Validation of Food Preservation Processes based on Novel Technologies Book

Validation of Food Preservation Processes based on Novel Technologies

  • Author : Tatiana Koutchma
  • Publisher : Academic Press
  • Release Date : 2021-11-26
  • Genre: Technology & Engineering
  • Pages : 286
  • ISBN 10 : 9780128165324

Validation of Food Preservation Processes based on Novel Technologies Excerpt :

Validation of Food Preservation Processes based on Novel Technologies discusses and recommends activities for bench top, pilot, prototype and commercial high hydrostatic pressure (HPP) and ultraviolet (UV) systems validation. The book explores issues of equipment scalability, selection of microorganisms of concern and their surrogates, validation and verification of critical processing conditions, treatment uniformity, process control and instrumentation. Topics are discussed in order to facilitate HPP and UV technologies implementation, thus mitigating risks during production and processing. Other sections deal with the selection of suitable surrogates that can be used in validation studies and procedures for their selection. The book also encloses case studies of validation of UV and HPP systems for pathogen reduction in juice. Edited by the main experts in the field of non-thermal food processing, this title is a guide for food process developers from starting to final point of the development and validation. Brings science-based validation practices for food processes using novel preservation technologies Guides food process developers from starting point to final point of development and validation Explains objectives of the process development on each stage, including in-lab, pilot scale and commercialization

Food Preservation by Pulsed Electric Fields Book

Food Preservation by Pulsed Electric Fields

  • Author : H. L. M. Lelieveld
  • Publisher : Elsevier
  • Release Date : 2007-10-25
  • Genre: Technology & Engineering
  • Pages : 384
  • ISBN 10 : 9781845693831

Food Preservation by Pulsed Electric Fields Excerpt :

Pulsed electric field (PEF) food processing is a novel, non-thermal preservation method that has the potential to produce foods with excellent sensory and nutritional quality and shelf-life. This important book reviews the current status of the technology, from research into product safety and technology development to issues associated with its commercial implementation. Introductory chapters provide an overview of the process and its history. Part one then discusses the technology of PEF food preservation, with chapters on circuitry and pulse shapes, chamber design and technical and safety requirements. The second part of the book focuses on important product safety and quality issues such as probable mechanisms of microbial inactivation by PEF, adaptation potential of microorganisms treated by this method, toxicological aspects, the impact on food enzymes and shelf life. Chapters in the final part of the book cover topics relating to the commercialisation of the technology, including current and future applications, pitfalls, economic issues and scaling up, and public and regulatory acceptance. Food preservation by pulsed electric fields is a standard reference for all those involved in research into PEF food processing and its commercialisation. Reviews the current status of PEF technology with an overview of the process and its history Discusses the technology involved in PEF food preservation Focuses on important product safety and quality issues such as the impact on food enzymes and shelf life

Progress in Food Preservation Book

Progress in Food Preservation

  • Author : Rajeev Bhat
  • Publisher : John Wiley & Sons
  • Release Date : 2012-01-10
  • Genre: Technology & Engineering
  • Pages : 720
  • ISBN 10 : 9781119962021

Progress in Food Preservation Excerpt :

This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.

Food Preservation Process Design Book

Food Preservation Process Design

  • Author : Dennis R. Heldman
  • Publisher : Academic Press
  • Release Date : 2011-03-14
  • Genre: Technology & Engineering
  • Pages : 368
  • ISBN 10 : 0080919650

Food Preservation Process Design Excerpt :

The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated. The new dimension to be emphasized is the emerging technologies for preservation of foods and the need for sound base of information to be developed as inputs for systematic process design. The focus of the work is on process design, and emphasizes the need for quantitative information as inputs to process design. The concepts presented build on the successful history of thermal processing of foods and use many examples from these types of preservation processes. Preservation of foods by refrigeration, freezing, concentration and dehydration are not addressed directly, but many of the concepts to be presented would apply. Significant attention is given to the fate of food quality attributes during the preservation process and the concept of optimizing process parameters to maximize the retention of food quality. Focuses on Kinetic Models for Food Components Reviews Transport Models in Food Systems Asseses Process Design Models

Innovative Technologies for Food Preservation Book

Innovative Technologies for Food Preservation

  • Author : Francisco J. Barba
  • Publisher : Academic Press
  • Release Date : 2017-09-21
  • Genre: Technology & Engineering
  • Pages : 326
  • ISBN 10 : 9780128110324

Innovative Technologies for Food Preservation Excerpt :

Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressurized fluids); electromagnetic technologies (like pulsed electric fields, high voltage electrical discharges, Ohmic heating, chemical electrolysis, microwaves, radiofrequency, cold plasma, UV-light); acoustic technologies (ultrasound, shockwaves); innovative chemical processing technologies (ozone, chlorine dioxide, electrolysis, oxidized water) and others like membrane filtration and dense phase CO2. The title also focuses on understanding the effects of such processing technologies on inactivation of the most relevant pathogenic and spoilage microorganisms to ensure food safety and stability. Over the course of the 20th century, the interest and demand for the development and application of new food preservation methods has increased significantly. The research in the last 50 years has produced various innovative food processing technologies and the use of new technologies for inactivation of spoilage and/or pathogenic microorganisms will depend on several factors. At this stage of development there is a need to better understand the mechanisms that govern microbial inactivation as induced by new and innovative processing technologies, as well as suitable and effective conditions for inactivating the microorganism. Serves as a summary of relevant spoilage and pathogenic microorganisms for different foods as influenced by the application of innovative technologies for their preservation Provides readers with an in-depth understanding on how effective innovative processing technologies are for controlling spoilage and pathogenic microorganisms in different foods Integrates concepts in order to find the optimum conditions for microbial inactivation and preservation of major a

Novel Food Processing Technologies Book
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Novel Food Processing Technologies

  • Author : Gustavo V. Barbosa-Canovas
  • Publisher : CRC Press
  • Release Date : 2004-11-30
  • Genre: Technology & Engineering
  • Pages : 720
  • ISBN 10 : 9780203997277

Novel Food Processing Technologies Excerpt :

Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve

Ultraviolet Light in Food Technology Book

Ultraviolet Light in Food Technology

  • Author : Tatiana Koutchma
  • Publisher : CRC Press
  • Release Date : 2019-05-20
  • Genre: Technology & Engineering
  • Pages : 360
  • ISBN 10 : 9781000649987

Ultraviolet Light in Food Technology Excerpt :

UV light is one of a number of emerging non-thermal food processing technologies that can be used in a broad range of applications producing food products with longer shelf-life, more safe, and with higher nutritional quality. The new edition of Ultraviolet Light in Food Technology: Principles and Applications will present recent understanding of the fundamentals of UV light along with new applied knowledge that has accumulated during the 7 years since the first edition published in 2009. The new edition of the book will have 11 chapters including 2 new chapters--on chemical destruction with UV light and food plant safety—along with 6 chapters greatly expanded and updated.

New Methods of Food Preservation Book

New Methods of Food Preservation

  • Author : G. W. Gould
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • Genre: Technology & Engineering
  • Pages : 324
  • ISBN 10 : 9781461521051

New Methods of Food Preservation Excerpt :

Innovative Food Processing Technologies Book

Innovative Food Processing Technologies

  • Author : Anonim
  • Publisher : Elsevier
  • Release Date : 2020-08-18
  • Genre: Technology & Engineering
  • Pages : 2480
  • ISBN 10 : 9780128157824

Innovative Food Processing Technologies Excerpt :

Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review covers the latest advances in innovative and nontherm

Novel Thermal and Non thermal Technologies for Fluid Foods Book

Novel Thermal and Non thermal Technologies for Fluid Foods

  • Author : P. J. Cullen
  • Publisher : Academic Press
  • Release Date : 2012
  • Genre: Science
  • Pages : 526
  • ISBN 10 : 9780123814708

Novel Thermal and Non thermal Technologies for Fluid Foods Excerpt :

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. 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

Food Process Engineering Book

Food Process Engineering

  • Author : F. Xavier Malcata
  • Publisher : CRC Press
  • Release Date : 2020-12-14
  • Genre: Technology & Engineering
  • Pages : 556
  • ISBN 10 : 9781000693249

Food Process Engineering Excerpt :

Food Process Engineering: Safety Assurance and Complements pursues a logical sequence of coverage of industrial processing of food and raw material where safety and complementary issues are germane. Measures to guarantee food safety are addressed at start, and the most relevant intrinsic and extrinsic factors are reviewed, followed by description of unit operations that control microbial activity via the supply of heat supply or the removal of heat. Operations prior and posterior are presented, as is the case of handling, cleaning, disinfection and rinsing, and effluent treatment and packaging, complemented by a brief introduction to industrial utilities normally present in a food plant. Key Features: Overviews the technological issues encompassing properties of food products Provides comprehensive mathematical simulation of food processes Analyzes the engineering of foods at large, and safety and complementary operations in particular, with systematic derivation of all relevant formulae Discusses equipment features required by the underlying processes

Ensuring Global Food Safety Book

Ensuring Global Food Safety

  • Author : Aleksandra Martinovic
  • Publisher : Academic Press
  • Release Date : 2022-02-10
  • Genre: Law
  • Pages : 560
  • ISBN 10 : 9780128160121

Ensuring Global Food Safety Excerpt :

Ensuring Global Food Safety: Exploring Global Harmonization, Second Edition, examines the policies and practices of food law which remain top contributors to food waste. This fully revised and updated edition offers a rational and multifaceted approach to the science-based issue of "what is safe for consumption?" and how creating a globally acceptable framework of microbiological, toxicological and nutritional standards can contribute to the alleviation of hunger and food insecurity in the world. Currently, many laws and regulations are so stringent that healthy food is destroyed based on scientifically incorrect information upon which laws and regulations are based. This book illuminates these issues, offering guidelines for moving toward a scientifically sound approach to food safety regulation that can also improve food security without putting consumers at risk. Presents the progress and current status of regulatory harmonization for food standards Provides a science-based foundation for global regulatory consensus Approaches challenges from a risk-benefit approach, also including safety assurance Includes global perspectives from governmental, academic and industry experts

Food Processing Technology Book

Food Processing Technology

  • Author : P.J. Fellows
  • Publisher : Woodhead Publishing
  • Release Date : 2022-06-18
  • Genre: Technology & Engineering
  • Pages : 804
  • ISBN 10 : 9780323984317

Food Processing Technology Excerpt :

Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take place at ambient temperature; Part III describes processing using heat; Part IV describes processing by removing heat; and Part V describes post-processing operations. This book continues to be the most comprehensive reference in the field, covering all processing unit operations in a single volume. The title brings key terms and definitions, sample problems, recommended further readings and illustrated processes. Presents current trends on food sustainability, environmental considerations, changing consumer choices, reduced packaging and energy use, and functional and healthy/plant-based foods Includes highly illustrated line drawings and/or photographs to show the principles of equipment operation and/or examples of equipment that is used commercially Contains worked examples of common calculations