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Electron Beam Pasteurization and Complementary Food Processing Technologies: (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Electron Beam Pasteurization and Complementary Food Processing Technologies: (Woodhead Publishing Series in Food Science, Technology and Nutrition)

          
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About the Book

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.

Table of Contents:
List of contributors Woodhead Publishing Series in Food Science, Technology and Nutrition Preface Part One: Electron beam pasteurization in food processing 1: Introduction to electron beam pasteurization in food processing Abstract 1.1 Introduction 1.2 Food irradiation 1.3 Emerging trends in non-thermal food processing 1.4 The focus of this book 2: Electron beam processing technology for food processing Abstract 2.1 Introduction 2.2 Consumers and irradiated foods 2.3 The physics of electron beam irradiation 2.4 Electron beam linear accelerator system 2.5 Conveyor system 2.6 Facility safety and chamber design 2.7 Facility processing controls 2.8 Government regulations for electron beam facilities 2.9 Conclusion 3: Integrating electron beam equipment into food processing facilities: strategies and design considerations Abstract 3.1 Introduction 3.2 Radiation processing standards and terminology 3.3 Assessing the right dose 3.4 Design issues in integrating eBeam equipment into a food processing operation 3.5 Design in practice: a case study 3.6 Common configurations for eBeam technology in food processing operations Part Two: Complementary food processing technologies 4: Microwave processing of foods and its combination with electron beam processing Abstract 4.1 Introduction 4.2 Physical principles of microwave processing 4.3 Microwave applications 4.4 Modelling and verification 4.5 Summary 5: Infrared heating of foods and its combination with electron beam processing Abstract 5.1 Introduction 5.2 The use of infrared technology in food processing 5.3 Infrared processing of liquid foods 5.4 Equipment for infrared processing 5.5 Limitations of infrared processing 5.6 Combination of infrared processing with electron beam processing 5.7 Conclusions 6: Aseptic packaging of foods and its combination with electron beam processing Abstract 6.1 Introduction 6.2 Brief history of aseptic packaging 6.3 Microorganisms in foods and influencing factors 6.4 Principles of aseptic food packaging 6.5 Possible application of electron beam technology for aseptic food processing 6.6 Electron beam technology for sterilizing packaging materials used in aseptic packaging 6.7 Current and future technical challenges 7: Combining sanitizers and nonthermal processing technologies to improve fresh-cut produce safety Abstract 7.1 Introduction 7.2 Fresh produce safety 7.3 Sanitizers used in fresh-cut processing 7.4 Chlorine as a sanitizer 7.5 Chlorine dioxide sanitizer technologies 7.6 Organic acid sanitizers 7.7 Electrolyzed water (EW) sanitizer 7.8 Nonthermal processing technologies: ultrasound-assisted fresh produce decontamination 7.9 Ionizing radiation for fresh produce decontamination 7.10 Nonthermal plasma (NTP) for fresh produce decontamination 7.11 High pressure processing (HPP) for fresh produce decontamination 7.12 High intensity pulsed light or ultraviolet for fresh produce decontamination 7.13 Conclusion 8: High pressure processing (HPP) of foods and its combination with electron beam processing Abstract 8.1 Introduction 8.2 Thermodynamic principles of high pressure processing (HPP) 8.3 Commercial HPP equipment 8.4 Microbial inactivation by HPP 8.5 Effect of HPP on nutritional and sensory qualities of food 8.6 Current and emerging trends in the commercial application of HPP 8.7 Combining HPP with eBeam processing 8.8 Conclusion 8.9 Sources of further information and advice 9: Pulsed electric field (PEF) processing of foods and its combination with electron beam processing Abstract 9.1 Introduction 9.2 The development of pulsed electric field (PEF) processing 9.3 Principles of PEF processing 9.4 PEF technology 9.5 Mechanisms of inactivation of microorganisms 9.6 Applications of PEF processing: liquid foods 9.7 Applications of PEF processing: solid foods 9.8 Use of PEF for particular foods: sugar beet, coconut, plant oil, meat and fish 9.9 Combining PEF and eBeam technology 9.10 Conclusion 10: Modified atmosphere packaging (MAP) of foods and its combination with electron beam processing Abstract 10.1 Introduction 10.2 Gases used in modified atmosphere packaging (MAP) 10.3 The microbiology of MAP 10.4 MAP technology 10.5 Case studies of typical MAP applications 10.6 The combination of MAP with electron beam technology 11: Active packaging of foods and its combination with electron beam processing Abstract 11.1 Introduction 11.2 Active packaging principles and technologies 11.3 Integrating active materials in rigid and flexible plastic packaging materials 11.4 Combining active packaging with thermal and non-thermal preservation processes 11.5 Combining active packaging with electron beam processing 11.6 The role of active packaging in extending shelf life 11.7 Future trends Part Three: Case studies on the commercial applications of electron beam processing 12: Electron beam processing of hospital foods Abstract 12.1 Introduction 12.2 Microbiological concerns of hospital foods 12.3 Studies on the use of irradiation technologies in hospital foods 12.4 Future trends 12.5 Conclusions 13: Electron beam processing as a phytosanitary treatment of imported fruits Abstract 13.1 Introduction 13.2 Phytosanitary treatment of fruits 13.3 Phytosanitary treatment using irradiation 13.4 Current global status of phytosanitary irradiation 13.5 Developing eBeam as a phytosanitary treatment for fruits 13.6 Summary 13.7 Sources of further information 14: Electron beam processing of fresh and/or frozen raw ground beef Abstract 14.1 Introduction 14.2 Product and process risk assessment 14.3 Setting minimum dose levels and testing protocols 14.4 Product and process configuration 14.5 Product feasibility testing 14.6 Design of the master case 14.7 Dose mapping 14.8 Electron beam irradiation processing operations: delivery stage 14.9 Electron beam irradiation processing operations: irradiation operating system 14.10 Electron beam irradiation processing operations: post-irradiation operations 14.11 Combining electron beam irradiation with other interventions and packaging 14.12 Conclusion 15: Electron beam processing to improve the functionality of biodegradable food packaging Abstract 15.1 Introduction 15.2 Electron beam (eBeam) processing of biodegradable polymers 15.3 Effects of polymer structure on outcomes of eBeam processing 15.4 Case studies: cellulose 15.5 Case studies: starch 15.6 Case studies: chitin and chitosan 15.7 Future trends 16: Future trends in electron beam technology for food processing Abstract 16.1 Introduction 16.2 The role of electron beam (eBeam) processing in biodegradable packaging 16.3 The role of eBeam processing in waste management 16.4 The role of eBeam processing in food safety 16.5 The role of eBeam processing in post-packaging pasteurization 16.6 The role of eBeam processing in improving nutritional quality and freshness of foods 16.7 Traceability 16.8 The role of eBeam processing in preparing foods for space travel 16.9 Combining eBeam and other non-thermal technologies Index


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Product Details
  • ISBN-13: 9781782421009
  • Publisher: Elsevier Science & Technology
  • Publisher Imprint: Woodhead Publishing Ltd
  • Depth: 25
  • Language: English
  • Returnable: Y
  • Spine Width: 25 mm
  • Width: 152 mm
  • ISBN-10: 1782421009
  • Publisher Date: 17 Nov 2014
  • Binding: Hardback
  • Height: 229 mm
  • No of Pages: 352
  • Series Title: Woodhead Publishing Series in Food Science, Technology and Nutrition
  • Weight: 640 gr


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