Food Processing: Advances in Non-Thermal Technologies

Cover
Half Title
Title Page
Copyright Page
Table of Contents
Preface
List of Figures
List of Tables
About the Editors
Contributors
Chapter 1: High-Pressure-Based Food-Processing Technologies for Food Safety and Quality
1.1 Introduction
1.2 Technology Principles
1.2.1 Isostatic Principle
1.2.2 Le Chatelier–Braun Principle
1.2.3 Transition State Theory
1.2.4 Microscopic Arrangement/Ordering
1.3 Application of High-Pressure-Based Technologies for Food Preservation, Safety, and Quality
1.3.1 High-Pressure Pasteurization
1.3.2 Pressure-Assisted Thermal Processing
1.3.3 High-Pressure Freezing and Thawing
1.3.4 High-Pressure Crystallization of Lipids
1.3.5 High-Pressure Extraction
1.3.6 Role of High Pressure in Mass Transfer and Infusion
1.4 Conclusions
Acknowledgment
Nomenclature
References
Chapter 2: Application of Pulse Electric Fields in Food Processing
2.1 Introduction
2.2 Principles of Pulse Electric Field Processing
2.3 PEF System Components
2.3.1 Power Supply
2.3.2 High-Power Capacitor
2.3.3 Switches
2.3.4 High-Voltage Pulse Generator
2.3.5 Treatment Chamber
2.4 Factors Affecting the Outcomes of Pulse Electric Field Treatment
2.4.1 Technological Factors
2.4.2 Biological Factors
2.4.3 Media Factors
2.5 Modeling of the Inactivation Rate
2.6 Application of Pulse Electric Field in Food Processing
2.6.1 Inactivation of Microorganisms
2.6.2 Processing of Milk
2.6.3 Processing of Eggs
2.6.4 Processing of Juice and Soaps
2.7 Conclusion
References
Chapter 3: Recent Advances in Ultrasound Processing of Food
3.1 Introduction
3.2 Ultrasonic Cutting
3.3 Microbial and Enzyme Inactivation
3.4 Extraction
3.5 Freezing
3.6 Dehulling
3.7 Drying
3.8 Ultrasonic or Sono-Emulsification/Homogenization
3.9 Structural Modification
3.10 Tempering
3.11 Treatment of Food Industry Waste Water
3.12 Conclusion
References
Chapter 4: Osmotic Dehydration in Food Processing
4.1 Introduction
4.2 Principles of Osmotic Dehydration
4.3 Factors Affecting Osmotic Dehydration
4.3.1 Species and Variety
4.3.2 Shape and Size
4.3.3 Processing Conditions
4.3.4 Types of Osmotic Agents
4.3.5 Time and Temperature
4.3.6 Agitation and Sample-to-Solution Ratio
4.4 Mass Transfer Kinetics of Osmotic Dehydration
4.5 Mathematical Modeling of Osmotic Dehydration
4.6 Application of Osmotic Dehydration in Food Processing
4.7 Recent Advances in Osmotic Dehydration Preparation
4.7.1 Microwave Radiation
4.7.2 Pulsed Vacuum Impregnation
4.7.3 Ohmic Heating
4.7.4 Pulsed Electric Field
4.7.5 Ultrasonication
4.7.6 High Hydrostatic Pressure
4.7.7 Gamma Irradiation
4.7.8 Osmo-Dehydrofreezing
4.8 Research-Oriented Problems
4.9 Industrial Processing and Challenges
4.10 Conclusion
References
Chapter 5: Pulsed Light Technology Applied in Food Processing
5.1 Introduction
5.2 Mechanism and Critical Process Parameters of Pulsed Light
5.2.1 Design and Working of the PL System
5.2.2 Critical Process Parameters
5.2.2.1 Properties of a Sample
5.2.2.2 Target Microorganisms or Enzymes
5.2.2.3 Fluence and Associated Parameters
5.2.2.3.1 Treatment Time (Number of Pulses) and Sample Heating
5.2.2.3.2 Relative Position of the Sample and Distance from the Lamp
5.2.2.3.3 Voltage and Spectrum Distribution
5.2.2.3.4 Frequency and Peak Power
5.3 Literature Review on Photochemical, Photothermal, Photophysical, and Photo-Reactivation Mechanisms
5.3.1 Photochemical, Photothermal, and Photophysical
5.3.2 Photo-Reactivation
5.4 Summary of PL-Related Studies of Liquid Foods Using Various Quality Parameters
5.4.1 Microbial Inactivation in Liquid Foods
5.4.2 Effect of PL Treatment on Enzymes
5.4.3 Effect of Pulsed Light on Color, Sensory, and Biochemical Attributes
5.4.4 PL in Combination with Other Technologies
5.5 Conclusion
Acknowledgment
References
Chapter 6: Application of Membrane Technology in Food-Processing Industries
6.1 Introduction
6.1.1 Overview of the Membrane Process in Food Processing
6.1.1.1 Microfiltration (MF)
6.1.1.2 Ultrafiltration (UF)
6.1.1.3 Nanofiltration (NF)
6.1.1.4 Reverse Osmosis (RO)
6.1.1.5 Electrodialysis (ED)
6.1.1.6 Pervaporation (PV)
6.1.1.7 Membrane Distillation (MD)
6.1.1.8 Osmotic Distillation (OD)
6.1.1.9 Forward Osmosis (FO)
6.1.2 Membrane Materials for Food and Beverage Processing
6.2 Membrane Processes Used in Food Processing
6.2.1 Dairy Industries
6.2.1.1 Raw Milk Concentration and Processing
6.2.1.2 Removal and Reduction of Microbial Load (Cold Pasteurization)
6.2.1.3 Concentration of Milk
6.2.1.4 Fractionation and Separation of Milk Components
6.2.1.5 Cheese Processing
6.2.1.6 Whey Processing
6.2.1.6.1 Whey Protein Concentrate (WPC)
6.2.1.6.2 Whey Protein Demineralization
6.2.2 Beverage Industries
6.2.2.1 Non-Alcoholic Beverages
6.2.2.1.1 Fruit and Vegetable Juice
6.2.2.1.2 Sugarcane Processing
6.2.2.1.3 Tea and Coffee
6.2.2.2 Alcoholic Beverages
6.2.2.2.1 Clarification
6.2.2.2.2 Dealcoholization
6.2.3 Treatment of Waste Effluents Generated by Food Industries
6.2.3.1 Treatment of Waste Effluent Generated by Dairy Processing
6.2.3.2 Treatment of Wastewater Generated by Beverage Processing Industries
6.3 Challenges
6.3.1 Concentration Polarization
6.3.2 Membrane Fouling
6.3.2.1 Fouling Mechanisms
6.3.2.2 Control and Reduction of Fouling
6.3.2.2.1 Hydrodynamic Management
6.3.2.2.2 Backflushing and Pulsing
6.3.2.2.3 Membrane Surface Modification
6.3.2.2.4 Feed Pre-Treatment
6.3.2.2.5 Effective Membrane Cleaning
6.4 Recent and Emerging Trends in Membrane Processes in the Food-Processing Industry
6.5 Conclusion
References
Chapter 7: Irradiation Technology for the Food Industry
7.1 Introduction
7.2 Working Principles
7.3 Objectives
7.4 Advantages and Disadvantages of Irradiation
7.5 Classification
7.6 Sources of Irradiation Used to Date
7.7 Impacts on Food and Environment
7.8 Legislation and Regulation
7.9 Industrial Set-Up and Challenges
7.9.1 Setting Up a γ-Ray-Based Irradiation Facility
7.9.2 Setting Up an X-Ray-Based Irradiation Facility
7.9.3 Setting Up an Electron Beam-Based Irradiation Facility
7.10 Issues and Challenges
7.10.1 Cost of Food
7.10.2 Consumer Awareness and Labeling
7.10.3 International Trade
7.10.4 Security Of Foods Being Irradiated
7.11 Economics
7.12 Future Trends
7.13 Concluding Remarks
References
Chapter 8: Cryogenic Freezing
8.1 Introduction
8.1.1 Liquid Cryogenic Agent Storage
8.1.2 Superconductivity
8.1.3 Superfluidity
8.1.4 Cryobiology
8.2 Food Freezing
8.2.1 Slow Freezing
8.2.2 Fast Freezing
8.3 Cryogenic Freezing
8.3.1 Advantages of Cryogenic Freezing of Food
8.4 Principles of Freezing
8.4.1 Freezing Time
8.4.2 Freezing Rate
8.4.3 Thermo-Mechanical Effects During Freezing and Heat Transfer During Cryogenic Freezing
8.5 Properties of Cryogenic Fluids
8.5.1 Liquid Nitrogen
8.6 Cryogenic Freezers
8.6.1 Tunnel and Spiral Freezers
8.6.2 Immersion Freezers
8.6.3 Cryogenic Impingement Freezers
8.6.4 Free-Flowing Freezers for Liquid Products
8.6.5 Cryo-Mechanical Freezers
8.6.6 Process Freezer
8.6.7 Individual Quick-Freeze (IQF) Freezers
8.6.8 Plate Freezers
8.7 Quality of Cryogenically Frozen Products
8.7.1 Dehydration and Shrinkage
8.7.2 Microbiological Activity
8.7.3 Product Adhesion During Freezing
8.7.4 Recrystallization
8.7.5 Mechanical Damage (Freeze-Cracking)
8.8 Costs and Design Aspects
8.9 Alternative Cryogenic Technologies in Food Industry
8.10 Cryogenic Grinding
8.11 Health Hazards of Cryogenic Liquids
8.11.1 Safety Precautions
8.12 Scope of Cryogenic Science and Technology
8.13 Conclusions
References
Chapter 9: Nanofiltration: Principles, Process Modeling, and Applications
9.1 Introduction
9.2 Scope and Opportunities
9.3 Nanofiltration Membrane Materials and Preparation
9.4 Nanofiltration Modules
9.4.1 Flow Geometries
9.4.2 Membrane Characterization
9.4.3 Performance Parameters
9.4.3.1 Morphology Parameters
9.4.3.2 Charge Parameters
9.4.3.3 Membrane Charge and Species Transport
9.5 Nanofiltration Modeling
9.5.1 Theory
9.5.2 Model Categorization
9.5.2.1 Membrane-Dependent Semi-Empirical Model: Solution-Diffusion Model (SDM)
9.5.2.2 Phenomenological Models
9.5.2.2.1 Spiegler–Kedem Model
9.6 Applications
9.6.1 Nanofiltration in the Food Industry
9.6.2 Nanofiltration in Water Treatment
9.6.3 NF as a Pre-Treatment for Desalination
9.6.4 NF in Trace Contaminant Removal
9.7 Conclusions
References
Chapter 10: Atmospheric Pressure Non-Thermal Plasma in Food Processing
10.1 Background
10.2 Atmospheric Pressure Cold Plasma
10.3 Methods of APNTP Generation
10.4 Functionality of APNTP
10.4.1 Mechanism of Microbial Cells Inactivation Using APNTP
10.4.2 The Impact of APNTP on Physical Qualities of Food
10.4.2.1 Color
10.4.2.2 Texture
10.4.2.3 Chemical Qualities
10.4.3 Effect of Plasma Parameters on Food
10.4.3.1 Effect of Processing Time
10.4.3.2 Effect of Applied Voltage and Frequency
10.4.3.3 Effect of Working Gas
10.4.3.4 Effect of Humidity
10.4.3.5 Effect of Gas Flow Rate
10.4.3.6 Effect of Treatment Method
10.4.3.7 Effect of Type of Microorganism
10.4.3.8 Effect of Type of Food
10.5 Applications in Food Processing
10.5.1 Destruction of Pathogens Related to Foodborne Illness
10.5.2 Shelf-Life Extension of Food Products
10.5.3 Endogenous Enzymes
10.5.4 Modification of Starch and Protein
10.5.5 Food Quality and Functional Components
10.5.6 Food Packaging
10.5.7 Modification of Food Packaging Polymers
10.5.8 In-Package Plasma Technology
10.6 Challenges
10.6.1 Process Control
10.6.2 Design of a Plasma Source
10.7 Future Scope and Conclusion
References
Index
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