Food processing technologies

Another important food processing technology is pasteurisation. It consists of rapid heating to temperatures between 60 and 65°C in order to destroy microorganisms. Oxidoreductases are inactivated at the same time. As the heating is short, the destruction of antioxidants is only moderate. Losses of ascorbic acid are a good indicator of the destructive changes. Losses of ascorbic acid and carotenes are minimised by deaeration. 

Frewer, L.J., Howard, C., Hedderley, D., and Shepherd, R. 1997. Consumer attitudes towards different food-processing technologies used in cheese production The influence of consumer benefit. Food Qual. Prefer. 8, 271-280. 

P. J. Fellows, Food Processing Technology — Principles and Practice, Woodhead Publishing, Cambridge, 2002. 

Welti-Chanes, J., Lopez-Malo, A., Palou, E., Bermudez, D., Guerrero-Beltran, J. A., Barbosa-Canovas, G. V. (2005). Fundamentals and applications of high pressure processing to foods. In G. V. Barbosa-Canovas, M. S. Tapia, P. M. Cano (Eds.), Novel food processing technologies (pp. 157-181). CRC Press LLC, Boca Raton, FL, USA, Chap. 8. 

Fellows, P. J. (1988). Food Processing Technology. Ellis, Horwood, London. 

Wick, E. L., Exploration of Future Food Process Technology, p. 5, Cambridge, Mass., 1963. 

Worldwide food trade as well as customers expectations regarding foodstuffs enforce implementation of measures which improve sensory, physicochemical, functional, and health-related characteristics of food products. Food producers themselves, aware of the importance of product quality, do not neglect the question of sensory, visual, and marketing features of food products. This, along with the required economic efficiency, encourages food manufacturers to use various additives in food processing technologies, which improve the characteristics of food products demanded by shoppers. In short, food additives play an important role in today s complex food supply. 

Food-processing technology should be optimized to minimize the amounts of waste arising... 

The increased shelf-life of fermented foods completely lost importance with the onset of such reliable and cheap alternative procedures such as canning and freezing. The reason why this type of traditional food processing technology has persisted to the present day is partly due to the flavor generated by these processes. 

Alzamora, S.M., Guerrero, S., Viollaz, P.E., and Welti-Chanes, J. Experimental protocols for modeling the response of microbial populations exposed to emerging technologies some points of concern. Novel Food Processing Technologies, G.V. Barbosa-Canovas, M.S. Tapia and P. Cano, eds., CRC Press, Boca Raton, Florida, pp. 591-608, 2005. 

FDA. 2000a. Kinetics of microbial inactivation for alternative food processing technologies, Washington, DC. 

Eellows, P. 2000. Ereezing. In Food Processing Technology, Principles and Practice, 2nd edn., ed. P. Eellows, pp. 418 40. Cambridge, U.K. Woodhead Publishing Limited. 

Montero, P. and M. C. Gomez-GuUlen. 2005. High-pressure applications on myosystems. In Novel Food Processing Technologies, G. V. Barbosa-Canovas, M. S. Tapia, M. P. Cano, O. Martm-Belloso, and A. Martmez (eds.), pp. 311-342. Boca Raton, FL CRC Press, Marcel Dekker. 

More recently, modem food processing technologies using irradiation or high pressure treatment were analyzed for the inactivation of the parasite with promising results (Kijlstra and Jongert, 2008a). 

Nutritional studies carried out in many highly indnstrialized conntries have shown inadequate intake of recommended vitamins by some popnlation groups. Therefore, the primary aim of elaborating new food processing technologies is to maintain the maximum amount of vitamins of which a given prodnct is a natural source. 

Fellows, P.J. 1988. Food Processing Technology Principles and Practice, Ellis Horwood, New York, pp. 331-339. 

The most common hazard factors for food today inclnde natural toxins, chemicals used in plant protection and animal farming, random pollutants, and substances formed normally or by malfunction in food processing technologies. Risk assessment for different factors is characteristically different for experts and consumers. Consumers tend to underestimate the hazards posed by my cotoxins (—>2.9), whereas the case against food additives is regularly overstated (—> 1.4,2.1,2.2,2.4, 2.18,2.21). 

Fellows, P. J. (2000). Food Processing Technology - Principles and Practice. (2" edition), Woodhead, ISBN 978-1-59124-070-9, London, England. 

Electron beam pasteurization and complementary food processing technologies... 

Food processing technology Principles and practice Third edition... 

Case studies in novel food processing technologies Innovations in processing, packaging, and predictive modelling... 

Sterilizers can be operated discontinuously or continuously. For engineering-scale processes, sterilization is usually done with heat (i.e., steam) on economic grounds. Chemical and physical processes also exist (Aiba, Nagai, and Nishizawa, 1976 Richards, 1968). The stirred processes differ from each other in method of heat exchange. They are far surpassed for continuous operations by tube-type sterilizers, a consequence of the formal first-order kinetics of sterilization (see Chap. 5). Continuous steam sterilizers have been used for a long time in food processing technology (e.g., milk production). 

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