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.
1. 2.1. Introduction 2. 2.2. Some Basic Considerations on Fluid Mechanics 3. 2.3. High-Pressure Processing 4. 2.4. Pulsed Electric Fields 5. 2.5. Ultrasound 6. 2.6. Light Pulses 7. 2.7. Ohmic Heating 8. 2.8. Conclusion 9. Chapter 3. Fluid Rheology in Novel Thermal and Non-Thermal Processes 10. 3.1. Introduction 11. 3.2. Fluid Rheology 12. 3.3. Influence of Rheology on Process Efficacy 13. 3.4. Effects of Treatment on Fluid Rheology 14. 3.5. Conclusions 15. Chapter 4. Pulsed Electric Field Processing of Fluid Foods 16. 4.1. Introduction 17. 4.2. Principles of Operation 18. 4.3. Process Control Parameters 19. 4.4. Treatment Parameters 20. 4.5. Microorganism, Enzyme and Quality- and Health-Related Compound Characteristics 21. 4.6. Product Parameters 22. 4.7. Microbial Inactivation Mechanism 23. 4.8. Pulsed Electric Field in Combination with Other Technologies 24. 4.9. Effects on Fluid Food Nutritional and Quality Parameters 25. 4.10. Shelf-Life of Pulsed Electric Field-Processed Fluid Foods 26. 4.11. Current Status and Future Trends 27. Chapter 5. High-Pressure Processing of Fluid Foods 28. 5.1. Introduction 29. 5.2. Technology Governing Principles 30. 5.3. Microbiological Safety 31. 5.4. Impact of Combined Pressure–Heat Treatments on Quality Attributes of Foods 32. 5.5. Combined Pressure–Heat Treatment Effects on Nutrient Content of Foods 33. 5.6. Regulatory Aspects 34. 5.7. Conclusions 35. Chapter 6. Ultrasound Processing of Fluid Foods 36. 6.1. Introduction 37. 6.2. Generation of Power Ultrasound 38. 6.3. The Measurement of Ultrasonic Energy (Dosimetry) 39. 6.4. Ultrasound in Liquid Food Sterilization 40. 6.5. Effect on Quality Parameters 41. 6.6. Current Status and Challenges 42. 6.7. Conclusions 43. Chapter 7. Irradiation of Fluid Foods 44. 7.1. Introduction 45. 7.2. Irradiation Technologies 46. 7.3. General Mode of Action 47. 7.4. Food Safety and Shelf-Life of Irradiated Liquids 48. 7.5. Sensory and Nutritive Properties 49. 7.6. Operational Parameter Case Study: Container Orientation 50. 7.7. Regulations and Consumer Attitude of Food Irradiation: China 51. 7.8. Case Study: Irradiated Wine, China 52. 7.9. Conclusions 53. Chapter 8. Ultraviolet and Pulsed Light Processing of Fluid Foods 54. 8.1. Introduction 55. 8.2. Principles of Operation 56. 8.3. Process Control Parameters 57. 8.4. Microbial Inactivation Mechanism 58. 8.5. Antimicrobial Effects of Ultraviolet and Pulsed Light in Specific Products 59. 8.6. Effects on Fluid Food Nutritional and Quality Parameters 60. 8.7. Industrial Scale-Up and Challenges 61. 8.8. Conclusions 62. Chapter 9. Ozone Processing of Fluid Foods 63. 9.1. Introduction 64. 9.2. Generation of Ozone 65. 9.3. Ozone in Liquid Food Processing 66. 9.4. Factors Affecting Efficacy of Ozone Processing 67. 9.5. Microbial Inactivation 68. 9.6. Microbial Inactivation Mechanism 69. 9.7. Mycotoxins 70. 9.8. Effect on Fluid Food Quality 71. 9.9. Current Status and Future Trends 72. Chapter 10. Dense-Phase Carbon Dioxide Processing of Fluid Foods 73. 10.1. Principles 74. 10.2. Process Control Parameters 75. 10.3. Microbial Inactivation Mechanisms 76. 10.4. Effects on Fluid Food Nutritional and Quality Parameters 77. 10.5. Current Status and Future Trends 78. Chapter 11. Ohmic Heating of Fluid Foods 79. 11.1. Introduction 80. 11.2. Principles 81. 11.3. Process Control Parameters 82. 11.4. Microbial Inactivation Mechanism 83. 11.5. Effects on Nutritional and Quality Characteristics of Fluid Food 84. 11.6. Current Status and Future Trends 85. Chapter 12. Microwave Heating of Fluid Foods 86. 12.1. Introduction 87. 12.2. General Principles of Microwave Heating 88. 12.3. Role of Dielectric Properties in Microwave Heating 89. 12.4. Interactions of Microwave with Food Components 90. 12.5. Dielectric Properties of Selected Foods 91. 12.6. Microwave Processing of Foods 92. 12.7. Microwave Processing and Equipment 93. 12.8. Challenges in Microwave Processing 94. 12.9. Conclusions 95. Chapter 13. Infrared Heating of Fluid Foods 96. 13.1. Introduction 97. 13.2. Basic Principles Governing Infrared Radiation 98. 13.3. Opportunities for the Infrared Processing of Liquid Foods 99. 13.4. Equipment for Infrared Processing of Liquid Foods 100. 13.5. Conclusions and Suggestions for Future Work 101. Chapter 14. Modeling the Kinetics of Microbial and Quality Attributes of Fluid Food During Novel Thermal and Non-Thermal Processes 102. 14.1. Introduction 103. 14.2. AD HOC Hypotheses for Kinetic Studies 104. 14.3. Parameters of Interest for Novel Thermal and Non-Thermal Processes 105. 14.4. Experimental Design 106. 14.5. Data (Pre)Processing 107. 14.6. Model Structure Characterization of Microbial Dynamics 108. 14.7. Model Structure Characterization of Chemical Dynamics 109. 14.8. Model Parameter Estimation 110. 14.9. Model Validation 111. 14.10. Applications on the Design and Optimization of Thermal and Non-Thermal Technologies 112. 14.11. Conclusion and Future 113. Chapter 15. Regulatory and Legislative Issues for Non-Thermal Technologies 114. 15.1. Introduction 115. 15.2. An Overview of How Law is Created in the EU 116. 15.3. Overview of the Regulation of Food in the European Union 117. 15.4. The Novel Food Regime 118. 15.5. How Does this Apply to Specific Emerging Non-Thermal Technologies? 119. 15.6. Other Existing Regulatory Requirements 120. 15.7. It’s a Small World, but is One Set of Global Rules Realistic? 121. 15.8. Conclusions 122. Food Science and Technology International Series 123. Index
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.
1. 2.1. Introduction 2. 2.2. Some Basic Considerations on Fluid Mechanics 3. 2.3. High-Pressure Processing 4. 2.4. Pulsed Electric Fields 5. 2.5. Ultrasound 6. 2.6. Light Pulses 7. 2.7. Ohmic Heating 8. 2.8. Conclusion 9. Chapter 3. Fluid Rheology in Novel Thermal and Non-Thermal Processes 10. 3.1. Introduction 11. 3.2. Fluid Rheology 12. 3.3. Influence of Rheology on Process Efficacy 13. 3.4. Effects of Treatment on Fluid Rheology 14. 3.5. Conclusions 15. Chapter 4. Pulsed Electric Field Processing of Fluid Foods 16. 4.1. Introduction 17. 4.2. Principles of Operation 18. 4.3. Process Control Parameters 19. 4.4. Treatment Parameters 20. 4.5. Microorganism, Enzyme and Quality- and Health-Related Compound Characteristics 21. 4.6. Product Parameters 22. 4.7. Microbial Inactivation Mechanism 23. 4.8. Pulsed Electric Field in Combination with Other Technologies 24. 4.9. Effects on Fluid Food Nutritional and Quality Parameters 25. 4.10. Shelf-Life of Pulsed Electric Field-Processed Fluid Foods 26. 4.11. Current Status and Future Trends 27. Chapter 5. High-Pressure Processing of Fluid Foods 28. 5.1. Introduction 29. 5.2. Technology Governing Principles 30. 5.3. Microbiological Safety 31. 5.4. Impact of Combined Pressure–Heat Treatments on Quality Attributes of Foods 32. 5.5. Combined Pressure–Heat Treatment Effects on Nutrient Content of Foods 33. 5.6. Regulatory Aspects 34. 5.7. Conclusions 35. Chapter 6. Ultrasound Processing of Fluid Foods 36. 6.1. Introduction 37. 6.2. Generation of Power Ultrasound 38. 6.3. The Measurement of Ultrasonic Energy (Dosimetry) 39. 6.4. Ultrasound in Liquid Food Sterilization 40. 6.5. Effect on Quality Parameters 41. 6.6. Current Status and Challenges 42. 6.7. Conclusions 43. Chapter 7. Irradiation of Fluid Foods 44. 7.1. Introduction 45. 7.2. Irradiation Technologies 46. 7.3. General Mode of Action 47. 7.4. Food Safety and Shelf-Life of Irradiated Liquids 48. 7.5. Sensory and Nutritive Properties 49. 7.6. Operational Parameter Case Study: Container Orientation 50. 7.7. Regulations and Consumer Attitude of Food Irradiation: China 51. 7.8. Case Study: Irradiated Wine, China 52. 7.9. Conclusions 53. Chapter 8. Ultraviolet and Pulsed Light Processing of Fluid Foods 54. 8.1. Introduction 55. 8.2. Principles of Operation 56. 8.3. Process Control Parameters 57. 8.4. Microbial Inactivation Mechanism 58. 8.5. Antimicrobial Effects of Ultraviolet and Pulsed Light in Specific Products 59. 8.6. Effects on Fluid Food Nutritional and Quality Parameters 60. 8.7. Industrial Scale-Up and Challenges 61. 8.8. Conclusions 62. Chapter 9. Ozone Processing of Fluid Foods 63. 9.1. Introduction 64. 9.2. Generation of Ozone 65. 9.3. Ozone in Liquid Food Processing 66. 9.4. Factors Affecting Efficacy of Ozone Processing 67. 9.5. Microbial Inactivation 68. 9.6. Microbial Inactivation Mechanism 69. 9.7. Mycotoxins 70. 9.8. Effect on Fluid Food Quality 71. 9.9. Current Status and Future Trends 72. Chapter 10. Dense-Phase Carbon Dioxide Processing of Fluid Foods 73. 10.1. Principles 74. 10.2. Process Control Parameters 75. 10.3. Microbial Inactivation Mechanisms 76. 10.4. Effects on Fluid Food Nutritional and Quality Parameters 77. 10.5. Current Status and Future Trends 78. Chapter 11. Ohmic Heating of Fluid Foods 79. 11.1. Introduction 80. 11.2. Principles 81. 11.3. Process Control Parameters 82. 11.4. Microbial Inactivation Mechanism 83. 11.5. Effects on Nutritional and Quality Characteristics of Fluid Food 84. 11.6. Current Status and Future Trends 85. Chapter 12. Microwave Heating of Fluid Foods 86. 12.1. Introduction 87. 12.2. General Principles of Microwave Heating 88. 12.3. Role of Dielectric Properties in Microwave Heating 89. 12.4. Interactions of Microwave with Food Components 90. 12.5. Dielectric Properties of Selected Foods 91. 12.6. Microwave Processing of Foods 92. 12.7. Microwave Processing and Equipment 93. 12.8. Challenges in Microwave Processing 94. 12.9. Conclusions 95. Chapter 13. Infrared Heating of Fluid Foods 96. 13.1. Introduction 97. 13.2. Basic Principles Governing Infrared Radiation 98. 13.3. Opportunities for the Infrared Processing of Liquid Foods 99. 13.4. Equipment for Infrared Processing of Liquid Foods 100. 13.5. Conclusions and Suggestions for Future Work 101. Chapter 14. Modeling the Kinetics of Microbial and Quality Attributes of Fluid Food During Novel Thermal and Non-Thermal Processes 102. 14.1. Introduction 103. 14.2. AD HOC Hypotheses for Kinetic Studies 104. 14.3. Parameters of Interest for Novel Thermal and Non-Thermal Processes 105. 14.4. Experimental Design 106. 14.5. Data (Pre)Processing 107. 14.6. Model Structure Characterization of Microbial Dynamics 108. 14.7. Model Structure Characterization of Chemical Dynamics 109. 14.8. Model Parameter Estimation 110. 14.9. Model Validation 111. 14.10. Applications on the Design and Optimization of Thermal and Non-Thermal Technologies 112. 14.11. Conclusion and Future 113. Chapter 15. Regulatory and Legislative Issues for Non-Thermal Technologies 114. 15.1. Introduction 115. 15.2. An Overview of How Law is Created in the EU 116. 15.3. Overview of the Regulation of Food in the European Union 117. 15.4. The Novel Food Regime 118. 15.5. How Does this Apply to Specific Emerging Non-Thermal Technologies? 119. 15.6. Other Existing Regulatory Requirements 120. 15.7. It’s a Small World, but is One Set of Global Rules Realistic? 121. 15.8. Conclusions 122. Food Science and Technology International Series 123. Index
