Part I: Case studies in high pressure and pulsed electric field processing of food
by F Feeherry, C Doona, K Kustin
Case Studies in Novel Food Processing Technologies
- Cover image
- Title page
- Table of Contents
- Copyright
- Contributor contact details
- Woodhead Publishing Series in Food Science, Technology and Nutrition
- Preface
- Chapter 1: Non-thermal food pasteurization processes: an introduction
- 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.
- 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
- Chapter 5: The environmental impact of pulsed electric field treatment and high pressure processing: the example of carrot juice
- 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
- 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
- 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
- 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
- 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
- Chapter 17: Industrial microwave heating of food: principles and three case studies of its commercialization
- Chapter 18: Irradiation of fresh fruits and vegetables: principles and considerations for further commercialization
- Chapter 19: Consumer acceptance and marketing of irradiated meat
- Chapter 20: Comparing the effectiveness of thermal and non-thermal food preservation processes: the concept of equivalent efficacy
- Chapter 21: A case study in military ration foods: the Quasi-chemical model and a novel accelerated three-year challenge test
- Index
Part I
Case studies in high pressure and pulsed electric field processing of food
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