Progress in Food Preservation -- Contents -- Preface -- Contributors -- Part I: Active and Atmospheric Packaging -- 1 Selected Techniques to Decontaminate Minimally Processed Vegetables -- 1.1 Introduction -- 1.2 UV-C light -- 1.2.1 Definition -- 1.2.2 Inactivation mechanism -- 1.2.3 Effect on microbial populations -- 1.2.4 Effect on sensory attributes -- 1.2.5 Effects on the nutritional and phytochemical composition of MPV -- 1.3 Pulsed light -- 1.3.1 Definition -- 1.3.2 Inactivation mechanism -- 1.3.3 Effect on microbial populations -- 1.3.4 Effect on sensory attributes -- 1.3.5 Effects on the nutritional and phytochemical composition of MPV -- 1.4 Electrolysed oxidizing water -- 1.4.1 Definition -- 1.4.2 Inactivation mechanism -- 1.4.3 Effect on microbial populations -- 1.4.4 Effect on sensory quality -- 1.4.5 Effects on the nutritional and phytochemical composition of MPV -- 1.5 Ozone -- 1.5.1 Definition -- 1.5.2 Inactivation mechanism -- 1.5.3 Ozonated water -- 1.5.4 Gaseous ozone -- 1.5.5 Effects on the nutritional and phytochemical composition of MPV -- 1.6 Low-temperature blanching -- 1.6.1 Definition -- 1.6.2 Effect on microbial populations -- 1.6.3 Effects on sensory quality -- 1.6.4 Effects on the nutritional and phytochemical composition of MPV -- References -- 2 Active and Intelligent Packaging of Food -- 2.1 Introduction -- 2.2 Active scavengers -- 2.2.1 Oxygen scavengers -- 2.2.2 Ethylene scavengers -- 2.2.3 Carbon dioxide scavengers -- 2.2.4 Moisture regulators -- 2.2.5 Aroma scavengers/absorbers -- 2.3 Active releasers/emitters -- 2.3.1 Antimicrobial packaging -- 2.3.2 Antimicrobial substances -- 2.3.3 Development of antimicrobial packaging -- 2.3.4 Antioxidative packaging -- 2.3.5 Other releasers/emitters -- 2.3.6 Controlled release of active compounds -- 2.4 Intelligent packaging -- 2.4.1 Gas indicators and sensors.

2.4.2 Time-temperature indicators -- 2.4.3 Freshness/spoilage indicators -- 2.4.4 Biosensors/nanosensors -- 2.4.5 Radio frequency identification -- 2.5 Nanotechnology in active and intelligent packaging -- 2.6 Future trends -- 2.7 Further sources of information -- References -- 3 Modified-Atmosphere Storage of Foods -- 3.1 Introduction -- 3.2 Modified atmosphere -- 3.2.1 Types of modified-atmosphere techniques -- 3.2.2 Gases used for modification of atmosphere -- 3.3 Effects of modified gas atmospheres on microorganisms and foods -- 3.3.1 Mechanism of effects -- 3.3.2 Effects of modified atmosphere on spoilage microorganisms -- 3.3.3 Effects of modified atmosphere on microorganisms that cause food poisoning -- 3.4 Application of modified atmospheres for food preservation -- 3.4.1 Meat and meat products -- 3.4.2 Seafoods -- 3.4.3 Dairy products -- 3.4.4 Bakery products -- 3.4.5 Dried food products -- 3.4.6 Fruits and vegetables -- 3.5 Food safety and future outlook -- 3.6 Conclusions -- References -- 4 Effects of Combined Treatments with Modified-Atmosphere Packaging on Shelf-Life Improvement of Food Products -- 4.1 Introduction -- 4.2 Physical treatments -- 4.2.1 Low temperature -- 4.2.2 High pressure -- 4.2.3 Radiation -- 4.2.4 Heat treatment -- 4.2.5 Films -- 4.3 Chemical treatments -- 4.3.1 Chemical sanitizers and preservatives -- 4.4 Quality-improving agents -- 4.5 Antibrowning agents -- 4.6 Natural products -- 4.7 Other methods, such as oxygen scavengers and coatings -- 4.8 Biocontrol -- 4.8.1 Bacterial antagonists -- 4.8.2 Yeast antagonists -- References -- 5 Coating Technology for Food Preservation -- 5.1 Introduction -- 5.2 Progress in relevant materials and their applications in coating -- 5.2.1 Active agents for coating -- 5.2.2 Controlled release of active agents -- 5.2.3 Multifunctional surface-coating materials.

5.2.4 Nutraceutical coatings -- 5.3 Progress in coating methodology -- 5.4 Future trends in coating technology -- 5.5 Conclusions -- References -- Part II: Novel Decontamination Techniques -- 6 Biological Materials and Food-Drying Innovations -- 6.1 Introduction -- 6.2 Microwave drying -- 6.3 Radio frequency drying -- 6.4 Infrared drying -- 6.5 Refractance window™ drying -- References -- 7 Atmospheric Freeze Drying -- 7.1 Introduction -- 7.2 Basic principles -- 7.3 Types of atmospheric freeze dryer and application -- 7.3.1 Fluid-bed freeze drying -- 7.3.2 Tunnel freeze drying -- 7.3.3 Atmospheric spray-freeze drying -- 7.3.4 Heat-pump technology -- 7.4 A novel approach to AFD -- 7.4.1 Experimental results -- 7.5 Model -- 7.5.1 Assumptions -- 7.5.2 Governing equations -- 7.6 Conclusions -- References -- 8 Osmotic Dehydration: Theory, Methodologies, and Applications in Fish, Seafood, and Meat Products -- 8.1 Introduction -- 8.1.1 Determination of physical characteristics -- 8.2 Methods of drying -- 8.2.1 Sun drying/solar drying -- 8.2.2 Air and contact drying under atmospheric pressure -- 8.2.3 Freeze drying -- 8.2.4 Osmotic dehydration -- 8.2.5 Vacuum osmotic dehydration -- 8.2.6 Vacuum impregnation -- 8.2.7 Pulse VOD -- 8.2.8 Traditional meat smoking -- 8.2.9 Meat treatments by soaking -- 8.3 Some results -- 8.4 Conclusions -- References -- 9 Dehydration of Fruit and Vegetables in Tropical Regions -- 9.1 Introduction -- 9.2 Forms of water -- 9.2.1 Role of water in food -- 9.3 Advantages of dried foods -- 9.4 Drying processes -- 9.4.1 Sun drying/solar drying of fruit and vegetables -- 9.4.2 Solar driers -- 9.4.3 Drying under shade -- 9.4.4 Osmotic drying -- 9.5 Dehydration -- 9.5.1 Drying conditions -- 9.5.2 Factors affecting evaporation of water from food surfaces -- 9.5.3 Types of dehydrator -- 9.6 Evaporation and concentration.

9.6.1 Freeze drying -- 9.6.2 Dehydro-freezing -- 9.6.3 Intermediate-moisture food technology -- 9.7 Spoilage of dried fruits and vegetables -- 9.8 Merits of dehydration over sun drying -- 9.9 Effects of dehydration on nutritive value of fruits and vegetables -- 9.10 Effects of drying on microorganisms -- 9.11 Effect of drying on enzyme activity -- 9.12 Influence of drying on pigments -- 9.13 Reconstitution test -- 9.14 Drying parameters -- References -- 10 Developments in the Thermal Processing of Food -- 10.1 Introduction -- 10.2 Thermal processing -- 10.2.1 Thermal inactivation kinetics -- 10.2.2 Process lethality of thermal process -- 10.2.3 Requirement of thermal process -- 10.2.4 Process verification/validation -- 10.3 Innovative thermal processing techniques -- 10.3.1 Indirect electroheating techniques: radio frequency and microwave -- 10.3.2 Direct electroheating techniques: ohmic heating -- References -- 11 Ozone in Food Preservation -- 11.1 Introduction -- 11.2 History -- 11.3 Chemistry -- 11.3.1 Solubility -- 11.3.2 Stability -- 11.3.3 Reactivity -- 11.4 Generation -- 11.5 Antimicrobial effect -- 11.5.1 Inactivation spectrum -- 11.5.2 Influencing factors -- 11.6 Applications -- 11.6.1 Red meat -- 11.6.2 Poultry -- 11.6.3 Seafood -- 11.6.4 Fruit and vegetables -- 11.6.5 Cereals -- 11.6.6 Pesticides -- 11.6.7 Mycotoxins -- 11.6.8 Food-processing equipment -- 11.7 Toxicity and safety of personnel -- 11.8 Conclusion -- References -- 12 Application of High Hydrostatic Pressure Technology for Processing and Preservation of Foods -- 12.1 Introduction -- 12.2 The working principles of high hydrostatic pressure -- 12.3 Microbial inactivation by high hydrostatic pressure -- 12.3.1 Effect of high pressure on bacterial cell membrane -- 12.3.2 Effect of high pressure on bacterial cell morphology.

12.3.3 Effect of high pressure on biochemical and enzymatic processes in microorganisms -- 12.4 Effect of high pressure on the physical and biochemical characteristics of food systems -- 12.5 Applications of high hydrostatic pressure to specific food commodities -- 12.5.1 Effect of high hydrostatic pressure on muscle foods -- 12.5.2 Effect of high hydrostatic pressure processing on fishery products -- 12.5.3 Effect of high hydrostatic pressure processing on milk and dairy products -- 12.5.4 Effect of high hydrostatic pressure on eggs and egg products -- 12.5.5 Effect of high hydrostatic pressure on fruit and vegetable products -- 12.6 Conclusions -- References -- 13 Pulsed Electric Fields for Food Preservation: An Update on Technological Progress -- 13.1 Introduction -- 13.2 Historical background of pulsed electric fields -- 13.3 Pulsed electric field processing -- 13.4 Mechanisms and factors affecting pulsed electric fields -- 13.4.1 Increase in transmembrane potential -- 13.4.2 Pore-initiation stage -- 13.4.3 Evolution of the pore population -- 13.4.4 Pore resealing or cell death -- 13.5 Pulsed electric field applications in food processing -- 13.6 Nanosecond pulsed electric fields -- 13.7 Impacts of pulsed electric fields on antioxidant features -- 13.7.1 Antioxidants and vitamin C -- 13.7.2 Carotenoids and vitamin A -- 13.8 Effects of pulsed electric fields on solid textures -- 13.9 Starch modification by pulsed electric fields -- 13.10 Conclusions -- References -- 14 Salting Technology in Fish Processing -- 14.1 Introduction -- 14.1.1 Purpose and principles of salting -- 14.2 Process steps in salting technology -- 14.2.1 Salt quality -- 14.2.2 Fish preparation -- 14.2.3 Salting methods -- 14.2.4 Additives used in the salting process -- 14.3 Factors affecting the penetration of salt -- 14.3.1 Salting method -- 14.3.2 Salt concentration.

14.3.3 Salt quality.