Emerging technologies for microbial control in food processing

Ngadi, Michael; Latheef, Mohsin Bin; Kassama, Lamin S.

doi:10.1007/978-1-4614-1587-9_14

Cited by 23 publications

(25 citation statements)

References 194 publications

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“…Cavitation number computed as per equation (1). 2 Number of passages of any liquid parcel per minute through the cavitation reactor. 3 Length of the thermal or thermal and cavitational process, in minutes.…”

Section: Comparative Analysis Of Yeast Lethality Rates In the Cavitatmentioning

confidence: 99%

Energy efficient inactivation of Saccharomyces cerevisiae via controlled hydrodynamic cavitation

Albanese

Ciriminna

Meneguzzo

et al. 2015

Energy Science & Engineering

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We investigate hydrodynamic cavitation to inactivate commonly employed Saccharomyces cerevisiae yeast strains in an aqueous solution using different reactors and hydraulic circuit selected to demonstrate the process feasibility on the industrial scale. The target to achieve an useful lethality of the yeast at lower temperature when compared with standard thermal and even with other cavitation processes was achieved, with 90% yeast strains lethality at lower temperature (6.3-9.5°C), and about 20% lower energy input. A separate model simulating the combined thermal and cavitational effects on yeast lethality allows to accommodate the data into a comprehensive framework providing a tool to design further targeted experiments and to predict results when changing the process parameters.

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Section: Comparative Analysis Of Yeast Lethality Rates In the Cavitatmentioning

confidence: 99%

Energy efficient inactivation of Saccharomyces cerevisiae via controlled hydrodynamic cavitation

Albanese

Ciriminna

Meneguzzo

et al. 2015

Energy Science & Engineering

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“…The relevance of this new route to gluten reduction arises from the fact that it allows to retain the same ingredients and recipes of standard beers, without the involvement of any chemical additives or proprietary techniques (such as filtration, ultrafiltration or enzymatic compounds), while preserving taste, flavor and aroma of the best craft beers. Moreover, all this comes without oxidation even after the most intense and prolonged cavitation processes as, within the range of CHC regimes used in the field of food applications, oxidation processes that are generally undesirable in liquid foods processing (Ngadi, Latheef, & Kassama, 2012) play a marginal role (Yusaf & Al-Juboori, 2014). Indeed, only the use of specific additives such as hydrogen peroxide allows achieving the needed extent of organics oxidation in applications such as water disinfection and remediation (Ciriminna, Albanese, Meneguzzo, & Pagliaro, 2016a).…”

Section: Discussionmentioning

confidence: 99%

Gluten-Free Beer via Hydrodynamic Cavitation Assisted Brewing of Barley Malts

Albanese

Ciriminna

Meneguzzo

et al. 2016

Preprint

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We provide evidence that novel brewing technology based on controlled hydrodynamic cavitation greatly reduces gluten concentration in wort and finished beer. We advance the hypothesis that the degradation of proline, the most recalcitrant among gluten constituents, leads to gluten concentration reduction in the unfermented as well as in the fermenting wort and later during maturation. These findings are significant as the new cavitationassisted technology could provide coeliac patients and glutenintolerant people with gluten-free beer of high quality, offering an alternative to existing methods to lower the gluten concentration, which are detrimental to flavor and taste.

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“…As many of these operations are energy intensive, alternative techniques that require less energy and that have less environmental impacts should be considered. Novel and innovative methods of microbial control in food processing include microwave and radio-frequency heating (MW/RF), pulsed electric fields (PEF), high pressure processing (HPP), ionizing radiation, ohmic heating (OH), treatment with ultraviolet light, and ozonisation [40]. Table 2 provides a list of some of the alternative techniques that could be considered for microbial control.…”

Section: Green Technologies In Food Processingmentioning

confidence: 99%

“…Examples of toxic compounds of concern in foods include nitrosamines, Source: [40] heterocyclic aromatic amines, acrylamide, furans, polyaromatic hydrocarbons, and bisphenol [1]. In addition to reducing the environmental footprint and the use of chemical additives, green technologies in food processing should aim to limit the levels of toxins in foods.…”

Section: Reducing Process-induced Toxins In Foodsmentioning

confidence: 99%

Current Trends in Green Technologies in Food Production and Processing

2012

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Finding a balance between food supply and demand in a manner that is sustainable and which ensures the long-term survival of the human species will be one of the most important challenges for humankind in the coming decades. Global population growth in the last several centuries with the attendant demands resulting from industrialization has made the need for food production and processing an important issue. This need is expected to increase in the next half century when the population of the world exceeds 9 billion. Environmental concerns related to food production and processing which require consideration include land use change and tremendous reduction in biodiversity, aquatic eutrophication by nitrogenous and phosphorus substances caused by over-fertilization, climate change, water shortages due to irrigation, ecotoxicity, and human effects of pesticides, among others. This review summarizes key highlights from the recently published book entitled Green Technologies in Food Production and Processing which provides a comprehensive summary of the current status of the agriculture and agri-food sectors in regard to environmental sustainability and material and energy stewardship and further provides strategies that can be used by industries to enhance the use of environmentally friendly technologies for food production and processing.

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Emerging technologies for microbial control in food processing

Cited by 23 publications

References 194 publications

Energy efficient inactivation of Saccharomyces cerevisiae via controlled hydrodynamic cavitation

Energy efficient inactivation of Saccharomyces cerevisiae via controlled hydrodynamic cavitation

Gluten-Free Beer via Hydrodynamic Cavitation Assisted Brewing of Barley Malts

Current Trends in Green Technologies in Food Production and Processing

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