Nonthermal Processing Technologies for Food

Copyright © 2011 Blackwell Publishing Ltd

Nonthermal Processing Technologies for Food

Editor(s): Howard Q. Zhang, Gustavo V. Barbosa-Cánovas, V.M. Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas, James T.C. Yuan

Published Online: 20 APR 2011 04:05AM EST

Print ISBN: 9780813816685

Online ISBN: 9780470958360

DOI: 10.1002/9780470958360

About this Book

Product Information

About The Product

Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage. Technologies covered include: physical processes, such as high pressure processing (HPP); electromagnetic processes, such as pulsed electric field (PEF), irradiation, and UV treatment; other nonthermal processes, such as ozone and chlorine dioxide gas phase treatment; and combination processes. Of special interest are chapters that focus on the "pathway to commercialization" for selected emerging technologies where a pathway exists or is clearly identified. These chapters provide examples and case studies of how new and nonthermal processing technologies may be commercialized. Overall, the book provides systematic knowledge to industrial readers, with numerous examples of process design to serve as a reference book. Researchers, professors and upper level students will also find the book a valuable text on the subject.

Table of contents

    1. You have free access to this content
      Front Matter (pages i–xxx)

    1. You have free access to this content
      Colour Plates (pages c1–c12)

  3. Section I: Physical Processes

    1. Chapter 1

      Fundamentals of Food Processing Using High Pressure (pages 1–19)

      Loc Thai Nguyen and V.M. Balasubramaniam

    2. Chapter 2

      High-Pressure Processing Equipment Fundamentals (pages 20–27)

      Edmund Ting

    3. Chapter 3

      High-Pressure Processing Pathways to Commercialization (pages 28–35)

      Daniel F. Farkas

    4. Chapter 4

      Case Studies on High-Pressure Processing of Foods (pages 36–50)

      Carole Tonello

    5. Chapter 5

      Microbiological Aspects of High-Pressure Food Processing (pages 51–71)

      Elaine P. Black, Cynthia M. Stewart and Dallas G. Hoover

    6. Chapter 6

      Biochemical Aspects of High-Pressure Food Processing (pages 72–88)

      Maite A. Chauvin and Barry G. Swanson

    7. Chapter 7

      Sensory Quality of Pressure-Treated Foods (pages 89–97)

      Alan O. Wright

    8. Chapter 8

      Hydrodynamic Pressure Processing of Meat Products (pages 98–108)

      M.B. Solomon, M. Sharma and J.R. Patel

    9. Chapter 9

      Physicochemical Effects of High-Intensity Ultrasonication on Food Proteins and Carbohydrates (pages 109–134)

      Jochen Weiss, Ibrahim Gulseren and Gunnar Kjartansson

    10. Chapter 10

      Ultrasonic Processing (pages 135–154)

      Hao Feng and Wade Yang

  4. Section II: Electromagnetic Processes

    1. Chapter 11

      Pulsed Electric Fields Processing Basics (pages 155–175)

      Olga Martín-Belloso and Robert Soliva-Fortuny

    2. Chapter 12

      Engineering Aspects of Pulsed Electric Fields (pages 176–189)

      Bilge Altunakar and Gustavo V. Barbosa-Cánovas

    3. Chapter 13

      Pulsed Electric Field Assisted Extraction—A Case Study (pages 190–200)

      Stefan Toepfl and Volker Heinz

    4. Chapter 14

      Improving Electrode Durability of PEF Chamber by Selecting Suitable Material (pages 201–212)

      Minjung Kim and Howard Q. Zhang

    5. Chapter 15

      Radio Frequency Electric Fields as a Nonthermal Process (pages 213–221)

      David J. Geveke

    6. Chapter 16

      Use of Oscillating Magnetic Fields in Food Preservation (pages 222–235)

      Nuria Grigelmo-Miguel, Robert Soliva-fortuny, Gustavo V. Barbosa-Cánovas and Olga Martín-Belloso

    7. Chapter 17

      Irradiation of Ground Beef and Fresh Produce (pages 236–248)

      Christopher Sommers and Xuetong Fan

    8. Chapter 18

      Pulsed Ultraviolet Light (pages 249–261)

      Ali Demirci and Kathiravan Krishnamurthy

    9. Chapter 19

      Ultraviolet-C Light Processing of Liquid Food Products (pages 262–270)

      J.A. Guerrero-Beltrán and G.V. Barbosa-Cánovas

    10. Chapter 20

      Nonthermal Plasma as a Novel Food Processing Technology (pages 271–288)

      Brendan A. Niemira and Alexander Gutsol

  5. Section III: Other Nonthermal Processes

    1. Chapter 21

      Basics of Ozone Sanitization and Food Applications (pages 289–313)

      Ahmed E. Yousef, Mustafa Vurma and Luis A. Rodriguez-Romo

    2. Chapter 22

      Case Studies of Ozone in Agri-Food Applications (pages 314–341)

      Rip G. Rice, Dee M. Graham and Charles D. Sopher

    3. Chapter 23

      Ozone Pathway to Commercialization (pages 342–346)

      James T.C. Yuan

    4. Chapter 24

      Effects of Dense Phase CO2 on Quality Attributes of Beverages (pages 347–358)

      Sibel Damar and Murat O. Balaban

    5. Chapter 25

      Chlorine Dioxide (Gas) (pages 359–365)

      Lindsey A. Keskinen and Bassam A. Annous

    6. Chapter 26

      Electrolyzed Oxidizing Water (pages 366–376)

      Ali Demirci and Katherine L. Bialka

  6. Section IV: Combination Processes

    1. Chapter 27

      Novel Technologies in Combined Processes (pages 377–405)

      Santiago Condón, Pilar Mañas and Guillermo Cebrián

    2. Chapter 28

      Nonthermal Processes as Hurdles with Selected Examples (pages 406–427)

      Robert Soliva-Fortuny, Nuria Grigelmo-Miguel, Gustavo V. Barbosa-Cánovas and Olga Martín-Belloso

    3. Chapter 29

      Bacteriocins as Natural Antilisterial Food Preservatives (pages 428–461)

      Li Liu, R. Paul Ross, Colin Hill and Paul D. Cotter

    4. Chapter 30

      Antimicrobial Packaging (pages 462–471)

      Dong Sun Lee and Jung H. Han

  7. Section V: Driving Forces

    1. Chapter 31

      Consumer Trends and Perception of Novel Technologies (pages 473–481)

      Christine M. Bruhn

    2. Chapter 32

      Consumer and Sensory Issues for Development and Marketing (pages 482–501)

      Armond V. Cardello, Robert Kluter and Alan O. Wright

    3. Chapter 33

      Effects of High-Pressure Processing and Pulsed Electric Fields on Nutritional Quality and Health-Related Compounds of Fruit and Vegetable Products (pages 502–536)

      Concepción Sánchez-Moreno, Begoña De Ancos, Lucía Plaza, Pedro Elez-Martínez and M. Pilar Cano

    4. Chapter 34

      Industrial Evaluation of Nonthermal Technologies (pages 537–543)

      Huub Lelieveld

    5. Chapter 35

      Transferring Emerging Food Technologies into the Market Place (pages 544–549)

      Authos Yannakou

    6. Chapter 36

      New Tools for Microbiological Risk Assessment, Risk Management, and Process Validation Methodology (pages 550–561)

      Cynthia M. Stewart, Martin B. Cole, Dallas G. Hoover and Larry Keener

    7. Chapter 37

      Regulations and Alternative Food-Processing Technologies (pages 562–570)

      Stephen H. Spinak and John W. Larkin

    8. Chapter 38

      Future Prospects for Nonthermal Processing Technologies—Linking Products with Technologies (pages 571–592)

      C. Patrick Dunne

  8. Section VI: Appendices: Fact Sheets

    1. You have free access to this content
      Appendix 1: High Pressure Processing (pages 593–598)

    2. You have free access to this content
      Appendix 2: Pulsed Electric Field Processing (pages 599–602)

    3. You have free access to this content
      Appendix 3: Ozone (pages 603–610)

    4. You have free access to this content
      Appendix 4: Food Irradiation (pages 611–613)

    5. You have free access to this content
      Appendix 5: Irradiation: A Safe Measure for Safer Iceberg Lettuce and Spinach (pages 614–616)

    6. You have free access to this content
      Appendix 6: Pulsed Light Treatment (pages 617–620)

    7. You have free access to this content
      Appendix 7: Power Ultrasound (pages 621–625)

    1. You have free access to this content
      Index (pages 626–641)

SEARCH