Electron Beam Pasteurization and Complementary Food Processing Technologies

Food safety is a constant challenge for the food industry, and food irradiation technology has developed significantly since its introduction, moving from isotope irradiation to the use of electron beam technology. Electron Beam Pasteurization and Complementary Food Processing Technologies explores the application of electron beam pasteurization in conjunction with other food processing technologies to improve the safety and quality of food. Part one provides an overview of the issues surrounding electron beam pasteurization in food processing. Part two looks at different thermal and non-thermal food processing technologies that complement irradiation. Finally, a case study section on the commercial applications of e-beam processing provides examples from industry. INDICE: List of contributors Woodhead Publishing Series in Food Science, Technology and Nutrition Preface Part One: Electron beam pasteurization in food processing1: Introduction to electron beam pasteurization in food processingAbstract1.1 Introduction1.2 Food irradiation1.3 Emerging trends in non-thermal food processing1.4 The focus of this book2: Electron beam processing technology for food processingAbstract2.1 Introduction2.2 Consumers and irradiated foods2.3 The physics of electron beam irradiation2.4 Electron beam linear accelerator system2.5 Conveyor system2.6 Facility safety and chamber design2.7 Facility processing controls2.8 Government regulations for electron beam facilities2.9 Conclusion3: Integrating electron beam equipment into food processing facilities: strategies and design considerationsAbstract3.1 Introduction3.2 Radiation processing standards and terminology3.3 Assessing the right dose3.4 Design issues in integrating eBeam equipment into a food processing operation3.5 Design in practice: a case study3.6 Common configurations for eBeam technology in food processing operations Part Two: Complementary food processing technologies4: Microwave processing of foods and its combination with electron beam processingAbstract4.1 Introduction4.2 Physical principles of microwave processing4.3 Microwave applications4.4 Modelling and verification4.5 Summary5: Infrared heating of foods and its combination with electron beam processingAbstract5.1 Introduction5.2 The use of infrared technology in food processing5.3 Infrared processing of liquid foods5.4 Equipment for infrared processing5.5 Limitations of infrared processing5.6 Combination of infrared processing with electron beam processing5.7 Conclusions6: Aseptic packaging of foods and its combination with electron beam processingAbstract6.1 Introduction6.2 Brief history of aseptic packaging6.3 Microorganisms in foods and influencing factors6.4 Principles of aseptic food packaging6.5 Possible application of electron beam technology for aseptic food processing6.6 Electron beam technology for sterilizing packaging materials used in aseptic packaging6.7 Current and future technical challenges7: Combining sanitizers and nonthermal processing technologies to improve fresh-cut produce safetyAbstract7.1 Introduction7.2 Fresh produce safety7.3 Sanitizers used in fresh-cut processing7.4 Chlorine as a sanitizer7.5 Chlorine dioxide sanitizer technologies7.6 Organic acid sanitizers7.7 Electrolyzed water (EW) sanitizer7.8 Nonthermal processing technologies: ultrasound-assisted fresh produce decontamination7.9 Ionizing radiation for fresh produce decontamination7.10 Nonthermal plasma (NTP) for fresh produce decontamination7.11 High pressure processing (HPP) for fresh produce decontamination7.12 High intensity pulsed light or ultraviolet for fresh produce decontamination7.13 Conclusion8: High pressure processing (HPP) of foods and its combination with electron beam processingAbstract8.1 Introduction8.2 Thermodynamic principles of high pressure processing (HPP)8.3 Commercial HPP equipment8.4 Microbial inactivation by HPP8.5 Effect of HPP on nutritional and sensory qualities of food8.6 Current and emerging trends in the commercial application of HPP8.7 Combining HPP with eBeam processing8.8 Conclusion8.9 Sources of further information and advice9: Pulsed electric field (PEF) processing of foods and its combination with electron beam processingAbstract9.1 Introduction9.2 The development of pulsed electric field (PEF) processing9.3 Principles of PEF processing9.4 PEF technology9.5 Mechanisms of inactivation of microorganisms9.6 Applications of PEF processing: liquid foods9.7 Applications of PEF processing: solid foods9.8 Use of PEF for particular foods: sugar beet, coconut, plant oil, meat and fish9.9 Combining PEF and eBeam technology9.10 Conclusion10: Modified atmosphere packaging (MAP) of foods and its combination with electron beam processingAbstract10.1 Introduction10.2 Gases used in modified atmosphere packaging (MAP)10.3 The microbiology of MAP10.4 MAP technology10.5 Case studies of typical MAP applications10.6 The combination of MAP with electron beam technology11: Active packaging of foods and its combination with electron beam processingAbstract11.1 Introduction11.2 Active packaging principles and technologies11.3 Integrating active materials in rigid and flexible plastic packaging materials11.4 Combining active packaging with thermal and non-thermal preservation processes11.5 Combining active packaging with electron beam processing11.6 The role of active packaging in extending shelf life11.7 Future trends Part Three: Case studies on the commercial applications of electron beam processing12: Electron beam processing of hospital foodsAbstract12.1 Introduction12.2 Microbiological concerns of hospital foods12.3 Studies on the use of irradiation technologies in hospital foods12.4 Future trends12.5 Conclusions13: Electron beam processing as a phytosanitary treatment of imported fruitsAbstract13.1 Introduction13.2 Phytosanitary treatment of fruits13.3 Phytosanitary treatment using irradiation13.4 Current global status of phytosanitary irradiation13.5 Developing eBeam as a phytosanitary treatment for fruits13.6 Summary13.7 Sources of further information14: Electron beam processing of fresh and/or frozen raw ground beefAbstract14.1 Introduction14.2 Product and process risk assessment14.3 Setting minimum dose levels and testing protocols14.4 Product and process configuration14.5 Product feasibility testing14.6 Design of the master case14.7 Dose mapping14.8 Electron beam irradiation processing operations: delivery stage14.9 Electron beam irradiation processing operations: irradiation operating system14.10 Electron beam irradiation processing operations: post-irradiation operations14.11 Combining electron beam irradiation with other interventions and packaging14.12 Conclusion15: Electron beam processing to improve the functionality of biodegradable food packagingAbstract15.1 Introduction15.2 Electron beam (eBeam) processing of biodegradable polymers15.3 Effects of polymer structure on outcomes of eBeam processing15.4 Case studies: cellulose15.5 Case studies: starch15.6 Case studies: chitin and chitosan15.7 Future trends16: Future trends in electron beam technology for food processingAbstract16.1 Introduction16.2 The role of electron beam (eBeam) processing in biodegradable packaging16.3 The role of eBeam processing in waste management16.4 The role of eBeam processing in food safety16.5 The role of eBeam processing in post-packaging pasteurization16.6 The role of eBeam processing in improving nutritional quality and freshness of foods16.7 Traceability16.8 The role of eBeam processing in preparing foods for space travel16.9 Combining eBeam and other non-thermal technologies Index

• ISBN: 978-0-08-101340-3
• Editorial: Woodhead Publishing
• Encuadernacion: Rústica
• Páginas: 570
• Fecha Publicación: 30/06/2016
• Nº Volúmenes: 1
• Idioma: Inglés