Case Studies in Novel Food Processing Technologies - 1st Edition - ISBN: 9781845695514, 9780857090713

Case Studies in Novel Food Processing Technologies

1st Edition

Innovations in Processing, Packaging, and Predictive Modelling

Editors: C J Doona
Hardcover ISBN: 9781845695514
eBook ISBN: 9780857090713
Imprint: Woodhead Publishing
Published Date: 28th October 2010
Page Count: 560
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Table of Contents

Introduction to non-thermal food pasteurisation processes. Part 1 Case studies in HPP and PEF processing of food: Commercial HPP of ham at Esteban Espuña; HHP processing of fruit juices and smoothies; PEF systems for commercial food and juice processing; The environmental impact of PEF treatment and HPP. Part 2 Case studies in other novel food processing techniques: Industrial applications of high power ultrasonics; The potential of novel IR food processing technologies; Validation and commercialisation of dense phase carbon dioxide processing for orange juice; Progress and issues with the commercialisation of cool plasma; Commercial applications of ozone in food processing; Novel technologies for the decontamination of fruits and vegetables. Part 3 Case studies in food preservation using antimicrobials, novel packaging and storage techniques: Use of natamycin on baked goods; Commercial application of oxygen depleted atmospheres for food preservation; Commercialisation of TTIs for foods; Development of a nanocomposite meal bag for individual military rations. Part 4 Innovations in advanced food processing techniques and predictive microbial models: Case studies: Commercial developments in in-container retort technology; Industrial microwave heating of food: Principles and three case studies of commercialisation; Irradiation of fresh fruit and vegetables; Consumer acceptance and marketing of irradiated meat; Comparing the effectiveness of thermal and non-thermal food preservation processes; A case study in military ration foods: The Quasi-chemical model and a novel accelerated three-year challenge test.


Description

Introduction to non-thermal food pasteurisation processes. Part 1 Case studies in HPP and PEF processing of food: Commercial HPP of ham at Esteban Espuña; HHP processing of fruit juices and smoothies; PEF systems for commercial food and juice processing; The environmental impact of PEF treatment and HPP. Part 2 Case studies in other novel food processing techniques: Industrial applications of high power ultrasonics; The potential of novel IR food processing technologies; Validation and commercialisation of dense phase carbon dioxide processing for orange juice; Progress and issues with the commercialisation of cool plasma; Commercial applications of ozone in food processing; Novel technologies for the decontamination of fruits and vegetables. Part 3 Case studies in food preservation using antimicrobials, novel packaging and storage techniques: Use of natamycin on baked goods; Commercial application of oxygen depleted atmospheres for food preservation; Commercialisation of TTIs for foods; Development of a nanocomposite meal bag for individual military rations. Part 4 Innovations in advanced food processing techniques and predictive microbial models: Case studies: Commercial developments in in-container retort technology; Industrial microwave heating of food: Principles and three case studies of commercialisation; Irradiation of fresh fruit and vegetables; Consumer acceptance and marketing of irradiated meat; Comparing the effectiveness of thermal and non-thermal food preservation processes; A case study in military ration foods: The Quasi-chemical model and a novel accelerated three-year challenge test.

Key Features

  • Provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies
  • Presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing
  • Features alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies utilised in food preservation sectors

Readership

Professionals in industry, academia, and government involved in all aspects of research, development, and commercialization of novel food processing technologies


Details

No. of pages:
560
Language:
English
Copyright:
© Woodhead Publishing 2010
Published:
Imprint:
Woodhead Publishing
eBook ISBN:
9780857090713
Hardcover ISBN:
9781845695514
Paperback ISBN:
9780081014820

Reviews

... a very good reference book for new food technology., Food Science and Technology


About the Editors

C J Doona Editor

Christopher Doona is a Senior Research Chemist at the US Army Natick Soldier RD&E Center, Warfighter Science, Technology & Applied Research Directorate, USA.

Affiliations and Expertise

US Army Natick Soldier RD&E Center