Case Studies in Novel Food Processing Technologies

Non-thermal food pasteurization processes: an introduction, P Chen, S Deng, Y Cheng, X Lin, L Metzger and R Ruan, University of Minnesota, USA
Introduction
Pulsed electric field
High hydrostatic pressure
Ionizing irradiation
Ultraviolet radiation
Non-thermal plasma
Concentrated high intensity electric field
Conclusions
References
PART 1 CASE STUDIES IN HIGH PRESSURE AND PULSED ELECTRIC FIELD PROCESSING OF FOOD
Commercial high pressure processing of ham and other sliced meat products at Esteban Espuna S.A., M Gassiot and P Masoliver, Esteban Espuna SA, Spain
Introduction
High pressure processing (HPP) equipment
Commercialized HPP-treated food products
Treatment costs
Conclusions
Company information
References
High hydrostatic pressure processing of fruit juices and smoothies: research and commercial application, F Sampedro and X Fan, United States Department of Agriculture, Agricultural Research Service (USDA-ARS), USA and D Rodrigo, CSIC, Spain
Introduction
Fruit composition, high hydrostatic pressure (HHP) treatment and recommended fruit intake
Basic research on HHP of fruit juices and derivatives
Commercialization of juices treated by HHP
Future trends
Sources of further information and advice
Acknowledgements
References
Pulsed electric field systems for commercial food and juice processing, M A Kempkes, Diversified Technologies Inc., USA
Introduction
Key process parameters
PEF system overview
PEF system trade-offs and optimization
PEF processing and commercialization status
Conclusions
References
The environmental impact of pulsed electric field treatment and high pressure processing: the example of carrot juice, J Davis, The Swedish Institute for Food and Biotechnology, Sweden and G Moates and K Waldron, Institute of Food Research, UK
Introduction
Goal definition and scoping
Inventory of carrot juice processing
Choice of impact categories and impact assessment methods
Results
Discussion and conclusions
Acknowledgements
References
PART 2 CASE STUDIES IN OTHER NOVEL FOOD PROCESSING TECHNIQUES
Industrial applications of high power ultrasonics in the food, beverage and wine industry, D Bates, Cavitus Pty Ltd, Australia and A Patist, Cargill Inc., USA
Introduction
High power ultrasound
Process and scale-up parameters
Applications and benefits
Large scale implementation
Roadmap to successful commercialization
Conclusion
References
The potential of novel infrared food processing technologies: case studies of those developed at the USDA-ARS Western Region Research Center and the University of California, Davis, Z Pan and G G Atungulu, University of California Davis, USA
Introduction
Effect of infrared (IR) on food molecular constituents
Case studies in novel IR technologies for improved processing efficiency and food safety
Simultaneous infrared blanching and dehydration (SIRBD)
Sequential IR and freeze-drying of strawberry slices
IR pasteurisation of raw almonds
IR dry-roasting of almonds
An overview of IR rough rice drying and disinfestation
Effectiveness of IR heating for simultaneous drying and disinfestation of freshly harvested rough rice
Effectiveness of IR heating for disinfestation of stored rough rice
IR radiation heating for tomato peeling
Future trends
Acknowledgement
References
Validation and commercialization of dense phase carbon dioxide processing for orange juice, K-L G Ho, Chiquita Brands International Inc., USA
Introduction
Dense phase carbon dioxide processing
Better Than FreshTM (BTF) system
Commercialization of the BTF system
Conclusion
References
Progress and issues with the commercialization of cool plasma in food processing: a selection of case studies, P Sanguansri, K Knoerzer, J Coventry and C Versteeg, CSIRO Food and Nutritional Sciences, Australia
Introduction
Case studies
Case Study 1: cascaded dielectric barrier discharge (CDBD) - cool plasma for the decontamination of packaging materials
Case Study 2: atmospheric gliding arc and blown arc air cold plasma system
Case Study 3: atmospheric based dielectric gas discharge
Case Study 4: ultralight dielectric barrier discharge and spot system
Case Study 5: microwave vacuum cool plasma generation
Case Study 6: cool plasma for application in food processing and medical device technology
Case study 7: gentle e-ventus (R) disinfection of cereal crop seeds, grain and food
Conclusions and future trends
References
Appendix
Commercial applications of ozone in food processing, R G Rice, RICE International Consulting Enterprises, USA
Introduction
Current commercial examples of ozone in agri-foods industries
Ozone for shellfish and fish processing
Ozone in breweries and wineries
Ozone for vegetable processing and storage
Ozone washing/packaging of fresh cut salad mixes and fruit
Ozone processing of meats and sushi
Ozone for preparation of fresh (not frozen) microwaveable meals
Cleaning-in-place with ozone
Future prospects for ozone in agri-foods and food processing
References
Novel technologies for the decontamination of fresh and minimally processed fruits and vegetables, B A Niemira, United States Department of Agriculture, Agricultural Research Service (USDA-ARS), USA
Introduction
Optimisation of existing chemical treatments
Antimicrobial treatments
Adaptation of existing technologies: plasma, phage treatment and bacteria-based biological controls
Future trends
Sources of further information and advice
Acknowledgements
References
PART 3 CASE STUDIES IN FOOD PRESERVATION USING ANTIMICROBIALS, NOVEL PACKAGING AND STORAGE TECHNIQUES
Use of natamycin as a preservative on the surface of baked goods: a case study, J Delves-Broughton, L Steenson, C Dorko, J Erdmann, S Mallory, F Norbury and B Thompson, Danisco, USA
Introduction
Natamycin
The problem of mold spoilage in baked goods
Trials on the use of natamycin as a surface treatment of baked goods
Considerations and selection of the spraying system
Future trends
References
Commercial application of oxygen depleted atmospheres for the preservation of food commodities, S Navarro, Food Technology International Consultancy Ltd, Israel
Introduction
Definitions and uses of oxygen depleted atmospheres
Effects of MAs on stored-product insects and mites
The effect of MA on preventing mold growth and mycotoxin formation
Effects of MA on product quality
Generation and application of MA
Types of structures used for MAs
Specific applications of MA
Sources of further information and advice
References
Commercialization of time-temperature integrators (TTIs) for foods, P S Taoukis, National Technical University of Athens, Greece
Introduction: active and intelligent packaging - time-temperature integrators (TTIs)
History of TTIs - definition and principles of operation
State of the art TTI technologies
Use of TTI as tools for food chain monitoring and management
Use of TTI as shelf life indicators for consumers
Factors in TTI commercial success - industry and consumer attitudes
Cases of TTI application
Future trends
Acknowledgements
References
Development of a nanocomposite meal bag for individual military rations, C Thellen, J A Ratto, D Froio and J Lucciarini, US Army Natick Soldier RD&E Center, USA
Introduction
Introduction of the Meal Ready-to-Eat (MRETM)
Research and development of the MRETM nanocomposite meal bag
Future trends
Sources of further information and advice
References
PART 4 INNOVATIONS IN ADVANCED FOOD PROCESSING TECHNIQUES AND PREDICTIVE MICROBIAL MODELS: CASE STUDIES
Developments in in-container retort technology: the Zinetec Shaka (R) Process, R Walden, Zinetec Ltd and John Emanuel, Utek Europe Ltd, UK
Introduction
The Shaka (R) process
Product quality and the Shaka (R) process
Commercialization of the Shaka (R) process
Future trends
Sources of further information and advice
References
Industrial microwave heating of food: principles and three case studies of its commercialization, R Schiffmann, RF Schiffmann Associates, Inc., USA
Introduction
Fundamental properties of microwaves
How microwaves heat materials
Industrial microwave equipment
Case studies
Conclusions
Irradiation of fresh fruits and vegetables: principles and considerations for further commercialization, X Fan, United States Department of Agriculture, Agricultural Research Service (USDA-ARS), USA
Introduction
Technology and dosimetry
Application of irradiation on fresh produce
Considerations and challenges for commercialization in the US
Conclusions
Sources of further information and advice
Disclaimer
References
Consumer acceptance and marketing of irradiated meat, R F Eustice, Minnesota Beef Council, USA
Introduction
Time to take a fresh look at irradiation
History of irradiation of foods
Education, the key to consumer acceptance
Future trends
Conclusion
References
Comparing the effectiveness of thermal and non-thermal food preservation processes: the concept of equivalent efficacy, M G Corradini, Universidad Argentina de la Empresa, Argentina and M Peleg, University of Massachusetts, Amherst, USA
Introduction
Traditional microbial mortality kinetics and sterility measures
Non-linear kinetics of microbial inactivation and deterioration processes involving nutrient or quality losses
Equivalence criteria
Freeware
Conclusions
Disclaimer
References
A case study in military ration foods: the Quasi-chemical model and a novel accelerated 3-year challenge test, C J Doona, F E Feeherry and E W Ross, US Army Natick Soldier RD&E Center, USA
Introduction
Modeling S. aureus growth in IM bread
Microbial challenge study of maple filled French toast
Results of the microbial challenge study
Conclusions and future trends
References