Introduction to Innovative Food Processing Technologies: Background, Advantages, Issues, and Need for Multiphysics Modeling

Barbosa‐Cánovas, Gustavo V.; Albaali, Ghani; Juliano, Pablo; Knoerzer, Kai

doi:10.1002/9780470959435.ch1

Cited by 11 publications

(4 citation statements)

References 72 publications

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“…These controlled systems may realize the dynamic regulation of processing conditions, minimize the energy consumption and quality deterioration. Moreover, the lack of process validation of innovative processes are also a limitation for industrial uptake (Barbosa‐Canovas, Albaali, Juliano, & Knoerzer, ).…”

Section: Future Strategiesmentioning

confidence: 99%

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Thermal and non‐thermal processing technologies on intrinsic and extrinsic quality factors of tomato products: A review

Jayathunge

Stratakos

Delgado‐Pando

et al. 2019

J Food Process Preserv

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Tomato and tomato‐based products play a vital role in human diet due to the presence of bioactive compounds. The conventional heat treatment is designed as a current practice in tomato products industry to ensure food safety but it can lead to undesirable changes both in the nutritional and in the sensory properties of the products. In order to avoid these unfavorable changes during the heat treatment, novel thermal, and non‐thermal processing technologies have been receiving much attention with the aim of improving and replacing conventionally processed products. Among them, some of the most promising technologies of high pressure processing, pulsed electric fields, and power ultrasound in comparison to conventional thermal processing technologies are highlighted in this article. This review presents recent scientific information on impact of these technologies on physico‐chemical, organoleptic, and microbial properties of tomato‐based products. Furthermore, it analyses and discusses the opportunities and drawbacks in commercial applications. Practical applications The preservation of tomato and tomato products is of primary interest for the food industry. Several novel thermal and non‐thermal technologies—discussed in this review—could be utilized for the production of high quality tomato‐based products. These technologies are increasingly attracting the attention of food processors as they efficiently provide products with extended shelf life and higher quantities of labile bioactive compounds when compared to conventionally processed products.

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Section: Future Strategiesmentioning

confidence: 99%

“…Moreover, the lack of process validation of innovative processes are also a limitation for industrial uptake (Barbosa-Canovas, Albaali, Juliano, & Knoerzer, 2011).…”

Section: Future S Tr Ateg Ie Smentioning

confidence: 99%

Thermal and non‐thermal processing technologies on intrinsic and extrinsic quality factors of tomato products: A review

Jayathunge

Stratakos

Delgado‐Pando

et al. 2019

J Food Process Preserv

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“…El US es una forma de energía generado por una onda de presión de sonido con frecuencia superior (>20KHz), que es límite superior del rango de audición humana basado en el nivel de frecuencia, el US se divide en dos categorías: la de baja intensidad y la energía de alta potencia (AP). El US de AP se puede emplear a un gran número de aplicaciones de procesamiento industrial, incluyendo la elaboración de alimentos y la seguridad alimentaria en áreas relacionadas (Bilek y Turantaş, 2013;Arroyo et al, 2011;Barbosa-Cánovas et al, 2011;Patist y Bates, 2010;Rastogi, 2010).…”

Section: Introductionunclassified

Efecto del Ultrasonido y Campos Magnéticos en la Carne de Lomo Atún (Thunnus albacares)

2016

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El objetivo de este estudio fue evaluar el efecto del ultrasonido de alta intensidad y los campos magnéticos sobre el pH, el perfil de textura y el color en la carne de lomo de atún. Se aplicó ultrasonido de alta intensidad (37kHz, 25W/cm 2) con un equipo de ultrasonido Elmasonic E (modelo E60H) y campos magnéticos con una intensidad de 1 Tesla, utilizando un equipo generador de campo magnético Scoli, 8A N240 (R=2,8 Ώ Ohmio). Se realizó un diseño al azar con un solo factor (tiempo de exposición a ultrasonido y campos magnéticos) en 4 niveles (0, 3, 4, y 5min). Los resultados mostraron que el tratamiento en los parámetros de dureza y elasticidad con ultrasonido presentaron diferencias significativas comparados con la muestra control (p<0,05). En síntesis, la aplicación de ultrasonidos y campos magnéticos afectó el perfil de textura y las coordenadas colorimétricas en la carne de atún.

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“…Thermal pasteurization of intact eggs has been studied vastly to decrease microbial population and to increase the shelf life, in recent years (Hou et al 1996 ;Coimbra et al 2006 ;Denys et al 2004 ;Ferreira et al 1997 ;Koen et al 2007 ). Computational fluid dynamics (CFD) has been used to study heat transfer in various food processes (Koen et al 2007 ;Barbosa-Cánovas et al 2011 ;Erdogdu et al 2007 ;Ghani et al 2001 ;Juliano et al 2011 ;Mahesh and Kannan 2006 ;Norton and Sun 2006 ). Denys studied heat transfer and velocity profiles of egg shells filled with viscous liquids.…”

Section: Introductionmentioning

confidence: 99%

Numerical modeling of heat transfer and pasteurizing value during thermal processing of intact egg

Abbasnezhad

Hamdami

Monteau

et al. 2015

Food Science & Nutrition

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Thermal Pasteurization of Eggs, as a widely used nutritive food, has been simulated. A three‐dimensional numerical model, computational fluid dynamics codes of heat transfer equations using heat natural convection, and conduction mechanisms, based on finite element method, was developed to study the effect of air cell size and eggshell thickness. The model, confirmed by comparing experimental and numerical results, was able to predict the temperature profiles, the slowest heating zone, and the required heating time during pasteurization of intact eggs. The results showed that the air cell acted as a heat insulator. Increasing the air cell volume resulted in decreasing of the heat transfer rate, and the increasing the required time of pasteurization (up to 14%). The findings show that the effect on thermal pasteurization of the eggshell thickness was not considerable in comparison to the air cell volume.

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Introduction to Innovative Food Processing Technologies: Background, Advantages, Issues, and Need for Multiphysics Modeling

Cited by 11 publications

References 72 publications

Thermal and non‐thermal processing technologies on intrinsic and extrinsic quality factors of tomato products: A review

Thermal and non‐thermal processing technologies on intrinsic and extrinsic quality factors of tomato products: A review

Efecto del Ultrasonido y Campos Magnéticos en la Carne de Lomo Atún (Thunnus albacares)

Numerical modeling of heat transfer and pasteurizing value during thermal processing of intact egg

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