
Novel Thermal and Non-Thermal Technologies for Fluid Foods
Description
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
Table of Contents
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
Chapter 6. Ultrasound Processing of Fluid Foods
6.1. Introduction
6.2. Generation of Power Ultrasound
6.3. The Measurement of Ultrasonic Energy (Dosimetry)
6.4. Ultrasound in Liquid Food Sterilization
6.5. Effect on Quality Parameters
6.6. Current Status and Challenges
6.7. Conclusions
Chapter 7. Irradiation of Fluid Foods
7.1. Introduction
7.2. Irradiation Technologies
7.3. General Mode of Action
7.4. Food Safety and Shelf-Life of Irradiated Liquids
7.5. Sensory and Nutritive Properties
7.6. Operational Parameter Case Study: Container Orientation
7.7. Regulations and Consumer Attitude of Food Irradiation: China
7.8. Case Study: Irradiated Wine, China
7.9. Conclusions
Chapter 8. Ultraviolet and Pulsed Light Processing of Fluid Foods
8.1. Introduction
8.2. Principles of Operation
8.3. Process Control Parameters
8.4. Microbial Inactivation Mechanism
8.5. Antimicrobial Effects of Ultraviolet and Pulsed Light in Specific Products
8.6. Effects on Fluid Food Nutritional and Quality Parameters
8.7. Industrial Scale-Up and Challenges
8.8. Conclusions
Chapter 9. Ozone Processing of Fluid Foods
9.1. Introduction
9.2. Generation of Ozone
9.3. Ozone in Liquid Food Processing
9.4. Factors Affecting Efficacy of Ozone Processing
9.5. Microbial Inactivation
9.6. Microbial Inactivation Mechanism
9.7. Mycotoxins
9.8. Effect on Fluid Food Quality
9.9. Current Status and Future Trends
Chapter 10. Dense-Phase Carbon Dioxide Processing of Fluid Foods
10.1. Principles
10.2. Process Control Parameters
10.3. Microbial Inactivation Mechanisms
10.4. Effects on Fluid Food Nutritional and Quality Parameters
10.5. Current Status and Future Trends
Chapter 11. Ohmic Heating of Fluid Foods
11.1. Introduction
11.2. Principles
11.3. Process Control Parameters
11.4. Microbial Inactivation Mechanism
11.5. Effects on Nutritional and Quality Characteristics of Fluid Food
11.6. Current Status and Future Trends
Chapter 12. Microwave Heating of Fluid Foods
12.1. Introduction
12.2. General Principles of Microwave Heating
12.3. Role of Dielectric Properties in Microwave Heating
12.4. Interactions of Microwave with Food Components
12.5. Dielectric Properties of Selected Foods
12.6. Microwave Processing of Foods
12.7. Microwave Processing and Equipment
12.8. Challenges in Microwave Processing
12.9. Conclusions
Chapter 13. Infrared Heating of Fluid Foods
13.1. Introduction
13.2. Basic Principles Governing Infrared Radiation
13.3. Opportunities for the Infrared Processing of Liquid Foods
13.4. Equipment for Infrared Processing of Liquid Foods
13.5. Conclusions and Suggestions for Future Work
Chapter 14. Modeling the Kinetics of Microbial and Quality Attributes of Fluid Food During Novel Thermal and Non-Thermal Processes
14.1. Introduction
14.2. AD HOC Hypotheses for Kinetic Studies
14.3. Parameters of Interest for Novel Thermal and Non-Thermal Processes
14.4. Experimental Design
14.5. Data (Pre)Processing
14.6. Model Structure Characterization of Microbial Dynamics
14.7. Model Structure Characterization of Chemical Dynamics
14.8. Model Parameter Estimation
14.9. Model Validation
14.10. Applications on the Design and Optimization of Thermal and Non-Thermal Technologies
14.11. Conclusion and Future
Chapter 15. Regulatory and Legislative Issues for Non-Thermal Technologies
15.1. Introduction
15.2. An Overview of How Law is Created in the EU
15.3. Overview of the Regulation of Food in the European Union
15.4. The Novel Food Regime
15.5. How Does this Apply to Specific Emerging Non-Thermal Technologies?
15.6. Other Existing Regulatory Requirements
15.7. It’s a Small World, but is One Set of Global Rules Realistic?
15.8. Conclusions
Food Science and Technology International SeriesIndex
Product details
- No. of pages: 542
- Language: English
- Copyright: © Academic Press 2011
- Published: July 21, 2011
- Imprint: Academic Press
- eBook ISBN: 9780123814715
- Paperback ISBN: 9780128103739
About the Editors
PJ Cullen
Affiliations and Expertise
Brijesh Tiwari
Affiliations and Expertise
Vasilis Valdramidis
Affiliations and Expertise
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