book

Emerging Technologies for Food Processing, 2nd Edition

by Da-Wen Sun

August 2014

Intermediate to advanced

666 pages

41h 38m

English

Academic Press

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1.1. Introduction1.2. Principles of HP Processing1.3. Use of HP to Improve Food Safety and Stability1.4. Effects of HP on Food Quality1.5. Other Applications of HP1.6. Modeling HP Processes1.7. Outlook for HP Processing of Food1.8. Conclusions
2.1. Introduction2.2. Importance of Salads and Ready Meals2.3. Pressure Effects on Microorganisms2.4. The Effects of Pressure on Enzyme Activity2.5. The Effects of Pressure on Color2.6. The Effects of Pressure on Texture2.7. The Effects of Pressure on Nutrients2.8. Conclusions

3.1. Introduction
4.1. Introduction4.2. Physicochemical Parameters4.3. Color4.4. Texture4.5. Flavor4.6. Vitamins4.7. Microorganisms4.8. Conclusions
5.1. Introduction5.2. Effects of High Pressure5.3. Factors Affecting The Effectiveness of Treatment5.4. Conclusions
6.1. Introduction6.2. Historical Background6.3. Mechanisms of Action6.4. PEF Treatment System6.5. Main Processing Parameters6.6. Applications6.7. ConclusionsNomenclature
7.1. Introduction
8.1. Introduction8.2. Principle and Analysis of Cell Disintegration by PEF8.3. Effects on Solid Foods8.4. Equipment and Energy Requirements8.5. Conclusions
9.1. Introduction9.2. Mechanism of Enzyme Inactivation by PEF9.3. Factors Affecting Enzyme Inactivation by PEF9.4. Effects of PEF on Specific Enzymes9.5. Modeling Enzymatic Inactivation by PEF9.6. Enzyme Inactivation by Combining PEF with Other Hurdles9.7. Enzyme Activity During Storage of PEF Processed Foods9.8. ConclusionsNomenclature
10.1. Introduction10.2. Microbiological Safety of PEF10.3. Chemical Safety and PEFs10.4. ConclusionsNomenclature
11.1. Introduction
12.1. Introduction12.2. Existing Methods12.3. Osmotic Membrane Distillation12.4. Direct Osmosis12.5. Membrane Modules12.6. Applications12.7. Integrated Membrane Processes12.8. Suggestions for Future Work12.9. ConclusionsNomenclature
13.1. Introduction13.2. Principles of PLT13.3. Systems for PLT13.4. Effects of PL on Microorganisms13.5. Technological Aspects of PLT13.6. Effects of PL on Food Quality and Components13.7. Conclusions
14.1. Introduction14.2. Radio Frequency Electric Fields Equipment14.3. Modeling of Radio Frequency Electric Fields14.4. RFEF Nonthermal Inactivation of Yeast14.5. Bench Scale RFEF Inactivation of Bacteria and Spores14.6. Pilot-Scale RFEF Inactivation of Bacteria14.7. Electrical Costs14.8. Conclusions
15.1. Introduction15.2. Fundamentals of Ultrasound15.3. Ultrasound as a Food Preservation Tool15.4. Ultrasound as a Processing Aid15.5. Ultrasound Effects on Food Properties15.6. Conclusions
16.1. Introduction
17.1. Introduction17.2. Novel antimicrobial Agents17.3. Essential Oils17.4. Antimicrobial Peptides17.5. Novel Chemical Antimicrobial Agents17.6. Quantification of Minimum and Noninhibitory ConcentrationS17.7. Biochemical Hurdles17.8. Conclusions
18.1. Introduction18.2. The Chemistry of Cold Plasma18.3. Low-Pressure Cold Plasmas18.4. Atmospheric Pressure Cold Plasmas18.5. Economics of Cold Plasma18.6. Conclusions
19.1. Introduction19.2. Physicochemical Properties19.3. Ozonation Reactions19.4. Generation of Ozone19.5. Solubility of Ozone in Water19.6. Methods for Mixing Ozone19.7. Determination and Monitoring of Ozone19.8. Critical Factors Affecting The Efficacy of Ozone19.9. Application in Food Processing19.10. Synergistic Effects of Ozone19.11. Conclusions
20.1. Introduction
21.1. Introduction21.2. Dielectric Heating21.3. Material Properties21.4. Adopting RF Heating21.5. RF Heating Applications21.6. RF Drying Applications21.7. ConclusionsNomenclature
22.1. Introduction
23.1. Introduction23.2. Microwaves23.3. Dielectric Properties of Food23.4. Thermal Properties of Food23.5. Characteristics of Microwave Vacuum Drying23.6. Combination of Microwave Vacuum with Other Processes23.7. Equipment23.8. Modeling of Microwave Vacuum-Drying23.9. Microwave Freeze-Drying23.10. Other Applications of Microwave Vacuum Processing23.11. Commercial Potential23.12. ConclusionsNomenclature
24.1. Introduction24.2. Product Quality Degradation During Dehydration24.3. Hybrid Drying Systems24.4. Conclusions
25.1. Introduction25.2. Fundamentals of IR Heating25.3. Computational Modeling of IR Heating Process25.4. Application of IR Heating for Food and Agricultural Processing25.5. Outlook of IR Heating for Food and Agricultural Processing25.6. ConclusionsNomenclature
26.1. Introduction26.2. Vacuum Cooling Principles, Process, and Equipment26.3. Vacuum Cooling Applications in the Food Industry26.4. Mathematical Modeling of Vacuum-Cooling Process26.5. Advantages and Disadvantages of Vacuum Cooling26.6. Factors Affecting Vacuum-Cooling Process26.7. ConclusionsNomenclature
27.1. Introduction27.2. Power Ultrasound Generation and Equipment27.3. Acoustic Effects on the Food Freezing Process27.4. Factors Affecting Power Ultrasound Efficiency27.5. Applications27.6. Conclusions
28.1. Introduction
29.1. Introduction
30.1. Introduction30.2. Water Properties and Freezing30.3. Phase Changes Under Electrical Disturbances30.4. Magnetic Fields and Phase Change30.5. Research on Freezing Under an Electric Field30.6. Electro and Magnetic Electric Fields or Oscillating Electric Fields30.7. Patent Search30.8. ConclusionsNomenclature
31.1. Introduction31.2. Factors and Processing Operations that Affect the Quality of Minimally Processed Plant Foods31.3. Emerging Technologies for Keeping the Microbial and Sensory Quality of MPFVS31.4. Emerging Technologies FOR Minimally Processed Fresh Fruit Juices31.5. Conclusions
32.1. Introduction32.2. Design of Total System32.3. Cook-Chill32.4. Cook-Freeze32.5. Sous-Vide32.6. Novel and Alternative Processing Options32.7. Conclusions
33.1. Introduction33.2. Properties of Packaged Food33.3. Properties of Packaging Materials33.4. Modified Atmosphere Packaging Design33.5. ConclusionsNomenclature

Content preview from Emerging Technologies for Food Processing, 2nd Edition

29.3. The Physical Characteristics of Ice

The freezing point of water is 0 °C, which makes this the melting temperature of ice as well. In aqueous solutions, the melting point (equilibrium freezing point) is always depressed colligatively by 1.86 °C/molal solute (see Mazur, 1984). By adding osmolytes to a solution, the vapor pressure is lowered, following Raoult's law. However, this only really has an effect on the liquid phase, because ice formation excludes nearly all foreign molecules. This decrease in the vapor pressure of only one phase is what causes the freezing point depression as a function of the osmolytes. The effect of the osmolytes is often denominated as a decrease in the chemical potential. The phase with the lowest chemical potential ...