Download Innovative Technologies for Food Preservation Ebook PDF

Innovative Technologies for Food Preservation

Innovative Technologies for Food Preservation
Inactivation of Spoilage and Pathogenic Microorganisms

by Francisco J. Barba,Anderson Sant'Ana,Vibeke Orlien,Mohamed Koubaa

  • Publisher : Academic Press
  • Release : 2017-09-21
  • Pages : 326
  • ISBN : 0128110325
  • Language : En, Es, Fr & De
GET BOOK

Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressurized fluids); electromagnetic technologies (like pulsed electric fields, high voltage electrical discharges, Ohmic heating, chemical electrolysis, microwaves, radiofrequency, cold plasma, UV-light); acoustic technologies (ultrasound, shockwaves); innovative chemical processing technologies (ozone, chlorine dioxide, electrolysis, oxidized water) and others like membrane filtration and dense phase CO2. The title also focuses on understanding the effects of such processing technologies on inactivation of the most relevant pathogenic and spoilage microorganisms to ensure food safety and stability. Over the course of the 20th century, the interest and demand for the development and application of new food preservation methods has increased significantly. The research in the last 50 years has produced various innovative food processing technologies and the use of new technologies for inactivation of spoilage and/or pathogenic microorganisms will depend on several factors. At this stage of development there is a need to better understand the mechanisms that govern microbial inactivation as induced by new and innovative processing technologies, as well as suitable and effective conditions for inactivating the microorganism. Serves as a summary of relevant spoilage and pathogenic microorganisms for different foods as influenced by the application of innovative technologies for their preservation Provides readers with an in-depth understanding on how effective innovative processing technologies are for controlling spoilage and pathogenic microorganisms in different foods Integrates concepts in order to find the optimum conditions for microbial inactivation and preservation of major and minor food compounds

Innovative Food Processing Technologies

Innovative Food Processing Technologies
A Comprehensive Review

by Anonim

  • Publisher : Elsevier
  • Release : 2020-08-18
  • Pages : 2480
  • ISBN : 0128157828
  • Language : En, Es, Fr & De
GET BOOK

Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.

Handbook of Food Preservation

Handbook of Food Preservation
A Book

by M. Shafiur Rahman

  • Publisher : CRC Press
  • Release : 1999-01-21
  • Pages : 809
  • ISBN : 9780824702090
  • Language : En, Es, Fr & De
GET BOOK

With over 2900 references, tables, and drawings, this book covers a wide variety of conventional and potential food preservation techniques. Emphasizing practical, cost-effective, and safe strategies, the book facilitates the selection of the best food ingredients and preservation techniques. It covers postharvest handling, explains conventional preservation methods, details the use of natural antimicrobials, antioxidants, edible coating, nitrites, food packaging, and HACCP in food safety. Highlighting the effects of preservation methods on the functional and sensory properties of foods, the book also features the exact mode or mechanisms involved in each preservation method.

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound
Developing Healthier and Sustainable Food Products

by Francisco J. Barba,Giancarlo Cravotto,Farid Chemat,José Manuel Lorenzo Rodriguez,Paulo Eduardo Sichetti Munekata︎

  • Publisher : Academic Press
  • Release : 2020-12-01
  • Pages : 370
  • ISBN : 0128182768
  • Language : En, Es, Fr & De
GET BOOK

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products is a useful tool in understanding the innovative applications derived from the use of ultrasound technology. The book is a starting point for product development, covering technological, physicochemical and nutritional perspectives, as well as the reduction of food toxics and contaminants. Divided into three parts, sections cover ultrasound usage in obtaining functional foods, extracting bioactive compounds, the improvement of food quality, ultrasound use for the development of novel applications, and more. As the definitive resource in new innovative ultrasound-based emerging processes, this book is a necessity for food scientists and technologists, nutrition researchers, and those working in the food manufacturing industry. Explores how ultrasound treatment affects nutrients and bioactive compound retention Provides a useful tool in understanding the innovative applications derived from the use of ultrasound technology Shows how ultrasound serves as a tool of new ingredients production for the food concept of tomorrowa

Food Preservation and Waste Exploitation

Food Preservation and Waste Exploitation
A Book

by Sonia A. Socaci,Anca C. Fărcaş,Thierry Aussenac,Jean-Claude Laguerre

  • Publisher : BoD – Books on Demand
  • Release : 2020-02-26
  • Pages : 180
  • ISBN : 1789854253
  • Language : En, Es, Fr & De
GET BOOK

One of the biggest challenges facing the food industry and society is the reduction of food waste. Annually, all over the world, millions of tons of agro-food waste are produced, and their efficient management and valorization represents one of the main objectives of EU actions towards sustainable development. The book compiles information on the possibilities of the recovery of valuable compounds from food waste and their valorization in different food and non-food applications, as well as new preservation methods for optimizing food waste reduction.

Innovations in Food Processing

Innovations in Food Processing
A Book

by Grahame W. Gould

  • Publisher : CRC Press
  • Release : 2000-06-07
  • Pages : 282
  • ISBN : 9781566767828
  • Language : En, Es, Fr & De
GET BOOK

The food world has a number of options available to make the food industry more diverse, competitive, and efficient. Innovations in Food Processing investigates some of these options, alternative technologies, and strategies for properly addressing new challenges facing the food industry. It also provides specific examples on how these alternatives can be utilized in specific food products. This book presents a comprehensive review of new technologies to preserve foods, especially those based on nonthermal techniques. It covers a wide range of methods, including high pressure, pulsed electric fields, and hurdle technologies. Other chapters include information about the trends in emerging technologies over the past 40 years and predictive models that describe microbial growth. Expert contributors present thorough research results and critical reviews of each covered technology. The innovative approaches presented in Innovations in Food Processing will result in sound alternatives for addressing the ever-increasing demand for quality foods at a reasonable cost.

Innovative Technologies in Seafood Processing

Innovative Technologies in Seafood Processing
A Book

by Yesim Ozogul

  • Publisher : CRC Press
  • Release : 2019-09-04
  • Pages : 376
  • ISBN : 1000557014
  • Language : En, Es, Fr & De
GET BOOK

While conventional technologies such as chilling and freezing are used to avoid deteriorative processes like autolytic and microbial spoilage of seafood, innovative technologies have also been developed as a response to economic and environmental demands. Innovative Technologies in Seafood Processing gives information on advances in chilling, freezing, thawing, and packaging of seafood and also updates knowledge of novel process technologies (high-pressure processing, irradiation, ultrasound, pulsed electric field, microwave and radio frequency, sous vide technology, novel thermal sterilization technologies, ozone and nanotechnological applications, and other innovative technologies such as cold plasma, ohmic heating, infrared heating supercritical carbon dioxide, and high-intensity pulsed light) for the seafood industry. Features  Reviews novel process technologies applied in the seafood industry  Highlights processing effects on product quality and safety of treated seafood  Focuses on the development of safe and effective natural antimicrobials and additives  Assesses alternative techniques to utilize fish discards and waste as high value products Further it highlights aspects related to quality of seafood treated with these innovative technologies, effect on food constituents, possible risk, security/safety both of seafood and consumers, the environmental impact, and the legislative aspects. The book also addresses the growing international environmental concern for fish discards and fish waste generated in the seafood processing industries by including a chapter, Advances in Discard and By-Products Processing, which assesses alternative techniques to utilize fish discards and waste as high value products. This book will be of value to researchers and technicians in the food technology area, especially those dealing with seafood.

Innovations in Food Packaging

Innovations in Food Packaging
A Book

by Jung H. Han

  • Publisher : Elsevier
  • Release : 2005-07-20
  • Pages : 503
  • ISBN : 9780080455174
  • Language : En, Es, Fr & De
GET BOOK

Innovations in Food Packaging addresses selective topics of functions of food packaging to modify the traditional notion of this process. This book is organized into five parts. Part I focuses on the fundamental theories covering physical chemistry background and quality preservation of foods. Parts II and III discuss active packaging research and development and modified atmosphere packaging of fresh produce, meats, and ready-to-eat products, respectively. Part IV talks about edible and biodegradable coatings and films, whereas Part V discusses commercialization aspects of packaging technologies. Each part is divided into chapters of subject review and detailed technical information. This text will benefit those who are interested in innovative technology of food packaging in general, and experienced field packaging specialists and graduate-level food scientists in particular. This book will be useful as a textbook not only for extension programs of food packaging development in food industry, but also for advanced graduate-level food packaging courses. Covers four major food packaging topics: * Theories in food packaging * Active packaging * Modified atmosphere packaging * Edible films and coatings

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies
A Book

by Craig Leadley

  • Publisher : Woodhead Publishing
  • Release : 2015-11-18
  • Pages : 308
  • ISBN : 1782424709
  • Language : En, Es, Fr & De
GET BOOK

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies focuses on emerging and future trends in food manufacturing and supply chain technologies, examining the drivers of change and innovation in the food industry and the current and future ways of addressing issues such as energy reduction and rising costs in food manufacture. Part One looks at innovation in the food supply chain, while Part Two covers emerging technologies in food processing and packaging. Subsequent sections explore innovative food preservation technologies in themed chapters and sustainability and future research needs in food manufacturing. Addresses issues such as energy reduction and rising costs in food manufacture Assesses current supply chain technologies and the emerging advancements in the field, including key chapters on food processing technologies Covers the complete food manufacturing scale, compiling significant research from academics and important industrial figures

Innovative Food Processing Technologies

Innovative Food Processing Technologies
Advances in Multiphysics Simulation

by Kai Knoerzer, PhD,Pablo Juliano, PhD,Cornelis Versteeg, PhD,Peter Roupas, PhD

  • Publisher : John Wiley & Sons
  • Release : 2011-04-19
  • Pages : 374
  • ISBN : 0813817544
  • Language : En, Es, Fr & De
GET BOOK

"Multiphysics simulation of emerging food processing technologies discusses how multiphysics modeling - i.e., the simulation of the entire process comprising the actual equipment, varying process conditions and the physical properties of the food to be treated - can be applied in the development, optimization and scale-up of emerging food processing technologies and shows the most recent research outcomes to demonstrate process efficiency and the impact on scalability, safety and quality. Technologies covered include: high pressure processing, high pressure thermal sterilization, radiofrequency, microwave, ultrasound, ultraviolet, and pulsed electric fields processing. The book is targeted to food and process engineers, food technologists, equipment designers, and research and development personnel including microbiologists, both in industry and academia. Multiphysics simulation of emerging food processing technologies fully describes the importance and the methods for applying multiphysics modeling for the design, development, and application of these technologies"--

Innovative Food Processing Technologies

Innovative Food Processing Technologies
Extraction, Separation, Component Modification and Process Intensification

by Kai Knoerzer,Pablo Juliano,Geoffrey W Smithers

  • Publisher : Woodhead Publishing
  • Release : 2016-06-29
  • Pages : 510
  • ISBN : 008100298X
  • Language : En, Es, Fr & De
GET BOOK

Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs. The book is highly focused on the application of new and novel technologies, beginning with an introductory chapter, and then detailing technologies which can be used to extract food components. Further sections on the use of technologies to modify the structure of food and the separation of food components are also included, with a final section focusing on process intensification and enhancement. Provides information on a variety of food processing technologies Focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs Presents a strong focus on the application of technologies in a variety of situations Created by editors who have a background in both the industry and academia

The Second International Symposium on Applications of Modelling as an Innovative Technology in the Agri-Food-Chain

The Second International Symposium on Applications of Modelling as an Innovative Technology in the Agri-Food-Chain
Model-IT 2001 : 9-13 December 2001, Palmerston North, New Zealand

by M. L. A. T. M. Hertog,Bruce R. MacKay

  • Publisher : Unknown Publisher
  • Release : 2001
  • Pages : 553
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Innovation of Food Production Systems

Innovation of Food Production Systems
Product Quality and Consumer Acceptance

by W. M. F. Jongen

  • Publisher : Wageningen Academic Pub
  • Release : 1998
  • Pages : 182
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

Consequently, product innovation should be considered in this context.

Economics of Innovation: The Case of Food Industry

Economics of Innovation: The Case of Food Industry
A Book

by Giovanni Galizzi,Luciano Venturini

  • Publisher : Springer Science & Business Media
  • Release : 2012-12-06
  • Pages : 406
  • ISBN : 3642500013
  • Language : En, Es, Fr & De
GET BOOK

Giovanni Galizzi and Luciano Venturini The food industry has been characterized by several and profound changes in its structure and competitive environment in the last decades. Although it is not a research-oriented industry, there is no arguing that technological change and particularly product innovations are crucial determinants of ftrms' performance and In recent years food manufacturers have accelerated the consumers' welfare. development of new products, by using new ingredients, processing and packaging techniques. Thus, food markets are increasingly characterized by competitive environments where relevant flows of innovative products, quality improvements and new technologies provide new consumption trends, food habits, market opportunities and ftrms' strategies. However, the issue of product innovation in the food industries has been rather neglected by economists. Few works have explicitly addressed this issue. After the pioneering book of Buzzell and Nourse (1967), one can count few contributes. Connor (1981) examined the empirical determinants of new food products introductions. Padberg and Westgren (1979) provided crucial insights about the nature of food innovation through their notions of consumer inertia, technological redundancy and incremental product innovation. Some case-studies provide useful empirical materials, but they are generally sparse.

Food Packaging and Preservation

Food Packaging and Preservation
A Book

by Alexandru Mihai Grumezescu,Alina Maria Holban

  • Publisher : Academic Press
  • Release : 2017-10-20
  • Pages : 588
  • ISBN : 0128112654
  • Language : En, Es, Fr & De
GET BOOK

Food Packaging and Preservation, Volume 9 in the Handbook of Food Bioengineering series, explores recent approaches to preserving and prolonging safe use of food products while also maintaining the properties of fresh foods. This volume contains valuable information and novel ideas regarding recently investigated packaging techniques and their implications on food bioengineering. In addition, classical and modern packaging materials and the impact of materials science on the development of smart packaging approaches are discussed. This book is a one-stop-shop for anyone in the food industry seeking to understand how bioengineering can foster research and innovation. Presents cutting technologies and approaches utilized in current and future food preservation for both food and beverages Offers research methods for the creation of novel preservatives and packaging materials to improve the quality and lifespan of preserved foods Features techniques to ensure the safe use of foods for longer periods of time Provides solutions of antimicrobial films and coatings for food packaging applications to enhance food safety and quality

Nonthermal Processing Technologies for Food

Nonthermal Processing Technologies for Food
A Book

by Howard Q. Zhang,Gustavo V. Barbosa-Cánovas,V. M. Bala Balasubramaniam,C. Patrick Dunne,Daniel F. Farkas,James T. C. Yuan

  • Publisher : John Wiley & Sons
  • Release : 2011-02-04
  • Pages : 672
  • ISBN : 9780470958483
  • Language : En, Es, Fr & De
GET BOOK

Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage. Technologies covered include: physical processes, such as high pressure processing (HPP); electromagnetic processes, such as pulsed electric field (PEF), irradiation, and UV treatment; other nonthermal processes, such as ozone and chlorine dioxide gas phase treatment; and combination processes. Of special interest are chapters that focus on the "pathway to commercialization" for selected emerging technologies where a pathway exists or is clearly identified. These chapters provide examples and case studies of how new and nonthermal processing technologies may be commercialized. Overall, the book provides systematic knowledge to industrial readers, with numerous examples of process design to serve as a reference book. Researchers, professors and upper level students will also find the book a valuable text on the subject.

Innovative and Emerging Technologies in the Bio-marine Food Sector

Innovative and Emerging Technologies in the Bio-marine Food Sector
Applications, Regulations, and Prospects

by Marco Garcia-Vaquero,Gaurav Rajauria

  • Publisher : Academic Press
  • Release : 2021-07-15
  • Pages : 500
  • ISBN : 9780128200964
  • Language : En, Es, Fr & De
GET BOOK

Innovative and Emerging Technologies in the Bio-marine Food Sector: Applications, Regulations, and Prospects presents the use of technologies and recent advances in the emerging marine food industry. Written by renowned scientists in the field, the book focuses primarily on the principles of application and the main technological developments achieved in recent years. It includes technological design, equipment and applications of these technologies in multiple processes. Extraction, preservation, microbiology and processing of food are extensively covered in the wide context of marine food products, including fish, crustaceans, seafood processing waste, seaweed, microalgae and other derived by-products. This is an interdisciplinary resource that highlights the potential of technology for multiple purposes in the marine food industry as these technological approaches represent a future alternative to develop more efficient industrial processes. Researchers and scientists in the areas of food microbiology, food chemistry, new product development, food processing, food technology, bio-process engineers in marine based industries and scientists in marine related areas will all find this a novel resource. Presents novel innovative technologies in the Bio-marine food sector, including principles, equipment, advantages, disadvantages, and future technological prospects Explores multi-purpose uses of technologies for extraction, functional food generation, food preservation, food microbiology and food processing Provides industrial applications tailored for the marine biological market to foster new innovative applications and regulatory requirements

Encyclopedia of Life Support Systems

Encyclopedia of Life Support Systems
Food engineering

by Gustavo V. Barbosa-Cánovas

  • Publisher : United Nations Educational
  • Release : 2005
  • Pages : 802
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
GET BOOK

With an increasing global population, developing efficient methods for the mass production of food supplies has become crucial. Food engineering provides a vital link between primary food production and final consumption. As part of the online Encyclopedia of Life Support Systems (EOLSS), Food Engineering is a multi-author work that provides a rich source of information on the fundamental aspects of food processing, preservation, production and consumption. It discusses the basics underlying food transformation from both the standpoint of food technology and food engineering. This publication is essential reading for educators, university students, professional practitioners and decision- makers at all levels

Technological Developments in Food Preservation, Processing, and Storage

Technological Developments in Food Preservation, Processing, and Storage
A Book

by Seydi Yikmis

  • Publisher : Engineering Science Reference
  • Release : 2019-11-25
  • Pages : 300
  • ISBN : 9781799819240
  • Language : En, Es, Fr & De
GET BOOK

"This book explores the latest technological developments in food preservation, processing, and storage"--

Food Preservation in Developing Countries: Challenges and Solutions

Food Preservation in Developing Countries: Challenges and Solutions
A Book

by Mohammad U. H. Joardder,Mahadi Hasan Masud

  • Publisher : Springer
  • Release : 2019-04-23
  • Pages : 245
  • ISBN : 3030115305
  • Language : En, Es, Fr & De
GET BOOK

This text identifies common mistakes and challenges in food preservation in developing countries, offering solutions which can play a significant role in reducing food waste in these countries. The book offers critical analysis of current preservation techniques for fruits and vegetables, meat, fish, dairy, and grain, identifying key mistakes and challenges and proposing effective solutions. Feasibility tests for implementing these innovative approaches are also presented. A well-rounded study of the various causes of food waste in developing nations, this book plays a key role in bringing effective food preservation methods to the developing world. Food Preservation in Developing Countries: Challenges and solutions studies common food preservation techniques for fruits and vegetables, fish, meat, dairy, and grains, pinpointing the areas where waste occurs due to transportation, contamination, and low quality post processing. Innovative potential solutions are presented, including the feasibility of implementation of these advanced preservation techniques. The book takes a critical look at barriers to proper food preservation in these regions and offers practical solutions which can be implemented in a cost effective and timely manner. With almost one third of the world's food supply wasted each year and 13% of the world's inhabitants going hungry, this is an incredibly important and timely text.