Nonthermal Food Processing, Safety, and Preservation.

Format:

Book

Author/Creator:

Prakash, Anand.

Contributor:

Kuila, Arindam.

Language:

English

Subjects (All):

Food contamination.

Food packaging machinery industry.

Physical Description:

1 online resource (539 pages)

Edition:

1st ed.

Place of Publication:

John Wiley & Sons, Inc. 2024

Newark : John Wiley & Sons, Incorporated, 2024.

Summary:

This book, edited by Anand Prakash and Arindam Kuila, explores advanced nonthermal technologies in food processing, focusing on safety and preservation. It covers topics such as physical properties of processed foods, mathematical modeling in food engineering, and the role of emerging sensors and luminescent technologies in food analysis. The book discusses various nonthermal processing techniques like high-pressure processing, pulsed electric fields, and hurdle technology to enhance food safety and quality. It also addresses dietary diversification, food fortification, and the use of nanotechnology in food packaging. Aimed at professionals and researchers in the food science industry, the book provides insights into innovative methods for improving food safety and extending shelf life. Generated by AI.

Contents:

Cover

Title Page

Copyright Page

Contents

Preface

Chapter 1 Selected Physical Properties of Processed Food Products and Biological Materials

1.1 Introduction

1.2 Physical Properties

1.2.1 Shape

1.2.2 Texture

1.2.3 Crystalline Structure and Amorphous State

1.2.4 Flavor

1.2.5 Color

1.2.6 Thickening

1.2.7 Water Activity

1.2.8 Porosity

1.2.9 Measurement

1.3 Physical Analysis Methods in the Food Industry

1.3.1 Techniques for Nondestructive Physical Methods

1.3.2 Techniques for Mechanical Impact Assessment

1.3.3 Emerging Techniques of Measurement of Firmness

1.3.4 Techniques for Crispness Measurement

1.3.5 Techniques to Measure Porosity

1.3.6 Technique to Measure Glass Transition

1.3.7 Techniques to Measure Thickness

1.4 Conclusion

References

Chapter 2 Mathematical Modeling and Simulation-Computer-Aided Food Engineering

2.1 Introduction

2.2 The Necessity of Modeling and Simulation in Computer-Aided Food Engineering

2.3 Different Types of Mathematical Modeling Applied in the Food Industry

2.3.1 Mechanistic Modeling

2.3.2 Multiphase Modeling

2.3.3 Multiscale Modeling

2.3.4 Process-Based Modeling

2.3.5 Biochemical Modeling

2.3.6 Multiframe Modeling

2.4 The Call for Modeling Frameworks in the Food Industry

2.5 Case Studies in Modeling

2.5.1 Case Studies in Potato Crisps (Chips) Production

2.5.1.1 Making a Resolution

2.5.1.2 The Negative Closed-Loop System-Imitated Trials

2.5.2 Initial Soybean-Related Drying Procedure and Storage Conditions and Influences on Physicochemical Grain Quality Studied with the Help of Mathematical Modeling and Multivariate Analysis

2.5.2.1 Quality of Stored Soybeans

2.5.2.2 Multivariate Analysis

2.5.3 Conclusion

2.6 Simulators and Their Synergy with Food Industry Models.

2.6.1 Applications of Simulation Software in Food Plants

2.7 Relevant Simulators Used in Food Packaging

2.7.1 Vacuum Cooling of Food Products

2.7.2 Microwave Drying

2.8 Challenges Faced by Present-Day Models

2.9 Summary

Chapter 3 Dietary Diversification and Biofortification: An Attempt at Strengthening Food Security

3.1 Introduction

3.2 Dietary Diversification

3.2.1 Underutilized Crops

3.2.2 A Few Parameters for Better Implementation of Food Diversity

3.3 Supplementation

3.3.1 Impact of Food Supplementation

3.4 Food Fortification

3.4.1 Need for Food Fortification

3.4.2 Standards for Effective Food Fortification

3.4.3 Types of Food Fortification

3.4.4 Foods that are Generally Fortified

3.5 Biofortification

3.5.1 Methods of Biofortifying Crops

3.5.1.1 Agronomic Approaches

3.5.1.2 Plant Breeding

3.5.1.3 Genetic Engineering

3.5.2 Examples of Biofortified Crops

3.5.3 Enhancement of Nutritional Value in Different Staple Crops by Biofortification

3.6 Inference

Chapter 4 Emerging Sensors, Sensing Technology in the Food and Beverage Industry

4.1 Introduction

4.2 Sensing Technologies in Food Analysis: Overcoming Challenges for Swift and Reliable Quality Assessment

4.3 Sensors

4.3.1 Types of Sensors

4.3.2 Benzene in Soft Drinks

4.3.3 Nitrosamine

4.4 Applications

4.4.1 Tea Biosensor

4.4.2 Biosensor for Ascorbic Acid Analysis

4.5 Summary

Chapter 5 Modern Luminescent Technologies Embraced in Food Science and Engineering

5.1 Introduction

5.2 Basic Principle of Luminescence

5.2.1 Different Categories of Luminescence

5.2.2 Luminophores

5.2.3 Types of Luminophores

5.2.4 Sensor/Probes

5.2.5 Recent Luminescent Technologies

5.2.6 Excitation-Emission Matrix Fluorescence Spectroscopy.

5.2.7 Hyperspectral Imaging

5.2.8 Time Resolved Fluorescence Microscopy

5.2.9 Super Resolution Fluorescence Microscopy

5.2.10 Other Techniques

5.2.11 Applications of Luminescence Techniques

5.2.12 Food Quality and Safety

5.2.13 Food Matrix Studies

5.2.14 Food Packaging

5.3 Conclusion

Chapter 6 Combining Different Thermal and Nonthermal Processing by Hurdle Technology

6.1 Introduction

6.1.1 Examples of Hurdle Effect

6.2 Combinations of Different Thermal and Nonthermal Processing by Hurdle Technology

6.2.1 Pasteurization and Sterilization

6.2.2 Dielectric Heating

6.2.3 Infrared Heating

6.2.4 Ozone Processing

6.2.5 Ionizing Radiation

6.2.6 High-Pressure Processing

6.2.7 High-Intensity Ultrasound

6.2.8 Pulsed Electric Field

6.3 Conclusion

Chapter 7 Ultrasonication, Pulsed Electric Fields, and High Hydrostatic Pressure: Most Discussed Nonthermal Technologies

7.1 Introduction

7.2 High Hydrostatic Pressure

7.2.1 Process

7.2.2 Factors Affecting

7.2.3 Advantages

7.2.4 Applications

7.3 Ultrasonication

7.3.1 Process

7.3.2 Factors Affecting

7.3.3 Advantages

7.3.4 Application

7.4 Pulsed Electric Field

7.4.1 Process

7.4.2 Factors Affecting

7.4.3 Advantages

7.4.4 Applications

7.5 Conclusion

Chapter 8 Dietary Diversification, Supplementation, Biofortification, and Food Fortification

8.1 Introduction

8.2 Changing Patterns of Diet (Dietary Diversification)

8.3 Dietary Diversification and Functional Outcomes

8.3.1 Child Growth

8.3.2 Cognition Ability

8.3.3 Gut Health

8.3.4 Preeclampsia

8.4 Food Collaborations to Improve the Bioavailability of Micronutrients

8.4.1 Bioavailability of Iron

8.4.2 Bioavailability of Provitamin A

8.4.3 Bioavailability of Zinc.

8.5 Malnutrition Tendencies

8.6 Need for Nutritional Supplements

8.7 A Balanced Diet and Dietary Supplements

8.8 Formulating Supplements

8.9 Categorization of Supplements

8.10 Malnutrition and Its Impact

8.11 Biofortification

8.12 Mineral Trace Element Biofortification for the Human Diet

8.12.1 Implementing Biofortification

8.13 Recent Status of Biofortified Crops

8.13.1 Provitamin A OSP

8.13.2 Provitamin A Yellow Cassava

8.13.3 Provitamin A Orange Maize

8.13.3.1 Zinc Rice

8.13.3.2 Iron Crops

8.14 Food Fortification

8.15 The Efficiency of Food Fortification as a Public Health Intervention

8.16 Consumer Awareness and Communications

8.17 Conclusion

Chapter 9 Role of Nanotechnology in Food Processing

9.1 Introduction

9.2 Role of Nanotechnology in Food Science

9.3 Nonthermal Methods of Preparing Food Ultrasonication

9.3.1 Cold Plasma Technology

9.3.1.1 Plasma Science

9.3.1.2 Plasma Technology

9.3.1.3 Types of Plasma

9.3.1.4 Plasma Sources

9.3.1.5 Types of Cold Plasma Systems

9.3.2 Supercritical Technology

9.4 Various Technologies in Nanopackaging

9.4.1 Nano-Based Antimicrobial Packaging

9.4.2 Nano Biodegradable Packaging

9.4.3 Chemical Release Nanopackaging

9.5 Food Packaging Containing Nanomaterials

9.5.1 Improved Food Packaging

9.5.2 Active Packaging

9.5.3 Intelligent Packaging

9.5.4 Bio-Based Packaging

9.6 Safety Issues in Food Nanotechnology

9.7 Nanoparticles in Food Packaging: Toxicological Aspects

9.8 Conclusion

Chapter 10 Effect of High-Pressure Processing on the Functionality of Food Starches-A Review

10.1 Introduction

10.2 Starch and Its Modification

10.3 High-Pressure Processing

10.3.1 Gelatinization and Retrogradation

10.3.2 Physiochemical Modification of HPP-Treated Starch.

10.3.3 Starch-Based Hydrogels

10.3.4 Influence of HPP on Starch Digestibility and Texture

10.3.5 Crystallinity of Starches

10.3.6 Granule Morphology and Swelling

10.3.7 Water Absorption Studies

10.4 Application of HPP in Enhancing Resistant Starch Content

Conclusion

Chapter 11 Separation, Extraction, and Concentration Processes in the Food and Beverage Processing

11.1 Introduction

11.2 Processing Techniques for Beverages

11.2.1 Fruit Beverages and Drinks

11.2.2 Alcoholic Beverages

11.2.3 Fermentative Production of Ethanol from Yeast

11.2.4 General Aspects of Production of Alcoholic Beverages

11.2.5 Fermentative Approach for the Production of Beer

11.2.6 Different Varieties of Beer

11.2.7 Fermentation of Wine Production

11.2.8 Different Varieties of Wine

11.2.9 Processing Technologies for Wine

11.2.9.1 Separation of Alcohol and Water

11.2.9.2 Use Fractionating Column Within the Flask's Mouth

11.2.9.3 Condensation Process for Steam

11.2.9.4 Freezing Process for Separation of Alcohol

11.2.9.5 Storage of Alcoholic Beverage in Big Container

11.2.9.6 Removal of Container with the Frozen Substance

11.2.9.7 "Salting Out" Phenomenon for Separation of Alcohol from Water

11.3 Extraction Methods for Liquid Food Samples

11.3.1 Supercritical Fluid Extraction Process

11.3.2 Liquid-Liquid Extraction

11.3.3 Solid-Phase Extraction

11.3.4 Solid-Phase Microextraction

11.3.5 Bioreactor Design for Extraction of Solids Using SCF

11.3.5.1 Shake Flask Extraction

11.3.5.2 Soxhlet Extraction

11.3.5.3 QuEChERS Methodology

11.3.5.4 Ultrasound-Assisted Extraction

11.3.5.5 Microwave-Assisted Extraction

11.3.5.6 Supercritical Fluid Extraction

11.3.5.7 Accelerated Solvent Extraction

11.3.6 Extraction of Volatile Compounds

11.3.7 Applications.

11.4 Conclusion.

Notes:

Description based on publisher supplied metadata and other sources.

Part of the metadata in this record was created by AI, based on the text of the resource.

ISBN:

9781394186624

1394186622

9781394186631

1394186630

OCLC:

1428863014