Progress in food preservation

This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques. Novel preservation techniques. Active and atmospheric packaging. Food packaging. Mathematical modelling of food preservation processes. Natural preservatives. This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.

Part I Active and Atmospheric Packaging 1

1 Selected Techniques to Decontaminate Minimally Processed Vegetables 3
Vicente M. Gomez-Lopez

1.1 Introduction 3

1.2 UV-C light 4

1.3 Pulsed light 6

1.4 Electrolysed oxidizing water 8

1.5 Ozone 11

1.6 Low-temperature blanching 15

2 Active and Intelligent Packaging of Food 23
Istvan Siro

2.1 Introduction 23

2.2 Active scavengers 25

2.3 Active releasers/emitters 29

2.4 Intelligent packaging 37

2.5 Nanotechnology in active and intelligent packaging 39

2.6 Future trends 41

2.7 Further sources of information 42

3 Modified-Atmosphere Storage of Foods 49
Osman Erkmen

3.1 Introduction 49

3.2 Modified atmosphere 50

3.3 Effects of modified gas atmospheres on microorganisms and foods 55

3.4 Application of modified atmospheres for food preservation 60

3.5 Food safety and future outlook 63

3.6 Conclusions 63

4 Effects of Combined Treatments with Modified-Atmosphere Packaging on Shelf-Life Improvement of Food Products 67
Shengmin Lu and Qile Xia

4.1 Introduction 67

4.2 Physical treatments 68

4.3 Chemical treatments 75

4.4 Quality-improving agents 82

4.5 Antibrowning agents 83

4.6 Natural products 84

4.7 Other methods, such as oxygen scavengers and coatings 89

4.8 Biocontrol 90

5 Coating Technology for Food Preservation 111
Chamorn Chawengkijwanich and Phikunthong Kopermsub

5.1 Introduction 111

5.2 Progress in relevant materials and their applications in coating 112

5.3 Progress in coating methodology 118

5.4 Future trends in coating technology 121

5.5 Conclusions 122

Part II Novel Decontamination Techniques 129

6 Biological Materials and Food-Drying Innovations 131
Habib Kocabiyik

6.1 Introduction 131

6.2 Microwave drying 133

6.3 Radio frequency drying 134

6.4 Infrared drying 136

6.5 Refractance windowTM drying 138

7 Atmospheric Freeze Drying 143
Shek Mohammod Atiqure Rahman and Arun S. Mujumdar

7.1 Introduction 143

7.2 Basic principles 144

7.3 Types of atmospheric freeze dryer and application 146

7.4 A novel approach to AFD 149

7.5 Model 156

7.6 Conclusions 158

8 Osmotic Dehydration: Theory, Methodologies, and Applications in Fish, Seafood, and Meat Products 161
Ioannis S. Arvanitoyannis, Agapi Veikou, and Panagiota Panagiotaki

8.1 Introduction 161

8.2 Methods of drying 165

8.3 Some results 168

8.4 Conclusions 186

9 Dehydration of Fruit and Vegetables in Tropical Regions 191
Salim-ur-Rehman and Javaid Aziz Awan

9.1 Introduction 191

9.2 Forms of water 192

9.3 Advantages of dried foods 192

9.4 Drying processes 193

9.5 Dehydration 196

9.6 Evaporation and concentration 200

9.7 Spoilage of dried fruits and vegetables 203

9.8 Merits of dehydration over sun drying 203

9.9 Effects of dehydration on nutritive value of fruits and vegetables 204

9.10 Effects of drying on microorganisms...