Electron Beam Pasteurization and Complementary Food Processing Technologies

Food safety is a constant challenge for the food industry, and food irradiation technology has developed significantly since its introduction, moving from isotope irradiation to the use of electron beam technology. Electron Beam Pasteurization and Complementary Food Processing Technologies explores the application of electron beam pasteurization in conjunction with other food processing technologies to improve the safety and quality of food. Part one provides an overview of the issues surrounding electron beam pasteurization in food processing. Part two looks at different thermal and non-thermal food processing technologies that complement irradiation. Finally, a case study section on the commercial applications of e-beam processing provides examples from industry.

- List of contributors
- Woodhead Publishing Series in Food Science, Technology and Nutrition
- Preface
- Part One: Electron beam pasteurization in food processing- 1: Introduction to electron beam pasteurization in food processing- Abstract- 1.1 Introduction- 1.2 Food irradiation- 1.3 Emerging trends in non-thermal food processing- 1.4 The focus of this book
- 2: Electron beam processing technology for food processing- Abstract- 2.1 Introduction- 2.2 Consumers and irradiated foods- 2.3 The physics of electron beam irradiation- 2.4 Electron beam linear accelerator system- 2.5 Conveyor system- 2.6 Facility safety and chamber design- 2.7 Facility processing controls- 2.8 Government regulations for electron beam facilities- 2.9 Conclusion
- 3: Integrating electron beam equipment into food processing facilities: strategies and design considerations- Abstract- 3.1 Introduction- 3.2 Radiation processing standards and terminology- 3.3 Assessing the right dose- 3.4 Design issues in integrating eBeam equipment into a food processing operation- 3.5 Design in practice: a case study- 3.6 Common configurations for eBeam technology in food processing operations
- Part Two: Complementary food processing technologies- 4: Microwave processing of foods and its combination with electron beam processing- Abstract- 4.1 Introduction- 4.2 Physical principles of microwave processing- 4.3 Microwave applications- 4.4 Modelling and verification- 4.5 Summary
- 5: Infrared heating of foods and its combination with electron beam processing- Abstract- 5.1 Introduction- 5.2 The use of infrared technology in food processing- 5.3 Infrared processing of liquid foods- 5.4 Equipment for infrared processing- 5.5 Limitations of infrared processing- 5.6 Combination of infrared processing with electron beam processing- 5.7 Conclusions
- 6: Aseptic packaging of foods and its combination with electron beam processing- Abstract- 6.1 Introduction- 6.2 Brief history of aseptic packaging- 6.3 Microorganisms in foods and influencing factors- 6.4 Principles of aseptic food packaging- 6.5 Possible application of electron beam technology for aseptic food processing- 6.6 Electron beam technology for sterilizing packaging materials used in aseptic packaging- 6.7 Current and future technical challenges
- 7: Combining sanitizers and nonthermal processing technologies to improve fresh-cut produce safety- Abstract- 7.1 Introduction- 7.2 Fresh produce safety- 7.3 Sanitizers used in fresh-cut processing- 7.4 Chlorine as a sanitizer- 7.5 Chlorine dioxide sanitizer technologies- 7.6 Organic acid sanitizers- 7.7 Electrolyzed water (EW) sanitizer- 7.8 Nonthermal processing technologies: ultrasound-assisted fresh produce decontamination- 7.9 Ionizing radiation for fresh produce decontamination- 7.10 Nonthermal plasma (NTP) for fresh produce decontamination- 7.11 High pressure processing (HPP) for fresh produce decontamination- 7.12 High intensity pulsed light or ultraviolet for fresh produce decontamination- 7.13 Conclusion
- 8: High pressure processing (HPP) of foods and its combination with electron beam processing- Abstract- 8.1 Introduction- 8.2 Thermodynamic principles of high pressure processing (HPP)- 8.3 Commercial HPP equipment- 8.4 Microbial inactivation by HPP- 8.5 Effect of HPP on nutritional and sensory qualities of food- 8.6 Current and emerging trends in the commercial application of HPP- 8.7 Combining HPP with eBeam processing- 8.8 Conclusion- 8.9 Sources of further information and advice
- 9: Pulsed electric field (PEF) processing of foods and its combination with electron beam processing- Abstract- 9.1 Introduction- 9.2 The development of pulsed electric field (PEF) processing- 9.3 Principles of PEF processing- 9.4 PEF technology- 9.5 Mechanisms of inactivation of microorganisms- 9.6 Applications of PEF processing: liquid foods- 9.7 Applications of PEF processing: solid foods- 9.