phytosanitary treatment using irradiation
13.4 Current global status of phytosanitary irradiation
13.5 Developing eBeam as a phytosanitary treatment for fruits
13.6 Summary
13.7 Sources of further information
14: Electron beam processing of fresh and/or frozen raw ground beef
Abstract
14.1 Introduction
14.2 Product and process risk assessment
14.3 Setting minimum dose levels and testing protocols
14.4 Product and process configuration
14.5 Product feasibility testing
14.6 Design of the master case
14.7 Dose mapping
14.8 Electron beam irradiation processing operations: delivery stage
14.9 Electron beam irradiation processing operations: irradiation operating system
14.10 Electron beam irradiation processing operations: post-irradiation operations
14.11 Combining electron beam irradiation with other interventions and packaging
14.12 Conclusion
15: Electron beam processing to improve the functionality of biodegradable food packaging
Abstract
15.1 Introduction
15.2 Electron beam (eBeam) processing of biodegradable polymers
15.3 Effects of polymer structure on outcomes of eBeam processing
15.4 Case studies: cellulose
15.5 Case studies: starch
15.6 Case studies: chitin and chitosan
15.7 Future trends
16: Future trends in electron beam technology for food processing
Abstract
16.1 Introduction
16.2 The role of electron beam (eBeam) processing in biodegradable packaging
16.3 The role of eBeam processing in waste management
16.4 The role of eBeam processing in food safety
16.5 The role of eBeam processing in post-packaging pasteurization
16.6 The role of eBeam processing in improving nutritional quality and freshness of foods
16.7 Traceability
16.8 The role of eBeam processing in preparing foods for space travel
16.9 Combining eBeam and other non-thermal technologies
Index
No. of pages: 352
Language: English
Edition: 1
Published: November 17, 2014
Imprint: Woodhead Publishing
Hardback ISBN: 9781782421009
eBook ISBN: 9781782421085
SP
Suresh Pillai
Suresh Pillai, Texas A&M University, USA.
SS
Shima Shayanfar
Shima Shayanfar, German Institute of Food Technologies, Germany.
Affiliations and expertise
Project Manager, German Institute of Food Technologies, Quakenbrück, Germany
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