By Christopher Doona, Kenneth Kustin, Florence Feeherry
Novel nutrition processing applied sciences have major power to enhance product caliber and strategy potency. Commercialization of latest items and procedures brings fascinating possibilities and engaging demanding situations. Case reports in Novel meals Processing applied sciences offers insightful, first-hand reviews of many pioneering specialists all for the advance and commercialization of meals produced by means of novel processing applied sciences. half 1 offers case reviews of industrial items preserved with the top nonthermal applied sciences of excessive strain processing and pulsed electrical box processing. half 2 broadens the case histories to incorporate substitute novel recommendations, corresponding to dense part carbon dioxide, ozone, ultrasonics, cool plasma, and infrared applied sciences, that are utilized in meals protection sectors starting from clean produce, to juices, to disinfestation. half three covers novel nutrition upkeep innovations utilizing traditional antimicrobials, novel nutrients packaging applied sciences, and oxygen depleted garage thoughts. half four comprises case reviews of ideas in retort expertise, microwave heating, and predictive modeling that examine thermal as opposed to non-thermal techniques, and evaluation an sped up 3-year problem try. With its crew of exceptional editors and overseas members, Case reports in Novel meals Processing applied sciences is a necessary reference for execs in undefined, academia, and executive concerned with all facets of study, improvement and commercialization of novel nutrition processing applied sciences.
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Additional resources for Case Studies in Novel Food Processing Technologies: Innovations in Processing, Packaging, and Predictive Modelling (Woodhead Publishing Series in Food Science, Technology and Nutrition)
2008). The process uses a unique treatment chamber (orifice) and electrode configuration where a high intensity electric field is concentrated within the orifice through which liquid is pasteurized. CHIEF bears characteristics similar to those of a dielectric barrier NTP system, which consists of two electrodes separated by two layers of dielectric materials and driven by AC power. However, the mechanisms of microbial inactivation by CHIEF resemble more closely those of PEF than of NTP. In comparison with PEF technology, CHIEF has some unique characteristics: · it is powered by low and medium frequency alternate current (AC) power instead of high frequency pulsed direct current (DC) power, and thus requires significantly lower capital investment; · it uses a non-metal (dielectric) barrier to limit electric current flow through the liquid to eliminate ohmic (electro-resistive) heating, thereby reducing the temperature rise and avoiding contamination from the oxidation, corrosion, and erosion of metal electrodes, which occurs commonly with conventional PEF methods, and the need to change electrodes periodically; · it uses a unique configuration design which significantly improves energy efficiency by directing voltage (electric field strength) to the treated liquid, instead of dissipating energy in the electrodes and dielectric barriers.
US Patent Application 0180421. RUAN, R. , CHEN, P. L. and OYEN, D. (2003b) Method and apparatus for non-thermal pasteurization. US Patent. RUAN, R. , CHEN, P. L. and OYEN, D. (2003c) Method and apparatus for non-thermal pasteurization. US Patent Application 0026877. , LIN, X. and METZGER, L. (2008) Dielectric barrier reactor having concentrated electric field. US Patent Application 20080099406. 05/01/2008. , RAMOS, A. , BARBOSA-CANOVAS, G. V. and SWANSON, B. G. (1997) High hydrostatic pressure: an alternative in non-thermal treatment of foods.
The mean electron energies of NTP, which is about 20 eV, are considerably higher than those of the components of the ambient gas. During NTP generation, the majority of the electrical energy goes into the production of energetic matters rather than into gas heating. The energy in NTP is thus directed preferentially to the electron-impact dissociation and ionization of the background gas to produce NTP species including electrically neutral gas molecules, charged particles in the form of positive ions, negative ions, free radicals and electrons, and quanta of electromagnetic radiation (photons) (Ulrich, 2007).
Case Studies in Novel Food Processing Technologies: Innovations in Processing, Packaging, and Predictive Modelling (Woodhead Publishing Series in Food Science, Technology and Nutrition) by Christopher Doona, Kenneth Kustin, Florence Feeherry