Validation of Food Preservation Processes based on Novel Technologies

Validation of Food Preservation Processes based on Novel Technologies
Author: Tatiana Koutchma
Publsiher: Academic Press
Total Pages: 286
Release: 2021-11-26
ISBN 10: 0128165324
ISBN 13: 9780128165324
Language: EN, FR, DE, ES & NL

Validation of Food Preservation Processes based on Novel Technologies Book Review:

Validation of Food Preservation Processes based on Novel Technologies discusses and recommends activities for bench top, pilot, prototype and commercial high hydrostatic pressure (HPP) and ultraviolet (UV) systems validation. The book explores issues of equipment scalability, selection of microorganisms of concern and their surrogates, validation and verification of critical processing conditions, treatment uniformity, process control and instrumentation. Topics are discussed in order to facilitate HPP and UV technologies implementation, thus mitigating risks during production and processing. Other sections deal with the selection of suitable surrogates that can be used in validation studies and procedures for their selection. The book also encloses case studies of validation of UV and HPP systems for pathogen reduction in juice. Edited by the main experts in the field of non-thermal food processing, this title is a guide for food process developers from starting to final point of the development and validation. Brings science-based validation practices for food processes using novel preservation technologies Guides food process developers from starting point to final point of development and validation Explains objectives of the process development on each stage, including in-lab, pilot scale and commercialization

Food Preservation by Pulsed Electric Fields

Food Preservation by Pulsed Electric Fields
Author: H. L. M. Lelieveld,S Notermans,S W H De Haan
Publsiher: Elsevier
Total Pages: 384
Release: 2007-10-25
ISBN 10: 1845693833
ISBN 13: 9781845693831
Language: EN, FR, DE, ES & NL

Food Preservation by Pulsed Electric Fields Book Review:

Pulsed electric field (PEF) food processing is a novel, non-thermal preservation method that has the potential to produce foods with excellent sensory and nutritional quality and shelf-life. This important book reviews the current status of the technology, from research into product safety and technology development to issues associated with its commercial implementation. Introductory chapters provide an overview of the process and its history. Part one then discusses the technology of PEF food preservation, with chapters on circuitry and pulse shapes, chamber design and technical and safety requirements. The second part of the book focuses on important product safety and quality issues such as probable mechanisms of microbial inactivation by PEF, adaptation potential of microorganisms treated by this method, toxicological aspects, the impact on food enzymes and shelf life. Chapters in the final part of the book cover topics relating to the commercialisation of the technology, including current and future applications, pitfalls, economic issues and scaling up, and public and regulatory acceptance. Food preservation by pulsed electric fields is a standard reference for all those involved in research into PEF food processing and its commercialisation. Reviews the current status of PEF technology with an overview of the process and its history Discusses the technology involved in PEF food preservation Focuses on important product safety and quality issues such as the impact on food enzymes and shelf life

Progress in Food Preservation

Progress in Food Preservation
Author: Rajeev Bhat,Abd Karim Alias,Gopinadhan Paliyath
Publsiher: John Wiley & Sons
Total Pages: 720
Release: 2012-01-10
ISBN 10: 1119962021
ISBN 13: 9781119962021
Language: EN, FR, DE, ES & NL

Progress in Food Preservation Book Review:

This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.

Food Preservation Process Design

Food Preservation Process Design
Author: Dennis R. Heldman
Publsiher: Academic Press
Total Pages: 368
Release: 2011-03-14
ISBN 10: 9780080919652
ISBN 13: 0080919650
Language: EN, FR, DE, ES & NL

Food Preservation Process Design Book Review:

The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated. The new dimension to be emphasized is the emerging technologies for preservation of foods and the need for sound base of information to be developed as inputs for systematic process design. The focus of the work is on process design, and emphasizes the need for quantitative information as inputs to process design. The concepts presented build on the successful history of thermal processing of foods and use many examples from these types of preservation processes. Preservation of foods by refrigeration, freezing, concentration and dehydration are not addressed directly, but many of the concepts to be presented would apply. Significant attention is given to the fate of food quality attributes during the preservation process and the concept of optimizing process parameters to maximize the retention of food quality. Focuses on Kinetic Models for Food Components Reviews Transport Models in Food Systems Asseses Process Design Models

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

Ultraviolet Light in Food Technology

Ultraviolet Light in Food Technology
Author: Tatiana Koutchma
Publsiher: CRC Press
Total Pages: 360
Release: 2019-05-20
ISBN 10: 1000649989
ISBN 13: 9781000649987
Language: EN, FR, DE, ES & NL

Ultraviolet Light in Food Technology Book Review:

UV light is one of a number of emerging non-thermal food processing technologies that can be used in a broad range of applications producing food products with longer shelf-life, more safe, and with higher nutritional quality. The new edition of Ultraviolet Light in Food Technology: Principles and Applications will present recent understanding of the fundamentals of UV light along with new applied knowledge that has accumulated during the 7 years since the first edition published in 2009. The new edition of the book will have 11 chapters including 2 new chapters--on chemical destruction with UV light and food plant safety—along with 6 chapters greatly expanded and updated.

New Methods of Food Preservation

New Methods of Food Preservation
Author: G. W. Gould
Publsiher: Springer Science & Business Media
Total Pages: 324
Release: 2012-12-06
ISBN 10: 146152105X
ISBN 13: 9781461521051
Language: EN, FR, DE, ES & NL

New Methods of Food Preservation Book Review:

Novel Thermal and Non thermal Technologies for Fluid Foods

Novel Thermal and Non thermal Technologies for Fluid Foods
Author: P. J. Cullen,Patrick J. Cullen,Brijesh K. Tiwari,Vasilis P. Valdramidis
Publsiher: Academic Press
Total Pages: 526
Release: 2012
ISBN 10: 0123814707
ISBN 13: 9780123814708
Language: EN, FR, DE, ES & NL

Novel Thermal and Non thermal Technologies for Fluid Foods Book Review:

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. Examines non-thermal processing techniques specifically applied to fluid foods Includes methods for mathematically evaluating each technique Addresses global regulatory requirements for fluid foods Provides recommendations and opportunities for various safety-related issues

Handbook of Food Science Technology and Engineering

Handbook of Food Science  Technology  and Engineering
Author: Yiu H. Hui
Publsiher: CRC Press
Total Pages: 712
Release: 2006
ISBN 10: 1574445529
ISBN 13: 9781574445527
Language: EN, FR, DE, ES & NL

Handbook of Food Science Technology and Engineering Book Review:

Food Safety Engineering

Food Safety Engineering
Author: Ali Demirci,Hao Feng,Kathiravan Krishnamurthy
Publsiher: Springer Nature
Total Pages: 760
Release: 2020-05-28
ISBN 10: 3030426602
ISBN 13: 9783030426606
Language: EN, FR, DE, ES & NL

Food Safety Engineering Book Review:

Food Safety Engineering is the first reference work to provide up-to-date coverage of the advanced technologies and strategies for the engineering of safe foods. Researchers, laboratory staff and food industry professionals with an interest in food engineering safety will find a singular source containing all of the needed information required to understand this rapidly advancing topic. The text lays a solid foundation for solving microbial food safety problems, developing advanced thermal and non-thermal technologies, designing food safety preventive control processes and sustainable operation of the food safety preventive control processes. The first section of chapters presents a comprehensive overview of food microbiology from foodborne pathogens to detection methods. The next section focuses on preventative practices, detailing all of the major manufacturing processes assuring the safety of foods including Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), Hazard Analysis and Risk-Based Preventive Controls (HARPC), food traceability, and recalls. Further sections provide insights into plant layout and equipment design, and maintenance. Modeling and process design are covered in depth. Conventional and novel preventive controls for food safety include the current and emerging food processing technologies. Further sections focus on such important aspects as aseptic packaging and post-packaging technologies. With its comprehensive scope of up-to-date technologies and manufacturing processes, this is a useful and first-of-its kind text for the next generation food safety engineering professionals.

Food Process Engineering

Food Process Engineering
Author: F. Xavier Malcata
Publsiher: CRC Press
Total Pages: 556
Release: 2020-12-14
ISBN 10: 1000693244
ISBN 13: 9781000693249
Language: EN, FR, DE, ES & NL

Food Process Engineering Book Review:

Food Process Engineering: Safety Assurance and Complements pursues a logical sequence of coverage of industrial processing of food and raw material where safety and complementary issues are germane. Measures to guarantee food safety are addressed at start, and the most relevant intrinsic and extrinsic factors are reviewed, followed by description of unit operations that control microbial activity via the supply of heat supply or the removal of heat. Operations prior and posterior are presented, as is the case of handling, cleaning, disinfection and rinsing, and effluent treatment and packaging, complemented by a brief introduction to industrial utilities normally present in a food plant. Key Features: Overviews the technological issues encompassing properties of food products Provides comprehensive mathematical simulation of food processes Analyzes the engineering of foods at large, and safety and complementary operations in particular, with systematic derivation of all relevant formulae Discusses equipment features required by the underlying processes

Innovative Technologies for Food Preservation

Innovative Technologies for Food Preservation
Author: Francisco J. Barba,Anderson Sant'Ana,Vibeke Orlien,Mohamed Koubaa
Publsiher: Academic Press
Total Pages: 326
Release: 2017-09-21
ISBN 10: 0128110325
ISBN 13: 9780128110324
Language: EN, FR, DE, ES & NL

Innovative Technologies for Food Preservation Book Review:

Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressurized fluids); electromagnetic technologies (like pulsed electric fields, high voltage electrical discharges, Ohmic heating, chemical electrolysis, microwaves, radiofrequency, cold plasma, UV-light); acoustic technologies (ultrasound, shockwaves); innovative chemical processing technologies (ozone, chlorine dioxide, electrolysis, oxidized water) and others like membrane filtration and dense phase CO2. The title also focuses on understanding the effects of such processing technologies on inactivation of the most relevant pathogenic and spoilage microorganisms to ensure food safety and stability. Over the course of the 20th century, the interest and demand for the development and application of new food preservation methods has increased significantly. The research in the last 50 years has produced various innovative food processing technologies and the use of new technologies for inactivation of spoilage and/or pathogenic microorganisms will depend on several factors. At this stage of development there is a need to better understand the mechanisms that govern microbial inactivation as induced by new and innovative processing technologies, as well as suitable and effective conditions for inactivating the microorganism. Serves as a summary of relevant spoilage and pathogenic microorganisms for different foods as influenced by the application of innovative technologies for their preservation Provides readers with an in-depth understanding on how effective innovative processing technologies are for controlling spoilage and pathogenic microorganisms in different foods Integrates concepts in order to find the optimum conditions for microbial inactivation and preservation of major and minor food compounds

Transparency for Sustainability in the Food Chain

Transparency for Sustainability in the Food Chain
Author: Gerhard Schiefer,Jivka Deiters
Publsiher: Elsevier
Total Pages: 106
Release: 2013-08-01
ISBN 10: 0124172024
ISBN 13: 9780124172029
Language: EN, FR, DE, ES & NL

Transparency for Sustainability in the Food Chain Book Review:

Transparency for Sustainability in the Food Chain lays out the key issues and challenges in food safety, food quality, chain integrity, the link with consumers, and the technological base of tracking and tracing systems. This succinct volume brings readers up to speed on the state of the art in these areas, and the research trends in specific domains. Transparency in the food sector, especially to consumers, is one of the priority issues on the agenda of consumer policy representatives. Food scandals and deficiencies in consumer communication have drawn increasing demands for food policies that ensure that food is safe and of the quality consumers expect. Further, consumers increasingly expect that food production processes limit negative impacts on the environment and consider social concerns. Moving toward improved transparency requires action by stakeholders of the food chain but also knowledge on where and how to move. Researchers and professionals working in food sourcing, regulation, safety, and distribution will benefit from this clear overview. Specifies research to increase transparency in consumer communication Details the state of the art and research challenges in several specific food supply domains Involves food safety, food quality, chain integrity, the link with consumers, and the technological base of tracking and tracing systems

Tropical and Subtropical Fruits

Tropical and Subtropical Fruits
Author: Muhammad Siddiq
Publsiher: John Wiley & Sons
Total Pages: 648
Release: 2012-08-07
ISBN 10: 1118324110
ISBN 13: 9781118324110
Language: EN, FR, DE, ES & NL

Tropical and Subtropical Fruits Book Review:

Tropical and sub-tropical fruits have gained significant importance in global commerce. This book examines recent developments in the area of fruit technology including: postharvest physiology and storage; novel processing technologies applied to fruits; and in-depth coverage on processing, packaging, and nutritional quality of tropical and sub-tropical fruits. This contemporary handbook uniquely presents current knowledge and practices in the value chain of tropical and subtropical fruits world-wide, covering production and post-harvest practices, innovative processing technologies, packaging, and quality management. Chapters are devoted to each major and minor tropical fruit (mango, pineapple, banana, papaya, date, guava, passion fruit, lychee, coconut, logan, carombola) and each citrus and non-citrus sub-tropical fruit (orange, grapefruit, lemon/lime, mandarin/tangerine, melons, avocado, kiwifruit, pomegranate, olive, fig, cherimoya, jackfruit, mangosteen). Topical coverage for each fruit is extensive, including: current storage and shipping practices; shelf life extension and quality; microbial issues and food safety aspects of fresh-cut products; processing operations such as grading, cleaning, size-reduction, blanching, filling, canning, freezing, and drying; and effects of processing on nutrients and bioavailability. With chapters compiled from experts worldwide, this book is an essential reference for all professionals in the fruit industry.

Microbial Decontamination by Novel Technologies Mechanisms and Application Concepts

Microbial Decontamination by Novel Technologies     Mechanisms and Application Concepts
Author: Alexander Mathys,Kai Reineke,Henry Jäger
Publsiher: Frontiers Media SA
Total Pages: 116
Release: 2019-09-26
ISBN 10: 2889630331
ISBN 13: 9782889630332
Language: EN, FR, DE, ES & NL

Microbial Decontamination by Novel Technologies Mechanisms and Application Concepts Book Review:

Food Safety and Preservation

Food Safety and Preservation
Author: Alexandru Mihai Grumezescu,Alina Maria Holban
Publsiher: Academic Press
Total Pages: 696
Release: 2018-04-18
ISBN 10: 0128149574
ISBN 13: 9780128149577
Language: EN, FR, DE, ES & NL

Food Safety and Preservation Book Review:

Food Safety and Preservation: Modern Biological Approaches to Improving Consumer Health explores the most recent and investigated hot topics in food safety, microbial contamination, food-borne diseases and advanced preservation methods. It brings together the significant, evidence-based scientific progress of various approaches to improve the safety and quality of foods, also offering solutions to help address food industry challenges. Recent studies and technological advancements in biological control are presented to control foodborne pathogens. In addition, analytical methods for reducing potential biological hazards make this book essential to researchers, scientists, technologists and grad students. Covers all aspects of food contamination, from food degradation, to food-borne diseases Examines validated, biological control approaches to reduce microbial and chemical contamination Includes detailed discussions of risk and safety assessments in food preservation

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.

Agriculture Rural Development Food and Drug Administration and Related Agencies Appropriations for 2005

Agriculture  Rural Development  Food and Drug Administration  and Related Agencies Appropriations for 2005
Author: United States. Congress. House. Committee on Appropriations. Subcommittee on Agriculture, Rural Development, Food and Drug Administration, and Related Agencies
Publsiher: Unknown
Total Pages: 135
Release: 2004
ISBN 10: 1928374650XXX
ISBN 13: LOC:00125761732
Language: EN, FR, DE, ES & NL

Agriculture Rural Development Food and Drug Administration and Related Agencies Appropriations for 2005 Book Review:

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: 1351869787
ISBN 13: 9781351869782
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.

Microbial Food Safety and Preservation Techniques

Microbial Food Safety and Preservation Techniques
Author: V Ravishankar Rai,Jamuna A. Bai
Publsiher: CRC Press
Total Pages: 542
Release: 2014-09-26
ISBN 10: 1466593075
ISBN 13: 9781466593077
Language: EN, FR, DE, ES & NL

Microbial Food Safety and Preservation Techniques Book Review:

In recent years, rapid strides have been made in the fields of microbiological aspects of food safety and quality, predictive microbiology and microbial risk assessment, microbiological aspects of food preservation, and novel preservation techniques. Written by the experts and pioneers involved in many of these advances, Microbial Food Safety and P