By Da-Wen Sun
The moment version of Emerging applied sciences in nutrients Processing provides crucial, authoritative, and entire literature and learn info from the earlier ten years. it's a whole source providing the most recent technological recommendations in meals processing this present day, and comprises important details in examine and improvement for the meals processing undefined. It covers the most recent advances in non-thermal processing together with excessive strain, pulsed electrical fields, radiofrequency, excessive depth pulsed gentle, ultrasound, irradiation, and addresses the latest hurdles in expertise the place large study has been conducted.
- Provides an in depth checklist of analysis assets to additional study improvement
- Presents present and thorough learn effects and demanding studies
- Includes the newest applied sciences used for shelf existence extension, bioprocessing simulation and optimization
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Additional resources for Emerging technologies for food processing
In general, high pressure has been used not only to reduce levels of spoilage organisms and extend shelf life, but also to reduce levels of pathogens and spore formers. The physicochemical properties of food which contribute to enhanced or reduced survival of microorganisms have also been studied. Survival of microorganisms in food products depends not only on the sensitivity of the microorganism to pressure, but also on the protective effect that a product offers during treatment and subsequent storage.
HPP lends itself to processing a variety of novel, convenient, minimally processed ready meals with a long shelf life, fresh-like attributes, and natural colors. Identification of commercially viable applications is the likely challenge faced by the food processor. Combined processes are likely to reduce the severity of process requirements further. , 2001. Effect of high-pressure treatment on rheology of oil-in-water emulsions prepared with hen egg yolk. Innovative Food Science and Emerging Technologies 2, 9e21.
A similar trend was observed by Zamri et al. (2006) on chicken breast muscle. They reported that only the combination of HPP treatment from 400 MPa with thermal treatment at 60 or 70 C could decrease chicken hardness. The diversity of the meat texture assessment methods used (texture profile analysis, WarnereBratzler shear force) and their interpretation could also be the source of this discrepancy in the results. , 2005). 2 Meat and Fish-Based Products Meat products result from fresh meat that has been modified by several processing methods, including cooking, curing, comminution, dehydration, fermentation, and smoking.