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Minimal processing technologies in the food industries

Edited by T Ohlsson, formerly SIK and N Bengtsson, Consultant, Sweden

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 72

…a comprehensive and authoritative reference of one of the most important areas in food processing. ...reviews the range of minimal processing techniques.
Advances in Food Sciences

This book should be at every academic institute so that students can grasp an understanding of this exciting subject.
Food & Beverage Reporter

…a useful resource book.
The Food Magazine

 - reviews the range of minimal processing techniques, their advantages and disadvantages and their use in food production
 - discusses the range of thermal technologies, such as infrared heating, ohmic heating, and dielectric methods, including the use of microwaves
 - presents alternatives to thermal processing, ranging from irradiation to high pressure processing and the use of pulsed electric fields

Consumers increasingly demand foods which retain their natural flavour, colour and texture and contain fewer additives such as preservatives. In response to these needs, one of the most important recent developments in the food industry has been the development of minimal processing technologies designed to limit the impact of processing on nutritional and sensory quality and to preserve food without the use of synthetic additives. This important collection reviews the range of minimal processing techniques, their advantages and disadvantages, and their use in food production.

Traditional thermal processing techniques can be both beneficial to foods in such areas as preservation and flavour formation but detrimental in damaging other sensory and nutritional properties. Minimising undesirable changes can be achieved in a number of ways, whether through more effective process control, the use of High Temperature Short Time (HTST) techniques such as aseptic processing, or newer thermal technologies such as volume heating methods. The book discusses these various approaches and reviews the range of thermal technologies such as infrared heating, dielectric methods such as the use of microwaves, and ohmic heating. This discussion is complemented by the following chapter which discusses alternatives to thermal processing, ranging from irradiation to high pressure processing and the use of pulsed electric fields.

The safety and effectiveness of minimal processing depends on the use of novel preservation technologies, most notably in packaging. The book therefore includes reviews of modified atmosphere packaging and the range of active and smart packaging techniques, as well as looking at the use of natural preservatives. The issue of the safety of minimally processed foods is also considered in two chapters looking at the use of hurdle technology and establishing safety criteria for minimally-processed foods. The collection concludes with case-studies on minimal processing in practice, looking first at fresh produce and then at processed foods, and a final chapter on the future of minimal processing.

Minimal processing technologies in the food industry will be widely welcomed as a comprehensive and authoritative reference on one of the most important areas in food processing.

ISBN 1 85573 547 4
ISBN-13: 978 1 85573 547 7
July 2002
304 pages  234 x 156mm  hardback  
£150.00 / US$255.00 / €180.00

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An e-book version of this title is available to purchase as part of a Collection or Pick n Mix or by Chapter. Visit Woodhead Publishing Online

About the editors

Professor Thomas Ohlsson works within the internationally-renowned Swedish Institute for Food and Biotechnology (SIK) and is a well-known authority on minimal processing techniques.

Professor Nils Bengtsson recently retired from SIK and now works as a consultant.

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Physical properties of foods and food processing systems
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Contents

Introduction
T Ohlsson and N Bengtsson

Minimal processing of foods with thermal methods
T Ohlsson, Swedish Institute for Food and Biotechnology (SIK); and N Bengtsson, Consult, Sweden
 - Introduction: thermal methods and minimal processing
 - Minimal processing by thermal conduction, convection and radiation
 - Heat processing in the package
 - Aseptic and semi-aseptic processing
 - Sous-vide processing
 - Infrared heating
 - Electric volume heating methods for foods
 - Electric resistance/ohmic heating
 - High frequency (HF) or radio frequency (RF) heating
 - Microwave heating
 - Inductive electrical heating
 - Improvements in conventional thermal processing
 - Discussion
 - References

Minimal processing of foods with non-thermal methods
T Ohlsson, Swedish Institute for Food and Biotechnology (SIK); and N Bengtsson, Consult, Sweden
 - Introduction
 - Ionising radiation
 - High pressure (HP) processing
 - Methods based on pulsed discharge of a high energy capacitor
 - Pulsed white light
 - Ultraviolet light
 - Laser light
 - Pulsed electric field (PEF) or High Electric Field Pulses (HELP)
 - Oscillating magnetic fields (OMF)
 - Other non-thermal antimicrobial treatments
 - Ultrasound
 - Pulse power system
 - Air ion bombardment
 - Plasma sterilisation at atmospheric pressure
 - Discussion
 - References and further reading

Modified atmosphere packaging (MAP)
M Sivertsik, J T Rosnes and H Bergslien, Institute of Fish Processing and Preservation Technology (NORCONSERV), Norway
 - Introduction
 - MAP principles
 - MAP gases
 - Gas mixtures
 - Packaging and packages
 - MAP of non-respiring foods
 - MAP of respiring foods
 - The safety of MAP food products
 - The future of MAP
 - References

Active and smart packaging
E Hurme and R Ahvenainen, VTT Biotechnology, Finland; and T Nielsen, Swedish Institute for Food and Biotechnology (SIK)
 - Introduction
 - Definitions
 - Active packaging techniques
 - Oxygen absorbers
 - Carbon dioxide absorbers and emitters
 - Ethylene absorbers
 - Moisture/water absorbers
 - Ethanol emitters
 - Active packaging materials
 - Oxygen absorbing packaging materials
 - Packaging materials with antioxidants
 - Enzymatic packaging materials
 - Antimicrobial agents in packaging materials
 - Flavour scalping materials
 - Temperature-sensitive films
 - Temperature control packaging
 - Smart packaging techniques
 - Time-temperature indicators
 - Oxygen and carbon dioxide indicators
 - Freshness and doneness indicators
 - Consumer and legislative issues
 - Future trends
 - References

Natural food preservatives
A Meyer, P Nielsen and K Suhr, Technical University of Denmark; and F Holm, FoodGroup Denmark
 - Introduction
 - Antimicrobial agents
 - Antimicrobial proteins and peptides
 - Plant-derived antimicrobial agents
 - Activity of natural antimicrobials
 - Natural food preservatives: mechanisms of action
 - Applications in food products
 - Natural antioxidants in food systems
 - Activity mechanisms of natural antioxidants
 - Commercial natural antioxidants: sources and suppliers
 - Natural compounds with dual functionality as preservatives and antioxidants
 - Conclusion and future trends
 - References

The hurdle concept
R Ahvenainen, H Alakomi, I Helander, E Skytta and T Sipilainen-Malm, VTT Biotechnology, Finland
 - Introduction
 - The behaviour of microorganisms
 - The range and application of hurdles
 - The use of hurdle technology in food processing
 - Hurdle technology in practice: some examples
 - The development of new hurdles: some examples
 - The future of hurdle technology
 - References

Safety criteria for minimally processed foods
P Zeuthen, formerly Technical University of Denmark
 - Introduction
 - Safety problems with minimally-processed foods
 - Fresh fruit and vegetables
 - Shelf-life evaluation
 - Current legislative requirements: the EU
 - Microbiological risk assessment
 - Future developments
 - References and further reading
 - Acknowledgement

Minimal processing in practice: fresh fruit and vegetables
E Laurila and R Ahvenainen, VTT Biotechnology, Finland
 - Introduction
 - Quality changes in minimally processed fruit and vegetables
 - Improving quality
 - Raw materials
 - Peeling, cutting and shredding
 - Cleaning, washing and drying
 - Browning inhibition
 - Packaging
 - Storage conditions
 - Processing guidelines for particular vegetables
 - Future trends
 - References

Minimal processing in practice: seafood
M Gudmundsson and H Hafsteinson, Technological Institute of Iceland (MATRA)
 - Introduction High pressure (HP) processing of seafood: introduction
 - High pressure (HP) processing of seafood: introduction
 - Impact on microbial growth
 - Impact on quality
 - Effects on enzymatic activity
 - Effects on texture and microstructure
 - Effects on lipid oxidation
 - Effects on appearance and colour
 - Future trends
 - The use of high electric field pulses
 - Impact on microbial growth
 - Effects on protein and enzymatic activity
 - Effects on texture and microstructure
 - Future trends
 - References and further reading

Minimal processing in the future: integration across the supply chain
R Ahvenainen, VTT Biotechnology, Finland
 - Introduction
 - Key issues in an integrated approach
 - Raw materials
 - Mild and optimised processes
 - Reduction of the number of processing stages
 - Package optimisation
 - Sustainable production
 - Examples of food products manufactured using an integrated approach
 - Future trends
 - Quality aspects
 - The safety of novel processing technologies
 - Health aspects
 - Logistics
 - Legislative aspects
 - Trade marks/brands
 - References