Electron Beam Pasteurization and Complementary Food Processing Technologies
Woodhead Publishing Series in Food Science, Technology and Nutrition Series

Language: English
Cover of the book Electron Beam Pasteurization and Complementary Food Processing Technologies

Subjects for Electron Beam Pasteurization and Complementary Food...

Electron Beam Pasteurization and Complementary Food Processing Technologies
Publication date:
352 p. · 15x22.8 cm · Paperback
Publication Abandoned
Electron Beam Pasteurization and Complementary Food Processing Technologies
Publication date:
352 p. · 15x22.8 cm · Hardback
Out of Print
Food safety is a constant challenge for the food industry, and food irradiation technology has developed significantly since its introduction, moving from isotope irradiation to the use of electron beam technology. Electron Beam Pasteurization and Complementary Food Processing Technologies explores the application of electron beam pasteurization in conjunction with other food processing technologies to improve the safety and quality of food. Part one provides an overview of the issues surrounding electron beam pasteurization in food processing. Part two looks at different thermal and non-thermal food processing technologies that complement irradiation. Finally, a case study section on the commercial applications of e-beam processing provides examples from industry.
  • List of contributors
  • Woodhead Publishing Series in Food Science, Technology and Nutrition
  • Preface
  • Part One: Electron beam pasteurization in food processing
    • 1: Introduction to electron beam pasteurization in food processing
      • Abstract
      • 1.1 Introduction
      • 1.2 Food irradiation
      • 1.3 Emerging trends in non-thermal food processing
      • 1.4 The focus of this book
    • 2: Electron beam processing technology for food processing
      • Abstract
      • 2.1 Introduction
      • 2.2 Consumers and irradiated foods
      • 2.3 The physics of electron beam irradiation
      • 2.4 Electron beam linear accelerator system
      • 2.5 Conveyor system
      • 2.6 Facility safety and chamber design
      • 2.7 Facility processing controls
      • 2.8 Government regulations for electron beam facilities
      • 2.9 Conclusion
    • 3: Integrating electron beam equipment into food processing facilities: strategies and design considerations
      • Abstract
      • 3.1 Introduction
      • 3.2 Radiation processing standards and terminology
      • 3.3 Assessing the right dose
      • 3.4 Design issues in integrating eBeam equipment into a food processing operation
      • 3.5 Design in practice: a case study
      • 3.6 Common configurations for eBeam technology in food processing operations
  • Part Two: Complementary food processing technologies
    • 4: Microwave processing of foods and its combination with electron beam processing
      • Abstract
      • 4.1 Introduction
      • 4.2 Physical principles of microwave processing
      • 4.3 Microwave applications
      • 4.4 Modelling and verification
      • 4.5 Summary
    • 5: Infrared heating of foods and its combination with electron beam processing
      • Abstract
      • 5.1 Introduction
      • 5.2 The use of infrared technology in food processing
      • 5.3 Infrared processing of liquid foods
      • 5.4 Equipment for infrared processing
      • 5.5 Limitations of infrared processing
      • 5.6 Combination of infrared processing with electron beam processing
      • 5.7 Conclusions
    • 6: Aseptic packaging of foods and its combination with electron beam processing
      • Abstract
      • 6.1 Introduction
      • 6.2 Brief history of aseptic packaging
      • 6.3 Microorganisms in foods and influencing factors
      • 6.4 Principles of aseptic food packaging
      • 6.5 Possible application of electron beam technology for aseptic food processing
      • 6.6 Electron beam technology for sterilizing packaging materials used in aseptic packaging
      • 6.7 Current and future technical challenges
    • 7: Combining sanitizers and nonthermal processing technologies to improve fresh-cut produce safety
      • Abstract
      • 7.1 Introduction
      • 7.2 Fresh produce safety
      • 7.3 Sanitizers used in fresh-cut processing
      • 7.4 Chlorine as a sanitizer
      • 7.5 Chlorine dioxide sanitizer technologies
      • 7.6 Organic acid sanitizers
      • 7.7 Electrolyzed water (EW) sanitizer
      • 7.8 Nonthermal processing technologies: ultrasound-assisted fresh produce decontamination
      • 7.9 Ionizing radiation for fresh produce decontamination
      • 7.10 Nonthermal plasma (NTP) for fresh produce decontamination
      • 7.11 High pressure processing (HPP) for fresh produce decontamination
      • 7.12 High intensity pulsed light or ultraviolet for fresh produce decontamination
      • 7.13 Conclusion
    • 8: High pressure processing (HPP) of foods and its combination with electron beam processing
      • Abstract
      • 8.1 Introduction
      • 8.2 Thermodynamic principles of high pressure processing (HPP)
      • 8.3 Commercial HPP equipment
      • 8.4 Microbial inactivation by HPP
      • 8.5 Effect of HPP on nutritional and sensory qualities of food
      • 8.6 Current and emerging trends in the commercial application of HPP
      • 8.7 Combining HPP with eBeam processing
      • 8.8 Conclusion
      • 8.9 Sources of further information and advice
    • 9: Pulsed electric field (PEF) processing of foods and its combination with electron beam processing
      • Abstract
      • 9.1 Introduction
      • 9.2 The development of pulsed electric field (PEF) processing
      • 9.3 Principles of PEF processing
      • 9.4 PEF technology
      • 9.5 Mechanisms of inactivation of microorganisms
      • 9.6 Applications of PEF processing: liquid foods
      • 9.7 Applications of PEF processing: solid foods
      • 9.8 Use of PEF for particular foods: sugar beet, coconut, plant oil, meat and fish
      • 9.9 Combining PEF and eBeam technology
      • 9.10 Conclusion
    • 10: Modified atmosphere packaging (MAP) of foods and its combination with electron beam processing
      • Abstract
      • 10.1 Introduction
      • 10.2 Gases used in modified atmosphere packaging (MAP)
      • 10.3 The microbiology of MAP
      • 10.4 MAP technology
      • 10.5 Case studies of typical MAP applications
      • 10.6 The combination of MAP with electron beam technology
    • 11: Active packaging of foods and its combination with electron beam processing
      • Abstract
      • 11.1 Introduction
      • 11.2 Active packaging principles and technologies
      • 11.3 Integrating active materials in rigid and flexible plastic packaging materials
      • 11.4 Combining active packaging with thermal and non-thermal preservation processes
      • 11.5 Combining active packaging with electron beam processing
      • 11.6 The role of active packaging in extending shelf life
      • 11.7 Future trends
  • Part Three: Case studies on the commercial applications of electron beam processing
    • 12: Electron beam processing of hospital foods
      • Abstract
      • 12.1 Introduction
      • 12.2 Microbiological concerns of hospital foods
      • 12.3 Studies on the use of irradiation technologies in hospital foods
      • 12.4 Future trends
      • 12.5 Conclusions
    • 13: Electron beam processing as a phytosanitary treatment of imported fruits
      • Abstract
      • 13.1 Introduction
      • 13.2 Phytosanitary treatment of fruits
      • 13.3 Phytosanitary treatment using irradiation
      • 13.4 Current global status of phytosanitary irradiation
      • 13.5 Developing eBeam as a phytosanitary treatment for fruits
      • 13.6 Summary
      • 13.7 Sources of further information
    • 14: Electron beam processing of fresh and/or frozen raw ground beef
      • Abstract
      • 14.1 Introduction
      • 14.2 Product and process risk assessment
      • 14.3 Setting minimum dose levels and testing protocols
      • 14.4 Product and process configuration
      • 14.5 Product feasibility testing
      • 14.6 Design of the master case
      • 14.7 Dose mapping
      • 14.8 Electron beam irradiation processing operations: delivery stage
      • 14.9 Electron beam irradiation processing operations: irradiation operating system
      • 14.10 Electron beam irradiation processing operations: post-irradiation operations
      • 14.11 Combining electron beam irradiation with other interventions and packaging
      • 14.12 Conclusion
    • 15: Electron beam processing to improve the functionality of biodegradable food packaging
      • Abstract
      • 15.1 Introduction
      • 15.2 Electron beam (eBeam) processing of biodegradable polymers
      • 15.3 Effects of polymer structure on outcomes of eBeam processing
      • 15.4 Case studies: cellulose
      • 15.5 Case studies: starch
      • 15.6 Case studies: chitin and chitosan
      • 15.7 Future trends
    • 16: Future trends in electron beam technology for food processing
      • Abstract
      • 16.1 Introduction
      • 16.2 The role of electron beam (eBeam) processing in biodegradable packaging
      • 16.3 The role of eBeam processing in waste management
      • 16.4 The role of eBeam processing in food safety
      • 16.5 The role of eBeam processing in post-packaging pasteurization
      • 16.6 The role of eBeam processing in improving nutritional quality and freshness of foods
      • 16.7 Traceability
      • 16.8 The role of eBeam processing in preparing foods for space travel
      • 16.9 Combining eBeam and other non-thermal technologies
  • Index
Suresh Pillai, Texas A&M University, USA.
Shima Shayanfar, German Institute of Food Technologies, Germany.