Cover -- Emerging Technologies for Food Processing -- Contents -- About the Editor -- Contributors -- Preface -- Part 1 High Pressure Processing -- 1. High Pressure Processing of Foods: An Overview -- 1 Introduction -- 2 Principles of high pressure processing -- 2.1 Background -- 2.2 Description of the process -- 2.3 Process principles -- 2.4 Packaging requirements -- 2.5 Current commercial status of high pressure processing -- 3 Use of high pressure to improve food safety and stability -- 3.1 Effect of high pressure on microorganisms -- 3.1.1 Bacteria -- 3.1.2 Bacterial spores -- 3.1.3 Fungi -- 3.1.4 Viruses -- 3.1.5 Prions -- 3.2 Factors influencing microbial sensitivity to high pressure -- 3.2.1 pH -- 3.2.2 Water activity (a[sub(w)]) -- 3.2.3 Temperature, pressure and holding time -- 3.3 High pressure regulations -- 4 Effects of high pressure on food quality -- 4.1 Effect of high pressure on food colour -- 4.2 Effect of high pressure on food texture -- 4.3 Effect of high pressure on food sensory quality -- 4.4 Effect of high pressure on food yield -- 5 Other applications of high pressure -- 5.1 High pressure freezing applications -- 5.2 High pressure thawing -- 5.3 High pressure non-frozen storage -- 6 Modelling HP processes -- 6.1 Modelling high pressure processes -- 6.2 Modelling high pressure freezing processes -- 7 Outlook for high pressure processing of food -- 8 Conclusions -- References -- 2. High-pressure Processing of Salads and Ready Meals -- 1 Introduction -- 2 Importance of salads and ready meals -- 3 Pressure effects on microorganisms -- 3.1 Efficacy of microbial inactivation in HPP processed ready meals -- 3.2 Efficacy of microbial inactivation in HPP-processed dips, sauces and salad dressings -- 4 Pressure effects on enzyme activity -- 4.1 Effect of high pressure on enzyme activity of fruits and vegetables.

4.2 Effect of high pressure on enzyme activity in meats -- 5 Pressure effects on texture -- 5.1 Textural changes in pressure treated ready meals -- 5.2 Textural changes in pressure-treated dips, sauces and salad dressings -- 6 Pressure effects on nutrients -- 7 Conclusions -- Acknowledgement -- References -- 3. Microbiological Aspects of High-pressure Processing -- 1 Introduction -- 2 Factors affecting effectiveness of treatment -- 2.1 Types of organisms -- 2.2 Food products -- 2.3 Conditions of treatments -- 2.4 Combined treatments -- 3 Effects of high pressure -- 3.1 Bacterial and fungal cells -- 3.1.1 Morphology -- 3.1.2 Cell wall and membrane -- 3.1.3 Biochemical reactions -- 3.1.4 Genetic mechanisms -- 3.2 Bacterial spores -- 3.3 Parasites -- 3.4 Viruses -- 4 Conclusions -- References -- Part 2 Pulsed Electric Fields Processing -- 4. Overview of Pulsed Electric Field Processing for Food -- 1 Introduction -- 2 Historical background -- 3 Mechanisms of action -- 4 PEF treatment systems -- 4.1 Generation of pulsed electric fields -- 4.2 Treatment chamber design -- 5 Main processing parameters -- 5.1 Electric field strength -- 5.2 Treatment time, specific energy and pulse geometry -- 5.3 Treatment temperature -- 5.4 Treatment medium factors -- 5.4.1 Conductivity -- 5.4.2 Effect of air bubbles and particles -- 5.5 Cell characteristics -- 6 Applications -- 6.1 Stress induction -- 6.2 Disintegration of biological material -- 6.3 Preservation of liquid media -- 7 Problems and challenges -- 8 Conclusions -- Acknowledgements -- Nomenclature -- References -- 5. Pulsed Electric Field Processing of Liquid Foods and Beverages -- 1 Introduction -- 2 PEF technology -- 3 Mechanisms of microbial inactivation -- 4 Equipment -- 4.1 Batch treatment system -- 4.2 Continuous treatment system -- 5 PEF treatment variables -- 5.1 PEF system variables.

5.2 Medium parameters -- 5.2.1 pH Effect -- 5.2.2 Temperature effect -- 5.2.3 Composition effect -- 5.2.4 Antimicrobials -- 5.2.5 Ionic effect -- 6 Target differences -- 7 High-pressure processing (HPP) and PEF -- 8 Specific results on liquid foods -- 8.1 Milk -- 8.2 Liquid whole egg and egg white -- 8.3 Apple cider and juice -- 8.4 Orange juice -- 8.5 Tomato juice -- 8.6 Red grape juice -- 8.7 Mango juice -- 8.8 Cranberry juice -- 8.9 Beer -- 8.10 Rice wine (yakju) -- 9 Process models -- 9.1 Energy and power -- 9.2 Microbial inactivation models -- 9.3 Process temperature -- 10 Conclusions -- Acknowledgements -- Nomenclature -- References -- 6. Effect of High Intensity Electric Field Pulses on Solid Foods -- 1 Introduction -- 2 Food safety -- 3 Effects on food quality -- 3.1 Effects on proteins and enzyme activity -- 3.2 Effects on texture and microstructure -- 4 Use of PEF in combination with other methods -- 5 Conclusions -- References -- 7. Enzymatic Inactivation by Pulsed Electric Fields -- 1 Introduction -- 2 Mechanism of enzyme inactivation by PEF -- 3 Factors affecting enzyme inactivation by PEF -- 3.1 PEF processing factors -- 3.2 Enzyme characteristics -- 3.3 Product parameters -- 4 Effects of PEF on enzymes -- 4.1 Pectin methyl esterase (PME) -- 4.2 Polygalacturonase (PG) -- 4.3 Polyphenoloxidase (PPO) -- 4.4 Peroxidase (POD) -- 4.5 Lipoxygenase (LOX) -- 4.6 Alkaline phosphatase (ALP) -- 4.7 Protease -- 4.8 Lipase -- 4.9 Other enzymes -- 5 Modelling enzymatic inactivation by PEF -- 6 Enzyme inactivation by combining PEF with other hurdles -- 7 Enzyme activity during storage of PEF processed foods -- 8 Conclusions -- Nomenclature -- References -- 8. Food Safety Aspects of Pulsed Electric Fields -- 1 Introduction -- 2 Microbiological safety of pulsed electric fields -- 2.1 Effect of PEF on microorganisms.

2.2 Mechanism of microorganism inactivation by PEF -- 2.3 Factors affecting microbial inactivation by PEF -- 2.3.1 Process parameters -- 2.3.2 Microbial characteristics -- 2.3.3 Product parameters -- 2.4 Combination of PEF with other hurdles to inactivate microorganisms -- 2.5 Modelling the inactivation of microorganisms by PEF -- 2.6 Effect of PEF on pathogenic microorganisms -- 2.6.1 Escherichia coli -- 2.6.2 Listeria -- 2.6.3 Salmonella -- 2.6.4 Bacillus -- 2.6.5 Other pathogenic microorganisms -- 2.7 Effect of PEF on spoilage microorganisms -- 2.7.1 Lactobacillus -- 2.7.2 Saccharomyces -- 2.7.3 Other spoilage microorganisms -- 2.8 Shelf-life of foods processed by PEF -- 3 Chemical safety and PEF -- 4 Conclusions -- Nomenclature -- References -- Part 3 Other Non-thermal Processing Techniques -- 9. Developments in Osmotic Dehydration -- 1 Introduction -- 2 Mechanism of osmotic dehydration -- 3 Effect of process parameters on mass transfer -- 4 Determination of moisture and solid diffusion coefficients -- 4.1 Infinite flat plate -- 4.2 Rectangular parallelepiped -- 4.3 Infinite cylinder -- 4.4 Finite cylinder -- 5 Methods to increase the rate of mass transfer -- 5.1 Application of high hydrostatic pressure -- 5.2 Application of high electric field pulse pre-treatment -- 5.3 Application of ultrasound during osmotic dehydration -- 5.4 Application of gamma-irradiation in osmotic dehydration -- 5.5 Application of vacuum during osmotic dehydration -- 5.6 Application of centrifugal force during osmotic dehydration -- 6 Applications of osmotic dehydration -- 6.1 Osmotic dehydration and air drying -- 6.2 Osmotic dehydration and freezing -- 6.3 Osmotic dehydration and frying -- 6.4 Osmotic dehydration and rehydration -- 6.5 Osmotic dehydration and jam manufacture -- 7 Limitations of osmotic dehydration -- 8 Management of osmotic solution -- 9 Conclusions.

Nomenclature -- References -- 10. Athermal Membrane Processes for the Concentration of Liquid Foods and Natural Colours -- 1 Introduction -- 2 Existing methods -- 2.1 Evaporative concentration -- 2.1.1 Open pan evaporators -- 2.1.2 Plate evaporators -- 2.1.3 Rising film evaporator -- 2.1.4 Falling film evaporator -- 2.1.5 Agitated thin-film evaporators -- 2.2 Freeze concentration -- 2.3 Membrane processes -- 2.3.1 Microfiltration -- 2.3.2 Ultrafiltration -- 2.3.3 Reverse osmosis -- 3 Osmotic membrane distillation -- 3.1 Fundamentals of osmotic membrane distillation -- 3.2 Mathematical models -- 3.2.1 Mass transfer -- 3.2.2 Mass transfer through the membrane -- 3.2.3 Mass transfer through the boundary layers -- 3.2.4 Heat transfer -- 3.2.5 Heat transfers through boundary layers -- 3.3 OMD membranes -- 3.4 Effect of various process parameters -- 3.4.1 Type of osmotic agent -- 3.4.2 Concentration -- 3.4.3 Flow rate -- 3.4.4 Temperature -- 3.4.5 Membrane pore size -- 3.5 Process design and economics -- 4 Direct osmosis -- 4.1 Fundamentals of direct osmosis -- 4.2 Mathematical models -- 4.2.1 Mass transfer through the membrane -- 4.3 DO membranes -- 4.4 Effect of various process parameters -- 4.4.1 Type of osmotic agent -- 4.4.2 Concentration -- 4.4.3 Temperature -- 4.4.4 Flow rate -- 4.4.5 Membrane thickness -- 4.5 Process design and economics -- 5 Membrane modules -- 6 Applications -- 6.1 OMD -- 6.2 DO -- 7 Suggestions for future work -- 8 Conclusions -- Acknowledgements -- Nomenclature -- References -- 11. High Intensity Pulsed Light Technology -- 1 Introduction -- 2 Principles of pulsed light technology -- 3 Effects of pulsed light on food products -- 3.1 Effects of PL on microorganisms -- 3.2 PL process optimization -- 3.2.1 General considerations -- 3.2.2 Spectral distribution and treatment intensity -- 3.2.3 Time parameters.

3.2.4 Target parameters.