Case Studies in Novel Food Processing Technologies
Innovations in Processing, Packaging and Predictive Modelling
edited by
Christopher J. Doona

Case Studies in Novel Food Processing Technologies provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialization of foods produced by novel processing technologies.

Part One presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing.

Part Two broadens the case histories to include alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies, which are applied in food preservation sectors ranging from fresh produce, to juices, to disinfestation.

Part Three covers novel food preservation techniques using natural antimicrobials, novel food packaging technologies, and oxygen depleted storage techniques.

Part Four contains case studies of innovations in retort technology, microwave heating, and predictive modelling that compare thermal versus non-thermal processes, and evaluate an accelerated 3-year challenge test.

Features:

• provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies
• presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing
• features alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies utilised in food preservation sectors
• explores novel food preservation techniques using natural antimicrobials, novel food packaging technologies, and oxygen depleted storage techniques

Contents

Non-thermal food pasteurization processes: an introduction

• Pulsed electric field
• High hydrostatic pressure
• Ionizing irradiation
• Ultraviolet radiation
• Non-thermal plasma
• Concentrated high intensity electric field

Part One: 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 Espuña S.A.

• High pressure processing (HPP) equipment
• Commercialized HPP-treated food products
• Treatment costs

High hydrostatic pressure processing of fruit juices and smoothies: research and commercial application

• 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)

Pulsed electric field systems for commercial food and juice processing

• Key process parameters
• (PEF) system overview
• (PEF) system trade-offs and optimization
• (PEF) processing and commercialization status

The environmental impact of pulsed electric field treatment and high pressure processing: the example of carrot juice

• Goal definition and scoping
• Inventory of carrot juice processing
• Choice of impact categories and impact assessment methods
• Results

Part Two: Case Studies in Other Novel Food Processing Techniques

Industrial applications of high power ultrasonics in the food, beverage and wine industry

• High power ultrasound
• Process and scale-up parameters
• Applications and benefits
• Large scale implementation
• Roadmap to successful commercialization

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

• Effect of infrared (IR) on food molecular constituents
• Case studies in novel infrared (IR) technologies for improved processing efficiency and food safety
• Simultaneous infrared blanching and dehydration (SIRBD)
• Sequential infrared (IR) and freeze-drying of strawberry slices
• Infrared (IR) pasteurisation of raw almonds
• Infrared (IR) dry-roasting of almonds
• An overview of infrared (IR) rough rice drying and disinfestation
• Effectiveness of infrared (IR) heating for simultaneous drying and disinfestation of freshly harvested rough rice
• Effectiveness of infrared (IR) heating for disinfestation of stored rough rice
• Infrared (IR) radiation heating for tomato peeling

Validation and commercialization of dense phase carbon dioxide processing for orange juice

• Dense phase carbon dioxide processing
• Better Than FreshTM (BTF) system
• Commercialization of the (BTF) system

Progress and issues with the commercialization of cool plasma in food processing: a selection of 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® disinfection of cereal crop seeds, grain and food

Commercial applications of ozone in food processing

• 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

Novel technologies for the decontamination of fresh and minimally processed fruits and vegetables

• Optimisation of existing chemical treatments
• Antimicrobial treatments
• Adaptation of existing technologies: plasma, phage treatment and bacteria-based biological controls

Part Three: 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

• 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

Commercial application of oxygen depleted atmospheres for the preservation of food commodities

• Definitions and uses of oxygen depleted atmospheres
• Effects of modified atmospheres (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 modified atmospheres (MAs)
• Types of structures used for modified atmospheres (MAs)
• Specific applications of modified atmospheres (MAs)

Commercialization of time-temperature integrators (TTIs) for foods

• Active and intelligent packaging – time-temperature integrators (TTIs)
• History of integrators (TTIs) – definition and principles of operation
• State of the art integrator (TTI) technologies
• Use of integrators (TTIs) as tools for food chain monitoring and management
• Use of integrators (TTIs) as shelf life indicators for consumers
• Factors in integrator (TTI) commercial success – industry and consumer attitudes
• Cases of integrator (TTI) application

Development of a nanocomposite meal bag for individual military rations

• Introduction of the Meal Ready-to-Eat TM (MRE)
• Research and development of the MRETM nanocomposite meal bag

Part Four: Innovations in Advanced Food Processing Techniques and Predictive Microbial Models: Case Studies

Developments in in-container retort technology: the Zinetec Shaka® Process

• The Shaka® process
• Product quality and the Shaka® process
• Commercialization of the Shaka® process

Industrial microwave heating of food: principles and three case studies of its commercialization

• Fundamental properties of microwaves
• How microwaves heat materials
• Industrial microwave equipment
• Case studies

Irradiation of fresh fruits and vegetables: principles and considerations for further commercialization

• Technology and dosimetry
• Application of irradiation on fresh produce
• Considerations and challenges for commercialization in the US

Consumer acceptance and marketing of irradiated meat

• Time to take a fresh look at irradiation
• History of irradiation of foods
• Education, the key to consumer acceptance

Comparing the effectiveness of thermal and non-thermal food preservation processes: the concept of equivalent efficacy

• Traditional microbial mortality kinetics and sterility measures
• Non-linear kinetics of microbial inactivation and deterioration processes involving nutrient or quality losses
• Equivalence criteria
• Freeware

A case study in military ration foods: the Quasi-chemical model and a novel accelerated three-year challenge test

• Modeling S. aureus growth in intermediate moisture (IM) bread
• Microbial challenge study of maple filled French toast
• Results of the microbial challenge study

Index

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