Non-Thermal Processing Technologies for the Grain Industry

Food can rapidly spoil due to growth of microorganisms, and traditional methods of food preservation such as drying, canning, salting, curing, and chemical preservation can affect the quality of the food. Nowadays, various non-thermal processing techniques can be employed in grain processing industries to combat this. They include pulsed electric field processing, high pressure processing, ultrasonic processing, cold plasma processing, and more. Such techniques will satisfy consumer demand for delivering wholesome food products to the market. Non-Thermal Processing Technologies for the Grain Industry addresses these many new non-thermal food processing techniques that are used during grain processing and minimize microbial contamination and spoilage.

Key Features:

• Explains the mechanism involved in application of cold plasma techniques for grain processing, and its strategy for inactivation of microbes by using this technique
• Deals with the effect of incorporation of electric pulses on quality aspects of various grain based beverage products.
• Details the innovative high pressure processing techniques used for extraction of antioxidant from food grains
• Explores the safety issues and applications of non-thermal food processing techniques

This book will benefit food scientists, food process engineers, academicians, students, as well as anyone else in the food industry by providing in-depth knowledge and emerging trends about non-thermal processing techniques in various grain-based food processing industries.

Contents

Preface vii
About the Editor i
Contributors xi

1 Recent Advances in Non-Thermal Food Processing Technology

for Grain Industries 1

Yadigar Seyfi, Gökçen Baykuş and Sevcan Unluturk

2 Current Trends in the Use of Pulsed Electric Fields for Quality

Retention in Grain-Based Beverages 35

Pervin Basaran

3 Innovative Approaches in High-Pressure Processing for the

Extraction of Antioxidants from Grains 65

Zehra Gulsunoglu-Konuskan, Zeynep Tacer-Caba and Meral Kilic-Akyilmaz

4 Applications of Cold Plasma Technology in Grain Processing 95

Kirty Pant, Mamta Thakur and Vikas Nanda

5 Ultrasonic Applications in Bakery and Snack Food

Processing Industries 121

Esra Dogu-Baykut, Celale Kirkin and Meral Kilic-Akyilmaz

6 Application of Ozone Technology for Grain Processing Industries 153

Gabriela John Swamy and Kasiviswanathan Muthukumarappan

7 Effects of an Oscillating Magnetic Field on the Stability of Stored

Grain Produce 171

M. Selvamuthukumaran

8 Grain-Based Functional Food Production 181

Sultan Arslan-Tontul

9 Effects of Dense Phase CO2 Application on Microbial Stability in

Grain-Based Beverages and Food Products 193

M. Selvamuthukumaran

10 Packaging Requirements for Non-Thermal Processed

Grain-Based Foods 199

Nese Basaran-Akgul

11 Impact of Organoleptic and Consumer Acceptability for

Non-Thermally Processed Grain-Based Food Products 223

Esra Dogu-Baykut and Celale Kirkin

12 Safety Issues for Non-Thermal Food Processing Applications

in Grain Industries 253

Aysegul Mutlu-Ingok, Dilara Devecioglu, Dilara Nur Dikmetas and

Funda Karbancioglu-Guler

Index 285

M. Selvamuthukumaran is Associate Professor and Head of the Department of Food Technology at the Hindustan Institute of Technology and Science, Chennai, India. He was a visiting Professor at Haramaya University, School of Food Science and Postharvest Technology, Institute of Technology, Dire Dawa, Ethiopia. He earned his Ph.D. in Food Science from the Defence Food Research Laboratory affiliated with the University of Mysore, India. His core area of research is the processing of underutilized fruits for the development of antioxidant-rich functional food products. He has transferred several technologies to Indian firms as an outcome of his research work. He has received several awards and citations for his research work, published several international papers and book chapters in the area of antioxidants and functional foods, and guided several national and international postgraduate students in the area of food science and technology.