Effect of thermal and non-thermal techniques for microbial safety in food powder: Recent advances

Rifna, E.J.; Singh, Sushil K.; Chakraborty, Snehasis; Dwivedi, Madhuresh

doi:10.1016/j.foodres.2019.108654

Cited by 110 publications

(43 citation statements)

References 113 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…200 to 400 nm), visible light (VL: 400 to 700 nm), and infrared (IR: 800 to 1,100 nm) (John & Ramaswamy, 2018;Koh, Noranizan, Karim, Abedin, & Hanani, 2016;Kumar & Han, 2012;Li & Farid, 2016). This is a nonthermal treatment duly recognized and approved by the Components of the pulsed light technology consist of the power unit for generating pulses and the treatment chamber, where pulses are directed to the target food surface of the process (Farrell, Hayes, Laffey, & Rowan, 2011;Garvey, Farrell, Cormican, & Rowan, 2010;Garvey & Rowan, 2019;Kramer, Wunderlich, & Muranyi, 2016;Rifna et al, 2019).…”

Section: Pul S Ed LI G Htmentioning

confidence: 99%

“…In addition, microbial inactivation is attributed to the energy density applied with the treatment, which, in turn, are related to pulse width and high-peak power of the pulse (Koh et al, 2016;Oms-Oliu, Aguiló-Aguayo, et al, 2010) and surface quality of the samples) (John & Ramaswamy, 2018;Koch et al, 2019;Levy, Aubert, Lacour, & Carlin, 2012;Rifna et al, 2019).…”

Section: Pul S Ed LI G Htmentioning

confidence: 99%

“…Reported parameters of the operating system for surface decontamination consist of fluence [J/cm 2 ], exposure time [s], number of pulses [n], pulse width [τ], frequency [Hz], and peak power [W]. Components of the pulsed light technology consist of the power unit for generating pulses and the treatment chamber, where pulses are directed to the target food surface of the process (Farrell, Hayes, Laffey, & Rowan, 2011; Garvey, Farrell, Cormican, & Rowan, 2010; Garvey & Rowan, 2019; Kramer, Wunderlich, & Muranyi, 2016; Rifna et al., 2019).…”

Section: Pulsed Lightmentioning

confidence: 99%

“…To date, the use of heat is the most common method in the treatment of food due to the ability to inactivate enzymes and microorganisms. However, thermal processing induces several chemical and physical changes, resulting in the loss of organoleptic properties and bioavailability (Rifna, Kumar, Chakraborty, & Dwivedi, 2019). Thus, emerging nonthermal food processing technologies have often been researched as alternatives to conventional heat treatments, in order to develop safe foods with minimal damage to nutritional and sensory properties (Hernández‐Hernández, Moreno‐Vilet, & Villanueva‐Rodríguez, 2019).…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Packaging aspects for processing and quality of foods treated by pulsed light

Júnior

Cristianini

Anjos

2020

J. Food Process. Preserv.

View full text Add to dashboard Cite

Nonthermal food processing technologies have received a lot of attention in recent years as an alternative to conventional heat treatments. The pulsed light treatment (PL) is mostly applied to prepackaged foods in order to avoid postprocess contamination. However, for PL to fulfill its purpose regarding packaged foods, the packaging must comply with a series of requisites that may result in safer and better-quality foods. This review focuses on packaging material requisites for packaging PL-treated foods. In addition, the influence of PL on the properties of the materials are addressed. Furthermore, aspects regarding decontamination of packages and foods as well as their quality are described. The PL treatment has shown a positive effect on decontamination of packaging, products derived from fruits and vegetables, meat products, dairy products, fish and seafood. In addition, PL often leads to the extension of the food shelf life. Practical applications The treatment of pulsed light has been growing commercially. This processing technology allows the food to be treated inside the packaging. Packaging materials based on polyethylene (PE), polypropylene (PP), polyamide (PA), and poly (ethylene terephthalate) (PET) are generally used in literature studies. Understanding what are the most common materials, the impact of pulsed light on its properties and performance in food processing is essential for the successful use of this promising technology.

show abstract

Section: Pul S Ed LI G Htmentioning

confidence: 99%

Section: Pul S Ed LI G Htmentioning

confidence: 99%

Section: Pulsed Lightmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Packaging aspects for processing and quality of foods treated by pulsed light

Júnior

Cristianini

Anjos

2020

J. Food Process. Preserv.

View full text Add to dashboard Cite

show abstract

“…Moreover, microwave treatment at mild conditions (both low times and temperature) was proved to be able to extend the storage time of wheat flour [19]. In general, most of the literature works aim to demonstrate the possibility to kill insects by changing power-time conditions of microwave treatment [20]; less is found about the analysis of cereals structural properties and especially heat transport features.…”

Section: Introductionmentioning

confidence: 99%

Microwave Treatments of Cereals: Effects on Thermophysical and Parenchymal-Related Properties

Barba

Naddeo

Caputo³

et al. 2020

Foods

View full text Add to dashboard Cite

Dielectric heating is one of the most interesting techniques for pest disinfestation. However, most of the literature works give information about the ability of microwave treatments at different power-time conditions to kill insects; less is given about the analysis of matrices structural properties and heat transport. Accordingly, the aim of this work is to investigate the effect of microwave treatments, applied for pest disinfestation, on heat transport behavior and physical/structural properties, such as water uptake capability, mineral losses, texture change, and germination capability, of most consumed cereals in human diet, such as weak wheat, durum wheat, and corn. Two different radiative treatments were performed: one in time-temperature conditions capable of inactivating the weed fauna, and the other at high temperatures of ~150 °C, simulating uncontrolled treatments. Heat transport properties were measured and showed to keep unvaried during both effective and uncontrolled microwave treatments. Instead, grain physical properties were worsened when exposed to high temperatures (reduction of germination ability and texture degradation). The achieved results, on the one hand, provide new structural and heat transport data of cereals after microwave treatments, actually not present in the literature, and on the other, they confirm the importance of correctly performing microwave treatments for an effective disinfestation without affecting matrices physical properties and nutritional features.

show abstract

Microwaves

Jerome

Dwivedi

2021

Electromagnetic Technologies in Food Science

View full text Add to dashboard Cite

Effect of thermal and non-thermal techniques for microbial safety in food powder: Recent advances

Cited by 110 publications

References 113 publications

Packaging aspects for processing and quality of foods treated by pulsed light

Packaging aspects for processing and quality of foods treated by pulsed light

Microwave Treatments of Cereals: Effects on Thermophysical and Parenchymal-Related Properties

Microwaves

Contact Info

Product

Resources

About