Use of Electron Beams in Food Preservation

Bhat, Rajeev; Alias, Abd Karim; Paliyath, Gopinadhan

doi:10.1002/9781119962045.ch17

Cited by 22 publications

(30 citation statements)

References 120 publications

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“…In addition, limited information and skepticism about this technology also limit the wide application of HPP processes [58,78,105]. Mechanism and working principle HP process follows Le Chatelier's principle and isostatic principle [58]. According to Le Chatelier's principle, biochemical and physicochemical phenomena in equilibrium are accompanied by the change in volume and hence influenced by pressure.…”

Section: Continuous Cooling Of Liquidsmentioning

confidence: 99%

“…This process also inactivates spoilage of foods, delays the onset of chemical and enzymatic deteriorative processes, and retains the important physical and physiochemical characteristics of foods. HHP has the potential to serve as an important preservation method without degrading vitamins, flavors, and color molecules during the process [58,103,104]. Freshness and improved taste with high nutritional value are the peerless characteristics of HPP technology.…”

Section: Continuous Cooling Of Liquidsmentioning

confidence: 99%

“…The major drawback of this technology is the high capital cost. In addition, limited information and skepticism about this technology also limit the wide application of HPP processes [58,78,105]. Mechanism and working principle HP process follows Le Chatelier's principle and isostatic principle [58].…”

Section: Continuous Cooling Of Liquidsmentioning

confidence: 99%

“…Nucleation and growth are two basic sequential processes of freezing. Nucleation means the formation of ice crystal, which is followed by 'growth' process that indicates the subsequent increase in crystal size [58].…”

Section: Freezingmentioning

confidence: 99%

“…Instant coffee and tea are also produced by spray drying or freeze drying [58,59]. Processing temperature and drying time of different food items are presented in Table 5.…”

Section: Amino Acidsmentioning

confidence: 99%

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A review on mechanisms and commercial aspects of food preservation and processing

et al. 2017

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Food preservation involves different food processing steps to maintain food quality at a desired level so that maximum benefits and nutrition values can be achieved. Food preservation methods include growing, harvesting, processing, packaging, and distribution of foods. The key objectives of food preservation are to overcome inappropriate planning in agriculture, to produce value-added products, and to provide variation in diet. Food spoilage could be caused by a wide range of chemical and biochemical reactions. To impede chemical and microbial deterioration of foods, conventional and primitive techniques of preserving foods like drying, chilling, freezing, and pasteurization have been fostered. In recent years, the techniques to combat these spoilages are becoming sophisticated and have gradually altered to a highly interdisciplinary science. Highly advanced technologies like irradiation, high-pressure technology, and hurdle technology are used to preserve food items. This review article presents and discusses the mechanisms, application conditions, and advantages and disadvantages of different food preservation techniques. This article also presents different food categories and elucidates different physical, chemical, and microbial factors responsible for food spoilage. Furthermore, the market economy of preserved and processed foods has been analyzed in this article.

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Section: Continuous Cooling Of Liquidsmentioning

confidence: 99%

Section: Continuous Cooling Of Liquidsmentioning

confidence: 99%

Section: Continuous Cooling Of Liquidsmentioning

confidence: 99%

Section: Freezingmentioning

confidence: 99%

“…Instant coffee and tea are also produced by spray drying or freeze drying [58,59]. Processing temperature and drying time of different food items are presented in Table 5.…”

Section: Amino Acidsmentioning

confidence: 99%

See 3 more Smart Citations