28. Nonthermal Processes as Hurdles with Selected Examples

  1. Howard Q. Zhang2,
  2. Gustavo V. Barbosa-Cánovas3,
  3. V.M. Balasubramaniam4,5,
  4. C. Patrick Dunne6,
  5. Daniel F. Farkas7 and
  6. James T.C. Yuan8
  1. Robert Soliva-Fortuny1,
  2. Nuria Grigelmo-Miguel3,
  3. Gustavo V. Barbosa-Cánovas3 and
  4. Olga Martín-Belloso1

Published Online: 20 APR 2011

DOI: 10.1002/9780470958360.ch28

Nonthermal Processing Technologies for Food

Nonthermal Processing Technologies for Food

How to Cite

Soliva-Fortuny, R., Grigelmo-Miguel, N., Barbosa-Cánovas, G. V. and Martín-Belloso, O. (2010) Nonthermal Processes as Hurdles with Selected Examples, in Nonthermal Processing Technologies for Food (eds H. Q. Zhang, G. V. Barbosa-Cánovas, V.M. Balasubramaniam, C. P. Dunne, D. F. Farkas and J. T.C. Yuan), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958360.ch28

Editor Information

  1. 2

    USDA Western Regional Research Center, 800 Buchanan St., Albany, CA 94710, USA

  2. 3

    Center for Nonthermal Processing of Food, Washington State University, Pullman, WA 99164-6120, USA

  3. 4

    Department of Food Science and Technology, USA

  4. 5

    Department of Food Agricultural and Biological Engineering, The Ohio State University, 333 Parker Food Science and Technology Building, 2015 Fyffe Court, Columbus, OH 43210-1007, USA

  5. 6

    Science, Technology and Applied Research Directorate, U.S Army Natick Soldier R, D & E Center, 15 Kansas Street, Natick, MA 01760, USA

  6. 7

    Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331-6602, USA

  7. 8

    Pepsico Beverages & Foods, 100 Stevens Avenue, Valhalla, NY 10595, USA

Author Information

  1. 1

    Department of Food Technology, University of Lleida, Av. Alcalde Rovira Roure, 191., 25198. Lleida, Spain

  2. 3

    Center for Nonthermal Processing of Food, Washington State University, Pullman, WA 99164-6120, USA

Publication History

  1. Published Online: 20 APR 2011
  2. Published Print: 31 DEC 2010

ISBN Information

Print ISBN: 9780813816685

Online ISBN: 9780470958360

SEARCH

Keywords:

  • nonthermal processes, as hurdles with selected examples;
  • nonthermal processes, allowing treatment of foods - at temperatures below those habitually used in thermal processes;
  • nonthermal technologies, destroying microorganisms - ensuring produce safety and stability, avoiding dramatic losses of sensory and nutritional properties;
  • higher microbial inactivation rate - nonthermal treatments, above room temperature;
  • pulsed electric fields (PEF) with heat;
  • synergistic effect on inactivation of vegetative bacteria - and bacterial spores, achieved with thermoradiation;
  • lethal effect of ultrasound, increasing substantially - after applying technology in combination with thermal treatment;
  • combinations of nonthermal processes and acidification;
  • combining antimicrobials with HHP - enhancing effectiveness of pressurization with added advantages in product quality and safety;
  • irradiation with low temperature and MAP - packaging, critical factor affecting quality of irradiated foods

Summary

This chapter contains sections titled:

  • Introduction

  • Combinations of Nonthermal Processes and Heat

  • Combinations of Nonthermal Processes and Acidification

  • Combinations of Nonthermal Processes and Antimicrobial Agents

  • Other Combinations

  • Combinations of Nonthermal Processes

  • Final Remarks

  • References