Present and Future of High Pressure Processing

Present and Future of High Pressure Processing
Author: Francisco J. Barba,Carole Tonello-Samson,Eduardo Puértolas,María Lavilla
Publsiher: Elsevier
Total Pages: 426
Release: 2020-08-22
ISBN 10: 0128172665
ISBN 13: 9780128172667
Language: EN, FR, DE, ES & NL

Present and Future of High Pressure Processing Book Review:

Developed for academic researchers and for those who work in industry, Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe, and Healthy Foods outlines innovative applications derived from the use of high-pressure processing, beyond microbial inactivation. This content is especially important for product developers as it includes technological, physicochemical, and nutritional perspectives. This book specifically focuses on innovative high-pressure processing applications and begins with an introduction followed by a section on the impact of high-pressure processing on bioactive compounds and bioaccessibility/bioavailability. The third section addresses the ways in which high-pressure processing can assist in the reduction of toxins and contaminants, while the fourth section presents opportunities for the use of high-pressure processing in the development of healthy and/or functional food. This reference concludes with an analysis of the challenges regarding the use of high-pressure processing as an innovative application. • Explores the use of high-pressure processing as a tool for developing new products. • Outlines the structure and improved functional properties provided by high-pressure processing. • Illustrates potential applications and future trends of high-pressure processing. • Explains the mechanisms that influence the impact of high-pressure processing. • Highlights the optimal conditions for high-pressure processing to develop certain food products. • Defines the challenges and future perspectives in the use of high-pressure processing for food product development.

High Pressure Processing of Foods

High Pressure Processing of Foods
Author: Christopher J. Doona,Florence E. Feeherry
Publsiher: John Wiley & Sons
Total Pages: 272
Release: 2008-02-04
ISBN 10: 0470376317
ISBN 13: 9780470376317
Language: EN, FR, DE, ES & NL

High Pressure Processing of Foods Book Review:

In High Pressure Processing of Foods, an array of international experts interrelate leading scientific advancements that use molecular biology techniques to explore the biochemical mechanisms of spore germination and inactivation by high pressure; investigate the inactivation of different spore species as functions of processing parameters such as pressure, temperature, time, food matrix, and the presence of anti-microbials; propose predictive mathematical models for predicting spore inactivation in foods treated with HPP; address commercial aspects of high pressure processing that include the high pressure equipment and packaging used to achieve the sterilization of bacterial spores in foods; and provide an assessment of the quality of food products preserved by HPP. High Pressure Processing of Foods is the landmark resource on the mechanisms and predictive modeling of bacterial spore inactivation by HPP.

High Pressure Processing of Food

High Pressure Processing of Food
Author: V.M. Balasubramaniam,Gustavo V. Barbosa-Cánovas,Huub Lelieveld
Publsiher: Springer
Total Pages: 762
Release: 2016-01-28
ISBN 10: 1493932349
ISBN 13: 9781493932344
Language: EN, FR, DE, ES & NL

High Pressure Processing of Food Book Review:

High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial application. This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat, fish, fruits, and vegetables. The book will be equally important to food microbiologists and processing specialists in both the government and food industry. Moreover, it will be a valuable reference for authorities involved in the import and export of high pressure treated food products. Finally, this update on the science and technology of high pressure processing will be helpful to all academic, industrial, local, and state educators in their educational efforts, as well as a great resource for graduate students interested in learning about state-of-the-art technology in food engineering.

Recent Developments in High Pressure Processing of Foods

Recent Developments in High Pressure Processing of Foods
Author: Navin K Rastogi
Publsiher: Springer Science & Business Media
Total Pages: 117
Release: 2013-07-16
ISBN 10: 1461470552
ISBN 13: 9781461470557
Language: EN, FR, DE, ES & NL

Recent Developments in High Pressure Processing of Foods Book Review:

Features a Foreword by Dr. Dietrich Knorr. Fruit processing and preservation technologies must ensure fresh-like characteristics in foods while providing an acceptable and convenient shelf life, as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fresh-like characteristics in fruit. High pressure as a food preservation technique inactivates microorganisms at room temperature or lower; thus, sensory and nutritional characteristics can be maintained. In recent years, a significant increase in the number of scientific papers in literature demonstrating novel and diversified uses of high pressure processing indicates it to be highly emerging technology. The effect of high pressure technology on the quality and safety of foods will be discussed. Selected practical examples in fruits and vegetables, dairy and meat industries using high pressure will be presented and discussed. A brief account of the challenges in adopting this technology for industrial development will also be included.

High Pressure Technologies in Biomass Conversion

High Pressure Technologies in Biomass Conversion
Author: Rafał M. Łukasik
Publsiher: Royal Society of Chemistry
Total Pages: 198
Release: 2017-03-14
ISBN 10: 1788011295
ISBN 13: 9781788011297
Language: EN, FR, DE, ES & NL

High Pressure Technologies in Biomass Conversion Book Review:

In recent years carbon dioxide has played an increasingly important role in biomass processing. This book presents the state-of-the-art of a range of diverse approaches for the use of carbon dioxide in biomass valorisation. The book explores cutting-edge research and important advances in green high-pressure technologies. It gives an overview of the most relevant and promising applications of high-pressure CO2-based technologies in biomass processing from the perspective of the biorefinery concept. Demonstrating the interdisciplinary aspects of high-pressure technologies from biology, chemistry and biochemical engineering areas, this book brings researchers and industrialists up to date with the latest advances in this field, including novel technologies for energy; biochemicals and materials production; and green chemical engineering processes.

Innovative Food Processing Technologies

Innovative Food Processing Technologies
Author: Anonim
Publsiher: Elsevier
Total Pages: 2480
Release: 2020-08-18
ISBN 10: 0128157828
ISBN 13: 9780128157824
Language: EN, FR, DE, ES & NL

Innovative Food Processing Technologies Book Review:

Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.

Handbook of Aseptic Processing and Packaging Second Edition

Handbook of Aseptic Processing and Packaging  Second Edition
Author: Jairus R. D. David,Ralph H. Graves,Thomas Szemplenski
Publsiher: CRC Press
Total Pages: 400
Release: 2012-11-15
ISBN 10: 1439807191
ISBN 13: 9781439807194
Language: EN, FR, DE, ES & NL

Handbook of Aseptic Processing and Packaging Second Edition Book Review:

Since publication of the first edition of this book, Aseptic Processing and Packaging of Food, significant changes have taken place in several aseptic processing and packaging areas. These include changes in aseptic filling of nutritional beverages in plastic bottles; the popularity of value-added commodity products such as juice, concentrate, and puree; pouches and bag-in-box bulk packaging; and other novel package concepts possessing a range of consumer convenience and ergonomic features. The newly titled Handbook of Aseptic Processing and Packaging, Second Edition explores the application of existing and new food processing methods and sensor technologies. It is an essential guide for those developing day-to-day procedures for a number of different aseptic processing and packaging applications. New Topics in the Second Edition: Current information on aseptic packaging materials and sterilants Aseptic bulk packaging, with a historical perspective and an update on the current state of bulk packaging in container sizes ranging from several gallons to several millions of gallons Aseptic processing operations, including the processing products as well as the operation of aseptic packaging systems Failure mode effect analysis and spoilage troubleshooting, with examples of different failure modes and their effects on food safety Aseptic processing of particulate foods, including the use of microwave for heating and technology available to monitor and develop processes for this category of foods Contract manufacturers and their role in introducing innovative products to market The contributors to this volume have more than 150 years of combined food industry experience, encompassing production, quality assurance, research and development, and sales in aseptic processing and packaging. Their insight provides a comprehensive update on this rapidly developing technology for the food processing industry.

Quantitative Microbiology in Food Processing

Quantitative Microbiology in Food Processing
Author: Anderson de Souza Sant'Ana
Publsiher: John Wiley & Sons
Total Pages: 696
Release: 2016-12-15
ISBN 10: 1118823575
ISBN 13: 9781118823576
Language: EN, FR, DE, ES & NL

Quantitative Microbiology in Food Processing Book Review:

Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative Microbiology of Food Processing: Modeling the Microbial Ecology explores the effects of food processing techniques on these microorganisms, the microbial ecology of food, and the surrounding issues concerning contemporary food safety and stability. Whilst literature has been written on these separate topics, this book seamlessly integrates all these concepts in a unique and comprehensive guide. Each chapter includes background information regarding a specific unit operation, discussion of quantitative aspects, and examples of food processes in which the unit operation plays a major role in microbial safety. This is the perfect text for those seeking to understand the quantitative effects of unit operations and beyond on the fate of foodborne microorganisms in different foods. Quantitative Microbiology of Food Processing is an invaluable resource for students, scientists, and professionals of both food engineering and food microbiology.

Ultra High Pressure Treatment of Foods

Ultra High Pressure Treatment of Foods
Author: Marc E.G. Hendrickx,Dietrich Knorr
Publsiher: Springer Science & Business Media
Total Pages: 340
Release: 2012-12-06
ISBN 10: 1461507235
ISBN 13: 9781461507239
Language: EN, FR, DE, ES & NL

Ultra High Pressure Treatment of Foods Book Review:

During the past decade, consumer demand for convenient, fresh-like, safe, high-quality food products has grown. The food industry has responded by applying a number of new technologies including high hydrostatic pressure for food processing and preservation. In addition, food scientists have demonstrated the feasibility of industrial-scale high pressure processing. This technology is of specific interest to the food industry because it provides an attractive alternative to conventional methods of thermal processing, which often produce undesirable changes in foods and hamper the balance between high quality (color, flavor, and functionality) and safety. In addition, it offers opportunities for creating new ingredients and products because of the specific actions of high pressure on bio logical materials and food constituents. It allows food scientists to redesign exist ing processes and to create entirely new ones using high pressure technology alone or in combination with conventional processes (e. g. , pressure-temperature combinations ). Researchers have investigated high pressure processing for the past century. Scientists such as Hite and Bridgman did pioneering work at the turn of the 20th century. Then during the 1980s and 1990s, there was a large effort to investigate the effects of high pressure on biological materials, particularly foods. The initial research activities in the late 1980s and early 1990s focused on exploratory activ ities in the food area.

High Pressure Processing of Foods

High Pressure Processing of Foods
Author: D. A. Ledward,Society of Chemical Industry (Great Britain)
Publsiher: Hyperion Books
Total Pages: 208
Release: 1995
ISBN 10: 1928374650XXX
ISBN 13: CORNELL:31924089569820
Language: EN, FR, DE, ES & NL

High Pressure Processing of Foods Book Review:

Brings together reviews on the effects of high pressure on microbiological, chemical and structural properties of foods and food ingredients, and discusses the engineering aspects of the process. Topics covered include the potential of high pressure processing; the development of high pressure technology; the microbe as a high pressure target; kinetics of high pressure inactivation of microorganisms; effects of high pressure on vegetative pathogens; microbial inactivation mechanisms; high pressure effects on biomolecules; high pressure effects on milk and meat; high pressure effects of plant derived foods; vessel design; experimental scale rigs; production equipment for commercial use; continuous systems; etc. Of interest to students, researchers, and those in the food and drink industry.

Health and Safety Aspects of Food Processing Technologies

Health and Safety Aspects of Food Processing Technologies
Author: Abdul Malik,Zerrin Erginkaya,Hüseyin Erten
Publsiher: Springer Nature
Total Pages: 672
Release: 2019-10-31
ISBN 10: 3030249034
ISBN 13: 9783030249038
Language: EN, FR, DE, ES & NL

Health and Safety Aspects of Food Processing Technologies Book Review:

Food processing is expected to affect content, activity and bioavailability of nutrients; the health-promoting capacity of food products depends on their processing history. Traditional technologies, such as the use of antimicrobials and thermal processing, are efficient in increasing nutritional value to an extent, though they may not be effective at addressing food safety, particularly when it comes to maintaining the food's molecular structure. Modern food processing plants improve the quality of life for people with allergies, diabetics, and others who cannot consume some common food elements. Food processing can also add extra nutrients, such as vitamins. Processed foods are often less susceptible to early spoilage than fresh foods and are better suited for long-distance transportation from the source to the consumer. However, food processing can also decrease the nutritional value of foods and introduce hazards not encountered with naturally occurring products. Processed foods often include food additives, such as flavourings and texture-enhancing agents, which may have little or no nutritive value, and may in fact be unhealthy. This book deals with the subject of food processing in a unique way, providing an overview not only of current techniques in food processing and preservation (i.e., dairy, meat, cereal, vegetables, fruits and juice processing, etc.) but also the health and safety aspects: food technologies that improve nutritional quality of foods, functional foods, and nanotechnology in the food and agriculture industry. The text also looks into the future by defining current bottlenecks and future research goals. This work will serve as a ready reference for the subject matter to students and researchers alike.

Sustainable Food Processing and Engineering Challenges

Sustainable Food Processing and Engineering Challenges
Author: Charis Michel Galanakis
Publsiher: Academic Press
Total Pages: 394
Release: 2021-03-16
ISBN 10: 012822715X
ISBN 13: 9780128227152
Language: EN, FR, DE, ES & NL

Sustainable Food Processing and Engineering Challenges Book Review:

Sustainability is becoming a major item for the food industry around the world, as resources become more restricted and demand grows. Food processing ensures that the resources required producing raw food materials and ingredients for food manufacturing are used most efficiently. Responding to the goals of sustainability requires the maximum utilization of all raw materials produced and integration of activities throughout all the production-to-consumption stages. To maximize the conversion of raw materials into consumer products, food engineering and food processing challenges should be met. Sustainable Food Processing and Engineering Challenges covers the most trend topics and challenges of sustainable food processing and food engineering, giving emphasis in engineering packaging for a sustainable food chain, food processing technologies, Industry 4.0 applied to food, food digestion engineering, sustainable alternative food processing technologies, physico-chemical aspects of food, cold plasma technology, refrigeration climate control, non-thermal pasteurisation and sterilization, nanotechnology and alternative processes requiring less resources, sustainable innovation in food product design etc. Edited by a multiple team of experts, the book is aimed at food engineers who are seeking to improve efficiency of production systems and also researchers, specialists, chemical engineers and professionals working in food processing. Covers the most trend topics and challenges of sustainable food processing and food engineering Brings developments in methods to reduce the carbon footprint of the food system Explores emerging topics such as Industry 4.0 applied to food and Food digestion engineering

Non thermal Processing of Foods

Non thermal Processing of Foods
Author: O. P. Chauhan
Publsiher: CRC Press
Total Pages: 462
Release: 2019-01-10
ISBN 10: 1351869779
ISBN 13: 9781351869775
Language: EN, FR, DE, ES & NL

Non thermal Processing of Foods Book Review:

This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and plasma processing. Non-thermal Processing of Foods discusses the use of non-thermal processing on commodities such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products. Features: Provides latest information regarding the use of non-thermal processing of food products Provides information about most of the non-thermal technologies available for food processing Covers food products such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products Discusses the packaging requirements for foods processed with non-thermal techniques The effects of non-thermal processing on vital food components, enzymes and microorganisms is also discussed. Safety aspects and packaging requirements for non-thermal processed foods are also presented. Rounding out coverage of this technology are chapters that cover commercialization, regulatory issues and consumer acceptance of foods processed with non-thermal techniques. The future trends of non-thermal processing are also investigated. Food scientists and food engineers, food regulatory agencies, food industry personnel and academia (including graduate students) will find valuable information in this book. Food product developers and food processors will also benefit from this book.

Emerging Technologies for Food Processing

Emerging Technologies for Food Processing
Author: Da-Wen Sun
Publsiher: Elsevier
Total Pages: 666
Release: 2014-08-14
ISBN 10: 0124104819
ISBN 13: 9780124104815
Language: EN, FR, DE, ES & NL

Emerging Technologies for Food Processing Book Review:

The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive research has been carried out. Provides an extensive list of research sources to further research development Presents current and thorough research results and critical reviews Includes the most recent technologies used for shelf life extension, bioprocessing simulation and optimization

Aseptic Processing and Packaging of Food and Beverages

Aseptic Processing and Packaging of Food and Beverages
Author: Jairus R. D. David,Ralph H. Graves
Publsiher: CRC Press
Total Pages: 272
Release: 1996-02-06
ISBN 10: 9780849380044
ISBN 13: 0849380049
Language: EN, FR, DE, ES & NL

Aseptic Processing and Packaging of Food and Beverages Book Review:

Aseptic Processing and Packaging of Food explains how aseptic processing and packaging first began and traces its fascinating progression over the last fifty years. It explores current technologies, discusses why they are used today, and explains why certain basic approaches to critical operations, such as pumping, heat exchange, fluid flow, and controls, must be applied. Commercially used heating and holding concepts are also explained, with emphasis on avoiding problems. This unique book states the technique and method of choice for accurate flow control (timing). It includes an explanation of secondary flow and describes its use to solve many of the heat exchange and fluid flow problems associated with particle-containing products. It also discusses the manufacturers of aseptic packaging equipment, exploring the types of products they produce and the advantages and disadvantages of their product design. Aseptic Processing and Packaging of Food fills in many of the information gaps left by other sources - a must-have reference for anyone working in this area.

Future Foods

Future Foods
Author: Rajeev Bhat
Publsiher: Academic Press
Total Pages: 786
Release: 2021-12-04
ISBN 10: 0323910025
ISBN 13: 9780323910026
Language: EN, FR, DE, ES & NL

Future Foods Book Review:

Future Foods: Global Trends, Opportunities, and Sustainability Challenges highlights trends and sustainability challenges along the entire agri-food supply chain. Using an interdisciplinary approach, this book addresses innovations, technological developments, state-of-the-art based research, value chain analysis, and a summary of future sustainability challenges. The book is written for food scientists, researchers, engineers, producers, and policy makers and will be a welcomed reference. Provides practical solutions for overcoming recurring sustainability challenges along the entire agri-food supply chain Highlights potential industrial opportunities and supports circular economy concepts Proposes novel concepts to address various sustainability challenges that can affect and have an impact on the future generations

Conventional and Advanced Food Processing Technologies

Conventional and Advanced Food Processing Technologies
Author: Suvendu Bhattacharya
Publsiher: John Wiley & Sons
Total Pages: 744
Release: 2014-11-17
ISBN 10: 111840632X
ISBN 13: 9781118406328
Language: EN, FR, DE, ES & NL

Conventional and Advanced Food Processing Technologies Book Review:

Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.

Novel Food Processing Technologies

Novel Food Processing Technologies
Author: Gustavo V. Barbosa-Canovas,Maria S. Tapia,M. Pilar Cano
Publsiher: CRC Press
Total Pages: 720
Release: 2004-11-30
ISBN 10: 0203997271
ISBN 13: 9780203997277
Language: EN, FR, DE, ES & NL

Novel Food Processing Technologies Book Review:

Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve

Improving Food Quality with Novel Food Processing Technologies

Improving Food Quality with Novel Food Processing Technologies
Author: Özlem Tokusoglu,Barry G. Swanson
Publsiher: CRC Press
Total Pages: 484
Release: 2014-12-01
ISBN 10: 146650725X
ISBN 13: 9781466507258
Language: EN, FR, DE, ES & NL

Improving Food Quality with Novel Food Processing Technologies Book Review:

Consumers around the world have become better educated and more demanding in their identification and purchase of quality health-promoting foods; therefore the food industry requires innovative technologies to provide their clientele with safe and stable foods that meet safety regulations . Improving Food Quality with Novel Food Processing Technolo

Alternatives to Conventional Food Processing 2nd Edition

Alternatives to Conventional Food Processing 2nd Edition
Author: Andrew Proctor
Publsiher: Royal Society of Chemistry
Total Pages: 516
Release: 2018-01-17
ISBN 10: 1782625186
ISBN 13: 9781782625186
Language: EN, FR, DE, ES & NL

Alternatives to Conventional Food Processing 2nd Edition Book Review:

Traditional thermal and freezing processing techniques have been effective in maintaining a safe high quality food supply. However, increasing energy costs and the desire to purchase environmentally responsible products have been a stimulus for the development of alternative technologies. Furthermore, some products can undergo quality loss at high temperatures or freezing, which can be avoided by many alternative processing methods. This second edition of Alternatives to Conventional Food Processing provides a review of the current major technologies that reduce energy cost and reduce environmental impact while maintaining food safety and quality. New technologies have been added and relevant legal issues have been updated. Each major technology available to the food industry is discussed by leading international experts who outline the main principles and applications of each. The degree to which they are already in commercial use and developments needed to extend their use further are addressed. This updated reference will be of interest to academic and industrial scientists and engineers across disciplines in the global food industry and in research, and to those needing information in greener or more sustainable technologies.