Case Studies in Novel Food Processing Technologies: by Christopher J. Doona, Kenneth Kustin and Florence E.

By Christopher J. Doona, Kenneth Kustin and Florence E. Feeherry (eds.)

Novel meals processing applied sciences have major power to enhance product caliber and approach potency. Commercialization of latest items and techniques brings intriguing possibilities and fascinating demanding situations. Case reports in Novel nutrients Processing applied sciences offers insightful, first-hand reports of many pioneering specialists inquisitive about the improvement and commercialization of meals produced by means of novel processing applied sciences. half 1 offers case reviews of business items preserved with the major nonthermal applied sciences of excessive strain processing and pulsed electrical box processing. half 2 broadens the case histories to incorporate replacement novel options, equivalent to dense part carbon dioxide, ozone, ultrasonics, cool plasma, and infrared applied sciences, that are utilized in nutrition upkeep sectors starting from clean produce, to juices, to disinfestation. half three covers novel nutrients protection recommendations utilizing average antimicrobials, novel nutrition packaging applied sciences, and oxygen depleted garage recommendations. half four includes case experiences of techniques in retort know-how, microwave heating, and predictive modeling that examine thermal as opposed to non-thermal approaches, and evaluation an speeded up 3-year problem try out. With its crew of unique editors and overseas individuals, Case stories in Novel foodstuff Processing applied sciences is a vital reference for pros in undefined, academia, and executive eager about all points of study, improvement and commercialization of novel foodstuff processing applied sciences.

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Extra resources for Case Studies in Novel Food Processing Technologies: Innovations in Processing, Packaging, and Predictive Modelling

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The 600 MPa high pressure equipment has a capacity of 318 L and a horizontal configuration to avoid post-processing cross-contamination of treated products. ß Woodhead Publishing Limited, 2010 26 Case studies in novel food processing technologies Fig. 2 600 MPa equipment. 5 m, internal diameter ˆ 300 mm, external diameter ˆ 806 mm, and volume ˆ 218 L. Working conditions Treated products ˆ dry cured meats. Maximum operating pressure ˆ 600 MPa, pressurization hold time ˆ 5±10 min (depending on product), maximum water temperature ˆ 15 ëC, production ˆ 110 kg/cycle, cycles per day ˆ 38, total cycles performed (2005±2008) ˆ 34 500.

And PAGA Â N, R. , GO bacterial envelopes permeabilization depending on the treatment intensity, the treatment medium pH and the microorganism investigated. International Journal of Food Microbiology, 113, 219±227. ß Woodhead Publishing Limited, 2010 Non-thermal food pasteurization processes: an introduction 15 and CARINI, S. (1984) Ultraviolet and infrared utilization for the microbiological safety of milk. Microbiologie Aliments Nutrition, 2, 91±93. È RKL, H. (1996) Killing of microorganisms by pulsed electric fields.

2009). Positive synergistic effects on bacteria and enzyme inactivation were demonstrated. , 2007). , 2005), the first commercial scale continuous PEF system is located in OSU's Department of Food Science and Technology. Diversified Technologies Inc. (Bedford, MA) manufactures high voltage, high power pulse modulators, DC power supplies and control systems, builds commercial PEF systems with the PEF treatment chambers supplied by the Ohio State University. However, commercial applications of PEF in food pasteurization have been limited so far.

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