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Emerging Technologies for Food Processing
1st Edition - January 23, 2004
Author: Da-Wen Sun
Language: English
Hardback ISBN:9780126767575
9 7 8 - 0 - 1 2 - 6 7 6 7 5 7 - 5
eBook ISBN:9780080455648
9 7 8 - 0 - 0 8 - 0 4 5 5 6 4 - 8
Emerging Technologies for Food Processing presents a comprehensive review of innovations in food processing, stresses topics vital to the food industry today, and pinpoints the tr…Read more
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Emerging Technologies for Food Processing presents a comprehensive review of innovations in food processing, stresses topics vital to the food industry today, and pinpoints the trends in future research and development. This volume contains 27 chapters and is divided into six parts covering topics such as the latest advances in non-thermal processing, alternative technologies and strategies for thermal processing, the latest developments in food refrigeration, and current topics in minimal processing of vegetables, fruits, juices and cook-chill ready meals and modified atmosphere packaging for minimally processed foods.
* Each chapter is written by international experts presenting thorough research results and critical reviews* Includes a comprehensive list of recently published literature* Covers topics such as high pressure, pulsed electric fields, recent developments in microwave heating, and vacuum cooling
Food engineers and technologists; undergraduate and postgraduate students/researchers in food science
About the Editor
Preface
Part 1: High Pressure Processing
Chapter 1: High Pressure Processing of Foods: An Overview
Publisher Summary
1 Introduction
2 Principles of high pressure processing
3 Use of high pressure to improve food safety and stability
4 Effects of high pressure on food quality
5 Other applications of high pressure
6 Modelling HP processes
7 Outlook for high pressure processing of food
8 Conclusions
Chapter 2: High-pressure Processing of Salads and Ready Meals
Publisher Summary
1 Introduction
2 Importance of salads and ready meals
3 Pressure effects on microorganisms
4 Pressure effects on enzyme activity
5 Pressure effects on texture
6 Pressure effects on nutrients
7 Conclusions
Acknowledgement
Chapter 3: Microbiological Aspects of High-pressure Processing
Publisher Summary
1 Introduction
2 Factors affecting effectiveness of treatment
3 Effects of high pressure
4 Conclusions
Part 2: Pulsed Electric Fields Processing
Chapter 4: Overview of Pulsed Electric Field Processing for Food
Publisher Summary
1 Introduction
2 Historical background
3 Mechanisms of action
4 PEF treatment systems
5 Main processing parameters
6 Applications
7 Problems and challenges
8 Conclusions
Acknowledgements
Nomenclature
Chapter 5: Pulsed Electric Field Processing of Liquid Foods and Beverages
Publisher Summary
1 Introduction
2 PEF technology
3 Mechanisms of microbial inactivation
4 Equipment
5 PEF treatment variables
6 Target differences
7 High-pressure processing (HPP) and PEF
8 Specific results on liquid foods
9 Process models
10 Conclusions
Acknowledgements
Nomenclature
Chapter 6: Effect of High Intensity Electric Field Pulses on Solid Foods
Publisher Summary
1 Introduction
2 Food safety
3 Effects on food quality
4 Use of PEF in combination with other methods
5 Conclusions
Chapter 7: Enzymatic Inactivation by Pulsed Electric Fields
Publisher Summary
1 Introduction
2 Mechanism of enzyme inactivation by PEF
3 Factors affecting enzyme inactivation by PEF
4 Effects of PEF on enzymes
5 Modelling enzymatic inactivation by PEF
6 Enzyme inactivation by combining PEF with other hurdles
7 Enzyme activity during storage of PEF processed foods
8 Conclusions
Nomenclature
Chapter 8: Food Safety Aspects of Pulsed Electric Fields
Publisher Summary
1 Introduction
2 Microbiological safety of pulsed electric fields
3 Chemical safety and PEF
4 Conclusions
Nomenclature
Part 3: Other Non-thermal Processing Techniques
Chapter 9: Developments in Osmotic Dehydration
Publisher Summary
1 Introduction
2 Mechanism of osmotic dehydration
3 Effect of process parameters on mass transfer
4 Determination of moisture and solid diffusion coefficients
5 Methods to increase the rate of mass transfer
6 Applications of osmotic dehydration
7 Limitations of osmotic dehydration
8 Management of osmotic solution
9 Conclusions
Nomenclature
Chapter 10: Athermal Membrane Processes for the Concentration of Liquid Foods and Natural Colours
Publisher Summary
1 Introduction
2 Existing methods
3 Osmotic membrane distillation
4 Direct osmosis
5 Membrane modules
6 Applications
7 Suggestions for future work
8 Conclusions
Acknowledgements
Nomenclature
Chapter 11: High Intensity Pulsed Light Technology
Publisher Summary
1 Introduction
2 Principles of pulsed light technology
3 Effects of pulsed light on food products
4 Systems for pulsed light technology
5 Conclusions
Acknowledgements
Nomenclature
Chapter 12: Non-thermal Processing By Radio Frequency Electric Fields
Publisher Summary
1 Introduction
2 Radio frequency electric fields equipment
3 Modelling of radio frequency electric fields
4 RFEF non-thermal inactivation of yeast
5 Bench scale RFEF inactivation of bacteria and spores
6 Pilot scale RFEF inactivation of bacteria
7 Electrical costs
8 Conclusions
Acknowledgements
Chapter 13: Application of Ultrasound
Publisher Summary
1 Introduction
2 Fundamentals of ultrasound
3 Ultrasound as a food preservation tool
4 Ultrasound as a processing aid
5 Ultrasound effects on food properties
6 Conclusions
Chapter 14: Irradiation of Foods
Publisher Summary
1 Introduction
2 Fundamentals of food irradiation
3 Wholesomeness of irradiated foods
4 Biological effects of irradiation
5 Irradiation of foods
6 Conclusions
Chapter 15: New Chemical and Biochemical Hurdles
Publisher Summary
1 Introduction
2 Organic acids
3 Plant-derived antimicrobials
4 Chitin/chitosan
5 Antimicrobial enzymes
6 Nisin
7 Lactoferrin
8 Ozone
9 Reuterin
10 Electrolysed water and other concepts
11 Discussion
12 Conclusions
Part 4: Alternative Thermal Processing
Chapter 16: Recent Developments in Microwave Heating
Publisher Summary
1 Introduction
2 Dielectric properties of foods
3 Heat and mass transfer in microwave processing
4 Microwave processing of foods
5 Conclusions
Nomenclature
Chapter 17: Radio-Frequency Processing
Publisher Summary
1 Introduction
2 Dielectric heating
3 Material properties
4 Adopting RF heating
5 Radio-frequency heating applications
6 Radio-frequency drying applications
7 Conclusions
Nomenclature
Chapter 18: Ohmic Heating
Publisher Summary
1 Introduction
2 Fundamentals of ohmic heating
3 Electrical conductivity
4 Generic configurations
5 Modelling
6 Treatment of products
7 Conclusions
Nomenclature
Chapter 19: Combined Microwave Vacuuum-drying
Publisher Summary
1 Introduction
2 Microwaves
3 Dielectric properties of food
4 Thermal properties of food
5 Characteristics of microwave vacuum-drying
6 Combination of microwave vacuum with other processes
7 Equipment
8 Modelling of microwave vacuum-drying
9 Microwave freeze-drying
10 Other applications of microwave vacuum processing
11 Commercial potential
12 Conclusions
Nomenclature
Chapter 20: New Hybrid Drying Technologies
Publisher Summary
1 Introduction
2 Product quality degradation during dehydration
3 Hybrid drying systems
4 Conclusions
Chapter 21: Monitoring Thermal Processes by NMR Technology
Publisher Summary
1 Introduction
2 Basic theory of NMR and MRI
3 NMR and thermal processes
4 Future directions for process NMR
5 Conclusions
Nomenclature
Part 5: Innovations in Food Refrigeration
Chapter 22: Vacuum Cooling of Foods
Publisher Summary
1 Introduction
2 Vacuum cooling principles, process and equipment
3 Applications of vacuum cooling in the food industry
4 Mathematical modelling of the vacuum cooling process
5 Advantages and disadvantages of vacuum cooling
6 Factors affecting the vacuum cooling process
7 Conclusions
Nomenclature
Chapter 23: Ultrasonic Assistance of Food Freezing
Publisher Summary
1 Introduction
2 Power ultrasound generation and equipment
3 Acoustic effects on the food freezing process
4 Major functions of power ultrasound in assisting food freezing
5 Factors affecting power ultrasound efficiency
6 Embodiment of applications
7 Conclusions
Chapter 24: High-Pressure Freezing
Publisher Summary
1 Introduction
2 High-pressure freezing
3 Modelling high-pressure freezing processes
4 Conclusions
Nomenclature
Chapter 25: Controlling the Freezing Process with Antifreeze Proteins
Publisher Summary
1 Introduction
2 Antifreeze proteins
3 Conclusions
Part 6: Minimal Processing
Chapter 26: Minimal Fresh Processing of Vegetables, Fruits and Juices
Publisher Summary
1 Introduction
2 Factors and processing operations that affect quality of minimally fresh processed plant foods
3 Emerging technologies for keeping microbial and sensory quality of minimally fresh processed fruits and vegetables
4 Emerging technologies of minimally fresh processed fruit juices
5 Conclusions
Chapter 27: Minimal Processing of Ready Meals
Publisher Summary
1 Introduction
2 Design of total system
3 Cook-chill
4 Cook-freeze
5 Sous-vide
6 Novel and alternative processing options
7 Conclusions
Chapter 28: Modified Atmosphere Packaging for Minimally Processed Foods
Publisher Summary
1 Introduction
2 Properties of packaged food
3 Properties of packaging materials
4 Modified atmosphere packaging design
5 Conclusions
Nomenclature
Index
No. of pages: 792
Language: English
Edition: 1
Published: January 23, 2004
Imprint: Academic Press
Hardback ISBN: 9780126767575
eBook ISBN: 9780080455648
DS
Da-Wen Sun
Dr. Da-Wen Sun is internationally recognized for his leadership in food engineering research and education and is a highly respected journal editor. He is the recipient of numerous awards and honors including election to the Royal Irish Academy in 2010, selection as a Member of Academia Europaea (The Academy of Europe) in 2011, induction as a Fellow of International Academy of Food Science and Technology in 2012, recipient of the International Association for Food Protection (IAFP) Freezing Research Award in 2013, recipient of the International Association of Engineering and Food (IAEF) Lifetime Achievement Award in 2015, and named as a Thomson Reuters Highly Cited Researcher in 2015.
Dr. Da-Wen Sun is internationally recognized for his leadership in food engineering research and education and a highly respected journal editor. He is the recipient of numerous awards and honors including election to the Royal Irish Academy in 2010, selection as a Member of Academia Europaea (The Academy of Europe) in 2011, induction as a Fellow of International Academy of Food Science and Technology in 2012, the International Association for Food Protection (IAFP) Freezing Research Award in 2013, the International Association of Engineering and Food (IAEF) Lifetime Achievement Award in 2015 and naming as 2015 Thomson Reuters Highly Cited Researcher. His many scholarly works have become standard reference materials for researchers in the areas of computer vision/hyperspectral imaging, computational fluid dynamics modelling, and vacuum cooling. Results of his work have been published in more than 400 peer-reviewed journal papers (Web of Science h-index = 66), among them; thirty papers have been selected by ESI as highly-cited papers, ranking him first in the world in Agricultural Sciences.
Affiliations and expertise
Food Refrigeration and Computerised Food Technology, University College Dublin, National University of Ireland, Belfield, Dublin, Ireland
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