High intensity pulsed light in processing and preservation of foods / Gianpiero Pataro, and James Lyng, editors.

Format:

Book

Contributor:

Pataro, Gianpiero, editor.

Lyng, James, editor.

Series:

Food science and technology.

Food Science and Technology

Language:

English

Subjects (All):

Food--Preservation.

Food.

Radiation preservation of food.

Ultraviolet radiation.

Physical Description:

1 online resource (303 p.)

Place of Publication:

New York, [New York] : Nova Science Publishers, 2016.

Language Note:

English

Summary:

High intensity pulsed light (PL) is one of the most appealing non-thermal technologies, due to its short treatment time and its wide range of applications in the preservation of packaged and unpackaged food products, as well as non-preservation processes for the food industry, water disinfection and medical applications. This is confirmed by the large increase in research articles published on the subject over the past years, and increasing interest from food producers concerning the use of this technology. High Intensity Pulsed Light in Processing and Preservation of Foods is the first book specifically focused on PL technology in a convenient single-source volume. It offers an incisive view on the latest developments and advances in this exciting technology from the perspective of microbiologists, biochemists, food technologists, electrical, environmental and food engineers, and medical doctors. On completion, it will provide a comprehensive overview of this field, highlighting the positive aspects of pulsed light applications as well as discussing areas of weakness and future trends. The book first provides basic information on the need for food preservation, the decontamination problems faced by the food industry and the expectations of the consumers. The most appealing current and emerging methods are briefly described, providing a general review of the applications and the efficacy of conventional UV light for the purpose of inactivating microorganisms in the food and water. Part I follows the introduction and reviews the principles of PL technology as non-thermal decontamination methods of foods while also describing equipment for generation of PL, the main critical design factors and control parameters. It also deals with the potential safety hazards when treating foods with PL. Part II critically analyses and discusses the effect of PL on safety and quality of food products. It elucidates mechanisms of microbial inactivation, discusses critical processing factors, reviews current background on the inactivation kinetics of microorganisms and enzymes as well as the impact on bioactive molecules, nutritional properties and quality parameters in foods. The use of PL as part of a hurdle or minimal processing strategy in conjunction with other factors or techniques of preservation is also considered. Finally, the third part of the book describes applications of the PL technology past the food sector, such as for water disinfection and parts of the medical field as well as regulatory aspects. High Intensity Pulsed Light in Processing and Preservation of Foods is a valuable reference for members of both academia and industry who are interested in gaining wide and comprehensive knowledge of PL technology.

Contents:

HIGH INTENSITY PULSED LIGHT IN PROCESSING AND PRESERVATION OF FOODS ; HIGH INTENSITY PULSED LIGHT IN PROCESSING AND PRESERVATION OF FOODS ; CONTENTS ; PREFACE ; INTRODUCTION ; REFERENCES ; Chapter 1 THE USE OF UV LIGHT FOR FOOD PRESERVATION: AN OVERVIEW ; ABSTRACT ; INTRODUCTION; PRINCIPLES OF UV TECHNOLOGY ; UV Light ; UV-C Light Sources ; Definitions and Terminology-Terms and Units ; FACTORS AFFECTING THE EFFICACY OF UV TREATMENT ; Solid Food ; Liquid Food ; MICROBIAL INACTIVATION BY UV LIGHT ; Mechanisms of Microbial Inactivation by UV Light ; UV Inactivation Kinetics

Factors Determining UV Microbial Resistance Intrinsic Factors ; Extrinsic Factors ; Growth Phase ; Growing Conditions ; Stresses Prior to UV ; UV-C PROCESSING OF FOOD ; Solid Food ; Liquid Food ; CURRENT STATUS AND PERSPECTIVES ; Legislation; Combination of UV with Other Processing Technologies ; CONCLUSION ; ACKNOWLEDGMENT ; REFERENCES ; Chapter 2 PRINCIPLES OF PULSED LIGHT TECHNOLOGY ; ABSTRACT ; INTRODUCTION ; General Aspects of Pulsed Light Technology ; Comparison of Pulsed Light and Continuous UV Light ; MECHANISM OF MICROBIAL INACTIVATION IN PULSED LIGHT TREATMENT

Effect of Spectral Range on Inactivation Effect of the UV Range on Microbial Inactivation by PL ; Photothermal and Photophysical Effects of PL Treatment ; INACTIVATION KINETICS IN PULSED LIGHT TREATMENT ; FACTORS AFFECTING THE EFFICIENCY OF PULSED LIGHT ; APPLICATIONS OF PULSED LIGHT TREATMENTS IN FOOD AND FOOD SYSTEMS ; Pulsed Light Treatment of Liquid Foods ; Pulsed Light Treatment of Meat and Fish Products ; Pulsed Light Treatment of Fruits and Vegetables; Pulsed Light Treatment of Cheese; Pulsed Light Treatment of Other Foods

Pulsed Light Treatment of Food Packaging and Contact Surfaces Combination of Pulsed Light with Other Disinfection Technologies ; Other Applications of Pulsed Light in Foods ; CONCLUSION ; REFERENCES ; Chapter 3 HIGH INTENSITY PULSED-LIGHT SYSTEMS ; ABSTRACT ; INTRODUCTION ; GENERATION OF PULSED-LIGHT ; COMPONENTS OF PULSED-LIGHT SYSTEMS ; High Voltage Power Supply ; Pulse Forming network ; The Flash Module ; Cooling; Control Module ; Treatment Chambers ; Peripheral Devices ; PULSED-LIGHT VS. CONTINUOUS UV ; PULSE FEATURES ; CRITICAL DESIGN FACTORS ; LAMPS ; TEMPERATURE MEASUREMENT

MEASUREMENT OF UV DOSE DELIVERY OVERVIEW OF COMMERCIAL PULSED-LIGHT EQUIPMENT ; TECHNICAL AND OCCUPATIONAL SAFETY REQUIREMENTS; UV Safety ; High Voltage Electrical Safety ; Ozone Safety and Disposal ; CONCLUSION ; ACKNOWLEDGMENTS ; REFERENCES ; Chapter 4 FACTORS DETERMINING THE EFFICACY OF A PULSED LIGHT TREATMENT ; ABSTRACT ; INTRODUCTION ; PROCESS PARAMETERS ; Treatment Dose ; Distance and Relative Position between Substrate and Lamp ; Spectral Distribution of the Emitted Light ; Pulse Voltage ; Temperature ; PRODUCT PARAMETERS ; Solids Substrates ; Liquids Substrates ; Food Composition

MICROBIAL PARAMETERS

Notes:

Includes index.

Description based on print version record.

ISBN:

1-63484-845-4