Progress in food preservation / / edited by Rajeev Bhat, Abd Karim Alias, Gopinadhan Paliyath

• Record Nr.: UNINA9910208824803321
• Autore: Bhat Rajeev
• Pubbl/distr/stampa: Wiley, 2012
• ISBN: 9786613404916; 9781119962045; 1119962048; 9781119962014; 1119962013; 9781283404914; 1283404915; 9781119962021; 1119962021
• Edizione: [1st ed.]
• Descrizione fisica: xxv, 630 p
• Altri autori (Persone): BhatRajeev; AliasAbd Karim; PaliyathGopinadhan
• Disciplina: 664/.028
• Soggetti: Food - Preservation - Research; Food preservatives
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: Progress in Food Preservation -- Contents -- Preface -- Contributors -- Part I: Active and Atmospheric Packaging -- 1 Selected Techniques to Decontaminate Minimally Processed Vegetables -- 1.1 Introduction -- 1.2 UV-C light -- 1.2.1 Definition -- 1.2.2 Inactivation mechanism -- 1.2.3 Effect on microbial populations -- 1.2.4 Effect on sensory attributes -- 1.2.5 Effects on the nutritional and phytochemical composition of MPV -- 1.3 Pulsed light -- 1.3.1 Definition -- 1.3.2 Inactivation mechanism -- 1.3.3 Effect on microbial populations -- 1.3.4 Effect on sensory attributes -- 1.3.5 Effects on the nutritional and phytochemical composition of MPV -- 1.4 Electrolysed oxidizing water -- 1.4.1 Definition -- 1.4.2 Inactivation mechanism -- 1.4.3 Effect on ; microbial populations -- 1.4.4 Effect on sensory quality -- 1.4.5 Effects on the nutritional and phytochemical composition of MPV -- 1.5 Ozone -- 1.5.1 Definition -- 1.5.2 Inactivation mechanism -- 1.5.3 Ozonated water -- 1.5.4 Gaseous ozone -- 1.5.5 Effects on the nutritional and phytochemical composition of MPV -- 1.6 Low-temperature blanching -- 1.6.1 Definition -- 1.6.2 Effect on microbial populations -- 1.6.3 Effects on sensory quality -- 1.6.4 Effects on the nutritional and phytochemical composition of MPV -- References -- 2 Active and Intelligent Packaging of Food -- 2.1 Introduction -- 2.2 Active scavengers -- 2.2.1 Oxygen scavengers -- 2.2.2 Ethylene scavengers -- 2.2.3 Carbon dioxide scavengers -- 2.2.4 Moisture regulators -- 2.2.5 Aroma scavengers/absorbers -- 2.3 Active releasers/emitters -- 2.3.1 Antimicrobial packaging -- 2.3.2 Antimicrobial substances -- 2.3.3 Development of antimicrobial packaging -- 2.3.4 Antioxidative packaging -- 2.3.5 Other releasers/emitters -- 2.3.6 Controlled release of active compounds -- 2.4 Intelligent packaging -- 2.4.1 Gas indicators and sensors.; 2.4.2 Time-temperature indicators -- 2.4.3 Freshness/spoilage indicators -- 2.4.4 Biosensors/nanosensors -- 2.4.5 Radio frequency identification -- 2.5 Nanotechnology in active and intelligent packaging -- 2.6 Future trends -- 2.7 Further sources of information -- References -- 3 Modified-Atmosphere Storage of Foods -- 3.1 Introduction -- 3.2 Modified atmosphere -- 3.2.1 Types of modified-atmosphere techniques -- 3.2.2 Gases used for modification of atmosphere -- 3.3 Effects of modified gas atmospheres on microorganisms and foods -- 3.3.1 Mechanism of effects -- 3.3.2 Effects of modified atmosphere on spoilage microorganisms -- 3.3.3 Effects of modified atmosphere on microorganisms that cause food poisoning -- 3.4 Application of modified atmospheres for food preservation -- 3.4.1 Meat and meat products -- 3.4.2 Seafoods -- 3.4.3 Dairy products -- 3.4.4 Bakery products -- 3.4.5 Dried food products -- 3.4.6 Fruits and vegetables -- 3.5 Food safety and future outlook -- 3.6 Conclusions -- References -- 4 Effects of Combined Treatments with Modified-Atmosphere Packaging on Shelf-Life Improvement of Food Products -- 4.1 Introduction -- 4.2 Physical treatments -- 4.2.1 Low temperature -- 4.2.2 High pressure -- 4.2.3 Radiation -- 4.2.4 Heat treatment -- 4.2.5 Films -- 4.3 Chemical treatments -- 4.3.1 Chemical sanitizers and preservatives -- 4.4 Quality-improving agents -- 4.5 Antibrowning agents -- 4.6 Natural products -- 4.7 Other methods, such as oxygen scavengers and coatings -- 4.8 Biocontrol -- 4.8.1 Bacterial antagonists -- 4.8.2 Yeast antagonists -- References -- 5 Coating Technology for Food Preservation -- 5.1 Introduction -- 5.2 Progress in relevant materials and their applications in coating -- 5.2.1 Active agents for coating -- 5.2.2 Controlled release of active agents -- 5.2.3 Multifunctional surface-coating materials.; 5.2.4 Nutraceutical coatings -- 5.3 Progress in coating methodology -- 5.4 Future trends in coating technology -- 5.5 Conclusions -- References -- Part II: Novel Decontamination Techniques -- 6 Biological Materials and Food-Drying Innovations -- 6.1 Introduction -- 6.2 Microwave drying -- 6.3 Radio frequency drying -- 6.4 Infrared drying -- 6.5 Refractance window™ drying -- References -- 7 Atmospheric Freeze Drying -- 7.1 Introduction -- 7.2 Basic principles -- 7.3 Types of atmospheric freeze dryer and application -- 7.3.1 Fluid-bed freeze drying -- 7.3.2 Tunnel freeze drying -- 7.3.3 Atmospheric spray-freeze drying -- 7.3.4 Heat-pump technology -- 7.4 A novel approach to AFD -- 7.4.1 Experimental results -- 7.5 Model -- 7.5.1 Assumptions -- 7.5.2 Governing equations -- 7.6 ; Conclusions -- References -- 8 Osmotic Dehydration: Theory, Methodologies, and Applications in Fish, Seafood, and Meat Products -- 8.1 Introduction -- 8.1.1 Determination of physical characteristics -- 8.2 Methods of drying -- 8.2.1 Sun drying/solar drying -- 8.2.2 Air and contact drying under atmospheric pressure -- 8.2.3 Freeze drying -- 8.2.4 Osmotic dehydration -- 8.2.5 Vacuum osmotic dehydration -- 8.2.6 Vacuum impregnation -- 8.2.7 Pulse VOD -- 8.2.8 Traditional meat smoking -- 8.2.9 Meat treatments by soaking -- 8.3 Some results -- 8.4 Conclusions -- References -- 9 Dehydration of Fruit and Vegetables in Tropical Regions -- 9.1 Introduction -- 9.2 Forms of water -- 9.2.1 Role of water in food -- 9.3 Advantages of dried foods -- 9.4 Drying processes -- 9.4.1 Sun drying/solar drying of fruit and vegetables -- 9.4.2 Solar driers -- 9.4.3 Drying under shade -- 9.4.4 Osmotic drying -- 9.5 Dehydration -- 9.5.1 Drying conditions -- 9.5.2 Factors affecting evaporation of water from food surfaces -- 9.5.3 Types of dehydrator -- 9.6 Evaporation and concentration.; 9.6.1 Freeze drying -- 9.6.2 Dehydro-freezing -- 9.6.3 Intermediate-moisture food technology -- 9.7 Spoilage of dried fruits and vegetables -- 9.8 Merits of dehydration over sun drying -- 9.9 Effects of dehydration on nutritive value of fruits and vegetables -- 9.10 Effects of drying on microorganisms -- 9.11 Effect of drying on enzyme activity -- 9.12 Influence of drying on pigments -- 9.13 Reconstitution test -- 9.14 Drying parameters -- References -- 10 Developments in the Thermal Processing of Food -- 10.1 Introduction -- 10.2 Thermal processing -- 10.2.1 Thermal inactivation kinetics -- 10.2.2 Process lethality of thermal process -- 10.2.3 Requirement of thermal process -- 10.2.4 Process verification/validation -- 10.3 Innovative thermal processing techniques -- 10.3.1 Indirect electroheating techniques: radio frequency and microwave -- 10.3.2 Direct electroheating techniques: ohmic heating -- References -- 11 Ozone in Food Preservation -- 11.1 Introduction -- 11.2 History -- 11.3 Chemistry -- 11.3.1 Solubility -- 11.3.2 Stability -- 11.3.3 Reactivity -- 11.4 Generation -- 11.5 Antimicrobial effect -- 11.5.1 Inactivation spectrum -- 11.5.2 Influencing factors -- 11.6 Applications -- 11.6.1 Red meat -- 11.6.2 Poultry -- 11.6.3 Seafood -- 11.6.4 Fruit and vegetables -- 11.6.5 Cereals -- 11.6.6 Pesticides -- 11.6.7 Mycotoxins -- 11.6.8 Food-processing equipment -- 11.7 Toxicity and safety of personnel -- 11.8 Conclusion -- References -- 12 Application of High Hydrostatic Pressure Technology for Processing and Preservation of Foods -- 12.1 Introduction -- 12.2 The working principles of high hydrostatic pressure -- 12.3 Microbial inactivation by high hydrostatic pressure -- 12.3.1 Effect of high pressure on bacterial cell membrane -- 12.3.2 Effect of high pressure on bacterial cell morphology.; 12.3.3 Effect of high pressure on biochemical and enzymatic processes in microorganisms -- 12.4 Effect of high pressure on the physical and biochemical characteristics of food systems -- 12.5 Applications of high hydrostatic pressure to specific food commodities -- 12.5.1 Effect of high hydrostatic pressure on muscle foods -- 12.5.2 Effect of high hydrostatic pressure processing on fishery products -- 12.5.3 Effect of high hydrostatic pressure processing on milk and dairy products -- 12.5.4 Effect of high hydrostatic pressure on eggs and egg products -- 12.5.5 Effect of high hydrostatic pressure on fruit and vegetable products -- 12.6 Conclusions -- References -- 13 Pulsed Electric Fields for Food Preservation: An Update on Technological Progress -- 13.1 Introduction -- 13.2 Historical background of pulsed electric fields -- 13.3 Pulsed electric field processing -- 13.4 Mechanisms and factors affecting pulsed electric fields -- 13.4.1 Increase in transmembrane potential -- 13.4.2 Pore-initiation stage -- 13.4.3 ; Evolution of the pore population -- 13.4.4 Pore resealing or cell death -- 13.5 Pulsed electric field applications in food processing -- 13.6 Nanosecond pulsed electric fields -- 13.7 Impacts of pulsed electric fields on antioxidant features -- 13.7.1 Antioxidants and vitamin C -- 13.7.2 Carotenoids and vitamin A -- 13.8 Effects of pulsed electric fields on solid textures -- 13.9 Starch modification by pulsed electric fields -- 13.10 Conclusions -- References -- 14 Salting Technology in Fish Processing -- 14.1 Introduction -- 14.1.1 Purpose and principles of salting -- 14.2 Process steps in salting technology -- 14.2.1 Salt quality -- 14.2.2 Fish preparation -- 14.2.3 Salting methods -- 14.2.4 Additives used in the salting process -- 14.3 Factors affecting the penetration of salt -- 14.3.1 Salting method -- 14.3.2 Salt concentration.; 14.3.3 Salt quality.
• Sommario/riassunto: 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.