Nonthermal food processes: pulsed electric fields, pulsed light, high hydrostatic pressure, and ionizing radiation
Date
2016
Authors
Panda, B.K.
Mishra, G.
Kumar, V.
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Meghwal, M.
Goyal, M.R.
Goyal, M.R.
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Book chapter
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Source details - Title: Food engineering: emerging issues, modeling, and applications, 2016 / Meghwal, M., Goyal, M.R. (ed./s), Ch.13, pp.293-320
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Abstract
Nonthermal technologies are the novel and most promising technologies emerging in the food processing industries with many challenges out of which pulse electric field, pulse light, high hydrostatic pressure and ionizing radiations are the most used sources of various food processing operations has been commercialized successfully in the food industries. Pulsed elec tric field processing, in which short electrical pulses to the disruption of cells are used are generally used to pasteurization of foods, extraction of sugars and other cellular content from plant cells, and reduction in the solid volume (sludge) of wastewater. PEF has many potential but limita tion to the processing of foods with no air bubbles and with low electrical conductivity. Pulse light is a broad spectrum light source, with a general spectral range of 200-1100 nm, which is used to purification and sterilization of food items, decontamination of surfaces of processing, and packaging mate rials. The main disadvantage of pulse light is the shadowing effect of light to microorganisms reducing the inactivation efficiency. High hydrostatic pressure processing (HHPP) is a novel nonthermal method of sterilization of food, in which a product is processed under very high pressure, leading to inactivation of certain microorganisms and enzymes in the food. The food gets decontaminated and enzymes are also got deactivated at room temperature or slight higher than that leading to superior quality food with high retention of nutritional components. Irradiation is the process of treat ment of food using ionizing radiations such as microwave, UV, IR, X-ray, gamma ray, etc. Irradiation used for various food processing operations such as inac tivation of microorganisms, delaying the ripening process of fruits and vegetables, inhibition of sprouts, extraction of oils, volatiles, etc. For every radiation, FDA specified certain limit beyond that the exposure of ionizing radiation may be harmful to human body. In nonthermal food processing, bulk heat is not provided to food directly and the processing methods are hardly affect the covalent bonds of nutritional and flavor components of food, which helps in retention of color, flavor, and also the essential vitamins and minerals. Therefore, nonthermal processing technology is ahead in the line of food processing technologies providing safe and fresh processed food which consumer demands nowadays.
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Copyright 2016 by Apple Academic Press