http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Innovative Food Packaging and Processing Technologies
Innovative Food Processing and Packaging Technologies presents updates about some innovative technologies, such as pulsed electric fields, ultraviolet, and radio frequency, but also highlights the research needs for the newest technologies, such as cold plasma.
Front Cover -- Innovative Food Packaging and Processing Technologies -- Copyright Page -- Dedication -- Disclaimer 1 -- Disclaimer 2 -- Contents -- List of contributors -- Foreword -- Preface -- An introduction to innovative food packaging and processing technologies, the present and the future -- 1 Introduction -- 2 The consumer -- 2.1 Food safety recalls-foodborne outbreaks -- 2.2 The impact of the COVID-19 pandemic -- 2.3 The impact of war and regional conflicts -- 2.3.1 The war in Ukraine -- 3 Novel products and packaging -- 3.1 Plant-based food -- 3.2 Insect-based foods -- 3.3 Cultured meat -- 3.4 Other protein-based diets -- 3.4.1 Algae -- 3.4.2 Fungi -- 3.5 Healthy lipids -- 3.6 Packaging -- 4 Technologies -- 5 The future -- 5.1 Food waste and upcycled food -- 5.2 Food insecurity -- 5.3 3D-printed food -- 6 Climate change -- 7 Food sustainability -- 8 Conclusions -- References -- I. Food processing -- 1 Application of pulsed electric fields in food processing and preservation -- 1.1 Introduction -- 1.2 Pulsed electric field in processing and preservation of liquid foods -- 1.2.1 Pulsed electric field applications for enhancing food safety -- 1.2.2 Pulsed electric field applications for improving shelf life -- 1.3 Pulsed electric field in the processing and preservation of solid foods -- 1.4 Pasteurization of solid foods -- 1.4.1 Pulsed electric field parasite inactivation in food -- 1.5 Extraction -- 1.5.1 Dehydration and rehydration -- 1.6 Texture modification and peeling -- 1.7 Freezing and thawing -- 1.8 Advantages, limitations, and future perspectives of pulsed electric field in food processing and preservation -- 1.9 Conclusions -- References -- 2 Ultraviolet light for food and beverage preservation: exploring the latest advancements and potential challenges ahead -- 2.1 Overview -- 2.2 Use of UV-C light for preservation purposes.
2.3 International legislation -- 2.4 UV-C treatment for preservation purposes -- 2.5 Commercial implementation of UV-C as preservation technology -- 2.6 UV dose estimation -- 2.7 Commercial UV-C devices -- 2.8 UVC-based preservation technologies for food and beverages -- 2.8.1 Microbial inactivation -- 2.8.2 Food quality of UV-C treated products: bioactive compounds -- 2.9 UV generation and/or degradation of undesirable contaminants -- 2.10 Enzyme inactivation -- 2.11 Consumer perception of UVC-treated products -- 2.12 Conclusions and potential challenges ahead -- Acknowledgments -- References -- 3 The use of low- and high-frequency ultrasound energy in food separation -- 3.1 Introduction -- 3.2 Theory of traditional technologies, ultrasound, and megasonic application -- 3.2.1 Traditional technologies used in the food industry -- 3.2.2 Ultrasound theory -- 3.2.3 Basic acoustic equations -- 3.2.4 Primary acoustic radiation force -- 3.2.5 Additional forces acting on particles-Bjerknes, buoyancy, and drag -- 3.2.6 Acoustic streaming -- 3.3 Design and operating guidelines -- 3.3.1 Design parameters -- 3.3.1.1 Energy density and quality factor -- 3.3.1.2 Transducer-reflector distance -- 3.3.1.3 Number of nodes/antinodes -- 3.3.1.4 Transducer alignment -- 3.3.1.4.1 Horizontal versus vertical alignment of the material bands with material flow -- 3.3.1.5 Operating parameters -- 3.3.1.5.1 Choice of frequency -- 3.3.1.5.2 Ultrasound operation temperature -- 3.3.1.5.3 Energy density -- 3.3.1.5.4 Residence time and specific energy -- 3.3.1.5.5 Batch and continuous operation -- 3.3.1.5.5.1 Batch operation (single unit) -- 3.3.1.5.5.2 Continuous flow -- 3.4 Application of ultrasonic and megasonics technologies for separation -- 3.4.1 Bioactive extraction by ultrasound-assisted extraction -- 3.4.2 Enhanced vegetable oil recovery.
3.4.3 Megasonics milk fat separation -- 3.4.4 Defoaming -- 3.4.5 Generation of bubbles for beverages -- 3.5 Conclusions -- References -- 4 Cold plasma for food processing and preservation -- 4.1 Introduction -- 4.2 Basic concepts of cold plasma -- 4.2.1 Chemistry of cold plasma -- 4.3 Types of equipment and effect of processing variables -- 4.3.1 Corona discharge -- 4.3.2 Dielectric barrier discharge -- 4.3.3 Pulse discharge -- 4.3.4 High-frequency discharge -- 4.3.5 Microwave discharge -- 4.4 Plasma-activated water -- 4.5 Microbial inactivation with cold plasma -- 4.5.1 Effect of the type of microorganisms during cold plasma inactivation -- 4.5.2 Mechanism of inactivation with cold plasma, plasma-activated water, and plasma-activated mist -- 4.6 Microbial inactivation using cold plasma, plasma-activated water, and plasma-activated mist in different food products -- 4.7 Uses of cold plasma for food applications -- 4.7.1 Modification of macromolecules -- 4.7.1.1 Protein modification -- 4.7.1.2 Enzyme inactivation -- 4.7.1.3 Changes on polysaccharides -- 4.7.2 Reduction of allergenicity -- 4.7.3 Pesticide degradation -- 4.7.4 Packaging -- 4.7.4.1 Modification of polymers -- 4.7.4.1.1 Synthetic polymers -- 4.7.4.1.2 Natural polymers -- 4.7.4.2 Sterilization of packaging materials -- 4.8 Conclusions -- References -- 5 Progress in radio frequency heating for food pasteurization -- 5.1 Introduction -- 5.2 Radio frequency heating: principles and basics -- 5.2.1 Dielectric properties -- 5.2.2 Penetration depth -- 5.2.3 RF heating systems -- 5.3 Radio frequency pasteurization of low-moisture foods -- 5.3.1 Low-moisture foods and pasteurization -- 5.3.2 Radio frequency heating performance in low-moisture foods -- 5.4 Methods for improving heating uniformity in low-moisture food products -- 5.5 Process validation of radio frequency pasteurization.
5.6 Impact of radio frequency pasteurization on the low-moisture food quality -- 5.7 Radio frequency processing of high-moisture foods -- 5.7.1 Food processing with radio frequency -- 5.7.2 Pasteurization of intermediate-(IMF) and high-moisture (HMF) food with radio frequency -- 5.7.3 A particular case: radio frequency pasteurization of intact eggs -- 5.8 Conclusions -- References -- 6 Nanotechnology in food safety and preservation -- 6.1 Introduction -- 6.2 Basic principles of nanotechnology -- 6.2.1 Key components in nanotechnology -- 6.2.2 Mechanisms of activation -- 6.2.2.1 Oxidative stress induction -- 6.2.2.2 Dissolved metal ions -- 6.2.2.3 Nonoxidative mechanisms -- 6.2.3 Safety aspects of nanotechnology -- 6.2.3.1 The brine shrimp lethality assay -- 6.2.3.2 MTT assay -- 6.2.3.3 Zebrafish embryo toxicity test -- 6.3 Sources of active compounds for nanotechnology applications -- 6.3.1 Plant-based active compounds -- 6.3.2 Microbial-based active compounds -- 6.3.3 Animal-based active compounds -- 6.3.4 Other sources of nanomaterial -- 6.4 Applications of nanotechnology in food hazards diagnostic -- 6.5 Applications of nanotechnology in food quality improvement -- 6.5.1 Nanoencapsulation -- 6.5.1.1 Nanoencapsulation techniques -- 6.5.1.1.1 Physical techniques -- 6.5.1.1.2 Chemical techniques -- 6.5.1.1.3 Physicochemical techniques -- 6.5.1.2 Nanoencapsulation materials -- 6.5.2 Nanoemulsification -- 6.5.2.1 Nanoemulsion methods -- 6.5.2.1.1 High-energy method -- 6.5.2.1.2 Low-energy method -- 6.5.2.2 The food application on nanoemulsion -- 6.5.3 Nanoadditive -- 6.6 Applications of nanotechnology in food packaging -- 6.6.1 Nanocoating -- 6.6.2 Nanocomposite -- 6.6.3 Nanosensor -- 6.7 Future of nanotechnology in food safety and quality -- 6.7.1 Regulatory challenges -- 6.7.2 Consumer acceptance and education -- 6.8 Conclusions -- References.
Further reading -- II. Product development and food packaging -- 7 Edible insects as an alternative food: nutrition, safety, and sustainability -- 7.1 Introduction -- 7.2 Global and cultural practice of entomophagy -- 7.3 Animal husbandry on a small scale: implications of edible insect biology -- 7.4 Nutrition -- 7.5 Safety: pathogens, allergens, and contaminants -- 7.6 Sustainability -- 7.7 Consumer acceptability -- 7.8 Conclusions -- References -- 8 Development of novel ingredients using innovative technologies -- 8.1 High hydrostatic pressure for ingredient extraction and functional modification of foods -- 8.1.1 Introduction -- 8.1.2 Modifications caused by high hydrostatic pressure in food -- 8.1.3 Use of high-pressure processing in plant foods -- 8.1.4 Functionality of proteins -- 8.1.5 Extraction of bioactive compounds -- 8.2 Application of ultrasound in the development of new food ingredients -- 8.2.1 Definition of ultrasound -- 8.2.2 Ultrasound utilization in the field of food science and technology -- 8.2.3 The effect of ultrasound on food composition and the formulation of new ingredients -- 8.2.3.1 Proteins -- 8.2.3.2 Carbohydrates -- 8.2.3.3 Lipids -- 8.3 Food matrix modification using cold plasma technology -- 8.3.1 Cold plasma modification of lipids -- 8.3.2 Cold plasma effect on polysaccharides -- 8.3.3 Cold plasma effect on enzymes and proteins -- 8.4 Ozone in food processing -- 8.4.1 Introduction -- 8.4.2 Ozone for starch modification -- 8.4.3 Ozone effect on proteins -- 8.4.4 Ozone in other food processing -- 8.5 Perspectives on the use of innovative technologies to obtain food ingredients -- References -- 9 Novel techniques for food product and packaging prototyping and manufacturing: from blueprints to enhanced functionality -- 9.1 Introduction -- 9.2 Electrospinning of food-grade materials.
Includes bibliographical references and index.