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Minimal Processing Technologies in the Food Industries : Woodhead Publishing Series in Food Science, Technology and Nutrition - T. Ohlsson

Minimal Processing Technologies in the Food Industries

Woodhead Publishing Series in Food Science, Technology and Nutrition

By: T. Ohlsson (Editor), N. Bengtsson (Editor)

Hardcover Published: January 2002
ISBN: 9781855735477
Number Of Pages: 304

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Consumers increasingly demand foods which retain their natural flavour, colour and texture and contain fewer additives such as preservatives. In response to these needs, one of the most important recent developments in the food industry has been the development of minimal processing technologies designed to limit the impact of processing on nutritional and sensory quality and to preserve food without the use of synthetic additives. This important collection reviews the range of minimal processing techniques, their advantages and disadvantages, and their use in food production.

Traditional thermal processing techniques can be both beneficial to foods in such areas as preservation and flavour formation but detrimental in damaging other sensory and nutritional properties. Minimising undesirable changes can be achieved in a number of ways, whether through more effective process control, the use of High Temperature Short Time (HTST) techniques such as aseptic processing, or newer thermal technologies such as volume heating methods. The book discusses these various approaches and reviews the range of thermal technologies such as infrared heating, dielectric methods such as the use of microwaves, and ohmic heating. This discussion is complemented by the following chapter which discusses alternatives to thermal processing, ranging from irradiation to high pressure processing and the use of pulsed electric fields.

The safety and effectiveness of minimal processing depends on the use of novel preservation technologies, most notably in packaging. The book therefore includes reviews of modified atmosphere packaging and the range of active and smart packaging techniques, as well as looking at the use of natural preservatives. The issue of the safety of minimally processed foods is also considered in two chapters looking at the use of hurdle technology and establishing safety criteria for minimally-processed foods. The collection concludes with case-studies on minimal processing in practice, looking first at fresh produce and then at processed foods, and a final chapter on the future of minimal processing.

...a comprehensive and authoritative reference of one of the most important areas in food processing.

...reviews the range of minimal processing techniques., Advances in Food Sciences This book should be at every academic institute so that students can grasp an understanding of this exciting subject., Food & Beverage Reporter ...a useful resource book., The Food Magazine

List of contributorsp. xi
Forewordp. xv
Introductionp. 1
Referencesp. 3
Minimal processing of foods with thermal methodsp. 4
Introduction: thermal methods and minimal processingp. 4
Minimal processing by thermal conduction, convection and radiationp. 5
Heat processing in the packagep. 5
Aseptic processing and semi-aseptic processingp. 6
Sous-vide processingp. 12
Infrared heatingp. 13
Electric volume heating methods for foodsp. 14
Electric resistance/ohmic heatingp. 16
High frequency or radio frequency heatingp. 19
Microwave heatingp. 23
Inductive electrical heatingp. 28
Future trendsp. 29
References and further readingp. 29
Minimal processing of foods with non-thermal methodsp. 34
Introductionp. 34
Ionising radiationp. 35
High pressure processingp. 41
Methods based on pulsed discharge of a high energy capacitorp. 47
Pulsed white lightp. 48
Ultraviolet lightp. 49
Laser lightp. 50
Pulsed electric field (PEF) or high electric field pulses (HEFP)p. 50
Oscillating magnetic fieldsp. 53
Other non-thermal antimicrobial treatmentsp. 53
Ultrasoundp. 54
Pulse power systemp. 55
Air ion bombardmentp. 55
Plasma sterilisation at atmospheric pressurep. 56
Conclusionp. 56
References and further readingp. 57
Modified atmosphere packagingp. 61
Introductionp. 61
MAP principlesp. 62
MAP gasesp. 63
Gas mixturesp. 65
Packaging and packagesp. 66
MAP of non-respiring foodsp. 67
MAP of respiring foodsp. 74
The safety of MAP food productsp. 76
The future of MAPp. 79
References and further readingp. 80
Active and intelligent packagingp. 87
Introductionp. 87
Definitionsp. 88
Active packaging techniquesp. 89
Oxygen absorbersp. 90
Carbon dioxide absorbers and emittersp. 93
Ethylene absorbersp. 93
Moisture/water absorbersp. 94
Ethanol emittersp. 95
Active packaging materialsp. 96
Oxygen-absorbing packaging materialsp. 97
Packaging materials with antioxidantsp. 98
Enzymatic packaging materialsp. 98
Antimicrobial agents in packaging materialsp. 98
Flavour-scalping materialsp. 102
Temperature-sensitive filmsp. 103
Temperature control packagingp. 104
Intelligent packaging techniquesp. 105
Time-temperature indicatorsp. 107
Oxygen and carbon dioxide indicatorsp. 108
Freshness and doneness indicatorsp. 110
Consumer and legislative issuesp. 111
Future trendsp. 115
Referencesp. 115
Natural food preservativesp. 124
Introductionp. 124
Antimicrobial agentsp. 125
Antimicrobial proteins and peptidesp. 128
Plant-derived antimicrobial agentsp. 129
Activity of natural antimicrobialsp. 134
Natural food preservatives: mechanisms of actionp. 138
Application in food productsp. 139
Natural antioxidants in food systemsp. 141
Activity mechanisms of natural antioxidantsp. 143
Commercial natural antioxidants: sources and suppliersp. 152
Natural compounds with dual protective functionality as preservatives and antioxidantsp. 158
Conclusion and future trendsp. 160
References and further readingp. 161
The hurdle conceptp. 175
Introductionp. 175
The behaviour of microorganismsp. 176
The range and application of hurdlesp. 178
The use of hurdle technology in food processingp. 182
Hurdle technology in practice: some examplesp. 183
The development of new hurdles: some examplesp. 185
The future of hurdle technologyp. 190
Referencesp. 191
Safety criteria for minimally processed foodsp. 196
Introductionp. 196
Safety problems with minimally processed foodsp. 198
Fresh fruit and vegetablesp. 201
Shelf-life evaluationp. 202
Current legislative requirements: the EUp. 204
Microbiological risk assessmentp. 209
Future developmentsp. 213
References and further readingp. 216
Acknowledgementp. 218
Minimal processing in practice: fresh fruits and vegetablesp. 219
Introductionp. 219
Quality changes in minimally processed fruits and vegetablesp. 219
Improving qualityp. 222
Raw materialsp. 223
Peeling, cutting and shreddingp. 223
Cleaning, washing and dryingp. 225
Browning inhibitionp. 227
Biocontrol agentsp. 229
Packagingp. 229
Storage conditionsp. 232
Processing guidelines for particular vegetablesp. 233
Future trendsp. 233
Referencesp. 233
Tables 9.5-9.10p. 239
Minimal processing in practice: seafoodp. 245
Introductionp. 245
High pressure processing of seafood: introductionp. 245
Impact on microbial growthp. 246
Impact on qualityp. 247
Effects on enzymatic activityp. 248
Effects on texture and microstructurep. 249
Effects on lipid oxidationp. 253
Effects on appearance and colourp. 254
Future trends of high pressure treatmentp. 255
The use of high electric field pulsesp. 255
Impact on microbial growthp. 256
Effects on protein and enzymatic activityp. 257
Effects on texture and microstructurep. 257
Future trends of PEF treatmentp. 258
Referencesp. 260
Acknowledgementp. 266
Minimal processing in the future: integration across the supply chainp. 267
Introductionp. 267
Key issues in an integrated approachp. 269
Raw materialsp. 270
Mild and optimised processesp. 271
Reduction of the number of processing stagesp. 273
Package optimisationp. 273
Sustainable productionp. 274
Examples of food products manufactured using an integrated approachp. 274
Future trendsp. 276
Referencesp. 281
Indexp. 282
Table of Contents provided by Syndetics. All Rights Reserved.

ISBN: 9781855735477
ISBN-10: 1855735474
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition
Audience: Professional
Format: Hardcover
Language: English
Number Of Pages: 304
Published: January 2002
Publisher: Elsevier Science & Technology
Country of Publication: GB
Dimensions (cm): 23.39 x 15.6  x 1.91
Weight (kg): 0.61
Edition Number: 72