Cross-process Issues Impacting Innovative Food Processing Technologies

Heldman, Dennis R.; Lund, Daryl; Husain, Ahmad

doi:10.1177/1082013208098811

Cited by 7 publications

(1 citation statement)

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“…In surface decontamination, this shape of inactivation curves would indicate not only that a subpopulation of cells is more resistant to the treatment but probably irregularities of surface and internalization in fruit protect microorganisms from decontamination treatments (G ómez-L ópez et al 2008). Process uniformity is another important factor that affects the effectiveness of the process and attempts with its successful commercialization (Heldman et al 2008). For example, in continuous UV-C and PL processes, the distance and the relative position of the sample with respect to the Hg and Xe lamps influence significantly the received dose or fluence, as well as the increase in temperature with the PL dose (G ómez 2010).…”

Section: Uniformity Of the Process And Accessibility Of The Preservat...mentioning

confidence: 99%

Hurdle Technology in Fruit Processing

Gómez

Welti‐Chanes

Alzamora³

2011

Annu. Rev. Food Sci. Technol.

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Conventional preservation technologies such as thermal processing ensure the safety and shelf life of fruit-derived products but can result in the loss of physicochemical and nutritional quality attributes. This review examines innovative hurdle techniques to obtain novel fruit products with fresh-like characteristics. The multifactorial processes were based on emerging preservation factors in combination or combining emerging factors with traditional ones. Selected practical examples of fruit processing using UV light, pulsed light (PL), ultrasound (US), and high hydrostatic pressure (HHP) are presented. Some issues of key importance for the design of combination processes are also addressed.

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Section: Uniformity Of the Process And Accessibility Of The Preservat...mentioning

confidence: 99%