Application of Glass Transition in Food Processing

The phenomenon of glass transition has been employed to food products to study their stability. It can be applied as an integrated approach along with water activity and physical and chemical changes in food in processing and storage to determine the food stability. Also associated with the changes during agglomeration crystallization, caking, sticking, collapse, oxidation reactions, nonenzymatic browning, and microbial stability of food system. Various techniques such as Differential Scanning Calorimetry, Nuclear Magnetic Resonance, etc. have been developed to determine the glass transition temperature (T_g) of food system. Also, various theories have been applied to explain the concept of T_g and its relation to changes in food system. This review summarizes the understanding of concept of glass transition, its measurement, and application in food technology.     

Antimicrobial Coatings for Food Contact Surfaces: Legal Framework,Mechanical Properties,and Potential Applications

Food contact surfaces (FCS) in food processing facilities may become contaminated with a number of unwanted microorganisms, such as Listeria monocytogenes, Escherichia coli O157:H7, and Staphylococcus aureus. To reduce contamination and the spread of disease, these surfaces may be treated with sanitizers or have active antimicrobial components adhered to them. Although significant efforts have been devoted to the development of coatings that improve the antimicrobial effectiveness of FCS, other important coating considerations, such as hardness, adhesion to a substrate, and migration of the antimicrobial substance into the food matrix, have largely been disregarded to the detriment of their translation into practical application. To address this gap, this review examines the mechanical properties of antimicrobial coatings (AMC) applied to FCS and their interplay with their antimicrobial properties within the framework of relevant regulatory constraints that would apply if these were used in real‐world applications. This review also explores the various assessment techniques for examining these properties, the effects of the deposition methods on coating properties, and the potential applications of such coatings for FCS. Overall, this review attempts to provide a holistic perspective. Evaluation of the current literature urges a compromise between antimicrobial effectiveness and mechanical stability in order to adhere to various regulatory frameworks as the next step toward improving the industrial feasibility of AMC for FCS applications.     

Enhancing Food Processing by Pulsed and High Voltage Electric Fields: Principles and Applications

ABSTRACT

Improvements in living standards result in a growing demand for food with high quality attributes including freshness, nutrition and safety. However, current industrial processing methods rely on traditional thermal and chemical methods, such as sterilization and solvent extraction, which could induce negative effects on food quality and safety. The electric fields (EFs) involving pulsed electric fields (PEFs) and high voltage electric fields (HVEFs) have been studied and developed for assisting and enhancing various food processes. In this review, the principles and applications of pulsed and high voltage electric fields are described in details for a range of food processes, including microbial inactivation, component extraction, and winemaking, thawing and drying, freezing and enzymatic inactivation. Moreover, the advantages and limitations of electric field related technologies are discussed to foresee future developments in the food industry.

This review demonstrates that electric field technology has a great potential to enhance food processing by supplementing or replacing the conventional methods employed in different food manufacturing processes. Successful industrial applications of electric field treatments have been achieved in some areas such as microbial inactivation and extraction. However, investigations of HVEFs are still in an early stage and translating the technology into industrial applications need further research efforts.     

Energy Requirements for Alternative Food Processing Technologies—Principles,Assumptions, and Evaluation of Efficiency

Alternative food preservation technologies include substitutes to heating methods that may have benefits that include reduction of energy consumption. High‐pressure processing (HPP), membrane filtration (MF), pulsed electric fields (PEF), and ultraviolet radiation (UV) are examples of alternative preservation technologies of growing commercial interest. As unit operations these technologies operate in 4 modes of energy transfer: momentum, heat, electromagnetic, or photon transfer. The objectives of this review were: (1) to examine the fundamentals of energy requirements of 4 alternative food processing technologies such as HPP, MF, PEF, UV, and conventional high‐temperature short‐time (HTST) processing, (2) to establish a basis for comparison of energy consumption between or within technologies, and (3) to evaluate specific energy requirements for the 5 technologies to achieve required safety performance in apple juice. Three levels of energy evaluation for each technology including internal energy, applied energy, and consumed energy were reviewed. The comparison of the specific energy for the 5 technologies was based on information published in scientific papers where the inactivation of Escherichia coli in apple juice was explored. Based on the analysis of energy consumption of these technologies it was concluded that MF and UV have the potential to consume less specific energy than HTST, PEF, and HPP. Differences in energy consumption within each group of technologies were also observed and these could be attributed to differences in the systems. The differences in energy consumption within each group of technologies illustrate that there is potential of improvement in most technologies.     

烘烤、蒸煮和微波加热技术在动物源性食品加工中的应用

烘烤、蒸煮和微波加热技术作为食品工业及家庭烹饪中的主要加热手段越来越受到人们重视。而动物源性食品营养丰富,食用价值高,又是人们日常膳食的必需。因此,本文综述了这三种加热技术的原理和特点,及其在动物源性食品干燥、杀菌和烹饪中的应用,同时重点阐述了烘烤、蒸煮和微波烹饪处理对动物源性食品营养组分、食用品质及安全性的影响,为加热技术在食品工业及家庭烹饪中的进一步发展和应用提供新的思路。     

膜分离技术在食品精深加工中的应用

膜分离技术已在食品加工业中得到广泛应用,并推动食品精深加工业的快速发展。膜分离技术的理化稳定性、分离高效性、环境友好性以及经济实用性决定了其广阔的应用前景。本文按照食品生产种类,综述膜分离技术在食品精深加工中的应用。     

Ultrafiltration in Food Processing Industry: Review on Application,Membrane Fouling,and Fouling Control

Ultrafiltration process has been applied widely in food processing industry for the last 20 years due to its advantages over conventional separation processes such as gentle product treatment, high selectivity, and lower energy consumption. Ultrafiltration becomes an essential part in food technology as a tool for separation and concentration. However, membrane fouling compromises the benefits of ultrafiltration as fouling significantly reduces the performance and hence increases the cost of ultrafiltration. Recent advances in this area show the various intensive studies carried out to improve ultrafiltration, focusing on membrane fouling control and cleaning of fouled membranes. Thus, this paper reviews recent developments in ultrafiltration process, focusing on fouling mechanisms of ultrafiltration membranes as well as the latest techniques used to counter membrane fouling.     

Effect of Processing Technologies on the Allergenicity of Food Products

Heat treatment has been used since ancient times for food processing, first to ensure the safety of food and its storage, but also to transform its characteristics (in its raw form) and obtain new textures, flavors, or novel foods. However, the transformation experienced by food components when heated, or processed, can dramatically affect the allergenicity of food, either reducing or increasing it. To date, most of the articles published dealing with the changes in the potential allergenicity of food are focused on heat treatment and the Maillard reaction. However, it is also important to give prominence to other group of new technologies developed nowadays, such as high-pressure processing, microwaves and food irradiation. These techniques are not likely to replace traditional processing methods, but they are becoming attractive for the food industry due to different reasons, and it is expected in the near future to have different products on the market processed with these new technologies at an affordable cost. Moreover, other biochemical modifications, particularly enzymatic cross-linking of proteins, have attracted wide-spread attention and will be considered as well in this review, because of its great opportunities to induce protein modification and thus affect food allergenicity. Together with the effect of processing of food allergens, this review will place special attention on gastroduodenal digestion of processed allergens, which directly affects their allergenicity.     

远红外技术及其在食品工业上的应用与展望

远红外线所固有的特性已引起国内外许多食品专家高度关注,并就这一技术在食品工业中的应用展开深入的研究,其中部分技术已应用于食品工业.本文从介绍远红外技术加热的原理和特点出发,阐述远红外技术在食品工业中的应用途径及今后发展前景,借以改造传统食品加工业,提升食品加工技术创新,推进科技产业的发展.     

Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties,antinutritional factors,flavor, and color

The food industry, along with the consumers, is interested in plant-based diet because of its health benefits and environmental sustainability. Vicia faba L. (V. faba) is a promising source of pulse proteins for the human diet and can yield potential nutritional and functional ingredients, namely, flours, concentrates, and isolates, which are relevant for industrial food applications. Different processes produce and functionalize V. faba ingredients relevant for industrial food applications, along with various alternatives within each unit operation used in their production. Processing modifies functional properties of the ingredients, which can occur by (i) changing in overall nutritional composition after processing steps and/or (ii) modifying the structure and conformation of protein and of other components present in the ingredients. Furthermore, V. faba limitations due to off-flavor, color, and antinutritional factors are influenced by ingredient production and processing that play a significant role in their consumer acceptability in foods. This review attempts to elucidate the influence of different ways of processing on the functional, sensory, and safety aspects of V. faba L. ingredients, highlighting the need for further research to better understand how the food industry could improve their utilization in the market.     

Nanosized Zinc Oxide: Super-Functionalities,Present Scenario of Application,Safety Issues,and Future Prospects in Food Processing and Allied Industries

ABSTRACT

Zinc oxide nanomaterial (ZnO-NM), synthesized by a variety of approaches, has become one of the most explored nano-sized inorganic compounds and is rapidly gaining interest in the food and allied industries. Present status of application of ZnO-NMs in food and allied industries along with their short-term and long-term risk factors for human and environment is extensively analyzed. Various opinions on remedial and preventive aspects on safety issues, as well as future prospects of ZnO-NM applications, are also reviewed in this article.     

Review of Green Food Processing techniques. Preservation,transformation, and extraction

This review presents innovative food processing techniques and their role in promoting sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing) in the frontiers of food processing, food chemistry, and food microbiology, are not new and were already used for > 30 years by academia and industry. We will pay special attention to the strategies and the tools available to make preservation, transformation and extraction greener and present them as success stories for research, education and at industrial scale. The design of green and sustainable processes is currently a hot research topic in food industry. Herein we aimed to describe a multifaceted strategy (innovative technologies, process intensification, bio-refinery concept) to apply this concept at research, educational, and industrial level.Industrial relevanceGreen Food Processing could be a new concept to meet the challenges of the 21st century, to protect both the environment and consumers, and in the meantime enhance competition of industries to be more ecologic, economic and innovative. This green approach should be the result of a whole chain of values in both senses of the term: economic and responsible, starting from the production and harvesting of food raw materials, processes of preservation, transformation, and extraction together with formulation and marketing.     

High‐Pressure Thermal Sterilization: Food Safety and Food Quality of Baby Food Puree

The benefits that high‐pressure thermal sterilization offers as an emerging technology could be used to produce a better overall food quality. Due to shorter dwell times and lower thermal load applied to the product in comparison to the thermal retorting, lower numbers and quantities of unwanted food processing contaminants (FPCs), for example, furan, acrylamide, HMF, and MCPD‐esters could be formed. Two spore strains were used to test the technique; Geobacillus stearothermophilus and Bacillus amyloliquefaciens, over the temperature range 90 to 121 °C at 600 MPa. The treatments were carried out in baby food puree and ACES‐buffer. The treatments at 90 and 105 °C showed that G. stearothermophilus is more pressure‐sensitive than B. amyloliquefaciens. The formation of FPCs was monitored during the sterilization process and compared to the amounts found in retorted samples of the same food. The amounts of furan could be reduced between 81% to 96% in comparison to retorting for the tested temperature pressure combination even at sterilization conditions of F₀‐value in 7 min.     

低场核磁共振在食品加工中的应用研究进展

低场核磁共振(low-field nuclear magnetic resonance, LF-NMR)是一项新型的无损检测技术,具有高效率和低成本的特点,在高分子材料、生物医药和食品等领域已有广泛应用。概述了低场核磁共振技术的基本原理,综述了其在焙烤、干燥、油炸、冷冻、微化胶囊、3D打印及快速检测等加工过程中的应用。以期为低场核磁共振技术在食品加工中的应用提供参考。     

New trends in food processing

In this work some of the newest trends in food processing are reviewed. This revision intends to provide an updated overview (including works published until February 2001) on the newest food processes, including food manufacturing, preservation, and control. Modern processes for food and food ingredients manufacturing based on membrane technology, super-critical fluid technology, and some applications of biotechnology are presented, mainly applied to obtain functional foods, "all-natural" enriched foods, probiotics and prebiotics. Also included is a critical assessment concerning non-thermal preservation techniques used for food preservation, such as high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light, hurdle systems, etc. Finally, a group of new analytical techniques (i.e., molecular techniques such as Polymerase Chain Reaction (PCR), food image analysis, and biosensors) and their use for food and process control is reviewed.     

液膜分离技术及其在生物、食品工业下游处理中的应用

液膜分离技术(liquid membrane technique)是近年来发展起来的分离、纯化和浓缩一步完成的新型分离技术,具有专一、高效、快速,经济简便等特点。文章中介绍了液膜的组成和类型、分离纯化浓缩的机理和其不稳定性等特性,叙述了其在脂肪酸、手性化合物、蛋白质、酒及果蔬汁等下游处理中的应用。此外,展望了其在生物、食品工业中的应用前景和发展方向。     

Recent Applications of Spectroscopic and Hyperspectral Imaging Techniques with Chemometric Analysis for Rapid Inspection of Microbial Spoilage in Muscle Foods

Muscle food is one of the most perishable food products because of its vulnerability to microbial spoilage, which can result in critical food safety problems. Traditional techniques for detection and evaluation of microbial spoilage in muscle foods are tedious, laborious, destructive, and time‐consuming. In recent years, spectroscopic and imaging technologies have shown great potentials for the assessment of food quality and safety due to their nondestructive, noninvasive, cost‐effective, and rapid responsive nature. This review focuses on the applications of several valuable spectroscopic techniques including visible and near‐infrared spectroscopy, Fourier transform infrared spectroscopy, fluorescence spectroscopy, Raman spectroscopy, and hyperspectral imaging for the rapid and nondestructive detection of microbial spoilage in common muscle foods such as meat, poultry, fish, and related products. Combined with chemometric analysis, such as spectral preprocessing and modeling methods, these potential technologies have been successfully developed for the determination of total viable count, aerobic plate count, Enterobacteriaceae, Pseudomonas, Escherichia coli, and lactic acid bacteria loads in muscle foods. Moreover, the advantages and disadvantages of these techniques are discussed and some perspectives about future trends are also presented.     

Bacillus Spores in the Food Industry: A Review on Resistance and Response to Novel Inactivation Technologies

The importance and challenges presented by Bacillus spores in the food industry are briefly outlined with a focus on Bacillus cereus. The structure and the mechanism of resistance exhibited by Bacillus spores are described, and the steps involved in their germination are included. Novel technologies, using no or only mild heat treatments, to inactivate Bacillus spores are covered, including ultraviolet radiation, pulsed electric field, and high‐pressure processing, both as stand‐alone techniques or techniques as part of a hurdle approach.     

Review: Potential of High Hydrostatic Pressure and Pulsed Electric Fields for Energy Efficient and Environmentally Friendly Food Processing

The application of emerging, novel processing techniques such as high hydrostatic pressure or pulsed electric fields can be utilized to replace, enhance or modify conventional techniques of food production. In addition to quality improvements and consumer benefits by gentle microbial inactivation and improvement of mass transfer processes, their potential to improve energy efficiency and sustainability of food production will be discussed within this review.     

Review: Potential of High Hydrostatic Pressure and Pulsed Electric Fields for Energy Efficient and Environmentally Friendly Food Processing

The application of emerging, novel processing techniques such as high hydrostatic pressure or pulsed electric fields can be utilized to replace, enhance or modify conventional techniques of food production. In addition to quality improvements and consumer benefits by gentle microbial inactivation and improvement of mass transfer processes, their potential to improve energy efficiency and sustainability of food production will be discussed within this review.