About Book

Food processing technologies have advanced throughout the years since its beginning and still are a quickly evolving discipline. While traditionally the principle objective of food process engineering was conservation and adjustment, the concentrate today has moved to upgrade well-being viewpoints, flavour and taste, sustenance, economical creation, food security and furthermore to guarantee greater variety for the expanding request of buyers. The food business is getting progressively serious and dynamic, and endeavors to grow superior grade, newly arranged food items. To accomplish this, food makers are today given a developing cluster of new advancements that can possibly improve, or supplant, traditional handling innovations, to convey better caliber and better customer focused on food items, which meet many, if not all, of the requests of the cutting edge buyer. This book presents the far-reaching treatment of the present condition of information on food processing technology. It includes biological activities, health-promoting food, fuzzy logic control, pulsed electric fields, thermal food processing, pectin, flavonoids and food processing environments. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. It is specially designed for students to gain knowledge about the primary concepts of food processing. Coherent flow of topics, student-friendly language and extensive use of examples make this book an invaluable source of knowledge. It aims to serve as a resource guide for students and facilitate the study of the discipline.

Preface ..................................................................................................................... v

1 Salted Radish Root Biology during Food Processing .................................... 1

Abstract ........................................................................................................... 1

1. Introduction ................................................................................................... 2

2. Yellowing mechanism of salted radish root (takuan-zuke) .................... 4

3. Metabolomic analysis of salted radish root (takuan-zuke) .................... 6

4. GABA accumulation during daikon dehydration .................................. 12

5. Conclusion .................................................................................................... 15

Acknowledgements ..................................................................................... 16

Conflict of Interest ....................................................................................... 16

References ..................................................................................................... 16

2. Role of Pectin in Food Processing and Food Packaging ............................. 21

Abstract ......................................................................................................... 21

1. Introduction ................................................................................................. 21

2. Pectin structure ........................................................................................... 24

3. Pectin as food emulsifier ............................................................................. 26

4. Pectin as gelling agent ................................................................................. 32

5. Pectin in food packaging ............................................................................. 33

6. Conclusion .................................................................................................... 37

Acknowledgements ..................................................................................... 37

Conflict of Interest ....................................................................................... 37

References ..................................................................................................... 38

3. Contamination, Prevention and Control of Listeria monocytogenes in

Food Processing and Food Service Environments ....................................... 48

Abstract ......................................................................................................... 48

1. Introduction ................................................................................................. 49

2. Health and economic impacts of listeriosis ............................................. 50

3. Ecology and growth conditions of Listeria monocytogenes in the

food chain ...................................................................................................... 51

4. The occurrence of L. monocytogenes in the food processing

environment ................................................................................................. 51

5. The occurrence of L. monocytogenes in RTE foods and food contact

surfaces in food service facilities ............................................................... 52

6. The occurrence of L. monocytogenes on food contact surfaces in

domestic kitchens ........................................................................................ 53

7. Legislation relating to the occurrence of Listeria monocytogenes in

foods ............................................................................................................... 53

8. Methods commonly used for the identification of L. monocytogenes

in foods .......................................................................................................... 54

9. Prevention and control of Listeria monocytogenes in food systems .. 55

10. Consumer awareness of listeriosis ........................................................... 56

11. Conclusions .................................................................................................. 57

Acknowledgements ..................................................................................... 57

Conflict of interest ....................................................................................... 57

References ..................................................................................................... 57

4. Microwave Applications in Thermal Food Processing ............................... 65

1. Introduction ................................................................................................. 65

2. History ........................................................................................................... 65

3. Uses, advantages and disadvantages of microwave heating

applications .................................................................................................. 66

4. Microwave applications ............................................................................. 66

5. Microwave drying applied in the food industry.................................... 71

6. Pasteurization and sterilization ............................................................... 72

7. Blanching using microwave processing .................................................. 73

8. Applications of microwave blanching foods .......................................... 74

9. Advantages of microwave blanching ...................................................... 75

10. Development of unique-single systems for microwave blanching ..... 76

11. Waste treatment under microwave irradiation .................................... 76

12. Safety of food processed in microwave for consumers ......................... 77

13. Summary and outlook ................................................................................ 78

References ..................................................................................................... 79

5. Effect of Microwave Heating on Flavour Generation and Food

Processing ............................................................................................................ 82

1. Introduction ................................................................................................. 82

2. Sources of flavours ...................................................................................... 85

3. Microwave versus conventional heating ................................................ 86

4. Microwave food process design ................................................................ 89

5. Microwave heating and the dielectric properties of foods ................... 91

6. Flavour generation via Maillard reaction ............................................... 92

7. Solvent-mediated Maillard reactions: Model systems .......................... 95

8. Application of microwave technology in some food products .......... 102

9. Conclusion .................................................................................................. 109

References ................................................................................................... 110

6. Pulsed Electric Fields for Food Processing Technology ........................... 117

1. Introduction ............................................................................................... 117

2. Nonthermal technologies for food processing ...................................... 120

3. The principles of pulsed electric field ..................................................... 122

4. System components .................................................................................. 124

5. Applications of pulsed electric fields technology ................................. 136

6. Factors affecting the outcome of pulsed electric fields treatments .... 141

7. Conclusion .................................................................................................. 146

References ................................................................................................... 147

7. Design of a Simple Fuzzy Logic Control for Food Processing ................ 156

1. Introduction ............................................................................................... 156

2. Fuzzy logic control for food processing ................................................. 156

3. Food processing control ............................................................................ 158

4. Design of fuzzy logic control system ...................................................... 159

5. Start with a PID controller ....................................................................... 159

6. Measuring device (sensors) ...................................................................... 161

7. Insert an equivalent, linear fuzzy controller ........................................ 162

8. Make it gradually nonlinear .................................................................... 169

9. Summary .................................................................................................... 170

References ................................................................................................... 171

8. Health-Promoting Food Ingredients and Functional Food Processing . 175

1. Introduction ............................................................................................... 175

2. Overview on health-promoting food ingredients and food

processing technology .............................................................................. 176

3. Conclusion .................................................................................................. 198

References ................................................................................................... 198

9. Attachment and Biofilm Formation by Salmonella in

Food Processing Environments ..................................................................... 205

1. Introduction ............................................................................................... 205

2. Bacterial attachment to surfaces and advantages of the biofilm

lifestyle ........................................................................................................ 207

3. Biofilm formation in food processing environments and

implications ................................................................................................ 209

4. Attachment to food-contact surfaces and biofilm forming

ability of Salmonella ................................................................................. 213

5. Molecular components of Salmonella biofilms formed on abiotic

surfaces ........................................................................................................ 215

6. Cell-to-cell communication in Salmonella biofilms

(quorum sensing) ....................................................................................... 219

7. Conclusions ................................................................................................ 221

8. Acknowledgement ..................................................................................... 223

References ................................................................................................... 223

10. Biological Activities and Effects of Food Processing on Flavonoids

as Phenolic Antioxidants .................................................................................. 241

1. Introduction ............................................................................................... 241

2. Flavonoids: Classification and biological activities ............................. 242

3. Effect of food processing ........................................................................... 252

4. Conclusion .................................................................................................. 261

References ................................................................................................... 261

Citation ................................................................................................................ 271

Index .................................................................................................................... 273

About Author

Oliver Fowler pursued his M.Sc. in Nutritional Sciences and obtained Ph.D. Degree in Food Industry Management from Technical University, Vyazma. Fowler’s academic interests lie in food processing, food packaging and food preservation, functional food processing and contamination and food service environments. He has spent his last 10 years as a Market Specialist in the food industry worldwide. He has authored & contributed numerous articles and book chapters, which have been published at international level. He has attended numerous food science conferences and symposiums also.