Table of Contents

- List of contributors - Woodhead Publishing Series in Food Science, Technology and Nutrition - Preface - Part One: Electron beam pasteurization in food processing - 1: Introduction to electron beam pasteurization in food processing - Abstract - 1.1 Introduction - 1.2 Food irradiation - 1.3 Emerging trends in non-thermal food processing - 1.4 The focus of this book - 2: Electron beam processing technology for food processing - Abstract - 2.1 Introduction - 2.2 Consumers and irradiated foods - 2.3 The physics of electron beam irradiation - 2.4 Electron beam linear accelerator system - 2.5 Conveyor system - 2.6 Facility safety and chamber design - 2.7 Facility processing controls - 2.8 Government regulations for electron beam facilities - 2.9 Conclusion - 3: Integrating electron beam equipment into food processing facilities: strategies and design considerations - Abstract - 3.1 Introduction - 3.2 Radiation processing standards and terminology - 3.3 Assessing the right dose - 3.4 Design issues in integrating eBeam equipment into a food processing operation - 3.5 Design in practice: a case study - 3.6 Common configurations for eBeam technology in food processing operations - Part Two: Complementary food processing technologies - 4: Microwave processing of foods and its combination with electron beam processing - Abstract - 4.1 Introduction - 4.2 Physical principles of microwave processing - 4.3 Microwave applications - 4.4 Modelling and verification - 4.5 Summary - 5: Infrared heating of foods and its combination with electron beam processing - Abstract - 5.1 Introduction - 5.2 The use of infrared technology in food processing - 5.3 Infrared processing of liquid foods - 5.4 Equipment for infrared processing - 5.5 Limitations of infrared processing - 5.6 Combination of infrared processing with electron beam processing - 5.7 Conclusions - 6: Aseptic packaging of foods and its combination with electron beam processing - Abstract - 6.1 Introduction - 6.2 Brief history of aseptic packaging - 6.3 Microorganisms in foods and influencing factors - 6.4 Principles of aseptic food packaging - 6.5 Possible application of electron beam technology for aseptic food processing - 6.6 Electron beam technology for sterilizing packaging materials used in aseptic packaging - 6.7 Current and future technical challenges - 7: Combining sanitizers and nonthermal processing technologies to improve fresh-cut produce safety - Abstract - 7.1 Introduction - 7.2 Fresh produce safety - 7.3 Sanitizers used in fresh-cut processing - 7.4 Chlorine as a sanitizer - 7.5 Chlorine dioxide sanitizer technologies - 7.6 Organic acid sanitizers - 7.7 Electrolyzed water (EW) sanitizer - 7.8 Nonthermal processing technologies: ultrasound-assisted fresh produce decontamination - 7.9 Ionizing radiation for fresh produce decontamination - 7.10 Nonthermal plasma (NTP) for fresh produce decontamination - 7.11 High pressure processing (HPP) for fresh produce decontamination - 7.12 High intensity pulsed light or ultraviolet for fresh produce decontamination - 7.13 Conclusion - 8: High pressure processing (HPP) of foods and its combination with electron beam processing - Abstract - 8.1 Introduction - 8.2 Thermodynamic principles of high pressure processing (HPP) - 8.3 Commercial HPP equipment - 8.4 Microbial inactivation by HPP - 8.5 Effect of HPP on nutritional and sensory qualities of food - 8.6 Current and emerging trends in the commercial application of HPP - 8.7 Combining HPP with eBeam processing - 8.8 Conclusion - 8.9 Sources of further information and advice - 9: Pulsed electric field (PEF) processing of foods and its combination with electron beam processing - Abstract - 9.1 Introduction - 9.2 The development of pulsed electric field (PEF) processing - 9.3 Principles of PEF processing - 9.4 PEF technology - 9.5 Mechanisms of inactivation of microorganisms - 9.6 Applications of PEF processing: liquid foods - 9.7 Applications of PEF processing: solid foods - 9.