NOVEL THERMAL AND NON-THERMAL TECHNOLOGIES FOR FLUID FOODS

Novel Thermal and Non-Thermal Technologies for Fluid Foods......Page 4
Copyright Page......Page 5
Contents......Page 6
Contributors......Page 14
Foreword......Page 16
1.1 What are Novel Thermal and Non-Thermal Technologies?......Page 18
1.3 Technology Drivers......Page 19
1.5 Book Objectives......Page 22
2.1 Introduction......Page 24
2.2 Some Basic Considerations on Fluid Mechanics......Page 25
2.3 High-Pressure Processing......Page 27
2.4 Pulsed Electric Fields......Page 34
2.5 Ultrasound......Page 42
2.6 Light Pulses......Page 43
2.7 Ohmic Heating......Page 44
2.8 Conclusion......Page 45
3.1 Introduction......Page 52
3.2 Fluid Rheology......Page 53
3.3 Influence of Rheology on Process Efficacy......Page 56
3.4 Effects of Treatment on Fluid Rheology......Page 62
3.5 Conclusions......Page 74
4.1 Introduction......Page 80
4.2 Principles of Operation......Page 81
4.4 Treatment Parameters......Page 83
4.5 Microorganism, Enzyme and Quality- and Health-Related Compound Characteristics......Page 85
4.6 Product Parameters......Page 86
4.7 Microbial Inactivation Mechanism......Page 88
4.8 Pulsed Electric Field in Combination with other Technologies......Page 94
4.9 Effects on Fluid Food Nutritional and Quality Parameters......Page 97
4.10 Shelf-Life of Pulsed Electric Field-Processed Fluid Foods......Page 108
4.11 Current Status and Future Trends......Page 112
5.1 Introduction......Page 126
5.2 Technology Governing Principles......Page 127
5.3 Microbiological Safety......Page 134
5.4 Impact of Combined Pressure–Heat Treatments on Quality Attributes of Foods......Page 135
5.5 Combined Pressure–Heat Treatment Effects on Nutrient Content of Foods......Page 143
5.7 Conclusions......Page 145
6.1 Introduction......Page 152
6.2 Generation of Power Ultrasound......Page 153
6.3 The Measurement of Ultrasonic Energy (Dosimetry)......Page 154
6.4 Ultrasound in Liquid Food Sterilization......Page 157
6.5 Effect on Quality Parameters......Page 169
6.6 Current Status and Challenges......Page 173
6.7 Conclusions......Page 174
7.1 Introduction......Page 184
7.2 Irradiation Technologies......Page 185
7.3 General Mode of Action......Page 188
7.4 Food Safety and Shelf-Life of Irradiated Liquids......Page 189
7.5 Sensory and Nutritive Properties......Page 190
7.6 Operational Parameter Case Study: Container Orientation......Page 191
7.7 Regulations and Consumer Attitude of Food Irradiation: China......Page 194
7.8 Case Study: Irradiated Wine, China......Page 197
7.9 Conclusions......Page 198
8.1 Introduction......Page 202
8.2 Principles of Operation......Page 204
8.3 Process Control Parameters......Page 210
8.4 Microbial Inactivation Mechanism......Page 216
8.5 Antimicrobial Effects of Ultraviolet and Pulsed Light in Specific Products......Page 223
8.6 Effects on Fluid Food Nutritional and Quality Parameters......Page 228
8.7 Industrial Scale-Up and Challenges......Page 231
8.8 Conclusions......Page 236
9.1 Introduction......Page 242
9.2 Generation of Ozone......Page 243
9.3 Ozone in Liquid Food Processing......Page 244
9.4 Factors Affecting Efficacy of Ozone Processing......Page 245
9.5 Microbial Inactivation......Page 254
9.6 Microbial Inactivation Mechanism......Page 260
9.7 Mycotoxins......Page 263
9.8 Effect on Fluid Food Quality......Page 264
9.9 Current Status and Future Trends......Page 268
10.1 Principles......Page 280
10.2 Process Control Parameters......Page 287
10.3 Microbial Inactivation Mechanisms......Page 299
10.4 Effects on Fluid Food Nutritional and Quality Parameters......Page 302
10.5 Current Status and Future Trends......Page 312
11.1 Introduction......Page 322
11.2 Principles......Page 323
11.3 Process Control Parameters......Page 328
11.4 Microbial Inactivation Mechanism......Page 344
11.5 Effects on Nutritional and Quality Characteristics of Fluid Food......Page 350
11.6 Current Status and Future Trends......Page 376
12.1 Introduction......Page 386
12.2 General Principles of Microwave Heating......Page 388
12.3 Role of Dielectric Properties in Microwave Heating......Page 389
12.4 Interactions of Microwave with Food Components......Page 394
12.5 Dielectric Properties of Selected Foods......Page 395
12.6 Microwave Processing of Foods......Page 397
12.7 Microwave Processing and Equipment......Page 413
12.8 Challenges in Microwave Processing......Page 418
12.9 Conclusions......Page 421
13.1 Introduction......Page 428
13.2 Basic Principles Governing Infrared Radiation......Page 430
13.3 Opportunities for the Infrared Processing of Liquid Foods......Page 435
13.5 Conclusions and Suggestions for Future Work......Page 442
14.1 Introduction......Page 450
14.2 AD HOC Hypotheses for Kinetic Studies......Page 452
14.4 Experimental Design......Page 453
14.6 Model Structure Characterization of Microbial Dynamics......Page 458
14.7 Model Structure Characterization of Chemical Dynamics......Page 467
14.8 Model Parameter Estimation......Page 473
14.9 Model Validation......Page 474
14.10 Applications on the Design and Optimization of Thermal and Non-Thermal Technologies......Page 476
14.11 Conclusion and Future......Page 478
15.1 Introduction......Page 490
15.2 An Overview of How Law is Created in the EU......Page 491
15.3 Overview of the Regulation of Food in the European Union......Page 494
15.4 The Novel Food Regime......Page 495
15.5 How Does this Apply to Specific Emerging Non-Thermal Technologies?......Page 501
15.6 Other Existing Regulatory Requirements......Page 505
15.7 It’s a Small World, But is One Set of Global Rules Realistic?......Page 507
15.8 Conclusions......Page 508
Food Science and Technology International Series......Page 512
Index......Page 516