فناوری‌های حرارتی و غیرحرارتی نوین برای غذاهای مایع (علم و فناوری غذا بین‌المللی (چاپ سخت‌افزاری آکادمیک))

Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, recognized for their high bioavailability of macronutrients and micronutrients. Considerable resources and expertise has been devoted to the processing of safe and wholesome foods. Non-thermal technologies have been developed as an alternative to thermal processing, while still meeting required safety or shelf-life demands and minimising the effects on its nutritional and quality attributes. \*Examines non-thermal processing techniques specifically applied to fluid foods \*Includes methods for mathematically evaluating each technique \*Addresses global regulatory requirements for fluid foods \*Provides recommendations and opportunities for various safety-related issues Novel Thermal and Non-Thermal Technologies for Fluid Foods......Page 4 Copyright Page......Page 5 Contents......Page 6 Contributors......Page 14 Foreword......Page 16 1.1 What are Novel Thermal and Non-Thermal Technologies?......Page 18 1.3 Technology Drivers......Page 19 1.5 Book Objectives......Page 22 2.1 Introduction......Page 24 2.2 Some Basic Considerations on Fluid Mechanics......Page 25 2.3 High-Pressure Processing......Page 27 2.4 Pulsed Electric Fields......Page 34 2.5 Ultrasound......Page 42 2.6 Light Pulses......Page 43 2.7 Ohmic Heating......Page 44 2.8 Conclusion......Page 45 3.1 Introduction......Page 52 3.2 Fluid Rheology......Page 53 3.3 Influence of Rheology on Process Efficacy......Page 56 3.4 Effects of Treatment on Fluid Rheology......Page 62 3.5 Conclusions......Page 74 4.1 Introduction......Page 80 4.2 Principles of Operation......Page 81 4.4 Treatment Parameters......Page 83 4.5 Microorganism, Enzyme and Quality- and Health-Related Compound Characteristics......Page 85 4.6 Product Parameters......Page 86 4.7 Microbial Inactivation Mechanism......Page 88 4.8 Pulsed Electric Field in Combination with other Technologies......Page 94 4.9 Effects on Fluid Food Nutritional and Quality Parameters......Page 97 4.10 Shelf-Life of Pulsed Electric Field-Processed Fluid Foods......Page 108 4.11 Current Status and Future Trends......Page 112 5.1 Introduction......Page 126 5.2 Technology Governing Principles......Page 127 5.3 Microbiological Safety......Page 134 5.4 Impact of Combined Pressure–Heat Treatments on Quality Attributes of Foods......Page 135 5.5 Combined Pressure–Heat Treatment Effects on Nutrient Content of Foods......Page 143 5.7 Conclusions......Page 145 6.1 Introduction......Page 152 6.2 Generation of Power Ultrasound......Page 153 6.3 The Measurement of Ultrasonic Energy (Dosimetry)......Page 154 6.4 Ultrasound in Liquid Food Sterilization......Page 157 6.5 Effect on Quality Parameters......Page 169 6.6 Current Status and Challenges......Page 173 6.7 Conclusions......Page 174 7.1 Introduction......Page 184 7.2 Irradiation Technologies......Page 185 7.3 General Mode of Action......Page 188 7.4 Food Safety and Shelf-Life of Irradiated Liquids......Page 189 7.5 Sensory and Nutritive Properties......Page 190 7.6 Operational Parameter Case Study: Container Orientation......Page 191 7.7 Regulations and Consumer Attitude of Food Irradiation: China......Page 194 7.8 Case Study: Irradiated Wine, China......Page 197 7.9 Conclusions......Page 198 8.1 Introduction......Page 202 8.2 Principles of Operation......Page 204 8.3 Process Control Parameters......Page 210 8.4 Microbial Inactivation Mechanism......Page 216 8.5 Antimicrobial Effects of Ultraviolet and Pulsed Light in Specific Products......Page 223 8.6 Effects on Fluid Food Nutritional and Quality Parameters......Page 228 8.7 Industrial Scale-Up and Challenges......Page 231 8.8 Conclusions......Page 236 9.1 Introduction......Page 242 9.2 Generation of Ozone......Page 243 9.3 Ozone in Liquid Food Processing......Page 244 9.4 Factors Affecting Efficacy of Ozone Processing......Page 245 9.5 Microbial Inactivation......Page 254 9.6 Microbial Inactivation Mechanism......Page 260 9.7 Mycotoxins......Page 263 9.8 Effect on Fluid Food Quality......Page 264 9.9 Current Status and Future Trends......Page 268 10.1 Principles......Page 280 10.2 Process Control Parameters......Page 287 10.3 Microbial Inactivation Mechanisms......Page 299 10.4 Effects on Fluid Food Nutritional and Quality Parameters......Page 302 10.5 Current Status and Future Trends......Page 312 11.1 Introduction......Page 322 11.2 Principles......Page 323 11.3 Process Control Parameters......Page 328 11.4 Microbial Inactivation Mechanism......Page 344 11.5 Effects on Nutritional and Quality Characteristics of Fluid Food......Page 350 11.6 Current Status and Future Trends......Page 376 12.1 Introduction......Page 386 12.2 General Principles of Microwave Heating......Page 388 12.3 Role of Dielectric Properties in Microwave Heating......Page 389 12.4 Interactions of Microwave with Food Components......Page 394 12.5 Dielectric Properties of Selected Foods......Page 395 12.6 Microwave Processing of Foods......Page 397 12.7 Microwave Processing and Equipment......Page 413 12.8 Challenges in Microwave Processing......Page 418 12.9 Conclusions......Page 421 13.1 Introduction......Page 428 13.2 Basic Principles Governing Infrared Radiation......Page 430 13.3 Opportunities for the Infrared Processing of Liquid Foods......Page 435 13.5 Conclusions and Suggestions for Future Work......Page 442 14.1 Introduction......Page 450 14.2 AD HOC Hypotheses for Kinetic Studies......Page 452 14.4 Experimental Design......Page 453 14.6 Model Structure Characterization of Microbial Dynamics......Page 458 14.7 Model Structure Characterization of Chemical Dynamics......Page 467 14.8 Model Parameter Estimation......Page 473 14.9 Model Validation......Page 474 14.10 Applications on the Design and Optimization of Thermal and Non-Thermal Technologies......Page 476 14.11 Conclusion and Future......Page 478 15.1 Introduction......Page 490 15.2 An Overview of How Law is Created in the EU......Page 491 15.3 Overview of the Regulation of Food in the European Union......Page 494 15.4 The Novel Food Regime......Page 495 15.5 How Does this Apply to Specific Emerging Non-Thermal Technologies?......Page 501 15.6 Other Existing Regulatory Requirements......Page 505 15.7 It’s a Small World, But is One Set of Global Rules Realistic?......Page 507 15.8 Conclusions......Page 508 Food Science and Technology International Series......Page 512 Index......Page 516

Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, recognized for their high bioavailability of macronutrients and micronutrients.

Considerable resources and expertise has been devoted to the processing of safe and wholesome foods. Non-thermal technologies have been developed as an alternative to thermal processing, while still meeting required safety or shelf-life demands and minimising the effects on its nutritional and quality attributes.

*Examines non-thermal processing techniques specifically applied to fluid foods

*Includes methods for mathematically evaluating each technique

*Addresses global regulatory requirements for fluid foods

*Provides recommendations and opportunities for various safety-related issues