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Case studies in novel food processing technologies: Innovations in processing, packaging, and predictive modelling

Edited by C J Doona, K Kustin, F E Feeherry 
Woodhead Publishing  October 2010  



Hardback  560 pp  ISBN 9781845695514      £170.00
  • provides insight of and 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
  • explores novel food preservation techniques using natural antimicrobials, novel food packaging technologies, and oxygen depleted storage techniques

Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities and interesting challenges. Case studies in novel food processing technologies provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies.

Part one presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing. Part two broadens the case histories to include alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies, which are applied in food preservation sectors ranging from fresh produce, to juices, to disinfestation. Part three covers novel food preservation techniques using natural antimicrobials, novel food packaging technologies, and oxygen depleted storage techniques. Part four contains case studies of innovations in retort technology, microwave heating, and predictive modelling that compare thermal versus non-thermal processes, and evaluate an accelerated 3-year challenge test.

Case studies in novel food processing technologies is a usefulreference for professionals in industry, academia, and government involved in all aspects of research, development and commercialisation of novel food processing technologies.

Contents

Non-thermal food pasteurization processes: an Introduction P Chen, S Deng, Y Cheng, X Lin, L Metzger and R Ruan, University of Minnesota, USA -
Introduction - Pulsed electric field - High hydrostatic pressure - Ionizing irradiation - Ultraviolet radiation - Non-thermal plasma - Concentrated high intensity electric field - Conclusions - References

PART 1 CASE STUDIES IN HIGH PRESSURE AND PULSED ELECTRIC FIELD PROCESSING OF FOOD

Commercial high pressure processing of ham and other sliced meat products at Esteban Espuña S.A. M Gassiot and P Masoliver, Esteban Espuña SA, Spain -
Introduction - High pressure processing (HPP) equipment - Commercialized HPP-treated food products - Treatment costs - Conclusions - Company information - References

High hydrostatic pressure processing of fruit juices and smoothies: research and commercial application F Sampedro and X Fan, United States Department of Agriculture, Agricultural Research Service (USDA-ARS), USA and D Rodrigo, CSIC, Spain -
Introduction - Fruit composition, high hydrostatic pressure (HHP) treatment and recommended fruit intake - Basic research on (HHP) of fruit juices and derivatives - Commercialization of juices treated by (HHP) - Future trends - Sources of further information and advice - Acknowledgements - References

Pulsed electric field systems for commercial food and juice processing M A Kempkes, Diversified Technologies Inc., USA -
Introduction - Key process parameters - (PEF) system overview - (PEF) system trade-offs and optimization - (PEF) processing and commercialization status - Conclusions - References

The environmental impact of pulsed electric field treatment and high pressure processing: the example of carrot juice J Davis, The Swedish Institute for Food and Biotechnology, Sweden and G Moates and K Waldron, Institute of Food Research, UK -
Introduction - Goal definition and scoping - Inventory of carrot juice processing - Choice of impact categories and impact assessment methods - Results - Discussion and conclusions - Acknowledgements - References

PART 2 CASE STUDIES IN OTHER NOVEL FOOD PROCESSING TECHNIQUES

Industrial applications of high power ultrasonics in the food, beverage and wine industry D Bates, Cavitus Pty Ltd, Australia and A Patist, Cargill Inc., USA -
Introduction - High power ultrasound - Process and scale-up parameters - Applications and benefits - Large scale implementation - Roadmap to successful commercialization - Conclusion - References

The potential of novel infrared food processing technologies: case studies of those developed at the USDA-ARS Western Region Research Center and the University of California, Davis Z Pan and G G Atungulu, University of California Davis, USA -
Introduction - Effect of infrared (IR) on food molecular constituents - Case studies in novel infrared (IR) technologies for improved processing efficiency and food safety - Simultaneous infrared blanching and dehydration (SIRBD) - Sequential infrared (IR) and freeze-drying of strawberry slices - Infrared (IR) pasteurisation of raw almonds - Infrared (IR) dry-roasting of almonds - An overview of infrared (IR) rough rice drying and disinfestation - Effectiveness of infrared (IR) heating for simultaneous drying and disinfestation of freshly harvested rough rice - Effectiveness of infrared (IR) heating for disinfestation of stored rough rice - Infrared (IR) radiation heating for tomato peeling - Future trends - Acknowledgement - References

Validation and commercialization of dense phase carbon dioxide processing for orange juice K-L G Ho, Chiquita Brands International Inc., USA -
Introduction - Dense phase carbon dioxide processing - Better Than FreshTM (BTF) system - Commercialization of the (BTF) system - Conclusion - References

Progress and issues with the commercialization of cool plasma in food processing: a selection of case studies P Sanguansri, K Knoerzer, J Coventry and C Versteeg, CSIRO Food and Nutritional Sciences, Australia -
Introduction - Case studies - Case Study 1: cascaded dielectric barrier discharge (CDBD) - cool plasma for the decontamination of packaging materials - Case Study 2: atmospheric gliding arc and blown arc air cold plasma system - Case Study 3: atmospheric based dielectric gas discharge - Case Study 4: ultralight dielectric barrier discharge and spot system - Case Study 5: microwave vacuum cool plasma generation - Case Study 6: cool plasma for application in food processing and medical device technology - Case study 7: gentle e-ventus€ disinfection of cereal crop seeds, grain and food - Conclusions and future trends - References - Appendix

Commercial applications of ozone in food processing R G Rice, RICE International Consulting Enterprises, USA -
Introduction - Current commercial examples of ozone in agri-foods industries - Ozone for shellfish and fish processing - Ozone in breweries and wineries - Ozone for vegetable processing and storage - Ozone washing/packaging of fresh cut salad mixes and fruit - Ozone processing of meats and sushi - Ozone for preparation of fresh (not frozen) microwaveable meals - Cleaning-in-place with ozone - Future prospects for ozone in agri-foods and food processing - References

Novel technologies for the decontamination of fresh and minimally processed fruits and vegetables B A Niemira, United States Department of Agriculture, Agricultural Research Service (USDA-ARS), USA -
Introduction - Optimisation of existing chemical treatments - Antimicrobial treatments - Adaptation of existing technologies: plasma, phage treatment and bacteria-based biological controls - Future trends - Sources of further information and advice - Acknowledgements - References

PART 3 CASE STUDIES IN FOOD PRESERVATION USING ANTIMICROBIALS, NOVEL PACKAGING AND STORAGE TECHNIQUES

Use of natamycin as a preservative on the surface of baked goods: a case study J Delves-Broughton, L Steenson, C Dorko, J Erdmann, S Mallory, F Norbury and B Thompson, Danisco, USA -
Introduction - Natamycin - The problem of mold spoilage in baked goods - Trials on the use of natamycin as a surface treatment of baked goods - Considerations and selection of the spraying system - Future trends - References

Commercial application of oxygen depleted atmospheres for the preservation of food commodities S Navarro, Food Technology International Consultancy Ltd, Israel -
Introduction - Definitions and uses of oxygen depleted atmospheres - Effects of modified atmospheres (MAs) on stored-product insects and mites - The effect of MA on preventing mold growth and mycotoxin formation - Effects of MA on product quality - Generation and application of modified atmospheres (MAs) - Types of structures used for modified atmospheres (MAs) - Specific applications of modified atmospheres (MAs) - Sources of further information and advice - References

Commercialization of time-temperature integrators (TTIs) for foods P S Taoukis, National Technical University of Athens, Greece -
Introduction: active and intelligent packaging - time-temperature integrators (TTIs) - History of integrators (TTIs) - definition and principles of operation - State of the art integrator (TTI) technologies - Use of integrators (TTIs) as tools for food chain monitoring and management - Use of integrators (TTIs) as shelf life indicators for consumers - Factors in integrator (TTI) commercial success - industry and consumer attitudes - Cases of integrator (TTI) application - Future trends - Acknowledgements - References

Development of a nanocomposite meal bag for individual military rations C Thellen, J A Ratto, D Froio and J Lucciarini, US Army Natick Soldier RD&E Center, USA -
Introduction -
Introduction of the Meal Ready-to-Eat TM (MRE) - Research and development of the MRETM nanocomposite meal bag - Future trends - Sources of further information and advice - References

PART 4 INNOVATIONS IN ADVANCED FOOD PROCESSING TECHNIQUES AND PREDICTIVE MICROBIAL MODELS: CASE STUDIES

Developments in in-container retort technology: the Zinetec Shaka€ Process R Walden, Zinetec Ltd and John Emanuel, Utek Europe Ltd, UK -
Introduction - The Shaka€ process - Product quality and the Shaka€ process - Commercialization of the Shaka€ process - Future trends - Sources of further information and advice - References

Industrial microwave heating of food: principles and three case studies of its commercialization R Schiffmann, RF Schiffmann Associates, Inc., USA -
Introduction - Fundamental properties of microwaves - How microwaves heat materials - Industrial microwave equipment - Case studies - Conclusions

Irradiation of fresh fruits and vegetables: principles and considerations for further commercialization X Fan, United States Department of Agriculture, Agricultural Research Service (USDA-ARS), USA -
Introduction - Technology and dosimetry - Application of irradiation on fresh produce - Considerations and challenges for commercialization in the US - Conclusions - Sources of further information and advice - Disclaimer - References

Consumer acceptance and marketing of irradiated meat R F Eustice, Minnesota Beef Council, USA -
Introduction - Time to take a fresh look at irradiation - History of irradiation of foods - Education, the key to consumer acceptance - Future trends - Conclusion - References

Comparing the effectiveness of thermal and non-thermal food preservation processes: the concept of equivalent efficacy M G Corradini, Universidad Argentina de la Empresa, Argentina and M Peleg, University of Massachusetts, USA -
Introduction - Traditional microbial mortality kinetics and sterility measures - Non-linear kinetics of microbial inactivation and deterioration processes involving nutrient or quality losses - Equivalence criteria - Freeware - Conclusions - Disclaimer - References

A case study in military ration foods: the Quasi-chemical model and a novel accelerated three-year challenge test C J Doona, F E Feeherry and E W Ross, US Army Natick Soldier RD&E Center, USA -
Introduction - Modeling S. aureus growth in intermediate moisture (IM) bread - Microbial challenge study of maple filled French toast - Results of the microbial challenge study - Conclusions and future trends - References

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Woodhead Publishing Ltd : food science : modelling, computer & mathematical : packaging : process engineering

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