Advances In Nonthermal Food Processing Technologies

Food Technology Intelligence
February 1, 2012
128 Pages - SKU: FK6809431
Irradiation
High hydrostatic pressure
Steam pasteurization
Electron beams

Why the interest in these techniques? Minimally processed, fresh-like products have become commonplace in the food industry. This is partly the result of consumer demand for high quality, yet minimally processed, additive-free and microbiologically safe foods. In an effort to continue to meet this demand, the industry is developing alternatives to the use of heat preservation to eliminate or reduce levels of bacteria in foods. Heat treatment destroys the functionality and flavors of many foods. Nonthermal processes offer an alternative.

Food Technology Intelligence, Inc., publisher of the newsletter Emerging Food R&D Report, has just made available a new revision of its popular report, Advances in Nonthermal Food Processing Technologies, analyzing recent advances in nonthermal processes. The report analyzes their commercial potential and their market availability.

As you know, the bacteria problem is a significant one facing food processors. While the incidence of traditional foodborne diseases, like trichinosis from undercooked pork and botulism from improperly canned foods, seems to be generally on the decline, each year millions of people become sick from disease-causing bacteria or viruses in poultry, shellfish and red meat.

In addition, emerging pathogens represent a major health risk to consumers. E. coli O157:H7 is one such pathogen. Historically, ground beef products have been associated with this type of E. coli, and most current beef burger manufacturing procedures do not adversely affect the survival of the organism.

Now you have an opportunity to learn more about a variety of nonthermal food preservation processes, under development at universities, companies and government research labs, that will help you get the microbial problem under better control. Advances In Nonthermal Food Processing Technologies from Food Technology Intelligence reviews key processes and highlights important information, such as applications, status of development and when the processes will be commercially viable.

You’ll also learn how to take advantage of these technologies—through licensing or other collaborative arrangments—so that you can commercialize them before your competitors do. Learn about several processes, including:
  • High hydrostatic pressure, in which foods are treated under high pressure, up to 6000 atm, by placing them in a medium, usually water in a thick-walled vessel, and compressing the medium. It will find use with uncooked seafood, fruits and vegetables, jams, jellies, preserves and the like.
  • High-pressure throttling that uses high pressure to continuously throttle liquids from an elevated pressure, typically at least 200 MPa, through different constrictions to a much reduced pressure, typically atmospheric pressure. The objective is to inactivate microorganisms and improve the functional properties of a liquid, such as milk.
  • Extrusion and irradiation—a combination that can kill bacteria in beef products. Investigators found that extrusion cooking produces a beef snack stick with some surviving spores of C. sporogenes in vacuum bags. They added a low dose of irradiation, which killed all the spores that survived the extrusion cooking.
Advances in Nonthermal Food Processing Technologies will help you focus in on strategic developments in the field. This report will help you establish important contacts with key developers of technologies that will keep you ahead of your competitors.



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