Innovative Food Processing and Packaging Technologies presents updates about some innovative technologies, such as pulsed electric fields, ultraviolet, and radio frequency, but also highlights the research needs for the newest technologies, such as cold plasma. This volume also provides insights about using nanotechnology for food safety and preservation. A special section of the book includes information about novel ingredients, product development, and product and package functionality. The book also includes some of the most recent information regarding packaging technologies and packaging materials and the challenges associated with future food packaging. This book covers the point of view of industry and equipment manufacturers related to novel interventions. The role of the consumer in accepting innovative technologies and products such as 3-D food printing is also presented, making it a unique resource for researchers, graduate students, and professionals in the food industry.
1. An introduction to innovative food packaging and processing technologies, the present and the future - p. xxix 2. Section I: Food processing - p. 1 3. Chapter One. Application of pulsed electric fields in food processing and preservation - p. 3 4. Chapter two. Ultraviolet light for food and beverage preservation: exploring the latest advancements and potential challenges ahead - p. 45 5. Abstract - p. 45 6. 2.1 Overview - p. 45 7. 2.2 Use of UV-C light for preservation purposes - p. 48 8. 2.3 International legislation - p. 49 9. 2.4 UV-C treatment for preservation purposes - p. 49 10. 2.5 Commercial implementation of UV-C as preservation technology - p. 50 11. 2.6 UV dose estimation - p. 53 12. 2.7 Commercial UV-C devices - p. 59 13. 2.8 UVC-based preservation technologies for food and beverages - p. 64 14. 2.9 UV generation and/or degradation of undesirable contaminants - p. 80 15. 2.10 Enzyme inactivation - p. 84 16. 2.11 Consumer perception of UVC-treated products - p. 85 17. 2.12 Conclusions and potential challenges ahead - p. 95 18. Acknowledgments - p. 97 19. References - p. 97 20. Chapter three. The use of low- and high-frequency ultrasound energy in food separation - p. 109 21. Chapter four. Cold plasma for food processing and preservation - p. 149 22. Chapter Five. Progress in radio frequency heating for food pasteurization - p. 197 23. Chapter six. Nanotechnology in food safety and preservation - p. 233 24. Section II: Product development and food packaging - p. 279 25. Chapter seven. Edible insects as an alternative food: nutrition, safety, and sustainability - p. 281 26. Chapter eight. Development of novel ingredients using innovative technologies - p. 293 27. Chapter Nine. Novel techniques for food product and packaging prototyping and manufacturing: from blueprints to enhanced functionality - p. 349 28. Chapter ten. Current trends on edible films for food packaging and preservation - p. 379 29. Chapter eleven. Potential use of microalgae and Amazonian fruit in electrospun nanofibers in developing innovative food packaging systems - p. 417 30. Chapter twelve. Life cycle assessment to evaluate bioplastics as alternatives to petroleum-based plastics in the food industry - p. 449 31. Section III: Industry and consumer - p. 475 32. Chapter thirteen. The entrepreneurial process for novel food products and packaging - p. 477 33. Chapter fourteen. From the leap innovation department to your table: the transfer of novel technologies to the food industry - p. 497 34. Chapter fifteen. Challenges and innovations in high pressure processing commercial implementation - p. 513 35. Chapter sixteen. 3D food printing: at the intersection of social acceptance, participatory research, and specific nutritional benefits - p. 555 36. Index - p. 593
Innovative Food Processing and Packaging Technologies presents updates about some innovative technologies, such as pulsed electric fields, ultraviolet, and radio frequency, but also highlights the research needs for the newest technologies, such as cold plasma. This volume also provides insights about using nanotechnology for food safety and preservation. A special section of the book includes information about novel ingredients, product development, and product and package functionality. The book also includes some of the most recent information regarding packaging technologies and packaging materials and the challenges associated with future food packaging. This book covers the point of view of industry and equipment manufacturers related to novel interventions. The role of the consumer in accepting innovative technologies and products such as 3-D food printing is also presented, making it a unique resource for researchers, graduate students, and professionals in the food industry.
1. An introduction to innovative food packaging and processing technologies, the present and the future - p. xxix 2. Section I: Food processing - p. 1 3. Chapter One. Application of pulsed electric fields in food processing and preservation - p. 3 4. Chapter two. Ultraviolet light for food and beverage preservation: exploring the latest advancements and potential challenges ahead - p. 45 5. Abstract - p. 45 6. 2.1 Overview - p. 45 7. 2.2 Use of UV-C light for preservation purposes - p. 48 8. 2.3 International legislation - p. 49 9. 2.4 UV-C treatment for preservation purposes - p. 49 10. 2.5 Commercial implementation of UV-C as preservation technology - p. 50 11. 2.6 UV dose estimation - p. 53 12. 2.7 Commercial UV-C devices - p. 59 13. 2.8 UVC-based preservation technologies for food and beverages - p. 64 14. 2.9 UV generation and/or degradation of undesirable contaminants - p. 80 15. 2.10 Enzyme inactivation - p. 84 16. 2.11 Consumer perception of UVC-treated products - p. 85 17. 2.12 Conclusions and potential challenges ahead - p. 95 18. Acknowledgments - p. 97 19. References - p. 97 20. Chapter three. The use of low- and high-frequency ultrasound energy in food separation - p. 109 21. Chapter four. Cold plasma for food processing and preservation - p. 149 22. Chapter Five. Progress in radio frequency heating for food pasteurization - p. 197 23. Chapter six. Nanotechnology in food safety and preservation - p. 233 24. Section II: Product development and food packaging - p. 279 25. Chapter seven. Edible insects as an alternative food: nutrition, safety, and sustainability - p. 281 26. Chapter eight. Development of novel ingredients using innovative technologies - p. 293 27. Chapter Nine. Novel techniques for food product and packaging prototyping and manufacturing: from blueprints to enhanced functionality - p. 349 28. Chapter ten. Current trends on edible films for food packaging and preservation - p. 379 29. Chapter eleven. Potential use of microalgae and Amazonian fruit in electrospun nanofibers in developing innovative food packaging systems - p. 417 30. Chapter twelve. Life cycle assessment to evaluate bioplastics as alternatives to petroleum-based plastics in the food industry - p. 449 31. Section III: Industry and consumer - p. 475 32. Chapter thirteen. The entrepreneurial process for novel food products and packaging - p. 477 33. Chapter fourteen. From the leap innovation department to your table: the transfer of novel technologies to the food industry - p. 497 34. Chapter fifteen. Challenges and innovations in high pressure processing commercial implementation - p. 513 35. Chapter sixteen. 3D food printing: at the intersection of social acceptance, participatory research, and specific nutritional benefits - p. 555 36. Index - p. 593
