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UV Process Calculations for Food Applications
Published in Tatiana Koutchma, Ultraviolet Light in Food Technology, 2019
The definition of a traditional pasteurization process relied only on thermal treatment and is achieved by exposing foods to heat for a certain length of time. “Pasteurization” is defined as a process of mild heat treatment to reduce significantly or kill the number of pathogenic and spoilage microorganisms. Unlike sterilization, after pasteurization, the food is not free of microorganisms since heat treatment is not severe enough to kill heat-resistant spores that can survive the process and be present. Therefore, additional forms of preservation such as refrigeration (e.g., milk), atmosphere modification (e.g., vacuum packaging, meats, and cheeses), addition of antimicrobial preservatives, or combinations of the referred techniques are required for product stabilization during distribution. Exceptions are some processed foods that possess constituents or ingredients that are antimicrobial under certain conditions, and not allowing microbial growth: e.g., fermented foods containing alcohol (e.g., wine, beer), carbonated drinks (e.g. sodas), sweet foods presenting low levels of aw < 0.65 or SS > 70 brix (e.g., honey, jams, jellies, dried fruits, fruit concentrates), or salty foods (e.g., salted fish or meats).
Evaporation
Published in C. Anandharamakrishnan, S. Padma Ishwarya, Essentials and Applications of Food Engineering, 2019
C. Anandharamakrishnan, S. Padma Ishwarya
Further, the jam-manufacturing process shown in Figure 9.6 depicts an additional unit operation: “post-evaporation pasteurization,” which facilitates the production of jams with a wide range of TSS with or without preservatives. This is because the low-temperature vacuum evaporation may not be effective in inactivating the spoilage microorganisms present in the ingredients. After completion of low-temperature evaporation, the product is transferred using top-filtered air pressure to the buffer tank. From the buffer tank, it is pumped to a scraped surface heat exchanger to achieve flash pasteurization, before filling. The pasteurization is carried out at a temperature of 85°C–95°C (185°F–203°F) for a short holding time followed by rapid cooling to the filling temperature. Pasteurization is carried out under pressure to avoid any volatile loss (Baker et al., 2005).
CFD Analysis of Thermal Processing of Intact Eggs
Published in Da-Wen Sun, Computational Fluid Dynamics in Food Processing, 2018
Behzad Abbasnezhad, Mohsen Dalvi-Isfahan, Nasser Hamdami
This chapter concentrates on recent advances in the application of Computational Fluid Dynamics (CFD) for assessing batch pasteurization processes for intact eggs in stationary and rotational mode. Although CFDs are now considered to be standard numerical tools and widely used within the industry for process design and process analysis, they are not yet fully integrated into the egg-processing sector, which could profit from the flexibility offered by CFD [1–5]. Eggs are widely used as a highly nutritive food. Although they are available in different forms, such as frozen, powdered, and liquid, consumers tend to buy intact eggs. Food products containing egg have a high risk of microbial spoilage due to being contaminated by different microorganisms, especially Salmonella enteritidis and Escherichia coli. Since the 1980s, an increase in reported cases of egg-associated salmonellosis has been noted both in Europe and the United States [6–10]. Previous studies have demonstrated that S. enteritidis in raw eggs can be adequately killed by thermal pasteurization. Thermal pasteurization of liquid egg products has been in practice since the 1960s. Pasteurization has been an important area of research for the past several years; it is a process intended to reduce the microbial growth in foods and thus extend its shelf life. Salmonella enteritidis is the most heat resistant spoilage factor in egg (D60= 0.17min, zvalue= 4.08°C). The American Food and Drug Association has recommended a 5D thermal processing for eggs based on Salmonella enteritidis [8,10–13].
Stability of hydrocolloid enriched oil-in-water emulsions in beverages subjected to thermal and nonthermal processing
Published in Journal of Dispersion Science and Technology, 2021
Hosahalli S. Ramaswamy, Jaideep K. Arora, Hamed Vatankhah, Ali R. Taherian, Navneet Rattan
Conventionally, thermal processing has been used to pasteurize beverage emulsions. Thermal pasteurization treatments extend the shelf life of food products by inactivating the pathogens and reducing the spoilage bacteria; however, thermal treatment could negatively affect the product quality. Alternative non-thermal techniques such as high pressure processing (HPP) could maintain better sensory qualities associated with “fresh-likeness” of texture, color and flavor while achieving an extended shelf life. HPP is also known to have several advantages such as low-temperature operation, uniform pressure, short treatment time, minimum quality loss, and being waste-free compared to conventional thermal processing.[19] HPP conditions of approximately 300 to 700 MPa for approximately 30 s to a few minutes are required to destroy pathogenic bacteria such as Listeria, Escherichia coli, Salmonella and Vibrio, as well as yeasts and molds that cause food spoilage.[20] As far as we are concerned, only limited amount of data is available about the effect of thermal processing and HPP treatment on the stability of beverage emulsions.
Application of solar energy for milk pasteurisation: a comprehensive review for sustainable development
Published in International Journal of Ambient Energy, 2020
Hitesh Panchal, Romil Patel, K. D. Parmar
According to Food Safety and Standards Authority of India (FSSAI) the terms ‘Pasteurisation’, ‘Pasteurised’ and similar words shall be taken to refer to the process of heating every particle of milk of different classes to at least 63°C and holding at such temperature continuously for at least 30 min or heating it to at least 71.5°C and holding at such temperature steadily for at least 15 s or an approved temperature–time combination that will serve to give a negative phosphatase test (Haq et al. 2014). Many researchers from all around the world have worked on solar pasteurisation systems.
Toxicity, metabolism, and mitigation strategies of acrylamide: a comprehensive review
Published in International Journal of Environmental Health Research, 2022
Leila Peivasteh-Roudsari, Marziyeh Karami, Raziyeh Barzegar-Bafrouei, Samane Samiee, Hadis Karami, Behrouz Tajdar-Oranj, Vahideh Mahdavi, Adel Mirza Alizadeh, Parisa Sadighara, Gea Oliveri Conti, Amin Mousavi Khaneghah
High-pressure processing (HPP), also referred to high hydrostatic pressure (HHP), is a novel non-thermal technology that has been often applied in food processing and preservation using high hydrostatic pressure (about 600 MPa) (Dourado et al. 2019). This technology reduces or prevents the growth of microorganisms in food as cold pasteurization (Fernández et al. 2020). It has other applications, including modifying food biopolymers (such as starch and proteins) and physiological processes without adverse sensory properties (Balasubramaniam et al. 2015).