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Progress in Food Preservation
ISBN-13: 9780470655856 / Angielski / Twarda / 2012 / 656 str.
Progress in Food Preservation
ISBN-13: 9780470655856 / Angielski / Twarda / 2012 / 656 str.
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This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering:
- Novel decontamination techniques
- Novel preservation techniques
- Active and atmospheric packaging
- Food packaging
- Mathematical modelling of food preservation processes
- Natural preservatives
Preface xix
Contributors xxi
Part I Active and Atmospheric Packaging 1
1 Selected Techniques to Decontaminate Minimally Processed Vegetables 3
Vicente M. Gomez–Lopez
1.1 Introduction 3
1.2 UV–C light 4
1.3 Pulsed light 6
1.4 Electrolysed oxidizing water 8
1.5 Ozone 11
1.6 Low–temperature blanching 15
2 Active and Intelligent Packaging of Food 23
Istvan Siro
2.1 Introduction 23
2.2 Active scavengers 25
2.3 Active releasers/emitters 29
2.4 Intelligent packaging 37
2.5 Nanotechnology in active and intelligent packaging 39
2.6 Future trends 41
2.7 Further sources of information 42
3 Modified–Atmosphere Storage of Foods 49
Osman Erkmen
3.1 Introduction 49
3.2 Modified atmosphere 50
3.3 Effects of modified gas atmospheres on microorganisms and foods 55
3.4 Application of modified atmospheres for food preservation 60
3.5 Food safety and future outlook 63
3.6 Conclusions 63
4 Effects of Combined Treatments with Modified–Atmosphere Packaging on Shelf–Life Improvement of Food Products 67
Shengmin Lu and Qile Xia
4.1 Introduction 67
4.2 Physical treatments 68
4.3 Chemical treatments 75
4.4 Quality–improving agents 82
4.5 Antibrowning agents 83
4.6 Natural products 84
4.7 Other methods, such as oxygen scavengers and coatings 89
4.8 Biocontrol 90
5 Coating Technology for Food Preservation 111
Chamorn Chawengkijwanich and Phikunthong Kopermsub
5.1 Introduction 111
5.2 Progress in relevant materials and their applications in coating 112
5.3 Progress in coating methodology 118
5.4 Future trends in coating technology 121
5.5 Conclusions 122
Part II Novel Decontamination Techniques 129
6 Biological Materials and Food–Drying Innovations 131
Habib Kocabiyik
6.1 Introduction 131
6.2 Microwave drying 133
6.3 Radio frequency drying 134
6.4 Infrared drying 136
6.5 Refractance windowTM drying 138
7 Atmospheric Freeze Drying 143
Shek Mohammod Atiqure Rahman and Arun S. Mujumdar
7.1 Introduction 143
7.2 Basic principles 144
7.3 Types of atmospheric freeze dryer and application 146
7.4 A novel approach to AFD 149
7.5 Model 156
7.6 Conclusions 158
8 Osmotic Dehydration: Theory, Methodologies, and Applications in Fish, Seafood, and Meat Products 161
Ioannis S. Arvanitoyannis, Agapi Veikou, and Panagiota Panagiotaki
8.1 Introduction 161
8.2 Methods of drying 165
8.3 Some results 168
8.4 Conclusions 186
9 Dehydration of Fruit and Vegetables in Tropical Regions 191
Salim–ur–Rehman and Javaid Aziz Awan
9.1 Introduction 191
9.2 Forms of water 192
9.3 Advantages of dried foods 192
9.4 Drying processes 193
9.5 Dehydration 196
9.6 Evaporation and concentration 200
9.7 Spoilage of dried fruits and vegetables 203
9.8 Merits of dehydration over sun drying 203
9.9 Effects of dehydration on nutritive value of fruits and vegetables 204
9.10 Effects of drying on microorganisms 204
9.11 Effect of drying on enzyme activity 205
9.12 Influence of drying on pigments 205
9.13 Reconstitution test 205
9.14 Drying parameters 208
10 Developments in the Thermal Processing of Food 211
Tareq M. Osaili
10.1 Introduction 211
10.2 Thermal processing 212
10.3 Innovative thermal processing techniques 215
11 Ozone in Food Preservation 231
Bulent Zorlugenc and Feyza Kiroglu Zorlugenc
11.1 Introduction 231
11.2 History 232
11.3 Chemistry 232
11.4 Generation 233
11.5 Antimicrobial effect 234
11.6 Applications 236
11.7 Toxicity and safety of personnel 241
11.8 Conclusion 241
12 Application of High Hydrostatic Pressure Technology for Processing and Preservation of Foods 247
Hudaa Neetoo and Haiqiang Chen
12.1 Introduction 247
12.2 The working principles of high hydrostatic pressure 248
12.3 Microbial inactivation by high hydrostatic pressure 249
12.4 Effect of high pressure on the physical and biochemical characteristics of food systems 251
12.5 Applications of high hydrostatic pressure to specific food commodities 253
12.6 Conclusions 268
13 Pulsed Electric Fields for Food Preservation: An Update on Technological Progress 277
Abdorreza Mohammadi Nafchi, Rajeev Bhat, and Abd Karim Alias
13.1 Introduction 277
13.2 Historical background of pulsed electric fields 278
13.3 Pulsed electric field processing 278
13.4 Mechanisms and factors affecting pulsed electric fields 279
13.5 Pulsed electric field applications in food processing 280
13.6 Nanosecond pulsed electric fields 281
13.7 Impacts of pulsed electric fields on antioxidant features 282
13.8 Effects of pulsed electric fields on solid textures 286
13.9 Starch modification by pulsed electric fields 286
13.10 Conclusions 289
14 Salting Technology in Fish Processing 297
Hulya Turan and Ibrahim Erkoyuncu
14.1 Introduction 297
14.2 Process steps in salting technology 298
14.3 Factors affecting the penetration of salt 304
14.4 Ripening of salted fish 307
14.5 Conclusion 312
15 Hypoxanthine Levels, Chemical Studies and Bacterial Flora of Alternate Frozen/Thawed Market–Simulated Marine Fish Species 315
Olusegun A. Oyelese
15.1 Introduction 315
15.2 Sources of contamination of fish 316
15.3 Fish as a perishable food 316
15.4 Indicators of deterioration in frozen fish 318
15.5 Bacterial food poisoning in seafood 318
15.6 Methods used for assessing deteriorative changes in fish 319
15.7 Study of three marine fish species 323
15.8 Conclusions 328
16 Preservation of Cassava (Manihot esculenta Crantz): A Major Crop to Nourish People Worldwide 331
G.J. Benoit Gnonlonfin, Ambaliou Sanni and Leon Brimer
16.1 Introduction: cassava production and importance 331
16.2 Nutritional value 331
16.3 Cassava utilization 332
16.4 Factors that limit cassava utilization, and its toxicity 333
16.5 Cassava processing 336
16.6 Storage of processed cassava products 339
17 Use of Electron Beams in Food Preservation 343
Rajeev Bhat, Abd Karim Alias and Gopinadhan Paliyath
17.1 Introduction 343
17.2 Food irradiation, source and technology 344
17.3 The food industry and electron–beam irradiation 346
17.4 Electron–beam irradiation and microorganisms 364
17.5 Conclusion and future outlook 365
Part III Modelling 373
18 Treatment of Foods using High Hydrostatic Pressure 375
Sencer Buzrul and Hami Alpas
18.1 Introduction 375
18.2 Pressure and the earth 376
18.3 Main factors characterizing high hydrostatic pressure 376
18.4 Historical perspective 377
18.5 High hydrostatic pressure process and equipment 378
18.6 Commercal high hydrostatic pressure–treated food products around the world 381
18.7 Consumer acceptance of high hydrostatic pressure processing 382
19 Role of Predictive Microbiology in Food Preservation 389
Francisco Noe Arroyo–Lopez, Joaquin Bautista–Gallego and Antonio Garrido–Fernandez
19.1 Microorganisms in foods 389
19.2 Predictive microbiology 391
19.3 Software packages and web applications in predictive microbiology 400
19.4 Applications of predictive microbiology in food preservation 402
20 Factors Affecting the Growth of Microorganisms in Food 405
Siddig Hussein Hamad
20.1 Introduction 405
20.2 Intrinsic factors 406
20.3 Extrinsic factors 417
20.4 Implicit factors 423
20.5 Processing factors 424
20.6 Interaction between factors 425
21 A Whole–Chain Approach to Food Safety Management and Quality Assurance of Fresh Produce 429
Hans Rediers, Inge Hanssen, Matthew S. Krause, Ado Van Assche, Raf De Vis, Rita Moloney and Kris A. Willems
21.1 Introduction: the management of food safety requires a holistic approach 429
21.2 Microbial quality management starts in production 431
21.3 Processing of fresh produce is a key step in quality preservation 433
21.4 Monitoring the entire food supply chain 437
21.5 The improvement of compliance by increasing awareness 442
21.6 Last but not least: consumers 443
21.7 Conclusion 444
Part IV Use of Natural Preservatives 451
22 Food Bioprotection: Lactic Acid Bacteria as Natural Preservatives 453
Graciela Vignolo, Lucila Saavedra, Fernando Sesma, and Raul Raya
22.1 Introduction 453
22.2 Antimicrobial potential of LAB 455
22.3 Bacteriocins 456
22.4 Food applications 458
22.5 Hurdle technology to enhance food safety 468
22.6 Bacteriocins in packaging films 471
22.7 Conclusions 473
23 Bacteriocins: Recent Advances and Opportunities 485
Taoufik Ghrairi, Nawel Chaftar and Khaled Hani
23.1 Introduction 485
23.2 Bacteriocins produced by LAB 486
23.3 Bioprotection against pathogenic bacteria 493
23.4 Bioprotection against spoilage microorganisms 500
23.5 Medical and veterinary potential of LAB bacteriocins 501
23.6 Conclusion 501
24 Application of Botanicals as Natural Preservatives in Food 513
Vibha Gupta and Jagdish Nair
24.1 Introduction 513
24.2 Antibacterials 514
24.3 Antifungals 517
24.4 Antioxidants 518
24.5 Applications 520
24.6 Conclusion 523
25 Tropical Medicinal Plants in Food Processing and Preservation: Potentials and Challenges 531
Afolabi F. Eleyinmi
25.1 Introduction 531
25.2 Some tropical medicinal plants with potential food–processing value 532
25.3 Conclusion 535
26 Essential Oils and Other Plant Extracts as Food Preservatives 539
Thierry Regnier, Sandra Combrinck and Wilma Du Plooy
26.1 Background 539
26.2 Secondary metabolites of plants 542
26.3 Modes of action of essential oils and plant extracts 544
26.4 Specific applications of plant extracts in the food industry 545
26.5 Medicinal plants and the regulations governing the use of botanical biocides 564
26.6 Future perspectives 568
26.7 Conclusions 569
27 Plant–Based Products as Control Agents of Stored–Product Insect Pests in the Tropics 581
Joshua O. Ogendo, Arop L. Deng, Rhoda J. Birech and Philip K. Bett
27.1 Introduction 581
27.2 Common insect pests of stored food grains in the tropics 583
27.3 Advances in stored–product insect pest control in the tropics 590
27.4 Advances in development of botanical pesticides in the tropics 592
27.5 Prospects of botanical pesticides 597
28 Preservation of Plant and Animal Foods: An Overview 603
Gabriel O. Adegoke and Abiodun A. Olapade
28.1 Introduction: definition and principles 603
28.2 Food preservation methods 603
28.3 Conclusion 609
References 609
Index 613
Rajeev Bhat is a Senior Lecturer in the Food Technology Division at the University Sains Malaysia, specialising in food safety and nutrition. His research interests include: food nanotechnology, nutraceuticals, microbial technology and the application of modern food preservation technology. Presently, he is involved in teaching food microbiology and food chemistry. Dr Bhat has published more than 50 papers in peer reviewed international and national journals. He has several book chapters to his credit and has co–edited a book on food biotechnology.
A.K. Alias joined the School of Industrial Technology at the University Sains Malaysia in 1994 after obtaining his PhD in Food Technology from University of Reading. He teaches food processing and preservation, physical properties of foods and food ingredients. His research interests are mainly in the fundamental aspects of structure–property relationships and the technological applications of starch and non–starch polysaccharides. He is the group leader of the Food Biopolymer Research Group, a virtual research group established to undertake extensive research on food biopolymers. He has published more than 60 papers in international journals and proceedings and presented more than 40 conference papers.
Gopinadhan Paliyath is a Professor at the University of Guelph, Canada. His research is primarily in the area of biochemistry, specifically pertaining to fruits and vegetables, and in relation to their senescence (ethylene, signal transduction, calcium second messenger system), shelf life and quality, nutraceutical ingredients and their mechanism of action. Recent research includes investigations on the role of phospholipase D (PLD) in membrane homeostasis and signal transduction.
Food preservation is of high priority for both consumers and producers, but this multifaceted issue creates significant challenges. Consumers place increasing value upon food that is fresh, natural, and as healthy as possible, with minimal additives or processing however, they still expect the convenience of a long shelf life. Producers, meanwhile, are under pressure to meet customer expectations in terms of quality and price, while also maintaining efficiency and profitability all along the supply chain. But the challenges of storage and long distance transportation of fresh food remain: if perishability is high, the food must reach the end user in a short time. Finding suitable preservation methods for each individual commodity, which are both effective and acceptable to consumers, is therefore of prime importance.
Progress in Food Preservation provides an in–depth evaluation of the recent advances in the science and technology of food preservation. With chapters written by experts in the field, the book provides a complete approach to new food preservation technologies, as applied to various food systems. Covering active and atmospheric packaging, novel decontamination techniques, theoretical modeling for food preservation, and the use of natural preservatives, this is a comprehensive and authoritative treatment of a vital subject.
The book is directed at food scientists and engineers working in food manufacturing and research environments. Food safety experts and policy makers will find it an invaluable reference source on the latest techniques in food preservation, while manufacturers and producers will gain practical guidance from its innovative contents. It will also be of interest to advanced students of food science and technology, and to teachers and researchers in institutions around the world.
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