Download PDF by Ioannis S. Boziaris: Novel Food Preservation and Microbial Assessment Techniques

By Ioannis S. Boziaris

Demand for minimally processed meals has ended in the advance of leading edge, non-thermal nutrients protection equipment, equivalent to high-pressure sonication, ozone, and UV therapy. This publication offers a precis of those novel nutrition processing ideas. It additionally covers new tools used to observe microbial job, together with spectroscopic tools (FT-IR and Raman), molecular and digital noses, and DNA-based methods.

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R. Hackney. 1995. Use of A modified Gompertz equation to model nonlinear survival curves for Listeria monocytogenes Scott-A. J. Food Prot. 58: 946–954. , J. Carballo and F. Jimenez-Colmenero. 1999. Microbiological changes in pressurized, prepackaged sliced cooked ham. J. Food Prot. 62: 1411–1415. , C. Bieler, K. Hallbauer and W. Scigalla. 1992. Inactivation of microorganisms by hydrostatic pressure. Col-loque INSERM. , Ltd, London, pp. 25–32. , K. Forestière and N. Isaacs. 1995. Factors affecting the resistance of Listeria monocytogenes to high hydrostatic pressure.

K. and A. Gilmour. 1997. The resistance of Listeria monocytogenes to high hydrostatic pressure in foods. Food Microbiol. 14: 567–573. , T. Setoyama, Y. Kuma and S. Kobayashi. 1992. Effect of pressure and temperature on the death rates of Lactobacillus casei and Escherichia coli. Col- loque INSERM. , Ltd, London, pp. 297–301. F. P. G. Hoover. 1997. Effect of concurrent high hydrostatic pressure, acidity and heat on the injury and destruction of Listeria monocytogenes. J. Food Safety 17: 23–36. Takahashi, K.

2008). On the other hand, a higher treatment temperature before and during the PEF processing can amplify the thermal treatment effect, also referred to as Joule heating, which may surpass and negate the actual nonthermal effect of PEF, thus, thwarting the advantage over conventional heat preservation. Treatment chamber design Initially, PEF technology was applied in batch operation mode with static treatment chambers (Sale and Hamilton 1967, Dunn and Pearlman 1987, Zhang et al. 1995b). Once continuous type PEF systems, that feature higher throughputs, more convenient processing conditions, improved quality retention due to better heat management and more product-optimized setup options, were introduced successfully, batch type systems have generally been replaced for preservation-type applications.

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