Fundamentals of Non-Thermal Processes for Food Preservation

246 Pages·2022·21.652 MB·English

by  Snehasis Chakraborty, Rishab Dhar

Fundamentals of Non-Thermal
Processes for Food Preservation
The textbook comprises ten chapters, which are written in a simple but scientific
language, encompassing all the non-thermal treatments in-depth, from basic
concepts to technological advances. This book provides complete study mate-
rial in a single source including such pedagogical features as multiple choice
questions, solved numerical problems, and short questions. The book begins
with a general introduction to the evolution of the non-thermal technique for
food preservation. The fundamental mechanism of non-thermal inactivation
of microorganisms and enzymes is discussed. In the following chapters, eight
non-thermal techniques have been discussed in detail.

Fundamentals of
Non-Thermal Processes
for Food Preservation
Snehasis Chakraborty and Rishab Dhar
First edition published 2023
by CRC Press
6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487-2742
and by CRC Press
4 Park Square, Milton Park, Abingdon, Oxon, OX14 4RN
CRC Press is an imprint of Taylor & Francis Group, LLC
© 2023 Snehasis Chakraborty and Rishab Dhar
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Library of Congress Cataloging‑in‑Publication Data
Names: Chakraborty, Snehasis, author. | Dhar, Rishab, author.
Title: Fundamentals of non-thermal processes for food preservation /
Snehasis Chakraborty and Rishab Dhar.
Description: First edition. | Boca Raton : CRC Press, 2023. | Includes
bibliographical references.
Identifiers: LCCN 2022010750 | ISBN 9781032059099 (hardback) |
ISBN 9781032040592 (paperback) | ISBN 9781003199809 (ebook)
Subjects: LCSH: Food--Preservation.
Classification: LCC TX601 .C45 2023 | DDC 641.4--dc23/eng/20220630
LC record available at https://lccn.loc.gov/2022010750
ISBN: 9781032059099 (hbk)
ISBN: 9781032040592 (pbk)
ISBN: 9781003199809 (ebk)
DOI: 10.1201/9781003199809
Typeset in Adobe Caslon Pro
by KnowledgeWorks Global Ltd.
Contents
Preface xi
about the authors xiii
chaPter 1 NoN-thermal Processes iN food
PreservatioN 1
1.1 Principles of Food Preservation 1
1.2 Inception of Non-Thermal Processing 2
1.3 Various Non-Thermal Techniques 4
1.4 Principal Actions of Non-Thermal Processing 6
1.5 Status and Trends of Non-Thermal
Technologies 7
1.5.1 High-Pressure Processing 8
1.5.2 Pulsed Electric Field 8
1.5.3 Pulsed Light and Ultraviolet
Technology 9
1.5.4 Power Ultrasound Processing 9
1.5.5 Cold Plasma Technology 10
1.5.6 Ozone Processing 10
1.5.7 Irradiation 10
1.5.8 Oscillating Magnetic Field 11
1.6 Summary 12
1.7 Multiple Choice Questions 13
1.8 Short Answer Type Questions 14
1.9 Descriptive Questions 15
Suggested Readings 15
Answers for MCQs (sec. 1.7) 15
v
vi Contents
chaPter 2 high-Pressure ProcessiNg 17
2.1 Principle 17
2.2 Operation 17
2.2.1 Batch Mode 18
2.2.2 Semicontinuous Mode 19
2.3 Components of High-Pressure Processing System 20
2.3.1 Pressure Vessel 20
2.3.2 Pressure Generation System 21
2.3.3 Pressure-Transmitting Medium 21
2.3.4 Temperature Controller 22
2.3.5 Heat of Compression 22
2.3.6 Processing Time 23
2.3.7 Suitable Packaging Materials 24
2.4 Mechanism of Quality Changes in Food 24
2.4.1 Mechanism Microbial Inactivation 24
2.4.2 Mechanism of Inactivating Spoilage
Enzymes 25
2.4.3 Mechanism of Nutritional Quality Change 26
2.5 Critical Parameters for Process Design 26
2.5.1 Type of Product 26
2.5.2 Target Microorganism or Enzyme 26
2.5.3 Equipment and Mode of Operation 27
2.6 Practical Example 29
2.7 Potential and Challenges 30
2.8 Summary 30
2.9 Solved Numerical 31
2.10 Multiple Choice Questions 37
2.11 Short Answer Type Questions 38
2.12 Descriptive Questions 39
2.13 Numerical Problems 39
References 40
Suggested Readings 40
Answers for MCQs (sec. 2.10) 41
chaPter 3 Pulsed electric field ProcessiNg 43
3.1 Principles and Operation 43
3.2 Mechanism of Quality Changes in Food 44
3.2.1 Microbial Inactivation 44
3.2.2 Inactivation of Spoilage Enzymes 47
3.2.3 Effect of Pulsed Electric Field on
Nutritional Quality 47
3.3 Equipment and Critical Processing Factors 48
3.3.1 Type of Product 49
3.3.2 Target Microorganism 49
3.3.3 Equipment and Mode of Operation 50
3.4 Practical Example 52
3.5 Challenges 53
3.6 Summary 54
Contents vii
3.7 Solved Numerical 55
3.8 Multiple Choice Questions 59
3.9 Short Answer Type Questions 61
3.10 Descriptive Questions 61
3.11 Numerical Problems 62
References 62
Suggested Readings 63
Answers for MCQs (sec. 3.8) 63
chaPter 4 ultraviolet aNd Pulsed light treatmeNt 65
4.1 Principle and Operation 65
4.2 Mechanism of Quality Changes in Food 66
4.2.1 Microbial Inactivation 66
4.2.2 Effect on Spoilage Enzyme and Nutritional
Quality 68
4.3 Equipment Functioning 68
4.4 Critical Processing Factors 70
4.4.1 Type of Product 70
4.4.2 Relative Positioning of the Product 71
4.4.3 Target Microorganism or Enzyme 71
4.4.4 Equipment and Mode of Operation 72
4.5 Practical Example 74
4.6 Challenges 75
4.7 Summary 76
4.8 Solved Numerical 77
4.9 Multiple Choice Questions 79
4.10 Short Answer Type Questions 82
4.11 Descriptive Questions 82
4.12 Numerical Problems 83
References 83
Suggested Readings 83
Answers for MCQs (sec. 4.9) 84
chaPter 5 Power ultrasouNd ProcessiNg 85
5.1 Principles 85
5.2 Mechanism of Quality Changes in Food 87
5.2.1 Microbial Inactivation 87
5.2.2 Inactivation of Spoilage Enzymes 88
5.2.3 Effect on Nutritional Quality 89
5.3 Equipment and Its Operation 89
5.4 Critical Processing Factors 92
5.4.1 Type of Medium 92
5.4.2 Target Microorganism and Enzyme 92
5.4.3 Equipment and Mode of Operation 93
5.5 Practical Example 94
5.6 Challenges 95
5.7 Summary 95
5.8 Solved Numerical 96
viii Contents
5.9 Multiple Choice Questions 100
5.10 Short Answer Type Questions 103
5.11 Descriptive Questions 103
5.12 Numerical Problems 103
References 104
Suggested Readings 104
Answers for MCQs (sec. 5.9) 104
chaPter 6 cold Plasma ProcessiNg 105
6.1 Principles 105
6.2 Mechanisms of Changes in Quality
Attributes of Food 107
6.3 Equipment and Its Operation 109
6.4 Critical Processing Parameters 112
6.4.1 Type of Product 112
6.4.2 Target Microorganism or Enzyme 113
6.4.3 Equipment and Mode of Operation 113
6.5 Practical Example 114
6.6 Challenges 114
6.7 Summary 115
6.8 Solved Numerical 116
6.9 Multiple Choice Questions 119
6.10 Short Answer Type Questions 121
6.11 Descriptive Questions 121
6.12 Numerical Problems 122
References 123
Suggested Readings 123
Answers for MCQs (sec. 6.9) 123
chaPter 7 ozoNe ProcessiNg 125
7.1 Principles 125
7.2 Mechanisms of Quality Changes in Food 127
7.3 Equipment and Its Operation 128
7.4 Critical Processing Factors 130
7.4.1 Type of Product 130
7.4.2 Target Microorganism or Enzyme 130
7.4.3 Equipment and Mode of Operation 131
7.5 Practical Example 131
7.6 Challenges 132
7.7 Summary 133
7.8 Solved Numerical 134
7.9 Multiple Choice Questions 138
7.10 Short Answer Type Questions 140
7.11 Descriptive Questions 140
7.12 Numerical Problems 140
References 141
Suggested Readings 142
Answers for MCQs (sec. 7.9) 142
Contents ix
chaPter 8 irradiatioN 143
8.1 Principle 143
8.2 Mechanism of Lethality 146
8.2.1 Microbial Inactivation 146
8.2.2 Spoilage Enzymes Inactivation 147
8.3 Effect of Irradiation on Nutritional
Quality 148
8.4 Critical Processing Factors 149
8.4.1 Type of Product 149
8.4.2 Target Microorganism or Enzyme 150
8.4.3 Irradiation Equipment and Process
Parameters 151
8.5 Dose of Irradiation 155
8.6 Practical Example 155
8.7 Challenges 156
8.8 Summary 157
8.9 Solved Numerical 158
8.10 Multiple Choice Questions 161
8.11 Short Answer Type Questions 163
8.12 Descriptive Questions 163
8.13 Numerical Problems 164
References 164
Suggested Readings 164
Answers for MCQs (sec. 8.10) 165
chaPter 9 oscillatiNg magNetic field ProcessiNg 167
9.1 Principle and Operation 167
9.2 Mechanism of Lethality 169
9.2.1 Microbial Inactivation 169
9.2.2 Spoilage Enzymes Inactivation 172
9.3 Effect of OMF on Nutritional Quality and
Freezing of Food Products 173
9.4 Equipment 174
9.5 Critical Processing Factors 176
9.5.1 Type of Product 176
9.5.2 Target Microorganism or Enzyme 176
9.5.3 Equipment and Mode of Operation 177
9.6 Practical Example 177
9.7 Challenges 179
9.8 Summary 180
9.9 Solved Numerical 181
9.10 Multiple Choice Questions 184
9.11 Short Answer Type Questions 186
9.12 Descriptive Questions 186
9.13 Numerical Problems 186
References 187
Suggested Readings 187
Answers for MCQs (sec. 9.10) 188