Emerging Technologies in Food Processing
Tóm tắt
High hydrostatic pressure (HHP), pulsed electric fields (PEFs), ultrasound (US), and cold plasma (CP) are emerging technologies that have already found application in the food industry or related sectors. This review aims to describe the basic principles of these nonthermal technologies as well as the state of the art concerning their impact on biological cells, enzymes, and food constituents. Current and potential applications will be discussed, focusing on process-structure-function relationships, as well as recent advances in the process development.
Từ khóa
Tài liệu tham khảo
Acton E, Morris GJ. 1992. U.S. Patent No. W.O. 99/20420
Alliger H., 1975, Am. Lab., 10, 75
Ananta E., 2005, Impact of Enviromental Factors on Vitality and Stability and High Pressure Pretreatment on Stress Tolerance of Lactobacillus Rhamnosus GG (ATCC 53103) During Spray Drying
Ardia A. 2004c. Process considerations on the application of high pressure treatment at elevated temperature levels for food preservation. Ph.D thesis. Berlin University of Technology, Berlin. 94 pp.
Bates DM, Bagnall WA, Bridges MW. 2006. U.S. Patent No. 20060110503
Buckow R, 2006, Pressure and Temperature Effects on the Enzymatic Conversion of Biopolymers
Bunthof CJ. 2002. Flow cytometry, fluorescent probes, and flashing bacteria. PhD thesis. Wageningen University, Wageningen, The Netherlands. 160 pp.
Cho G, Kim JH, Jeong JM, Hong BH, Koo JH, et al. 2008. Electron plasma wave propagation in external-electrode fluorescent lamps. Appl. Phys. Lett. 92
Clark P., 2006, Food Technol., 60, 66
DIL, 2009, Fact Sheet German Institute of Food Technologies (DIL)
Doevenspeck H, 1961, Fleischwirtschaft, 13, 968
Dudak FC, Kousal J, Seker UÖS, Boyaci IH, Choukourov A, Biederman H. 2007. Influence of the plasma treatment on enzyme structure and activity. Presented at ICPIG, 28th, Prague, Czech Republic
Ehlbeck J, 2008, GMS Krankenhaushygiene interdisziplinär, 3
Gallego-Juárez JA., 1998, Ultrasound in Food Processing, 127
García-Pérez JV, 2006, Ultrasonics Proc. Ultrasonics Int. (UI'05) World Congr. Ultrasonics (WCU), 44, e539
Goldston RJ, 1997, Introduction to Plasma Physics
Hayashi N, Kawaguchi R, Liu H. 2009. Treatment of Protein Using Oxygen Plasma Produced by RF Discharge. Presented at 14th Int. Congr. Plasma Phys. (ICPP2008), J. of Plasma Fusion Res. SERIES
Heinz V, 2009, New Food, 2, 43
Heinz V, Kortschack F. 2002. Germany Patent No. WO 02/49460
Hendrickx M, 2002, Ultra High Pressure Treatment of Foods
Hite BH., 1899, West Va. Agr. Exp. Stat. Bull., 58, 15
Jaeger H, 2009, Pulsed Electric Field Preservation of Heat Sensitive Products—Food Safety and Qualtiy Aspects
Johnston DE, 1993, Milchwissenschaft, 48, 206
Knorr D, 1998, Food Technol., 52, 42
Kolb JF, Mohamed AAH, Price RO, Swanson RJ, Bowman A, et al. 2008. Cold atmospheric pressure air plasma jet for medical applications. Appl. Phys. Lett. 92
Krupp, 1988, Brochure Krupp Maschinentechnik GmbH.
Ludikhuyze L, 2002, Ultra High Pressure Treatments of Food, 115
Martín-Belloso O, Elez-Martínez P. 2005. Enzymatic Inactivation by Pulsed Electric Fields Emerging Technologies for Food Processing. ed. D-W Sun, pp. 155–81. London: Acad.
Mason TJ, 1996, Ultrasonics Sonochem. Proc. Symp. Chem. Eff. Ultrasound 1995 Int. Chem. Congr. Pac. Basin Soc., 3, S253
Mathys A. 2008. Inactivation mechanisms of Geobacillus and Bacillus spores during high pressure thermal sterilization. Ph.D. thesis. Technische Universität Berlin, Berlin. 162 pp.
Mawson R, 2007, A brief history of the application of ultrasonics in food processing
Michel M, 2002, Ultra High Pressure Treatments of Foods, 189
Pandolf WD., 1998, Chem. Process., 61, 39
Perry RH., 1984, Perry's Chemical Engineers' Handbook
Povey MJW, 1998, Ultrasound in Food Processing
Roberts RT., 1992, The Chemistry of Muscle-based Foods, 287
Rovere P, 2002, Ultra High Pressure Treatments of Foods, 251
Rubin MB, 2001, Bull. Hist. Chem., 26, 40
Rumpold BA. 2005. Impact of High Hydrostatic Pressure on Wheat, Tapioca, and Potato Starches. Berlin: Berlin Univ. Technol. pp. 1–120
Rutscher A, 2008, Low Temperature Plasmas: Fundamentals, Technologies, and Techniques, 1
Schlueter O. 2004. Impact of High Pressure: Low Temperature Processes on Cellular Materials Related to Foods. Berlin: Technische Universität Berlin. 172 pp.
Schuten H, 2004, Enzymatic stability of PEF processed orange juice
Sui Q, Roginski H, Williams RPW, Versteeg C, Wan J. 2010. Effect of pulsed electric field and thermal treatment on the physicochemical properties of lactoferrin with different iron saturation levels. Int. Dairy J. In press
Ting E, 2002, J. Food Technol., 56, 31
Tintchev F. 2007. Sensorische veränderungen von schweine und geflügelfleisch durch hochdruck und temperatur. Diploma thesis. Berlin University of Technology, Berlin. 128 pp.
Toepfl S. 2006. Pulsed electric fields(PEF)for permeabilization of cell membranes in food and bioprocessing: applications, process and equipment design and cost analysis. PhD thesis. University of Technology, Berlin. 180 pp.
Toepfl S, 2007, Fleischwirtschaft Int., 22, 62
Vorobiev E, Lebovka N, eds. 2008. Electrotechnologies for Extraction from Plant Foods and Biomaterials. New York: Springer. 272 pp.
Yaldagard M, 2008, Afr. J. Biotechnol., 7, 2739