Nonthermal Processing in Agri-Food-Bio Sciences: Sustainability and Future Goals

Contents
Part I: Introduction
Chapter 1: Sustainability in Food Science and Food Industry: Where Are We Now? – Viewpoints of the EFFoST Working Group on Sustainable Food Systems
1 State of the Art: Sustainable Food Processing
2 How Do the Individual Actors in the Food Value Chain Influence Sustainable Processing?
3 What Do Companies Do to Investigate How Sustainable They Are?
3.1 Labels
3.2 How Is Sustainability Assessed?
3.3 External Audits and Assurance
4 Legislation on Sustainable Food Processing
5 How Can Sustainability Be Calculated and Evaluated?
6 How Can Sustainability Be Improved?
7 Future Needs
References
Chapter 2: Innovative Processing: From Raw Material, Post Harvesting, Processing, and Applications
1 Innovative Processing, a Driver for the Sustainable Food Supply Chain
2 Nonthermal Emerging Technologies Along the Food Supply Chain
3 Prospects on Novel NTPs’ Adoption Within the Sustainable Food Chain
4 Conclusion
References
Part II: Mechanism of Action of Nonthermal Processing Technologies (NTP)
Chapter 3: Engineering and Nonthermal Technologies: Process Optimization Through Kinetic Modelling
1 Introduction
2 High Pressure Processing
2.1 Primary Mathematical Modeling
2.2 Secondary Mathematical Modeling
3 Pulsed Electric Field Processing
3.1 Primary Mathematical Modeling
3.2 Secondary Mathematical Modeling
4 Pulsed Electromagnetic Fields Processing
5 Cold Atmospheric Plasma Processing
6 Osmotic Dehydration
7 Models Application, Process Parameters Estimation and Validation
8 Application of Kinetic Modeling for Process Optimization and Case Studies
8.1 Case Study 1: Valencia Orange Juice
8.2 Case Study 2: Navel Orange Juice
9 Conclusions and Future
References
Chapter 4: Electro – Technologies
1 Pulsed Electric Field
1.1 Introduction to Pulsed Electric Field
1.1.1 PEF Processing System
1.1.2 Apparatus of Pulsed Electric Field
1.1.3 Mechanism of Action
1.2 Applications of PEF Technology
1.2.1 Extraction by Diffusion
1.2.2 Extraction by Pressing
1.2.3 Colorants
1.2.4 Microbial Inactivation through PEF
Mechanisms of Inactivation by PEF
1.2.5 Dehydration
1.2.6 Biorefinery
1.2.7 Reduction of Food Contaminants
1.3 Advantages of PEF
1.4 Disadvantages of PEF
2 Cold Plasma
2.1 Cold Plasma Properties and Sources
2.1.1 Gas Discharge Plasma Sources
Dielectric Barrier Discharge (DBD)
Corona Discharge
Microwave Plasma Torch
2.1.2 Plasma-Liquid Systems
2.2 Cold Plasma in Food Technology
2.2.1 Oxidation-Reduction Potential (ORP) of PAW
2.2.2 Storage of PAW
2.2.3 Combination of PAW with Other Technologies
2.3 Conclusion
3 Radio-Frequency
3.1 Introduction
3.2 Mechanism of Inactivation
3.3 RF Electric Field Equipment
3.4 Processing Parameters
3.4.1 Electric Field Strength
3.4.2 Frequency
3.4.3 Temperature
3.4.4 Time
3.5 Applications of Nonthermal RF Electric Field
3.6 Concluding Remarks
4 Oscillating Magnetic Fields
4.1 Introduction
4.2 Magnetic Field Assisted Inactivation of Microorganisms
4.3 Magnetic Field Assisted Freezing
5 Electrohydrodynamic Processing
5.1 Introduction
5.2 Electrospinning
5.2.1 Principle of Electrospinning
5.2.2 Factors Affecting the Electrospinning Process
5.3 Electrospraying
5.3.1 Principle of Electrospraying
5.3.2 Factors Affecting the Electrospraying Process
5.4 Applications of Electrospinning and Electrospraying in the Food Industry
5.5 Final Remarks
6 Electron Beam Processing
6.1 Introduction to Electron Beam Processing
6.2 Applications of Electron Beam Processing
6.2.1 Microbial Inactivation by Electron Beam Processing
6.2.2 Electron Beam Processing for Agriculture and Food Products
6.3 Advantages of Electron Beam Processing
6.4 Disadvantages of Electron Beam Processing
7 Ionizing Radiation
7.1 Introduction of Ionizing Radiation
7.2 Applications of Ionizing Radiation
7.2.1 Microbial Decontamination by Food Irradiation
7.2.2 Phytosanitation
7.3 Advantages of Ionizing Radiation
7.4 Disadvantages of Ionizing Radiation
References
Pulsed Electric Field
Cold Plasma
Radio-Frequency
Oscillating Magnetic Fields
Electrohydrodynamic Processing
Electron Beam Processing
Ionizing Radiation
Chapter 5: Pressure-Based Technologies: High Pressure Processing; Supercritical and Subcritical Fluid Processing
1 Introduction
2 High Hydrostatic Pressure
2.1 Supercritical Fluid Extraction
2.2 Subcritical Extraction
3 Future Considerations
References
Chapter 6: Mechanical Technologies: Ultrasound and Cavitation in Food Processing
1 Introduction
2 Fundamentals of Acoustic Cavitation Bubble
2.1 Bubble Inception, Growth and Dynamics of Oscillation
2.1.1 Homogeneous Nucleation Theory
2.1.2 Heterogeneous Nucleation Theory
2.1.3 Cavitation Types and Expected Effects
2.1.4 Growth and Oscillation of Acoustic Cavitation Bubble
2.2 Physical Effects of Acoustic Cavitation Bubble
2.2.1 Acoustic Streaming
2.2.2 Microstreamers
2.2.3 Cavitation Microstreaming
2.2.4 Microjets
2.2.5 Shock Wave
2.3 Chemical Effects of Acoustic Cavitation Bubble
3 Sono-processing in Agri-food Applications
3.1 Sono-extraction
3.2 Sono-emulsification
3.3 Sono-homogenization
3.4 Sono-foaming/defoaming
3.5 Ultrasound-assisted Fermentation
3.6 Sono-crystallization
3.7 Sono-osmo-dehydration
3.8 Ultrasound Assisted Freezing
3.9 Ultrasound Assisted Filtration
3.10 Sono-preservation (Enzyme Inactivation)
3.11 Sono-pasteurization (Microbial Inactivation)
4 Ultrasound in Agri-food Application: Challenges
References
Chapter 7: Non-electro-Technologies: Pulsed Light
1 Fundamentals of Pulsed Light Application
2 Technical Aspect and PL Systems
2.1 Definitions and Terminology
2.2 PL Systems
3 Factors Determining the Effectiveness of the PL Process
3.1 Process Set Up Factors
3.2 Product Properties
3.3 Microbial Factors
4 Main Applications to Food Products
4.1 PL Disinfection of Liquid Products
4.2 PL Decontamination of Unpackaged Solid Foods
4.3 PL Decontamination of In-Packaged Food Products
4.4 Sterilization of Food Contact Surfaces and Packaging Materials
4.5 Enhancement of Functionally and Health Properties of Fresh Produce
4.6 Reduction of Allergens in Foods and Improvement of Functional and Technological Properties
5 Perspective and Final Remarks
References
Chapter 8: Non-electro-Technologies: Gamma Rays, UV Light, Ozone, Photodynamic and Membrane Processing
1 Radiation Processing
1.1 Principle of Food Irradiation
1.1.1 Mechanism of Microbial Inactivation and Sterilization by Radiation Processing
1.1.2 Mechanism of Sprout Inhibition by Radiation Processing
1.1.3 Mechanism of Delayed Ripening and Senescence of Fruits by Radiation Processing
1.1.4 Mechanism of Disinfestation by Radiation Processing
1.2 Applications of Radiation Processing in Food Products: Pertinent Case Studies
1.2.1 Low-Dose Applications
1.2.2 Medium Dose Applications
1.2.3 High Dose Applications
1.3 Advantages and Limitations of Food Irradiation
1.4 Safety Regulations of Irradiation Technology in the Food Processing Sector
2 Ultraviolet Light
2.1 Mechanism of Microbial Inactivation by Ultraviolet Light
2.2 Sources of UV Light and Design of a UV Light Cabinet
2.3 Applications of UV Light Processing in Food Systems
2.3.1 Disinfection of Food Contact Surfaces
2.3.2 Disinfection of Air and Water in the Food Industry
2.3.3 Liquids Handling: Disinfection and Pasteurization of Juices and Milk
2.4 Advantages and Limitations of the UV Light-Processing of Foods
3 Introduction to Ozone
3.1 Principle of Ozone Generation
3.2 Ozone Generation Techniques
3.2.1 Ultraviolet Radiation
3.2.2 Electrolysis
3.2.3 Corona Discharge
3.3 Theory and Mechanism of Food Preservation by Ozone Gas
3.4 Applications of Ozone Gas in Food Processing
3.4.1 Treatment of Solid Food Items
3.4.2 Treatment of Fruit Juices Via Ozone
3.4.3 Applications of Ozone on Pest Control
3.5 Advances, Challenges and Recent Advancements in Ozone Food Processing
4 Photodynamic Inactivation Treatment
4.1 Principle of Photodynamic Inactivation
4.2 Mechanism of Photodynamic Inactivation
4.3 Factors Affecting the Photodynamic Inactivation
4.3.1 Wavelength
4.3.2 Time
4.3.3 Temperature
4.3.4 Dose
4.3.5 Water Activity (Aw)
4.3.6 Other Factors
4.4 Applications of Photodynamic Inactivation in Food Processing
4.4.1 Fruits and Vegetables
4.4.2 Dairy Products
4.4.3 Beverages
4.4.4 Seafood
4.4.5 Poultry and Meat
4.4.6 Other Applications
4.5 Future Prospects of Photodynamic Inactivation for Ensuring Food Safety
5 Membrane Processing Technology
5.1 Classification of Membrane Separation Technique
5.1.1 Microfiltration
Applications of MF Processing
5.1.2 Ultrafiltration
Applications of UF
5.1.3 Reverse Osmosis (RO)
Applications of Reverse Osmosis
5.1.4 Nanofiltration
Applications of NF
5.2 Future Opportunities for Membrane Processing Treatment for Food Industry
References
Part III: Implementation of Novel Nonthermal Technologies in Agri-food-bio Sciences
Chapter 9: Nonthermal Processing Technologies: Synergies and New Applications in Food Engineering
1 Introduction
2 High Pressure Processing
2.1 General Aspects
2.2 Commercialization of HPP
2.3 HP-Assisted Extraction Technology
2.4 HPP Combined with Other Nonthermal Technologies
2.5 HPP Combined with Osmotic Dehydration (OD)
2.6 HP-Assisted Enzymatic Treatments
3 Pulsed Electric Fields Processing
3.1 Introduction
3.2 Mechanism of Action, Equipment and Traditional Applications
3.3 Pulsed Electric Field Assisted Extraction
3.3.1 PEF Assisted Juice and Oil Extraction
3.3.2 PEF Assisted Extraction of Bioactive Compounds
3.4 PEF-Assisted Dehydration Processes
3.5 PEF as a Pretreatment to Other Food Processes
4 High Pressure Homogenization
4.1 Introduction
4.2 Mechanisms of Action and Traditional Applications
4.3 HPH Assisted Extraction
4.4 HPH Prior to Conventional Dairy Processes
4.5 Enzymatic Treatment Assisted by HPH
5 Cold Plasma Technology
5.1 General Aspects and Equipment
5.2 In-Package Cold Plasma
5.3 CAPP-Assisted Extraction Technology
5.4 CAPP-Assisted Biomass Hydrolysis
6 Sonication
6.1 General Aspects
6.2 Sonication Synergies with Other Food Processing Technologies
7 Continuous and Pulsed UV-Light Processing
7.1 Introduction
7.2 PL Synergies with Other Food Preservation Technologies
8 Ozonation Technology
8.1 Introduction
8.2 Mode of Action, Mechanisms and Applications
9 Concluding Remarks and Future Prospects
References
Chapter 10: Implementation of a Novel Nonthermal Plasma Air Cleaner in a Plant Factory
1 Introduction
2 Clean-up Technologies for the Environment of an Artificially-Lit Plant Factory
2.1 Conventional Technology with HEPA Filter Air Cleaner
2.2 New Technology with Nonthermal Plasma Air Cleaner
3 Design and Simulation of Nonthermal Plasma Air Cleaner
3.1 Generation of Positive and Negative Ions in Nonthermal Plasma Air Cleaner
3.2 Numerical Prediction of Formation of Ion Clusters
3.2.1 Nonthermal Plasma Reactor
3.2.2 Numerical Model
3.2.3 Analysis Procedure
3.2.4 Predicted Results for Electron Number Density
3.2.5 Predicted Results for Ion Cluster Number Density
3.2.6 Predicted Results for the Total Generation of Ion Clusters
4 Application of a Nonthermal Plasma Air Cleaner
4.1 Introduction of the Air Cleaner to Cleanroom for Plant Factory
4.2 Measurement Condition and Apparatus for Suspended Bacteria and True Fungi
4.3 Results and Discussion
4.3.1 Results for Bacteria
4.3.2 Results for True Fungi
5 Conclusions
References
Chapter 11: LED-Based Photosensitization – a Prospect for Visible Light-Driven Nonthermal Fresh Produce Sanitation
1 Introduction
2 History of Photosensitization Phenomenon
3 Photosensitizers
3.1 Endogenous Photosensitizers or Their Precursors
3.2 Plant-Produced or Natural Exogenous Photosensitizers Suitable for Photosensitization-Based Preservation of Fresh Produce
4 LED-Based Light Sources Necessary for Photosensitization Treatment
5 Mechanism of Action of Photosensitization: From First Photochemical Reactions to Total Destruction of Microorganisms
6 Main Factors Affecting the Antimicrobial Potential of Photosensitization in Suspension
6.1 Concentration of Photosensitizer Interacting with Bacteria
6.1.1 Structure of Bacteria and Fungi
6.1.2 Incubation Time
6.2 Light Intensity and Light Dose
7 Efficiency of Photosensitization Against Food-Borne Pathogens and Spoilage Microorganisms In Vitro
7.1 Antibacterial Efficiency of 5-Aminolevulinic Acid-Based Photosensitization
7.2 Antibacterial Efficiency of Curcumin-Based Photosensitization
7.3 Antibacterial Efficiency of Hypericin-Based Photosensitization
7.4 Antibacterial Efficiency of Eosin Y- and Erythrosine Based Photosensitization
7.5 Antibacterial Efficiency of Chlorophyllin-Based Photosensitization
7.6 Photosensitization Against Spores and Biofilms
7.7 Photosensitization Against Harmful Microfungi
8 Photosensitization for Preservation of Fresh Produce
8.1 Exploiting Endogenous Photosensitizers for Decontamination of Freshly-Cut Fruits
8.2 Hypericin-Based Photosensitization for Decontamination of Fruits and Vegetables
8.3 Curcumin-Based Photosensitization for Decontamination of Fresh Produce
8.4 Chlorophylin-Based Photosensitization for Decontamination of Fruits and Vegetables with Irregular Surfaces
8.5 Chlorophyllin-Based Photosensitization for Preservation of Perishable Fruits
9 Chlorophyllin-Based Photosensitization for Microbial Control of Ready-to-Eat Meals
10 Effects of Photosensitization on Nutritional and Organoleptic Properties of Treated Fresh Produce
11 Comparison of Antimicrobial Efficiency of Chl-Based Photosensitization with Some Conventional and Emerging Treatments
12 Main Advantages of Chlorophyllin-Based Photosensitization
13 Drawbacks of Chlorophyllin-Based Photosensitization and Ways to Eliminate Them
14 Prospects of Photosensitization-Based Edible Biopolymer Coatings
15 Conclusions and Future Outlook
References
Chapter 12: Electrospinning Technology: Its Process Conditions and Food Packaging Applications
1 Introduction
2 Parameters Affecting the Electrospinning System
2.1 Polymer Solution and Properties
2.2 Process Conditions of Electrospinning Technology
2.3 Ambient Conditions
3 Advantages of Electrospinning Technology of Versus Thermal Encapsulation Processing-Spray Drying
4 Applications in Food Encapsulation
5 Food Packaging Applications
6 Conclusion
References
Chapter 13: Application of Encapsulation Technology in the Agri-Food Sector
1 Introduction Into the Encapsulation Technology to the Agri-Food-Bio Sciences
2 Classification of Next-Generation Biopolymer-Based Carriers as Sustainable Materials
3 Modern Nanocarrier Systems
4 Encapsulation Technology in Agriculture – Present and Future
5 Implementation of Encapsulated Material Into Final Food Products
6 Future Remarks
References
Part IV: Nonthermal Processing Legislation
Chapter 14: Overview of Legislation Across the Globe, Diagnostics and Standards Which Provide a Legal and Regulatory Framework in Which NTP Is Used Worldwide
1 Introduction
2 NTP Treated Foods as Novel Foods
3 Other Regulatory Aspects for NTP Treated Foods
4 A Case Study of Irradiation
5 A Case Study of High Pressure Processing
6 Labeling Requirements for NTP Foods
7 Hygiene Aspects for NTP Foods
8 Standards Associated with NTP Food Technologies
9 Conclusion
References
Chapter 15: Current Technology Readiness Levels (TRL) of Nonthermal Technologies and Research Gaps for Improved Process Control and Integration into Existing Production Lines
1 Introduction
1.1 Terminology and Focus
2 Technology Readiness Level as a Tool for Development Maturation
3 TRL of Non-thermal Food Processing Technologies
3.1 Technologies Based on Pressure
3.1.1 High Hydrostatic Pressure
3.1.2 Ultra-High Pressure Homogenization
3.1.3 Supercritical Fluids (CO2 and Water)
3.2 Technologies Based on Pressure Waves
3.2.1 Ultrasound
3.2.2 Hydrodynamic Shockwaves
3.3 Technologies Based on Electromagnetic Phenomenon
3.3.1 Pulsed Electric Fields
3.3.2 Radiofrequency
3.3.3 Microwave
3.3.4 Magnetic Fields
3.4 Radiation-Based Technologies
3.4.1 Ionizing Radiation
3.4.2 Light Technologies
3.4.3 Cold Plasma
4 Conclusion
References
Chapter 16: Industry Implementation (Scale-Up): Clients’ Experience Towards Understanding of How Regulations Are Affecting Novel Product Development
1 Regulation on Novel Food
2 What Is New/Novel Food?
3 Clients’ Experience Towards Understanding of How Regulations Are Affecting Novel Product Development
References
Chapter 17: Supercritical Fluids as a Tool for Sustainable Manufacturing of Added Value Products
1 Introduction
1.1 Development of High Pressure Processes
1.2 Selective Extraction of Components Using Dense Gases
2 Other Applications
3 Conclusion
References
Part V: Mechanisms of Validation of Nonthermal Processes in Biomaterials and Agri-food Applications
Chapter 18: Current Validation of NTP Technologies and Overview of Their Current and Potential Implementation in the Production Chain Including Agri-food Wastes
1 Introduction
2 NTP for Structure Modification
2.1 Potato Industry
2.2 Tomato Industry
2.3 Meat Industry
3 NTP for Mass Exchange
3.1 Extraction by Diffusion
3.2 Drying
4 NTP for Agri-food Waste and By-products Valorisation
4.1 Pulsed Electric Field
4.2 Ultrasound-Assisted Extraction
4.3 High Pressure Assisted Extraction
5 Conclusion
References
Part VI: Sustainable Perspective of Nonthermal Technologies
Chapter 19: New Product Development from Marine Sources and Side Streams Valorization Using Nonthermal Processing Technologies
1 Nonthermal Processing of Fish and Seafood for Improved Quality and Extended Shelf Life
1.1 Effect of High Pressure (HP) Processing on Fish and Seafood
1.2 Effect of Osmotic Dehydration (OD) on Fish and Seafood
1.3 Effect of Pulsed Electric Fields (PEF) on Fish and Seafood
1.4 Effect of Cold Plasma (CP) on Fish and Seafood
1.5 Case Study: Effect of Nonthermal Processing on Shelf Life of Chilled Whole and Filleted Gilthead Seabream
2 Nonthermal Processing for Valorization of Fish and Seafood Side Streams
2.1 Fish and Seafood Side Streams
2.2 Application of Supercritical Fluid Extraction on Fish and Seafood Side Streams
2.3 Application of Pulsed Electric Field on Fish and Seafood Side Streams
2.4 Application of High Pressure on Fish and Seafood Side Streams
3 Nonthermal Processing of Marine Organisms for Energy Production
4 Conclusions
References
Chapter 20: Efficient Production of Functional and Bioactive Compounds and Foods for Use in Food, Pharma, Cosmetic and Other Industries
1 Introduction
1.1 Natural Bioactive Compounds and Their Sources
2 Industrial Utilization of Bioactive Compounds (Example of Grape Seed Polyphenols and Astaxanthin)
3 Technological Methods for the Production of Bioactive Compounds
3.1 Non-thermal Technologies
3.1.1 Pulsed Electric Fields (PEF)
3.1.2 Ultrasound (US)
3.1.3 High Hydrostatic Pressure (HHP) and High Pressure Homogenization (HPH)/(UltraHPH)
3.2 Thermal Technologies
3.2.1 Microwave (MW)
3.2.2 Ohmic Heating (OH)
3.2.3 Infra-red (IR)
3.2.4 Radio Frequency Heating (RFH)
4 Summary
References
Chapter 21: Decontamination of Fruit Juices by Combination of High Intensity Pulsed Light and Other Nonthermal Technologies
1 Introduction
2 HIPL Technology for Decontamination of Fruit Juices
3 HIPL Combined with a Hurdle Technology
3.1 HIPL Combined with US for Decontamination of Fruit Juices
3.2 HIPL Combined with PEF for Decontamination of Fruit Juices
3.3 HIPL Combined with UV-C for Decontamination of Fruit Juices
3.4 HIPL Combined with NE for Decontamination of Fruit Juices
3.5 RIV of Combined Non-thermal Technologies
4 Conclusion and Future Remarks
References
Chapter 22: Food-On-A-Chip: Relevance of Microfluidics in Food Processing
1 Introduction
2 Fabrication Process
2.1 Micro-Molding
2.2 Laser Ablation
2.3 2D/3D Printing
2.4 Injection Molding
3 Detection of Foodborne Pathogens
4 Detection of Additives in Food
5 Detection of Pesticides and Herbicides in Food
6 Detection of Heavy Metals
7 Conclusion
References
Part VII: Food Waste Management and Sustainable Parameters Analysis
Chapter 23: Analysis and Comparison of Environmental Impacts of Nonthermal Food Technologies
1 Introduction
2 Nonthermal Food Processing Technologies
3 Environmental Impact
4 Life-Cycle Assessment
5 Environmental Indicators
6 First and Second Level Indicators
7 Third Level Indicators – Path to Footprints
8 Are NTFPTs Sustainable?
9 Conclusion
References
Chapter 24: Emerging Non-thermal Processing of Food Waste and by-Products for Sustainable Food Systems - Selected Cases
1 Introduction
2 Methodology
3 Processing of Food Waste and Food by-Products
4 Why Food Waste Is Not more Often Converted into High-Value Products?
4.1 Complex Chemical Composition and Variations in Food Waste and by-Products
4.2 Cascade and Integrated Processing of Food Waste and By-Products in Biorefinery
5 Example of brewer’s Spent Grain as a Substrate in Biorefineries
6 Example of Combined LA and Probiotic Biomass Production on by-Products from Agri-Food Industry
7 Examples of LA Production on Food Wastes
8 Conclusions
References
Chapter 25: Strategies for Commercializing Scientific Results and Combining Separate Processes Into Complex Technologies
1 Introduction
1.1 What Is Scientific Data?
1.2 Innovation and Novelty in Scientific Data
1.3 Validity of Scientific Data and Its Approval for Commercialization
1.3.1 Validity of Scientific Data
1.3.2 Approval of Scientific Data for Commercialization
1.4 How Entrepreneur Work to Commercialize Scientific Data
1.4.1 Patent and Commercialization
1.5 Benefits of Commercialization to Future Research and Problems in Commercializing Future Research
1.5.1 Commercialization Benefits
1.5.2 Problems in Commercialization Novel Scientific Development
1.6 Multiple Processes Involved in Technology-Based Product Innovation
2 Copyrights
3 Summary
References
Chapter 26: Sustainable Processing Through Efficient Use of Energy and Minimizing Waste Production
1 Introduction
2 Energy Consumption in Food Processing
2.1 Energy Consumption in Food Industry
2.2 Energy Use in Different Food Manufacturing Sectors
2.3 Energy Use for Production of Different Food Products
2.4 Energy Sources for Food Processing
3 Energy Conservation for the Utilities in Food Processing
3.1 Energy Savings in Steam Supply
3.2 Energy Savings in Compressed Air Supply
3.3 Energy Savings in Power Supply
3.4 Energy Savings in Heat Exchanger
3.5 Energy Savings by Recovering Waste Heat
4 Energy Conservation in Energy-Intensive Unit Operations of Food Processes
4.1 Energy Savings in Thermal Food Processing
4.2 Energy Savings in Concentration, Dehydration, and Drying
4.3 Energy Savings in Refrigeration and Freezing
5 Utilizations of Energy Efficiency Technologies in Food Processing
5.1 Application of Novel Thermodynamic Cycles
5.1.1 Heat Pump
5.1.2 Novel Refrigeration Cycles
5.1.3 Heat Pipes
5.2 Application of Non-thermal Food Processes
5.2.1 Food Irradiation
5.2.2 Pulsed Electric Fields
5.2.3 High-Pressure Processing
5.2.4 Membrane Processing
5.2.5 Supercritical Fluid Processing
5.3 Application of Novel Heating Methods
5.3.1 Microwave and Radio Frequency Heating
5.3.2 Ohmic Heating
5.3.3 Infrared Radiation Heating
References
Chapter 27: Food Safety and Security (HACCP and HAZOP) for Consumers and Workers (Nonthermal Technologies and Their Use)
1 Introduction
2 Non-Thermal Technologies and Their Industrialization
3 How HACCP and HAZOP Become Important for New Technologies Adopted at Industrial Scale?
4 Hazard Analysis Critical Control Point HACCP
4.1 Principles
4.2 HACCP and Non-thermal Processing
4.2.1 Quality Assurance
4.2.2 Process Control
4.2.3 HACCP and Preservation Through No Thermal Processing
5 Hazard Analysis and Operability
5.1 Principles
5.2 HAZOP and the Potential Hazard of Using Non-thermal Equipment
5.2.1 Ultrasonication
5.2.2 Pulsed Electric Field Technology (PEF)
5.2.3 Irradiation
6 Nonthermal Technologies for Safe Use
6.1 Ultrasonication
6.2 Pulsed Electric Field Technology
6.3 Irradiation Processing
References
Part VIII: Success Stories of Industrial Implementation of Nonthermal Technologies
Chapter 28: Innovative Success Stories on Commercial Non-thermal Technologies - Interviews of Major Food Industries Working in This Area
1 Cold Plassma Technology for Startup Company
2 Radio Frequency (RF) in Rice Industry
3 High-Pressure Processing (HPP) in Tuna Industry
References
Index