Cover -- Preface -- Contents -- Chapter 1 Principles of Green Food Processing (Including Lifecycle Assessment and Carbon Footprint) -- 1.1 Introduction -- 1.2 Sustainability Assessment Tools -- 1.3 Standards and Regulations for Assessing Sustainability -- 1.3.1 The Role of Policy and Green Food Processing -- 1.4 Introduction to LCA -- 1.4.1 Goal and Scope Definition -- 1.4.2 Lifecycle Inventory Collection -- 1.4.3 Lifecycle Impact Assessment -- 1.4.4 Interpretation -- 1.5 LCIA of Food Processing -- 1.6 LCA of Food Production, Processing and Consumption -- 1.6.1 Cradle-to-grave Studies -- 1.6.2 Cradle-to-gate -- 1.6.3 Gate-to-gate -- 1.7 Case Study: Carbon Footprint of Fluid Milk Production -- 1.7.1 Methodology -- 1.7.2 Packaging -- 1.7.3 Electricity and Fuel -- 1.7.4 Results -- 1.8 An Overview of Emerging Practices and Technologies for Greener Food Production -- 1.8.1 High Hydrostatic Pressure Processing -- 1.8.2 Ohmic Heating of Foods -- 1.8.3 Pulsed Electric Field Processing -- 1.8.4 Plasma Processing -- 1.8.5 Microwave Food Processing -- 1.8.6 High-intensity Pulsed-light Food Processing -- 1.8.7 Infrared Food Processing -- 1.8.8 Ultrasonic Food Processing -- 1.8.9 Supercritical Fluid Extraction -- 1.8.10 Supercritical Fluid Pasteurization -- 1.8.11 Membrane Separations in Food Processing -- 1.9 Food Safety Surveillance Systems -- 1.10 Future Directions -- 1.10.1 Disability-adjusted Life-years - A Unifying Metric -- 1.10.2 Food Safety and LCA -- 1.10.3 Nutrition and LCA -- 1.10.4 Food Waste and Sustainability -- 1.10.5 Technological Advancement -- 1.11 Conclusion -- References -- Chapter 2 Food Law and Sustainable Food Processing: A Comparison of the EU and the USA -- 2.1 Introduction -- 2.1.1 Roadmap for This Chapter -- 2.2 EU and US Law and Policy -- 2.2.1 History and Development of Food Law in the EU.

2.2.2 History and Development of Food Law in the USA -- 2.2.3 General Food Law Provisions in the EU and the USA -- 2.2.4 Development of the International Concept of Sustainability -- 2.2.5 History of Sustainability Approach in the USA and EU -- 2.2.6 Sustainable Agriculture in the USA and EU -- 2.2.7 Sustainable Food Processing -- 2.2.8 Consideration of Trade Agreements -- 2.3 Private Standards -- 2.3.1 Special Challenges of Private Standards -- 2.3.2 International Trade Implications of Private Standards -- 2.4 Conclusion -- 2.4.1 Food Law in the USA and EU -- 2.4.2 Private Standards and Actions -- References -- Chapter 3 Ohmic Heating of Foods -- 3.1 Introduction -- 3.2 Basic Principle of Ohmic Heating -- 3.2.1 The Electrical Circuit -- 3.2.2 Mechanism of Ohmic Heating -- 3.2.3 Factors Influencing Heat Generation Rate -- 3.3 Electrical Conductivity of Foods -- 3.4 Physical and Chemical Changes to Foods During Ohmic Heating -- 3.4.1 Nutritional Effects -- 3.4.2 Protein Coagulation/Denaturation -- 3.5 Non-preserving Ohmic Heating Processes -- 3.5.1 Parboiling -- 3.5.2 Blanching -- 3.5.3 Thawing -- 3.5.4 Dough Proofing -- 3.5.5 Dehydration and Evaporation -- 3.5.6 Ohmically Assisted Peeling -- 3.5.7 Ohmically Assisted Extraction of Compounds from Vegetable Tissues -- 3.5.8 Ohmically Assisted Vegetable Softening -- 3.5.9 Ohmically Assisted Hydrodistillation -- 3.6 Microbial Inactivation During Ohmic Heating -- 3.7 Ohmic Sterilization -- 3.7.1 Technological Challenges in Validating Ohmic Sterilization Procedures -- 3.7.2 Temperature Measurement -- 3.7.3 Modelling of Ohmic Sterilization -- 3.7.4 Markers -- 3.7.5 Conductivity Differences -- 3.7.6 Solid-Liquid Flow -- 3.7.7 Commercial Uptake -- 3.8 Specific Food Products -- 3.8.1 Meat -- 3.8.2 Fish -- 3.8.3 Milk -- 3.8.4 Fruit and Fruit Juices -- 3.8.5 Egg -- 3.8.6 Vegetables.

3.9 Economics of Ohmic Processing -- 3.10 Ohmic Heater Control Options -- 3.10.1 Control of Electricity Supply During Ohmic Heating -- 3.10.2 Control of the Extent of Pasteurization/Cooking -- 3.10.3 Packaging for Ohmic Processing -- 3.11 Modelling -- 3.11.1 General Heating Theory -- 3.11.2 Model Development -- 3.11.3 Prediction of Temperature Profiles in Liquid Foods -- 3.11.4 Prediction of Temperature Profiles in Liquid Foods Containing Particulates -- 3.11.5 Modelling the Fouling Behaviour of Ohmic Heaters -- 3.11.6 Other Factors -- References -- Chapter 4 Cold Plasma Processing to Improve Food Safety -- 4.1 Introduction -- 4.2 Antimicrobial Modes of Action -- 4.3 Cold Plasma Feed Gases -- 4.4 Cold Plasma Equipment -- 4.4.1 Vacuum and Partial-pressure Cold Plasma Systems -- 4.4.2 Atmospheric Cold Plasma Systems -- 4.4.3 Dielectric Barrier Discharges -- 4.4.4 Enclosed, In-package Cold Plasma Systems -- 4.5 Conclusion -- Acknowledgments -- References -- Chapter 5 Supercritical Fluid Pasteurization and Food Safety -- 5.1 Introduction -- 5.2 Supercritical Fluids and Green Technology -- 5.3 Current Issues in Food Pasteurization -- 5.3.1 Food Preservation -- 5.3.2 Nutritional Properties -- 5.3.3 Innovative Techniques -- 5.3.4 Packaging Materials -- 5.3.5 Modified Atmosphere Packaging (MAP) -- 5.4 Mechanisms and Biochemistry of Microbial Deactivation -- 5.4.1 Pressure: Permeability, Membrane Disruption, and Extraction -- 5.4.2 Temperature: Permeability and Extraction -- 5.4.3 pH: Cell Metabolism and Protein Activity -- 5.4.4 Fluid Flow and Contacting: Mass Transfer, Effect of Media, and Kinetics of Pasteurization -- 5.5 Applications of Supercritical Fluids for Food Preservation -- 5.5.1 Biofilms -- 5.5.2 Modeling Approaches for High-Pressure Microorganism Inactivation -- 5.5.3 Inactivation of Enzymes -- 5.5.4 Processes Based on Gases Other Than CO2.

5.5.5 Subcellular Systems (Phages, Viruses, Proteins, Prions, Hazardous Macromolecular Substances) -- 5.5.6 Treatment of Solid Objects -- 5.5.7 Unsolved Problems to Date -- 5.5.8 Outlook and Discussion -- 5.5.9 Materials and Composites of Future Interest -- 5.6 Commercial Aspects -- 5.6.1 Equipment for CO2 Technology -- 5.6.2 Patents -- 5.6.3 Commercialization -- 5.6.4 Economic Aspects -- 5.7 Conclusion -- References -- Chapter 6 Developments in the Processing of Foods and Natural Products Using Pressurized Fluids -- 6.1 Introduction -- 6.2 Supercritical Versus Subcritical Fluids -- 6.3 Current Status of Supercritical Fluid Processing with CO2 -- 6.4 Subcritical Fluids for Processing of Food and Natural Products -- 6.5 Multi-fluid and Unit Operation Processing Options -- 6.6 Multi-phase Fluids for Sustainable and ''Green" Food Processing -- 6.7 Brief Introduction to High-pressure Pasteurization in Food Processing -- 6.8 Extraction Versus Reaction Using Pressurized Fluids -- 6.8.1 Extraction of Organic Acids and Lipids Using Supercritical Carbon Dioxide -- 6.8.2 Subcritical Water Extraction/Reaction to Produce Thermally Labile Substances from Natural Product Matrices -- 6.8.3 Subcritical Water Hydrolysis to Deconstruct Biopolymers Such as Proteins and Carbohydrates -- 6.9 Conclusions -- References -- Chapter 7 High Hydrostatic Pressure Food Processing: Potential and Limitations -- 7.1 Introduction -- 7.1.1 Rationale for the Interest in High-pressure Processing -- 7.1.2 Brief Description of Processing Steps and Concept of Adiabatic Heating -- 7.1.3 Is HPP a Green (Environmentally Friendly) Technology? -- 7.2 HPP as an Efficient Tool for Food Microbial Safety and Shelf Life Extension -- 7.2.1 Food Safety -- 7.2.2 Shelf Life -- 7.3 Nutritional and Toxicological Aspects of Pressurized Foods -- 7.4 Quality Attributes of Pressurized Food Products.

7.4.1 Textural and Rheological Properties -- 7.4.2 Functional Properties -- 7.4.3 Color -- 7.4.4 Flavor -- 7.4.5 Allergenicity/Antigenicity -- 7.5 Pressure-assisted Extraction of Food Components -- 7.6 Commercial Applications of HPP -- 7.6.1 Juices and Beverages -- 7.6.2 Non-beverage Fruit and Vegetable Products -- 7.6.3 Meat Products -- 7.6.4 Seafood -- 7.6.5 Dairy Products -- 7.7 Industrial HPP Equipment -- 7.7.1 Design -- 7.7.2 Size and Output -- 7.7.3 Investment and Processing Costs -- 7.8 Final Remarks -- References -- Chapter 8 Ultrasonic Food Processing -- 8.1 Introduction -- 8.2 Mechanisms Involved in Ultrasonic Food Processing -- 8.2.1 Acoustic Cavitation in Fluids -- 8.2.2 Physical Effects of Ultrasound -- 8.3 Delivery of Ultrasound into Food -- 8.3.1 Generation and Delivery of Ultrasonic Waves -- 8.3.2 Ultrasonic Parameters for Food Processing -- 8.3.3 Ultrasonic Processing Equipment -- 8.3.4 Ultrasound Propagation in Liquid Foods -- 8.3.5 Ultrasound Propagation in Solid Foods -- 8.3.6 Ultrasound Propagation in Foams -- 8.4 Ultrasonic Food Processing Applications -- 8.4.1 Applications Due to Mechanical Vibration Caused by Ultrasound -- 8.4.2 Applications Due to Physical Effects of Acoustic Cavitation -- 8.4.3 Applications Due to a Combination of Physical and Chemical Effects of Ultrasound Arising from Cavitation -- 8.5 Future Outlook and Conclusion -- Acknowledgments -- References -- Chapter 9 High-intensity Pulsed Light Processing -- 9.1 Introduction -- 9.2 Fundamentals of Pulsed Light Technology -- 9.2.1 Pulsed Light Dose -- 9.2.2 Components of Pulsed Light Systems -- 9.3 Microbial Inactivation Using Pulsed Light -- 9.3.1 Mechanisms of Inactivation -- 9.3.2 Critical Factors That Affect Microbial Inactivation by Pulsed Light -- 9.3.3 Microbial Inactivation Kinetics in Pulsed Light Treatment -- 9.4 Applications of Pulsed Light Treatment.

9.4.1 Pulsed Light Treatment of Liquids.