Food Processing Technology Book from C.H.I.P.S.

Minimal Processing Technologies in the Food Industry

edited by Thomas Ohlsson
and Nils Bengtsson

Consumers increasingly demand foods which retain their natural flavour, color 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. Minimal Processing Technologies in the Food Industry covers the range of minimal processing techniques, their advantages and disadvantages, and their use in food production.

Minimal Processing Technologies in the Food Industry will be widely welcomed as a comprehensive and authoritative resource on one of the most important areas in food processing.


Chapter 1: Introduction

Chapter 2: Minimal processing of foods with thermal methods
T Ohlsson, Swedish Institute for Food and Biotechnology (SIK); and N Bengtsson, Consult, Sweden

  • Introduction: thermal methods and minimal processing
  • Minimal processing by thermal conduction, convection and radiation
  • Heat processing in the package
  • Aseptic and semi-aseptic processing
  • Sous-vide processing
  • Infrared heating
  • Electric volume heating methods for foods
  • Electric resistance/ohmic heating
  • High frequency (HF) or radio frequency (RF) heating
  • Microwave heating
  • Inductive electrical heating
  • Improvements in conventional thermal processing

Chapter 3: Minimal processing of foods with non-thermal methods
T Ohlsson, Swedish Institute for Food and Biotechnology (SIK); and N Bengtsson, Consult, Sweden
  • Introduction
  • Ionising radiation
  • High pressure (HP) processing
  • Methods based on pulsed discharge of a high energy capacitor
  • Pulsed white light
  • Ultraviolet light
  • Laser light
  • Pulsed electric field (PEF) or High Electric Field Pulses (HELP)
  • Oscillating magnetic fields (OMF)
  • Other non-thermal antimicrobial treatments
  • Ultrasound
  • Pulse power system
  • Air ion bombardment
  • Plasma sterilisation at atmospheric pressure

Chapter 4: Modified atmosphere packaging (MAP)
M Sivertsik, J T Rosnes and H Bergslien, Institute of Fish Processing and Preservation Technology (NORCONSERV), Norway
  • Introduction
  • MAP principles
  • MAP gases
  • Gas mixtures
  • Packaging and packages
  • MAP of non-respiring foods
  • MAP of respiring foods
  • The safety of MAP food products
  • The future of MAP

Chapter 5: Active and smart packaging
E Hurme and R Ahvenainen, VTT Biotechnology, Finland; and T Nielsen, Swedish Institute for Food and Biotechnology (SIK)
  • Introduction
  • Definitions
  • Active packaging techniques
  • Oxygen absorbers
  • Carbon dioxide absorbers and emitters
  • Ethylene absorbers
  • Moisture/water absorbers
  • Ethanol emitters
  • Active packaging materials
  • Oxygen absorbing packaging materials
  • Packaging materials with antioxidants
  • Enzymatic packaging materials
  • Antimicrobial agents in packaging materials
  • Flavour scalping materials
  • Temperature-sensitive films
  • Temperature control packaging
  • Smart packaging techniques
  • Time-temperature indicators
  • Oxygen and carbon dioxide indicators
  • Freshness and doneness indicators
  • Consumer and legislative issues
  • Future trends
  • References

Chapter 6: Natural food preservatives
A Meyer, P Nielsen and K Suhr, Technical University of Denmark; and F Holm, FoodGroup Denmark
  • Introduction
  • Antimicrobial agents
  • Antimicrobial proteins and peptides
  • Plant-derived antimicrobial agents
  • Activity of natural antimicrobials
  • Natural food preservatives: mechanisms of action
  • Applications in food products
  • Natural antioxidants in food systems
  • Activity mechanisms of natural antioxidants
  • Commercial natural antioxidants: sources and suppliers
  • Natural compounds with dual functionality as preservatives and antioxidants

Chapter 7: The hurdle concept
R Ahvenainen, H Alakomi, I Helander, E Skytta and T Sipilainen-Malm, VTT Biotechnology, Finland
  • Introduction
  • The behaviour of microorganisms
  • The range and application of hurdles
  • The use of hurdle technology in food processing
  • Hurdle technology in practice: some examples
  • The development of new hurdles: some examples
  • The future of hurdle technology

Chapter 8: Safety criteria for minimally processed foods
P Zeuthen, formerly Technical University of Denmark
  • Introduction
  • Safety problems with minimally-processed foods
  • Fresh fruit and vegetables
  • Shelf-life evaluation
  • Current legislative requirements: the EU
  • Microbiological risk assessment
  • Future developments

Chapter 9: Minimal processing in practice: fresh fruit and vegetables
E Laurila and R Ahvenainen, VTT Biotechnology, Finland
  • Introduction
  • Quality changes in minimally processed fruit and vegetables
  • Improving quality
  • Raw materials
  • Peeling, cutting and shredding
  • Cleaning, washing and drying
  • Browning inhibition
  • Packaging
  • Storage conditions
  • Processing guidelines for particular vegetables

Chapter 10: Minimal processing in practice: seafood
M Gudmundsson and H Hafsteinson, Technological Institute of Iceland (MATRA)
  • Introduction
  • High pressure (HP) processing of seafood: introduction
  • Impact on microbial growth
  • Impact on quality
  • Effects on enzymatic activity
  • Effects on texture and microstructure
  • Effects on lipid oxidation
  • Effects on appearance and colour
  • Future trends
  • The use of high electric field pulses
  • Impact on microbial growth
  • Effects on protein and enzymatic activity
  • Effects on texture and microstructure

Chapter 11: Minimal processing in the future: integration across the supply chain
R Ahvenainen, VTT Biotechnology, Finland
  • Introduction
  • Key issues in an integrated approach
  • Raw materials
  • Mild and optimised processes
  • Reduction of the number of processing stages
  • Package optimisation
  • Sustainable production
  • Examples of food products manufactured using an integrated approach
  • Future trends
  • Quality aspects
  • The safety of novel processing technologies
  • Health aspects
  • Logistics
  • Legislative aspects
  • Trade marks/brands


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Minimal Processing Technologies
in the Food Industry

edited by Thomas Ohlsson and Nils Bengtsson
288 pages $238.95 + shipping

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