Get all Chapters For Ebook Instant Download by email at
etutorsource@gmail.com
Contents
.
.
Chapter 1
Introduction to Nonthermal Processing........................................................................1
Chapter 2
Ultraviolet Processing of Food Products.......................................................................5
Chapter 3
High Voltage Pulsed Electric Fields in Food Processing and Preservation................ 22
Chapter 4 Cold Plasma Applications in Food Structure Transformation .................................... 50
Chapter 5
Processed Water: Types, Generation, and Its Applications on Food Preservation............ 60
Chapter 6
Ozone Technologies in Food Processing, Preservation.............................................. 78
Chapter 7
Electrospraying and Electrospinning: Applications in the Food Industry..................94
Chapter 8
Oscillating Magnetic Fields in Food Processing....................................................... 112
Chapter 9
Ionizing Radiation Technologies in Food Preservation............................................ 125
Chapter 10 Emerging Applications of Power Ultrasound in Food Processing............................ 142
Chapter 11 Ultrasound – An Emulsification Tool in Food Processing........................................ 162
v
Get all Chapters For Ebook Instant Download by email at
etutorsource@gmail.com
We Don’t reply in this website, you need to contact by email for all chapters
Instant download. Just send email and get all chapters download.
Get all Chapters For Ebook Instant Download by email at
etutorsource@gmail.com
You can also order by WhatsApp
https://api.whatsapp.com/send/?phone=%2B447507735190&text&type=ph
one_number&app_absent=0
Send email or WhatsApp with complete Book title, Edition Number and
Author Name.
Get all Chapters For Ebook Instant Download by email at
etutorsource@gmail.com
vi
Contents
Chapter 12 Hydrodynamic Cavitation and Its Applications in the Food Industries.................... 184
Chapter 13 High-Pressure Processing Interventions in Marine Food Processing.......................200
Chapter 14 Applications of High-Pressure Processing in Liquid Food Processing.................... 216
Chapter 15 Sub and Supercritical Food Processing..................................................................... 232
Chapter 16 Recent Advances in Membrane Processing.............................................................. 247
Chapter 17 Low-Temperature Drying Technologies.................................................................... 267
Chapter 18 Emerging Trends in Biological Control Agents for Food Safety
Applications............................................................................................................... 290
Chapter 19 Novel Disinfectant Technologies Applications for the Food Industries....................300
Chapter 20 Emergence of Hybrid Technologies for Processing of Foods................................... 316
Chapter 21 Environmental Impact of Novel Non-Thermal Technologies................................... 335
Chapter 22 Status of International Regulations for Non-Thermal Processing of Foods............. 345
Chapter 23 Sustainable Processing Using Non-Thermal Techniques.......................................... 355
Index............................................................................................................................................... 371
Get all Chapters For Ebook Instant Download by email at
etutorsource@gmail.com
Get all Chapters For Ebook Instant Download by email at
etutorsource@gmail.com
1
Introduction to
Nonthermal Processing
As the world population continues to grow, the demand for food products increases, which also
raises concerns regarding food safety and quality. Food processing plays a crucial role in meeting
these demands while ensuring food safety and quality (Rajan et al., 2023). Nonthermal food processing technologies have emerged as an alternative to traditional thermal processing methods, such
as pasteurization, sterilization, and thermal cooking. Nonthermal processing methods use techniques that do not involve heating or cooling to achieve microbial reduction, such as high-pressure
processing (HPP), pulsed electric field (PEF), ultrasound, cold plasma, and irradiation. These technologies aim to reduce the energy input required for food processing, maintain the nutritional and
sensory properties of foods, and reduce the formation of harmful byproducts that can occur during
thermal processing (Chhanwal et al., 2019).
HPP is a nonthermal processing method that applies high pressure to food products to eliminate
microorganisms/hazardous enzymes’ activity. This method is widely used in the food industry for
products such as ready-to-eat meals, fruit juices, and meats (Anandharamakrishnan, 2013). PEF
processing uses electrical pulses to disrupt microbial cells, reducing microbial load in food products
and also inactivating the enzymes causing undesirable changes to the food products (Velusamy et al.,
2023). This technology is used in the production of fruit juices, dairy products, and alcoholic beverages. Ultrasound technology is another nonthermal processing method that uses high-frequency
sound waves to disrupt microbial cells. This technology has been used in the food industry to reduce
microbial load in liquid foods such as milk, fruit juices, and beer apart from other applications such
as ultrasound-assisted extraction of various components from raw material for enhancing the drying
rate. Irradiation is a nonthermal processing method that uses ionizing radiation to kill microorganisms in food products. This technology is used in the production of spices, fruits, and vegetables.
Nonthermal processing methods offer several advantages over traditional thermal processing
methods. They are faster, require less energy, and have minimal impact on the nutritional and sensory properties of food products. Additionally, these technologies can extend the shelf life of food
products and reduce the risk of foodborne illnesses. However, nonthermal processing methods also
have some drawbacks. For instance, some of these technologies can be expensive to implement, and
there are still concerns regarding the safety of some of these methods. Further research is required
to fully understand the safety and efficacy of nonthermal processing methods.
1.1
SAFETY ASPECTS OF NONTHERMAL PROCESSING
Nonthermal food processing technologies have emerged as an alternative to traditional thermal
processing methods to achieve microbial reduction and food preservation. While nonthermal technologies offer several advantages, such as reduced energy input, minimal impact on nutritional and
sensory properties, and longer shelf life of food products, there are also safety considerations that
need to be taken into account (Drishya et al., 2022). One of the primary safety considerations of
nonthermal food processing is the potential for incomplete microbial inactivation (Manoharan et al.,
2021). Unlike thermal processing methods, which have well-established time and temperature combinations to achieve a certain level of microbial reduction, nonthermal processing methods rely on
1
Get all Chapters For Ebook Instant Download by email at
etutorsource@gmail.com
Get all Chapters For Ebook Instant Download by email at
etutorsource@gmail.com
2
Non-Thermal Technologies for the Food Industry
other factors, such as pressure, electric fields, or radiation exposure (Anandharamakrishnan, 2013;
Manoharan & Radhakrishnan, 2022; Velusamy et al., 2023). Therefore, it is essential to validate the
effectiveness of nonthermal processing for each food product and processing condition to ensure
the elimination of harmful microorganisms. Another safety consideration is the potential for unintended chemical changes in food products (Dharini et al., 2023). Nonthermal processing methods
can induce changes in food components, such as enzymes, vitamins, and pigments, that may affect
the nutritional and sensory properties of the food. Additionally, some nonthermal processing methods, such as irradiation, can cause the formation of new chemical compounds that are not present in
unprocessed food. Therefore, it is important to evaluate the safety of these changes and assess their
impact on human health.
Furthermore, nonthermal processing methods may also lead to changes in the physical properties of food products, such as texture (Anbarasan, Jaspin et al., 2022), color (Rajan et al., 2023),
and flavor (Dharini et al., 2022). These changes may impact consumer acceptability, leading to
decreased sales or product rejection. Thus, it is important to consider the sensory quality of food
products and the impact of nonthermal processing on consumer preferences (Anbarasan, Gomez
Carmona, & Mahendran, 2022). Additionally, the safety of nonthermal processing methods can
be affected by the quality of the food product itself. Factors such as pH, water activity, and
microbial load can influence the efficacy of nonthermal processing methods. Therefore, it is crucial to consider the food matrix and its characteristics when developing nonthermal processing
protocols. In conclusion, nonthermal processing technologies offer several benefits for food preservation and safety. However, safety considerations, such as microbial inactivation, unintended
chemical changes, sensory quality, and food matrix, need to be taken into account when developing and implementing nonthermal processing methods. Careful validation and assessment of the
safety and efficacy of nonthermal processing are necessary to ensure the production of safe and
high-quality food products.
1.2
GLOBAL REGULATION ON NONTHERMAL PROCESSING
Nonthermal food processing technologies are used to reduce the risk of foodborne illnesses and
improve the shelf life of food products. However, the use of these technologies is regulated by different regulatory bodies around the world to ensure their safety and efficacy. In this section, we will
discuss the regulatory frameworks required for nonthermal food processing. In the United States,
nonthermal food processing technologies are regulated by the Food and Drug Administration
(FDA) and the United States Department of Agriculture (USDA). Both agencies have established
regulations and guidelines for the use of nonthermal processing methods. For instance, the FDA has
issued guidance on HPP, PEF, and irradiation, which outlines the safety and labeling requirements
for these technologies. The USDA has also issued regulations for the use of irradiation in meat
and poultry products. In the European Union (EU), the use of nonthermal processing technologies
is regulated by the European Food Safety Authority (EFSA) and the European Commission. The
EFSA assesses the safety of novel food processing technologies, including nonthermal technologies, and provides scientific opinions on their safety and efficacy. The European Commission, on
the other hand, regulates the use of these technologies and sets guidelines for their use in the food
industry. In Canada, nonthermal food processing technologies are regulated by the Canadian Food
Inspection Agency (CFIA) and Health Canada. The CFIA ensures that the use of nonthermal technologies complies with Canadian food safety regulations, while Health Canada evaluates the safety
of these technologies and sets guidelines for their use in the food industry. In Australia and New
Zealand, nonthermal food processing technologies are regulated by Food Standards Australia New
Zealand (FSANZ). FSANZ evaluates the safety and efficacy of these technologies and sets guidelines for their use in the food industry. In conclusion, the use of nonthermal food processing technologies is regulated by different regulatory bodies around the world. These bodies set guidelines
and regulations for the use of these technologies to ensure their safety and efficacy. Food processors
Get all Chapters For Ebook Instant Download by email at
etutorsource@gmail.com
Get all Chapters For Ebook Instant Download by email at
etutorsource@gmail.com
Introduction to Nonthermal Processing
3
and manufacturers are required to comply with these regulations and guidelines to ensure the production of safe and high-quality food products.
The biggest challenge facing the world is how to feed an ever-increasing population without
affecting planet Earth in an adverse way to preserve the resources for future generations. The regulatory criteria are pressuring the food industry to modify their processing procedures (Hartley
et al., 2020; King et al., 2017). In the 20th century, food requirements created significant environmental issues that harmed people’s well-being and potentially restricted development (Arshad
et al., 2022). People should understand that the current generation must conserve environmental and
natural resources as much as possible for the good of future generations by utilizing scarce natural
resources to sustain society (Bengtsson et al., 2018; Sánchez-Zarco et al., 2020). Therefore, the
conservation of water, energy, and natural resources should be an integral aspect of global ethics.
Nonthermal processing has emerged as a promising, safe, and effective technique for extracting
bioactive compounds from food residues. Nonthermal processing helps in implementing a circular
economy and meeting the United Nations approved Sustainable Development Goals (SDGs).
1.3 SUMMARY
Nonthermal processing technologies have emerged as a viable alternative to traditional thermal
processing methods. These technologies offer several benefits, including faster processing times,
reduced energy requirements, and minimal impact on the nutritional and sensory properties of food
products. While there are still concerns regarding the safety and efficacy of these methods, ongoing
research is helping to address these issues and further advance the use of nonthermal processing
methods in the food industry.
REFERENCES
Anandharamakrishnan, C. (2013). Computational Fluid Dynamics Modeling for High Pressure Processing.
In Computational Fluid Dynamics Applications in Food Processing (pp. 59–62). Springer New York.
https://doi.org/10.1007/978-1-4614-7990-1_6
Anbarasan, R., Gomez Carmona, D., & Mahendran, R. (2022). Human taste-perception: Brain computer interface (BCI) and its application as an engineering tool for taste-driven sensory studies. Food Engineering
Reviews, 14(3), 408–434. https://doi.org/10.1007/s12393-022-09308-0
Anbarasan, R., Jaspin, S., Bhavadharini, B., Pare, A., Pandiselvam, R., & Mahendran, R. (2022). Chlorpyrifos
pesticide reduction in soybean using cold plasma and ozone treatments. LWT, 159, 113193. https://doi.
org/10.1016/j.lwt.2022.113193
Arshad, R. N., Abdul-Malek, Z., Roobab, U., Ranjha, M. M. A. N., Režek Jambrak, A., Qureshi, M. I., Khan,
N., Manuel Lorenzo, J., & Aadil, R. M. (2022). Nonthermal food processing: A step towards a circular economy to meet the sustainable development goals. Food Chemistry: X, 16, 100516. https://doi.
org/10.1016/j.fochx.2022.100516
Bengtsson, M., Alfredsson, E., Cohen, M., Lorek, S., & Schroeder, P. (2018). Transforming systems of consumption and production for achieving the sustainable development goals: Moving beyond efficiency.
Sustainability Science, 13(6), 1533–1547. https://doi.org/10.1007/s11625-018-0582-1
Chhanwal, N., Bhushette, P. R., & Anandharamakrishnan, C. (2019). Current perspectives on non-conventional heating ovens for baking process—A review. Food and Bioprocess Technology, 12(1), 1–15.
https://doi.org/10.1007/s11947-018-2198-y
Dharini, M., Jaspin, S., Jagan Mohan, R., & Mahendran, R. (2022). Characterization of volatile aroma compounds in cold plasma-treated milk. Journal of Food Processing and Preservation, 46(11), 1–13. https://
doi.org/10.1111/jfpp.17059
Dharini, M., Jaspin, S., & Mahendran, R. (2023). Cold plasma reactive species: Generation, properties,
and interaction with food biomolecules. Food Chemistry, 405(PA), 134746. https://doi.org/10.1016/
j.foodchem.2022.134746
Drishya, C., Yoha, K. S., Perumal, A. B., Moses, J. A., Anandharamakrishnan, C., & Balasubramaniam, V. M.
(2022). Impact of nonthermal food processing techniques on mycotoxins and their producing fungi.
International Journal of Food Science & Technology, 57(4), 2140–2148. https://doi.org/10.1111/ijfs.15444
Get all Chapters For Ebook Instant Download by email at
etutorsource@gmail.com
Get all Chapters For Ebook Instant Download by email at
etutorsource@gmail.com
4
Non-Thermal Technologies for the Food Industry
Hartley, K., van Santen, R., & Kirchherr, J. (2020). Policies for transitioning towards a circular economy:
Expectations from the European Union (EU). Resources, Conservation and Recycling, 155, 104634.
https://doi.org/10.1016/j.resconrec.2019.104634
King, T., Cole, M., Farber, J. M., Eisenbrand, G., Zabaras, D., Fox, E. M., & Hill, J. P. (2017). Food safety for
food security: Relationship between global megatrends and developments in food safety. Trends in Food
Science and Technology, 68, 160–175. https://doi.org/10.1016/j.tifs.2017.08.014
Manoharan, D., & Radhakrishnan, M. (2022). Computational cold plasma dynamics and its potential application in food processing. Reviews in Chemical Engineering, 38(8), 1089–1105. https://doi.org/10.1515/
revce-2021-0005
Manoharan, D., Stephen, J., & Radhakrishnan, M. (2021). Study on low-pressure plasma system for continuous decontamination of milk and its quality evaluation. Journal of Food Processing and Preservation,
45(2). https://doi.org/10.1111/jfpp.15138
Rajan, A., Boopathy, B., Radhakrishnan, M., Rao, L., Schlüter, O. K., & Tiwari, B. K. (2023). Plasma processing: A sustainable technology in agri-food processing. Sustainable Food Technology, 1(1), 9–49. https://
doi.org/10.1039/D2FB00014H
Sánchez-Zarco, X. G., Mora-Jacobo, E. G., González-Bravo, R., Mahlknecht, J., & Ponce-Ortega, J. M. (2020).
Water, energy, and food security assessment in regions with semiarid climates. Clean Technologies and
Environmental Policy, 22(10), 2145–2161. https://doi.org/10.1007/s10098-020-01964-2
Velusamy, M., Rajan, A., & Radhakrishnan, M. (2023). Valorisation of food processing wastes using PEF and
its economic advances—Recent update. International Journal of Food Science & Technology, 58(4),
2021–2041. https://doi.org/10.1111/ijfs.16297
Get all Chapters For Ebook Instant Download by email at
etutorsource@gmail.com
We Don’t reply in this website, you need to contact by email for all chapters
Instant download. Just send email and get all chapters download.
Get all Chapters For Ebook Instant Download by email at
etutorsource@gmail.com
You can also order by WhatsApp
https://api.whatsapp.com/send/?phone=%2B447507735190&text&type=ph
one_number&app_absent=0
Send email or WhatsApp with complete Book title, Edition Number and
Author Name.