Novel Thermal and Non-Thermal Technologies for Fluid Foods

1st Edition

Editors: PJ Cullen Brijesh Tiwari Vasilis Valdramidis
Hardcover ISBN: 9780123814708
eBook ISBN: 9780123814715
Imprint: Academic Press
Published Date: 17th August 2011
Page Count: 542
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Description

Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product.  This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, recognized for their high bioavailability of macronutrients and micronutrients.

Considerable resources and expertise has been devoted to the processing of safe and wholesome foods.  Non-thermal technologies have been developed as an alternative to thermal processing, while still meeting required safety or shelf-life demands and minimising the effects on its nutritional and quality attributes.

Key Features

  • Examines non-thermal processing techniques specifically applied to fluid foods
  • Includes methods for mathematically evaluating each technique
  • Addresses global regulatory requirements for fluid foods
  • Provides recommendations and opportunities for various safety-related issues

Readership

Professionals in food processing research, quality assurance/control, product development. Also professionals involved with technical services and regulatory affairs in food processing

Table of Contents

Contributors

Foreword

Chapter 1. Status and Trends of Novel Thermal and Non-Thermal Technologies for Fluid Foods

1.1. What are Novel Thermal and Non-Thermal Technologies?

1.2. Fluid Foods and Process Validation

1.3. Technology Drivers

1.4. Hurdle Concept

1.5. Book Objectives

Chapter 2. Fluid Dynamics in Novel Thermal and Non-Thermal Processes

2.1. Introduction

2.2. Some Basic Considerations on Fluid Mechanics

2.3. High-Pressure Processing

2.4. Pulsed Electric Fields

2.5. Ultrasound

2.6. Light Pulses

2.7. Ohmic Heating

2.8. Conclusion

Chapter 3. Fluid Rheology in Novel Thermal and Non-Thermal Processes

3.1. Introduction

3.2. Fluid Rheology

3.3. Influence of Rheology on Process Efficacy

3.4. Effects of Treatment on Fluid Rheology

3.5. Conclusions

Chapter 4. Pulsed Electric Field Processing of Fluid Foods

4.1. Introduction

4.2. Principles of Operation

4.3. Process Control Parameters

4.4. Treatment Parameters

4.5. Microorganism, Enzyme and Quality- and Health-Related Compound Characteristics

4.6. Product Parameters

4.7. Microbial Inactivation Mechanism

4.8. Pulsed Electric Field in Combination with Other Technologies

4.9. Effects on Fluid Food Nutritional and Quality Parameters

4.10. Shelf-Life of Pulsed Electric Field-Processed Fluid Foods

4.11. Current Status and Future Trends

Chapter 5. High-Pressure Processing of Fluid Foods

5.1. Introduction

5.2. Technology Governing Principles

5.3. Microbiological Safety

5.4. Impact of Combined Pressure–Heat Treatments on Quality Attributes of Foods

5.5. Combined Pressure–Heat Treatment Effects on Nutrient Content of Foods

5.6. Regulatory Aspects

5.7. Conclusions

Details

No. of pages:
542
Language:
English
Copyright:
© Academic Press 2012
Published:
Imprint:
Academic Press
eBook ISBN:
9780123814715
Hardcover ISBN:
9780123814708
Paperback ISBN:
9780128103739

About the Editor

PJ Cullen

PJ Cullen’s research interests include the development of novel technologies for the food and pharmaceutical industries. He spent 10 years at the Dublin Institute of Technology where he was team leader of the Process Analytical Technology group and the BioPlasma research group. He has published more than 100 journal articles and book chapters. His current research interests include the development of non-thermal plasmas for biological applications in food and medicine.

Affiliations and Expertise

BioPlasma Group, School of Food Science & Environmental Health, Dublin Institute of Technology, Ireland

Brijesh Tiwari

Brijesh Kumar Tiwari, M.Sc., Ph.D., F.I.F.S.T., is currently a Senior Research Officer at Teagasc – the Irish Agriculture and Food Development Authority. He is also the programme manager of NutraMara – the Marine Functional Food Research Initiative. His primary research interests relate to the investigation of green and sustainable solutions to food industry challenges. He is a fellow of Institute of Food Science & Technology (UK) and the Editor in Chief of Journal of Food Processing and Preservation and also part of the Editorial Board for Food Engineering Reviews.

Affiliations and Expertise

Teagasc Food Research Centre, Dublin, Ireland

Vasilis Valdramidis

Affiliations and Expertise

University College Dublin, Dublin, Ireland

Reviews

"This book provides a comprehensive overview of thermal process innovations (such as ohmic, microwave and infrared heating) and non-thermal technologies (including pulsed electric field, high pressure, ultrasound, irradiation, ozone, dense-phase carbon dioxide, ultraviolet and pulsed light) as they are applied specifically for fluid foods. Novel Thermal and Non-Thermal Technologies for Fluid Foods brings together information on fluid and microbial and quality dynamics for fluid foods to facilitate process validation and technology adoption. It includes methods for mathematically evaluating each technique, addresses global regulatory requirements for fluid foods and provides recommendations for various safety-related issues." --FST