Nonconventional Preservation Techniques: Current Trends and Future Prospects

Bhadekar, Rama; Bhola, Jinal

doi:10.1016/b978-0-12-816685-7.00004-5

Cited by 5 publications

(4 citation statements)

References 71 publications

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“…This technique is more efficient and quicker than low-temperature long-time (LTLT) pasteurisation. LTLT method is suitable for smallscale batch pasteurisation because the juice sample is kept in a sealed pan, which preserves the nutrients [22]. Hence, LTLT was adopted in the current research for comparison.…”

Section: Low-temperature Long-time Thermal Treated Food Samplementioning

confidence: 99%

Sustainable Electroporator for Continuous Pasteurisation: Design and Performance Evaluation with Orange Juice

et al. 2022

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Electroporation is a simple but effective and sustainable food processing way of treating cell membranes with an electric field. It is employed in a variety of ways in the food industry, ranging from shelf-life extension to green extraction. Despite its wide range of applications, electroporators are out of reach for many labs due to their high development costs, and different electroporators have been tailored to specific applications. The designing sequence of an electroporator that takes the geometry of a treatment chamber and its electrical resistance into account for the design of a pulse generator has not been addressed in published literature. To meet this demand, this study presents a straightforward way to develop a simple, affordable, and portable electroporator for liquid food pasteurisation. The proposed electroporator comprises a coaxial treatment chamber with static mixers and a high-voltage Marx bank based on insulated-gate bipolar transistors (IGBTs). The generator has a 4.5 kV output voltage and a peak current rating of 1 kA; however, the modular design allows for a wide range of voltage and current ratings. Treated orange juice using thermal pasteurisation (65 °C, 30 min) was also used for comparison. The performance of the electroporator was studied using chemical and microbial tests. A significant log reduction (5.4 CFU.mL−1) was observed in both the PEF-treated samples with sieves. Additionally, the treated juice visual and chemical color analysis showed that the PEF-treated sample extended the shelf-life after 9 days of storage at 4 °C. This research also examines the energy conversion in these two processing steps. This study assists in developing further electroporators for other food applications with different treatment chambers without compromising the product’s quality.

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Section: Low-temperature Long-time Thermal Treated Food Samplementioning

confidence: 99%

Sustainable Electroporator for Continuous Pasteurisation: Design and Performance Evaluation with Orange Juice

et al. 2022

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“…Some applications of single UV‐C light or assisted by other traditional or emerging factors, like heat; high hydrostatic pressure, pulsed electric fields, electrolyzed water, ultrasound, natural and synthetic antimicrobials, etc., are described in the literature as promising alternatives for the decontamination of freshly pressed juices (Guerrero et al, 2021). Moreover, as consumers become more concerned about product naturalness and positively processing techniques, one interesting application niche for the UV‐C technology might be its use for the treatment of ingredients when formulating “premium” products intended to be elaborated with more natural ingredients and/or others preserved by less severe means (Bhadekar & Bhola, 2019).…”

Section: Introductionmentioning

confidence: 99%

Development of sweet confectioneries produced from pilot‐scale UV‐C treated orange juice, low‐methoxyl pectin and different sugar‐substitute blends. Impact on physicochemical, rheological and sensory properties

Andreone

Schenk

Ferrario

et al. 2022

Food Processing Preservation

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This study was aimed at investigating the impact of different non-caloric and reducedcalorie sugar blends on the physicochemical, rheological and sensory properties of sweet confectioneries. The systems were formulated using low-methoxyl pectin (1% wt/vol) and orange juice processed by pilot-scale UV-C light (Dean-Vortex reactor; 390 mJ/cm 2 ; Reynolds number: 3824). Consumer perception was measured using the conjoint, difference from control and CATA tests. A control, elaborated with sucrose

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“…Food preservation technologies improve food safety, quality, and sustainability, thereby reducing food waste and increasing the sustainability of the food supply [5]. Therefore, researchers are engaged in a continuous effort to optimise the effectiveness of traditional preservation methods and to develop new ones [6].…”

mentioning

confidence: 99%

“…Many research topics are being addressed. One of these is the use of nano formulations, modified atmospheres, and methods to prevent food loss and ensure food safety throughout the production and supply chain [6][7][8]. Ordon et al [9], in their study, found that microbial contamination that can occur in cooked ham comes from the improper cooking of the meat product, inadequate decontamination practices and/or recontamination during packaging, following an increase in the number of microorganisms within the original shelf life.…”

mentioning

confidence: 99%

Special Issue on the Latest Research on Flavor Components and Sensory Properties of Food during Processing and Storage

Gantner,

Kostyra

2023

Foods

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Nonconventional Preservation Techniques: Current Trends and Future Prospects

Cited by 5 publications

References 71 publications

Sustainable Electroporator for Continuous Pasteurisation: Design and Performance Evaluation with Orange Juice

Sustainable Electroporator for Continuous Pasteurisation: Design and Performance Evaluation with Orange Juice

Development of sweet confectioneries produced from pilot‐scale UV‐C treated orange juice, low‐methoxyl pectin and different sugar‐substitute blends. Impact on physicochemical, rheological and sensory properties

Special Issue on the Latest Research on Flavor Components and Sensory Properties of Food during Processing and Storage

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