High Intensity Pulsed Light in Processing and Preservation of Foods

Gianpiero Pataro (Editor)
Assistant Professor, Department of Industrial Engineering, University of Salerno, Fisciano, Italy

James Lyng (Editor)
Senior Lecturer in Food Science, Institute of Food and Health, University College Dublin, Dublin, Ireland

Series: Food Science and Technology
BISAC: TEC012000

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High intensity pulsed light (PL) is one of the most appealing non-thermal technologies, due to its short treatment time and its wide range of applications in the preservation of packaged and unpackaged food products, as well as non-preservation processes for the food industry, water disinfection and medical applications. This is confirmed by the large increase in research articles published on the subject over the past years, and increasing interest from food producers concerning the use of this technology.

High Intensity Pulsed Light in Processing and Preservation of Foods is the first book specifically focused on PL technology in a convenient single-source volume. It offers an incisive view on the latest developments and advances in this exciting technology from the perspective of microbiologists, biochemists, food technologists, electrical, environmental and food engineers, and medical doctors. On completion, it will provide a comprehensive overview of this field, highlighting the positive aspects of pulsed light applications as well as discussing areas of weakness and future trends.

The book first provides basic information on the need for food preservation, the decontamination problems faced by the food industry and the expectations of the consumers. The most appealing current and emerging methods are briefly described, providing a general review of the applications and the efficacy of conventional UV light for the purpose of inactivating microorganisms in the food and water.

Part I follows the introduction and reviews the principles of PL technology as non-thermal decontamination methods of foods while also describing equipment for generation of PL, the main critical design factors and control parameters. It also deals with the potential safety hazards when treating foods with PL.

Part II critically analyzes and discusses the effect of PL on safety and quality of food products. It elucidates mechanisms of microbial inactivation, discusses critical processing factors, reviews current background on the inactivation kinetics of microorganisms and enzymes as well as the impact on bioactive molecules, nutritional properties and quality parameters in foods. The use of PL as part of a hurdle or minimal processing strategy in conjunction with other factors or techniques of preservation is also considered.

Finally, the third part of the book describes applications of the PL technology past the food sector, such as for water disinfection and parts of the medical field as well as regulatory aspects.

High Intensity Pulsed Light in Processing and Preservation of Foods is a valuable reference for members of both academia and industry who are interested in gaining wide and comprehensive knowledge of PL technology. (Imprint: Nova)

Preface

Introduction

Chapter 1. The Use of UV Light for Food Preservation: An Overview
Maria Gouma, Santiago Condón, Pilar Mañas, Ignacio Álvarez, Elisa Gayán (University of Zaragoza, Spain)

Chapter 2. Principles of Pulsed Light Technology
Sheena Hilton and Carmen I. Moraru (Department of Food Science, Cornell University, USA)

Chapter 3. High Intensity Pulsed-light Systems
Gene Schildkraut (XENON Corporation, Wilmington, Massachusetts, USA)

Chapter 4. Factors Determining the Efficacy of a Pulsed Light Treatment
Gianpiero Pataro, Serena De Maria, James G. Lyng (Department of Industrial Enginerring, University of Salerno, Italy, and others)

Chapter 5. Microbial Inactivation Kinetics by Pulsed Light
Vicente M. Gómez-López, Neil J. Rowan, Vasilis P. Valdramidis (Cátedra Alimentos para la Salud, Departamento de Tecnología de la Alimentación y Nutrición, Facultad de Ciencias de la Salud, UCAM Universidad Católica San Antonio de Murcia, Spain, and others)

Chapter 6. Microbial Inactivation in Foods by Pulsed Light
Manuela Fernández and Eva Hierro (Department of Food Science and Technology, University Complutense of Madrid, Spain)

Chapter 7. Effects of Pulsed Light on Quality Parameters, Nutritional and Bioactive Compounds of Food Products
Robert Soliva-Fortuny and Olga Martín-Belloso (Department of Food Technology, University of Lleida– Agrotecnio Center, Spain)

Chapter 8. Pulsed Light Decontamination of Water
Amaia Lasagabaster, Ana Baranda and Iñigo Martínez de Marañón (AZTI, Food Research, Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio, Derio (Bizkaia), Spain)

Chapter 9. The use of Pulsed Light in a Hurdle Preservation Strategy
Sandra N. Guerrero, Stella M. Alzamora and Mariana Ferrario (Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, C.A.B.A., Argentina, and others)

Chapter 10. Applications of Pulsed Light Technology in the Medical Field
Neil J. Rowan, Mary Garvey, and Jennifer Hayes (Bioscience Research Institute, Athlone Institute of Technology, Ireland, and others)

Chapter 11. The Regulatory Environment for the Food Supply Chain
Fiona Lalor (Food for Health Ireland (FHI), University College Dublin, Belfield, Dublin, Ireland)

Index

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