Novel Technologies in Food Science

ISBN-13: 9781119775577 / Angielski / Twarda / 2023 / 350 str.

Navnidhi Chhikara; Anil Panghal; Gaurav Chaudhary

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Preface xvii1 Ultrasound 1Hugo Scudino, Jonas Toledo Guimarães, Angela Suárez-Jacobo, Hilda María Hernández-Hernández, Tatiana Colombo Pimentel, Socorro Josefina Villanueva Rodríguez, Vitoria Hagemann Cauduro, Erick Almeida Esmerino, Erico Marlon Moraes Flores and Adriano Gomes da Cruz1.1 Introduction 21.2 Basic Principles of Ultrasound 31.2.1 Generation of the Ultrasonic Wave 41.2.2 Principles of Acoustic Cavitation 51.3 Mechanisms of Microbial Inactivation 61.4 Ultrasound Application in the Food Industry 171.4.1 Impact of Ultrasound on Physicochemical Quality Indicators of Food 201.4.1.1 Meat Products 201.4.1.2 Fruits and Vegetables 211.4.1.3 Dairy Industry 221.4.2 Effects of Ultrasound Treatment on Sensory Characteristics of Foods 231.5 Conclusion 28References 292 Pulse Electric Field: Novel Technology in Food Processing 39Navnidhi Chhikara, Anil Panghal, D.N. Yadav, Sandeep Mann and Priya Bishnoi2.1 Introduction 392.2 Principle 402.3 Electroporation 422.4 PEF System 422.5 Factors Affecting PEF 442.5.1 Process Factors 442.5.2 Food Matrix 452.5.3 Microbial Factors 462.6 Benefits and Shortcomings of PEF 462.7 Application in Food Industry 472.7.1 Drying 472.7.2 Food Preservation 492.7.3 Improvement of Extraction of Intracellular Compounds 522.8 Effect of PEF on Food Components 532.8.1 Proximate Composition 532.8.2 Other Components 542.8.3 Sensory Attributes 542.9 Conclusion 55References 553 An Overview of Membrane Technology in Dairy & Food Industry 65Sunil Kumar Khatkar, Kuldeep Dudi, Shubham Arjun Lonkar, Kiranpreet Singh Sidhu, Anju Boora Khatkar, Narender Kumar Chandla and Anil PanghalList of Abbreviations 663.1 Introduction 683.2 Terminology in Membrane Processing 693.2.1 Membrane 693.2.2 Permeate 693.2.3 Retentive/Retentate 693.2.4 Fouling 693.2.5 Concentration Polarization 693.2.6 Concentration Factor 703.2.7 Feed 703.2.8 Flux 703.2.9 Pore Size 703.2.10 Molecular Weight Cut-Off 703.3 Types of Membrane 703.3.1 Microporous Membrane 703.3.2 Nonporous, Dense Membrane 713.3.3 Electrically Charged Membranes 713.3.4 Anisotropic Membranes (Asymmetrical) 713.3.5 Ceramic, Metal and Liquid Membranes 723.4 Processes in Membrane Technology 723.4.1 Microfiltration (MF) 723.4.2 Ultrafiltration (UF) 723.4.3 Nano-Filtration (NF) 733.4.4 Reverse Osmosis (RO) 733.5 Membrane Modules 743.6 Mechanism of Mass Transfer in Membrane Separation 763.6.1 Concentration Polarization (CP) 763.6.2 Membrane Fouling 773.6.3 Major Categories of Fouling 783.6.3.1 Inorganic Fouling 783.6.3.2 Organic Fouling 783.6.3.3 Colloidal Fouling 783.6.3.4 Biological Fouling 793.7 Mechanism of Membrane Fouling 793.8 Factors Influencing Fouling of Membrane 803.8.1 Properties of Membrane 813.8.2 Feed Properties 813.8.3 Operating Parameters 823.9 Prevention of Membrane Fouling 823.9.1 Type of Feed and Pre-Treatment 823.9.2 Operating Parameters 833.9.2.1 Operating Pressure 833.9.2.2 Operating Temperature 833.9.2.3 Feed Velocity 833.10 Mass Transfer Model for Filtration Process in Absence of Fouling 833.10.1 Diffusion Theory Through Dense Membrane 843.10.2 Transfer Through Porous Membrane - Convective Transfer - Pore Flow Model 853.11 Application of the Membrane Technology in Dairy Industry 853.11.1 Microfiltration 853.11.1.1 Waste Water Processing 853.11.1.2 Production of the Protein Concentrate 863.11.1.3 Isolation 863.11.1.4 Separation of Micellar Casein from the Milk 863.11.1.5 Pretreatment of the Cheese Milk 873.11.2 Ultrafiltration 873.11.2.1 Enzyme Recovery and Concentration 873.11.2.2 Cheese Manufacturing 873.11.3 Nanofiltration 883.11.4 Reverse Osmosis 883.12 Application of Membrane Technology in Food Industry 883.12.1 Beverages 893.12.2 Clarification, Concentration, and Sterilization of Fruit Juices 893.12.3 Concentration, De-Acidification, and Demineralization of Juices 903.12.4 Demineralization of Sugar Syrup 913.12.5 Manufacturing of Beverages Using Vegetable Proteins 913.12.6 Rough Beer Clarification 923.12.7 Preservation of Beer 923.12.8 Membrane Processing in the Wine Industry 923.12.9 Membrane Processing in Fish, Poultry, and Gelatin Industry 943.13 Uses of Membrane Technology in Biotechnology 943.13.1 Purification of Proteins 943.13.2 Purification of Antibody 943.13.3 Controlled Protein Digestion - A Substrate for Mass Spectroscopy 953.13.4 Enantiomer Isolation from Racemic Mixtures 953.14 Membrane Distillation 96References 984 Cold Plasma 109Rodrigo Nunes Cavalcanti, Tatiana Colombo Pimentel, Erick Almeida Esmerino, Monica Queiroz de Freitas, Silvani Verruck, Marcia Cristina Silva and Adriano Gomes da Cruz4.1 Introduction 1094.2 Principles and Methods of Plasma Generation 1114.3 Cold Plasma Applied in Food Systems 1154.3.1 Modification of Food Components Functionality 1154.3.2 Cold Plasma Mechanisms Involved in Microbial Inactivation 1274.3.3 Decontamination of Mycotoxins and Pesticides By Cold Plasma 1394.3.4 Cold Plasma Mechanisms Involved in Enzyme Inactivation 1424.3.5 Cold Plasma for Food Packaging 1434.3.6 Cold Plasma in Biofilms and Surfaces Treatment 1504.3.7 Cold Plasma in Wastewater Treatment 1514.4 Conclusions 152References 1525 Utilization of Magnetic Fields in Food Industry 171S. Abinaya, Anil Panghal, Roopa H., Navnidhi Chhikara, Anju Kumari and Rakesh Gehlot5.1 Introduction 1725.2 Magnetism 1735.2.1 Classification of Magnetic Fields 1755.2.2 Generation of Magnetic Field 1765.2.3 Magnetic Field Around a Current Carrying Conductor 1775.2.4 Effect of Magnetic Fields in Biological Systems 1795.2.4.1 Effect on Microorganisms 1805.2.4.2 Operating Conditions 1855.2.4.3 Characteristics of Magnetic Field 1855.2.4.4 Temperature 1855.2.4.5 Microbial Growth Stage 1855.2.4.6 Electrical Resistivity 1865.2.4.7 Effect on Enzymes 1865.3 Potential Applications of Magnetic Fields in Food Industry 1905.3.1 Compositional Analysis 1905.3.1.1 Water 1905.3.1.2 Fat 1915.3.1.3 Protein 1925.3.2 Structure Analysis 1925.4 Food Processing 1935.4.1 Freezing 1935.4.2 Drying 1955.4.3 Frying 1975.4.4 Fermentation 1985.4.5 Extraction 1995.4.6 Packaging 2005.5 Quality Inspection 2005.5.1 Fruits 2005.5.1.1 Apples 2135.5.1.2 Citrus Fruits 2135.5.1.3 Kiwifruit 2145.5.2 Vegetables 2155.5.2.1 Tomato 2155.5.2.2 Potatoes 2165.5.3 Cereal and Cereal Products 2175.5.4 Seafood 2185.5.5 Other Food Applications 2225.6 Conclusion 224References 2246 Microwaves Application to Food and Food Waste Processing 235Cristina Barrera, Pedro J. Fito, Marta Castro-Giráldez, Noelia Betoret and Lucía Seguí6.1 Introduction to Microwave Technology. Basis of Photon-Matter Interaction in the Microwave Range 2366.2 Microwaves Applications to Food Process Monitoring 2386.3 Microwaves in Food Processing 2406.4 Microwaves Contribution to Food Waste Valorization Processes 2466.4.1 Microwaves as A Pretreatment for Food Waste Transformation Into Biofuels and Other Value-Added Products 2466.4.2 Microwaves Applied to the Recovery of Bio-Compounds from Food Wastes 2516.5 Microwaves for Functional Food Development and Increased Bioaccessibility 2536.6 Conclusions and Prospects 257References 2587 Radio-Frequency Technology in Food Processing 271Aastha Dewan, Anil Panghal, Bahareh Dabaghiannejad, Vivek Ranga, Naveen Kumar and Navnidhi Chhikara7.1 Introduction 2727.2 RF Technology and Principle 2727.2.1 Types and Equipment 2747.2.2 RF vs. Microwave (MW) Heating 2767.3 Application of RF in Processing 2767.3.1 Drying 2767.3.2 Baking 2857.3.3 Sterilization & Pasteurization 2877.3.4 Roasting 2897.3.5 Blanching 2897.3.6 Thawing and Defrosting 2907.3.7 Inhibition of Anti-Nutritional Factors 2907.3.8 Disinfestation 2917.4 Effect on Food Quality 2927.4.1 Microbiological Quality 2927.4.2 Nutritional Quality 2937.5 Future Scope/Prospectus 2987.6 Conclusion 298References 2998 Ultrasound Technology in Food Processing: Technology, Mechanisms and Applications 307Kaidi Peng, Olivier Bals, Eugène Vorobiev and Mohamed Koubaa8.1 Introduction 3078.2 Mechanisms of Action of Ultrasound Technology 3088.3 Equipment Used for Ultrasonic Applications 3128.4 Selected Applications of Ultrasounds in Food Processing 3158.4.1 Ultrasound-Assisted Extraction 3168.4.2 Ultrasound-Assisted Fermentation 3168.4.3 Ultrasound-Assisted Filtration 3188.4.4 Ultrasound-Assisted Emulsification 3198.4.5 Ultrasound-Assisted Drying 3208.4.6 Ultrasound-Assisted Freezing and Crystallization 3218.5 Conclusions 323References 3249 Irradiation of Food 333Monalisa Sahoo, Pramod Aradwad, Chirasmita Panigrahi, Vivek Kumar and S. N. Naik9.1 Irradiation 3349.1.1 Sources of Radiation 3349.1.2 Dose Range & Dose Mapping 3359.1.3 Packaging Material for Irradiation 3379.2 Techniques for Food Irradiation 3389.2.1 Gamma Rays Irradiators 3389.2.2 Electron Beam Accelerators 3409.2.2.1 Direct Methods 3419.2.2.2 Induction Methods 3419.2.2.3 Microwave or Radio-Frequency Methods 3419.2.3 X-Rays (Bremsstrahlung) Irradiators 3419.3 Wholesomeness of Irradiated Foods 3439.4 Application of Irradiation on Different Food Commodities 3439.4.1 Sanitation and Decontamination 3449.4.2 Sprout Inhibition and Delay in Ripening 3449.4.3 Insects and Pest Control 3499.5 Advantages and Disadvantages of Irradiation of Food 3499.5.1 Advantages of Food Irradiation 3499.5.2 Disadvantages of Food Irradiation 3509.6 Factors Affecting Irradiation of Food 3519.6.1 Water Content 3519.6.2 Temperature 3519.7 Interaction of Ionizing Radiation and Food Components 3529.8 Interaction of Ionizing Radiation and Biological Cells 3539.9 Interaction of Ionizing Radiation and Food Packaging Materials 3549.10 Detection and Risk Assessment 3549.10.1 Detection of Irradiation 3549.10.2 Risk Assessment of Irradiated Foods 3549.11 Consumer Behavior Towards Irradiated Food 3569.12 Standards, Regulations and Legislation on Food Irradiation 3579.12.1 International Standards 3589.12.1.1 Human Health 3589.12.1.2 Labelling 3589.12.1.3 Plant Protection 3599.12.1.4 Facilities 3599.12.1.5 Dosimetry 3599.12.1.6 Packaging 3609.12.2 National Regulations 3609.12.2.1 Regulations for Human Health 3609.12.2.2 Regulations for Labeling 3619.12.2.3 Regulations for Plant Health 3619.13 Future Perspectives and Conclusions 362References 36210 Active Packaging in Food Industry 375Roopa H., Anil Panghal, Anju Kumari, Navnidhi Chhikara, Ekta Sehgal and Kritika Rawat10.1 Introduction 37610.2 Active Packaging Components 37810.2.1 Oxygen Scavengers 37910.2.2 Carbondioxide Absorber/Emitter 38310.2.3 Ethylene Scavengers 38310.2.4 Flavor & Odor Absorber/Emitter 38410.2.5 Humidity Control 38410.3 Antimicrobial Packaging 38410.3.1 Composition 38510.3.2 Mechanism of Antimicrobial Agents 38610.3.3 Types of Antimicrobial Packaging 38810.3.3.1 Antimicrobial Agent Sachets/Pads are Inserted Into Packages 388103.3.2 Antimicrobial Agents are Directly Incorporated Into Polymers 38910.3.3.3 Coating or Adsorbing Antimicrobials to Polymer Surfaces 38910.3.3.4 Immobilization of Antimicrobials by Ionic or Covalent Linkages to Polymers 38910.3.4 Commercial Antimicrobial Packaging Products and Manufactures 39010.4 Uses of Active Packaging 39010.5 Comparison Between Active and Intelligent Packaging 39010.6 Market Report on Active and Intelligent Packaging 39110.7 Disadvantage 39210.8 Advantage 39310.9 Safety Issues in Active Packaging 39310.10 Applications in Food Industry 39510.11 Recent Advancement in Antimicrobial Packaging Films 39710.12 Challenges 39810.13 Conclusion 398References 39911 Supercritical Fluid 405Cassia Pereira Barros, Jonas Toledo Guimarães, Tatiana Colombo Pimentel, Erick Almeida Esmerino, Socorro Josefina Villanueva-Rodríguez and Adriano Gomes da Cruz11.1 Introduction 40511.2 Supercritical Carbon Dioxide (SC-CO2) Technology: General Aspects and Fundamentals 40711.3 Supercritical Carbon Dioxide (SC-CO2) Processing 41111.4 Applications in Food Processing 41311.4.1 Extraction and Fractionation of Food Compounds 41311.4.2 Enzymatic and Microbial Inactivation 42211.4.3 Effects on Physicochemical Parameters 43211.4.4 Effects on Sensory Properties 43411.5 Advantages and Limitations of Supercritical Carbon Dioxide (SC-CO2) 435References 44112 Image Processing for Food Safety and Quality 451Krishna Kumar Patel, S. K. Goyal and Yashwant Kumar Patel12.1 Introduction 452Image Acquisition Techniques 454(1) Image acquisition Technique for External Quality Assessment 454Computer Vision 454Principle of Computer Vision and Its Basic Components 456Image Processing 457Application of Image Processing 462Sorting and Grading of Fruits and Vegetables 462Defect Detection of Fruits and Vegetables 464Cereals/Grains Assessment 464Processed Food 465(2) Image Acquisition Technique for Internal Quality Assessment 466Application MRI, X-Ray and CT 471Conclusion 473References 47313 High Pressure Processing: An Overview 479Yashwant Kumar Patel and Krishna Kumar Patel13.1 Introduction 48013.2 What is HPP? 48113.3 Historical Background 48113.4 Principle of High Pressure Processing 48313.5 Classification of High Pressure Processing Equipment 48613.5.1 Pressure Application Based HPP Equipments 48613.5.2 Processing System Based HPP Equipments 48713.5.3 HPP Based on Energy Recovery System 48813.5.4 HPP System Based on Vessel Arrangement 48813.6 Effects of HPP on Food Derivatives 48813.6.1 Effect of HPP on Color, Texture and Sensory Attributes 48813.6.2 Effect on Fat 48913.6.3 Effect on Carbohydrates, Proteins and Molecular Weight of Molecules 49013.6.4 Effect of HPP on Other Bio-Active Molecules 49113.7 Effect on Microorganisms during HPP 49113.7.1 Critical Processing Parameters of HPP 49213.7.1.1 Pressure and Time 49313.7.1.2 Temperature 49313.7.1.3 pH 49413.7.1.4 The Water Activity (aw) 49513.8 Kinetics Belongs to Microbial Growth and Inactivation 49513.8.1 D Value 49513.8.2 Z Value (°C) 49713.8.3 F Value (Second) 49713.8.4 Spoilage Probability 49713.9 Packaging Importance in HPP 49813.10 High Pressure Processing Applications 49913.10.1 Fruits, Vegetables and Processed Food Products 50013.10.2 Meat and Sea-Foods 50213.11 Benefits and Drawbacks 50213.12 Future Prospects of the HPP 50413.13 Conclusion 504References 50514 Artificial Intelligence in Food Processing 511Manish Tiwari, H. Pandey, Arunima Mukherjee and R. F. Sutar14.1 Introduction 51214.2 Evolution of Artificial Intelligence 51414.3 Principles of Artificial Intelligence 51514.4 Global Developments in Artificial Intelligence 51814.5 Artificial Intelligence and Food Processing 52014.6 Applications of Artificial Intelligence in Food Processing 52114.6.1 Sorting Fresh Produce 52214.6.2 Quality Assessment 52214.6.2.1 Using AI Methods 52214.6.2.2 Using Integrated Computer Vision-AI System 53014.6.3 Flavor Identification 53514.6.4 Drying Technology 53714.6.5 Food Safety Compliance 53714.6.6 Cleaning Food Processing Equipment 53814.6.7 Efficient Supply Chain Management 53814.6.8 Anticipating Consumer Preferences 53814.6.9 Developing New Products 53914.7 Challenges 53914.8 Future Aspects 539Conclusions 540References 54115 Ohmic Heating 551Ramon da Silva Rocha, Cássia Pereira Barros, Tatiana Colombo Pimentel, Paola Mutti, Massimo Cigarini, Matteo Di Rocco, Andrea Brutti, Cristina Alamprese, Marcia Cristina Silva, Erick Almeida Esmerino and Adriano Gomes da Cruz15.1 Definition 55215.2 Microbial Inactivation 55415.3 Applications 56415.3.1 Dairy 56415.3.2 Meat and Fish 57415.3.2.1 Meat 57415.3.2.2 Fish 58015.3.3 Eggs and Egg Products 58415.3.4 Cereal Products 58615.3.5 Juices 59115.4 Commercial Status 59315.5 Limitations and Advantages 594References 597Index 611

O autorze

Navnidhi Chhikara, PhD, is an assistant professor in the Department of Food Technology at Guru Jambheshwar University of Science and Technology, Hisar, India. She has eleven years of teaching and research experience and has taught various subjects, including health foods and food safety at the graduate and postgraduate levels. She has published more than sixty research papers in scientific and technical journals, is an editor and editorial board member of multiple international journals and has received numerous awards for her scholarship.Anil Panghal, PhD, is an assistant scientist in the Department of Processing and Food Engineering at CCS Haryana Agricultural University. Previously, he worked with Nestle as a production manager for nine years. His areas of expertise include bioprocessing, manufacturing, food chemistry, food science, and technology, FSMS, and nutrition. He obtained his PhD in food technology, focusing on the molecular and physicochemical quality aspects of commercial wheat varieties. He has published various research papers in reputed journals and chapters for international publishers.Gaurav Chaudhary, PhD, is an assistant professor in the Department of Renewable and Bio-Energy Engineering at the College of Agricultural Engineering and Technology, Chaudhary Charan Singh Haryana Agricultural University in Hisar, India. He received PhD from the Indian Institute of Technology in Roorkee, India in the field of biofuel and bioenergy. He has more than seven years of experience in teaching and research in the fields of bioenergy and biochemical engineering and has published many research articles in scientific and technical journals.