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by F Feeherry, C Doona, K Kustin
Case Studies in Novel Food Processing Technologies
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Table of Contents
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Woodhead Publishing Series in Food Science, Technology and Nutrition
Preface
Chapter 1: Non-thermal food pasteurization processes: an introduction
Abstract:
1.1 Introduction
1.2 Pulsed electric field
1.3 High hydrostatic pressure
1.4 Ionizing irradiation
1.5 Ultraviolet radiation
1.6 Non-thermal plasma
1.7 Concentrated high intensity electric field
1.8 Conclusions
Part I: Case studies in high pressure and pulsed electric field processing of food
Chapter 2: Commercial high pressure processing of ham and other sliced meat products at Esteban Espuña, S.A.
Abstract:
2.1 Introduction
2.2 High pressure processing (HPP) equipment
2.3 Commercialized HPP-treated food products
2.4 Treatment costs
2.5 Conclusions
2.6 Company information
Chapter 3: High hydrostatic pressure processing of fruit juices and smoothies: research and commercial application
Abstract:
3.1 Introduction
3.2 Fruit composition, high hydrostatic pressure (HHP) treatment and recommended fruit intake
3.3 Basic research on high hydrostatic pressure (HHP) processing of fruit juices and derivatives
3.4 Commercialization of juices treated by high hydrostatic pressure (HHP)
3.5 Future trends
3.6 Sources of further information and advice
3.7 Acknowledgements
Chapter 4: Pulsed electric field (PEF) systems for commercial food and juice processing
Abstract:
4.1 Introduction
4.2 Key process parameters
4.3 Pulsed electric field (PEF) system overview
4.4 Pulsed electric field (PEF) system trade-offs and optimization
4.5 Pulsed electric field (PEF) processing and commercialization status
4.6 Conclusions
Chapter 5: The environmental impact of pulsed electric field treatment and high pressure processing: the example of carrot juice
Abstract:
5.1 Introduction
5.2 Goal definition and scoping
5.23 Data sources and quality of data
5.3 Inventory of carrot juice processing
5.4 Choice of impact categories and impact assessment methods
5.5 Results
5.6 Discussion and conclusions
5.7 Acknowledgements
Part II: Case studies in other novel food processing techniques
Chapter 6: Industrial applications of high power ultrasonics in the food, beverage and wine industry
Abstract:
6.1 Introduction
6.2 High power ultrasound
6.3 Process and scale-up parameters
6.4 Applications and benefits
6.5 Large-scale implementation
6.6 Roadmap to successful commercialization
6.7 Conclusion
Chapter 7: The potential of novel infrared food processing technologies: case studies of those developed at the USDA-ARS Western Region Research Center and the University of California-Davis
Abstract:
7.1 Introduction
7.2 Effect of infrared (IR) on food molecular constituents
7.3 Case studies in novel infrared (IR) technologies for improved processing efficiency and food safety
7.4 Simultaneous infrared blanching and dehydration (SIRBD)
7.5 Sequential infrared (IR) and freeze-drying of strawberry slices
7.6 Infrared (IR) pasteurization of raw almonds
7.7 Infrared (IR) dry-roasting of almonds
7.8 An overview of infrared (IR) rough rice drying and disinfestation
7.9 Effectiveness of infrared (IR) heating for simultaneous drying and disinfestation of freshly harvested rough rice
7.10 Effectiveness of infrared (IR) heating for disinfestation of stored rough rice
7.11 Infrared (IR) radiation heating for tomato peeling
7.12 Future trends
7.13 Acknowledgements
Chapter 8: Validation and commercialization of dense phase carbon dioxide processing for orange juice
Abstract:
8.1 Introduction
8.2 Dense phase carbon dioxide processing
8.3 Better Than Fresh™ (BTF) system
8.4 Commercialization of the Better Than Fresh™ (BTF) system
8.5 Conclusion
Chapter 9: Progress and issues with the commercialization of cool plasma in food processing: a selection of case studies
Abstract:
9.1 Introduction
9.2 Case studies
9.3 Case study 1: cascaded dielectric barrier discharge (CDBD) – cool plasma for the decontamination of packaging materials
9.4 Case study 2: atmospheric gliding arc and blown arc air cold plasma system
9.5 Case study 3: atmospheric-based dielectric gas discharge
9.6 Case study 4: ultralight dielectric barrier discharge and spot system
9.7 Case study 5: microwave vacuum cool plasma generation
9.8 Case study 6: cool plasma for application in food processing and medical device technology
9.9 Case study 7: gentle e-ventus® disinfection of cereal crop seeds, grain and food
9.10 Conclusions and future trends
9.12 Appendix
Chapter 10: Commercial applications of ozone in food processing
Abstract:
10.1 Introduction
10.3 Ozone for shellfish and fish processing
10.4 Ozone in breweries and wineries
10.5 Ozone for vegetable processing and storage
10.6 Ozone washing/packaging of fresh cut salad mixes and fruit
10.7 Ozone processing of meats and sushi
10.8 Ozone for preparation of fresh (not frozen) microwaveable meals
10.9 Cleaning-in-place with ozone
10.10 Future prospects for ozone in agri-foods and food processing
Chapter 11: Novel technologies for the decontamination of fresh and minimally processed fruits and vegetables
Abstract:
11.1 Introduction
11.2 Optimization of existing chemical treatments
11.3 Antimicrobial treatments
11.4 Adaptation of existing technologies: plasma, phage treatment and bacteria-based biological controls
11.5 Future trends
11.6 Sources of further information and advice
11.7 Acknowledgements
Part III: Case studies in food preservation using antimicrobials, novel packaging and storage techniques
Chapter 12: Use of natamycin as a preservative on the surface of baked goods: a case study
Abstract:
12.1 Introduction
12.2 Natamycin
12.3 The problem of mold spoilage in baked goods
12.4 Trials on the use of natamycin as a surface treatment of baked goods
12.5 Considerations and selection of the spraying system
12.6 Future trends
Chapter 13: Commercial applications of oxygen depleted atmospheres for the preservation of food commodities
Abstract:
13.1 Introduction
13.2 Definitions and uses of oxygen depleted atmospheres
13.3 Effects of MAs on stored-product insects and mites
13.4 The effect of modified atmosphere (MA) on preventing mold growth and mycotoxin formation
13.5 Effects of modified atmosphere (MA) on product quality
13.6 Generation and application of modified atmospheres (MAs)
13.7 Types of structures used for modified atmospheres (MAs)
13.8 Specific applications of modified atmosphere (MA)
13.9 Sources of further information and advice
Chapter 14: Commercialization of time-temperature integrators for foods
Abstract:
14.1 Introduction: active and intelligent packaging – time-temperature integrators (TTIs)
14.2 History of time-temperature integrators (TTIs) – definition and principles of operation
14.3 State of the art time-temperature integrator (TTI) technologies
14.4 Use of time-temperature integrators (TTIs) as tools for food chain monitoring and management
14.5 Use of time-temperature integrators (TTIs) as shelf-life indicators for consumers
14.6 Factors in time-temperature integrator (TTI) commercial success – industry and consumer attitudes
14.7 Cases of time-temperature integrator (TTI) applications
14.8 Future trends
14.9 Acknowledgements
Chapter 15: Development of a nanocomposite meal bag for individual military rations
Abstract:
15.1 Introduction
15.2 Introduction of the Meal Ready-to-Eat™ (MRE)
15.3 Research and development of the MRE™ nanocomposite Meal Bag
15.4 Future trends
Part IV: Innovations in advanced food processing techniques and predictive microbial models: case studies
Chapter 16: Developments in in-container retort technology: the Zinetec Shaka® process
Abstract:
16.1 Introduction
16.2 The Shaka® process
16.3 Product quality and the Shaka® process
16.4 Commercialization of the Shaka® process
16.5 Future trends
16.6 Sources of further information and advice
Chapter 17: Industrial microwave heating of food: principles and three case studies of its commercialization
Abstract:
17.1 Introduction
17.2 Fundamental properties of microwaves
17.3 How microwaves heat materials
17.4 Industrial, microwave equipment
17.5 Case studies
17.6 Conclusions
Chapter 18: Irradiation of fresh fruits and vegetables: principles and considerations for further commercialization
Abstract:
18.1 Introduction
18.2 Technology and dosimetry
18.3 Application of irradiation on fresh produce
18.4 Considerations and challenges for commercialization in the US
18.5 Conclusions
18.6 Sources of further information and advice
18.7 Disclaimer
Chapter 19: Consumer acceptance and marketing of irradiated meat
Abstract:
19.1 Introduction
19.2 Time to take a fresh look at irradiation
19.3 History of irradiation of foods
19.4 Education: the key to consumer acceptance
19.5 Future trends
19.6 Conclusion
Chapter 20: Comparing the effectiveness of thermal and non-thermal food preservation processes: the concept of equivalent efficacy
Abstract:
20.1 Introduction
20.2 Traditional microbial mortality kinetics and sterility measures
20.3 Non-linear kinetics of microbial inactivation and deterioration processes involving nutrient or quality losses
20.4 Equivalence criteria
20.5 Freeware
20.6 Conclusions
20.7 Disclaimer
Chapter 21: A case study in military ration foods: the Quasi-chemical model and a novel accelerated three-year challenge test
Abstract:
21.1 Introduction
21.2 Modeling S. aureus growth in intermediate moisture (IM) bread
21.3 Microbial challenge study of Maple-filled French toast
21.4 Results of the microbial challenge study
21.5 Conclusions and future trends
Index
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