Nonthermal Processing in Agri-Food-Bio Sciences : Sustainability and Future Goals.
ISBN:
9783030924157
Title:
Nonthermal Processing in Agri-Food-Bio Sciences : Sustainability and Future Goals.
Author:
Režek Jambrak, Anet.
Personal Author:
Edition:
1st ed.
Physical Description:
1 online resource (780 pages)
Series:
Food Engineering Series
Contents:
Intro -- 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.
Local Note:
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2023. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
Format:
Electronic Resources
Electronic Access:
Click here to view book
Publication Date:
2022
Publication Information:
Cham :
Springer International Publishing AG,
2022.
{copy}2022.