Chemistry of thermal and non-thermal food processing technologies /

Chemistry of Thermal and Non-Thermal Food Processing Technologies provides the latest information to the food science community about the chemistry of emerging food processing technologies, including the fundamentals, recent trends, chemistry aspects in terms of quality parameters, and microbial ina...

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Bibliographic Details
Corporate Author:	ScienceDirect (Online service)
Other Authors:	Tiwari, Brijesh K. (Editor), Bhavya, Mysore Lokesh (Editor)
Format:	eBook
Language:	English
Published:	London : Academic Press, [2025]
Subjects:	Food industry and trade > Technological innovations. Food > Analysis. Aliments > Analyse. Electronic books.
Online Access:	Connect to the full text of this electronic book

Table of Contents:

Front Cover
Chemistry of Thermal and Non-Thermal Food Processing Technologies
Copyright Page
Contents
List of contributors
About the editors
Acknowledgment
1 Overview of chemistry of thermal and non-thermal food processing technologies
1.1 Introduction
1.2 Novel food processing technologies: basic concept, challenges, and scope
1.2.1 Novel thermal technologies
1.2.2 Novel non-thermal technologies
1.3 Challenges in industrial adoption
1.4 Book objectives
1.5 Book structure
References
2 Chemistry of microwave processing of food
2.1 Introduction
2.2 Chemical changes induced by microwave
2.3 Mechanism
2.4 Effect on proteins
2.5 Effect on carbohydrates
2.6 Effect on fats
2.7 Effect on vitamins, phenolics, and bioactives
2.8 Microbial inactivation
2.9 Conclusion
References
3 Chemistry of infrared processing
3.1 Introduction
3.2 Principles of infrared heating
3.3 Limitations of IR heating
3.4 Chemical aspects
3.4.1 Degradation of protein and lipid
3.4.2 Degradation of bioactive compounds, phenolics, and vitamins
3.4.3 Process induced chemicals
3.5 Mechanism of microbial inactivation
3.6 Conclusions
References
4 Chemistry of radiofrequency processing
4.1 Introduction
4.1.1 History of radiofrequency based processing
4.2 Principle mechanism and applications of radio frequency heating
4.2.1 Working principle of radiofrequency heating
4.2.2 Factors affecting the radiofrequency processing
4.2.3 Application of radiofrequency processing in food
4.3 Effect of radio frequency processing on macro-molecules in food
4.3.1 Proteins
4.3.2 Lipids
4.3.3 Carbohydrates
4.4 Effect of radiofrequency processing on micro-molecules in food
4.4.1 Vitamins
4.4.2 Minerals
4.4.3 Bioactive compounds.
4.5 Chemistry of microbial inactivation during radiofrequency processing
4.6 Degradation mechanisms
4.7 Conclusion
References
5 Chemistry of ohmic heating of foods
5.1 Introduction
5.2 Chemistry of ohmic heating technology
5.3 Mechanism of action
5.4 Application of ohmic heating treatment in the food industry
5.4.1 Ohmic heating treatment for starch and flour industry
5.4.2 Ohmic heating treatment for pathogenic microbes' inactivation
5.4.3 Ohmic heating treatment for enzyme inactivation in food
5.4.4 Ohmic heating treatment for extraction of bioactive compounds
5.4.5 Ohmic heating treatment for thawing
5.4.6 Ohmic heating treatment for pasteurization in dairy industries
5.4.7 Ohmic heating treatment for meat and meat products
5.5 Extrinsic and intrinsic control parameters
5.5.1 Extrinsic factors
5.5.1.1 Current
5.5.1.2 Electric field strength
5.5.1.3 Frequency
5.5.2 Intrinsic factors impact on the toughe
5.5.2.1 Type of food
5.5.2.2 Fat content
5.5.2.3 Salt concentration
5.5.2.4 pH
5.6 Behavior of ohmic heating on foods
5.7 Impact on food and food components
5.8 Ohmic heating to specific food
5.8.1 Effect on solid food
5.8.2 Effect on liquid food
5.8.3 Effects ohmic heating on quality of food products
5.9 Advantages and disadvantages of ohmic heating treatment
5.10 Conclusion
References
6 Exploring the chemistry and safety of ionizing radiation processing in food applications
6.1 Introduction
6.2 Principle/mechanism of technology
6.2.1 Working principle of technology, governing principles
6.2.2 Extrinsic and intrinsic control parameters
6.2.3 Mechanisms of action
6.3 Chemical aspects
6.3.1 Degradation of key nutrients
6.3.2 Degradation of bioactive, phenolics, and vitamins
6.3.3 Processing induced chemicals.
6.3.4 Microbial inactivation (mechanisms)
6.4 Safety/toxicological aspects of technology
6.5 Conclusions
References
7 Chemistry of high-pressure processing
7.1 Introduction
7.2 High-pressure Processing
7.3 Impact on the chemistry of water during freezing
7.4 Impact on Proteins
7.4.1 Impact on protein structure
7.4.2 Mechanism for structure alteration
7.4.2.1 Denaturation
7.4.2.2 Unfolding and Refolding
7.4.2.3 Aggregation and gelation
7.5 Impact on protein functionality
7.5.1 Enzymatic activity
7.5.2 Protein solubility
7.5.3 Allergenicity
7.5.4 Digestibility
7.6 Impact on enzymes
7.7 Impact on lipids
7.7.1 Lipid Crystallization
7.7.2 Single-step versus multi-step pressurization
7.7.3 Role of lipid composition
7.7.4 Compression Rate and Holding Time
7.7.5 Influence of lipid composition
7.7.6 Impact of lipid concentration
7.7.7 Pressure pulsing and crystallization
7.8 Impact on carbohydrates
7.8.1 Impact on gelation
7.8.2 Phase change
7.8.3 Impact on starch
7.8.4 Configurational changes
7.9 Impact on color
7.10 Conclusion
References
8 Recent developments in pulsed electric field processing of foods
8.1 Introduction
8.2 Fundamentals of pulsed electric fields
8.2.1 Principles and mechanisms
8.2.2 Critical process parameters
8.3 Application of pulsed electric field in food processing
8.3.1 Pulsed electric fields and food preservation
8.3.2 Pulsed electric fields and enzyme inactivation
8.3.3 Pulsed electric fields and biological cell modification
8.3.3.1 Extraction
8.3.3.2 Drying
8.3.3.3 Textural alterations
8.3.3.4 Freezing and thawing
8.3.4 Pulsed electric field and nutritional properties
8.3.5 Pulsed electric fields and sensory characteristics
8.4 Challenges of pulsed electric fields treatment.
8.5 Conclusions
References
9 Chemistry of ultrasound processing
9.1 Introduction
9.1.1 General aspects of ultrasound
9.2 Low-frequency ultrasound processing of foods
9.2.1 Impact on the main food components
9.3 Intermediate frequency ultrasound in food processing
9.3.1 Microorganisms, horseradish peroxidase, and protease inhibitors inactivation
9.3.1.1 Microorganism inactivation
9.3.1.2 Peroxidase activity in activation
9.3.1.3 Protease inhibitors inactivation
9.3.2 Functionalization of phenolic moieties
9.3.2.1 Hydroxylation and polymerization of phenolic moieties
9.3.2.2 Depolymerization of tannin acid and production of ellagic acid
9.4 Conclusions
References
10 Chemistry and microbiology of light-based (UV-C) processed foods
10.1 Introduction
10.1.1 Regulatory standards
10.1.2 Optical properties of fluid
10.1.3 UV Sources
10.1.4 UV reactors
10.1.5 Batch type reactors
10.1.6 Continuous systems
10.1.6.1 Dean flow reactors
10.1.7 Thin film reactor
10.1.8 Taylor Couette reactor
10.1.9 Importance of understanding the system design
10.1.10 Dose measurement techniques
10.1.11 Computational fluid dynamics
10.1.12 Inactivation kinetics models
10.1.13 Effect of UV-C processing on the quality and safety of food products
10.1.14 Effect on total antioxidant activity and polyphenols
10.1.15 Effect on amino acids
10.1.16 Peptide bond breakage and fragmentation
10.1.17 Oxidation
10.1.18 Implications for protein structure and function
10.1.19 Effect on vitamins
10.1.20 Effect on volatiles
10.1.21 Effect of UV-C processing on mycotoxins
10.1.22 UV-C light degradation mechanisms
10.2 Effect on nutrients
10.3 Effect on protein
10.4 Effect on color
10.5 Effect on flavor and aroma
10.6 Effect on DNA.
10.6.1 Electrical energy per order evaluation
10.7 Conclusion
References
11 Chemistry of cold plasma technology
11.1 Introduction
11.2 Basic of cold plasma
11.2.1 Properties of reactive species of plasma
11.2.1.1 Ozone
11.2.1.2 Singlet Oxygen
11.2.1.3 Superoxide radicals
11.2.1.4 Peroxyl radicals
11.2.1.5 Hydroxyl Radicals (.OH)
11.2.1.6 Hydrogen Peroxide (H2O2)
11.2.1.7 Nitrous and Nitric oxide
11.2.1.8 Nitrogen dioxide (NO2) and nitrate
11.2.1.9 Peroxy nitrate (ONOO−)
11.2.1.10 Nitrous (HNO2) and nitric acid (HNO3)
11.2.2 Mechanism of action
11.2.3 Factors affecting cold plasma technology
11.2.3.1 Gas composition
11.2.3.2 Flow rate
11.2.3.3 Plasma device design
11.2.3.4 Treatment conditions
11.2.3.5 Physical nature of food
11.2.3.6 Surface properties of foods
11.2.3.7 pH and relative humidity
11.3 Chemical aspects of cold plasma
11.3.1 Carbohydrates
11.3.2 Proteins
11.3.3 Lipids
11.3.4 Bioactive compounds
11.3.5 Vitamins
11.3.6 Enzymes
11.4 Conclusion
References
12 Chemistry of hydrodynamic cavitation technology
12.1 Introduction
12.2 Fundamentals and mechanisms of hydrodynamic cavitation
12.2.1 Working principle and types of hydrodynamic cavitation
12.2.2 Inception of cavitation
12.2.3 Detection of reactive species generated during cavitation
12.2.4 Influence of parameters on chemical effects
12.2.4.1 Pressure parameter
12.2.4.2 Time scale
12.3 Chemical aspects of hydrodynamic cavitation
12.3.1 Chemical changes in key nutrients
12.3.1.1 Protein oxidation
12.3.1.2 Lipid oxidation
12.3.2 Chemical changes of hydrodynamic cavitation introduced to other bioactive compounds
12.3.3 Chemical degradations during water processing
12.4 Applications of hydrodynamic cavitation.