FOOD

PROCESSING
TECHNOLOGIES

Impact on Product Attributes

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FOOD

PROCESSING
TECHNOLOGIES

Impact on Product Attributes

Edited by

Amit K. Jaiswal

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CRC Press
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Contents
Editor ..........................................................................................................................ix
Contributors ................................................................................................................xi

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1. Introduction and Plan of the Book ................................................................... 1

Amit K. Jaiswal

Section I

Conventional Processing Technology

2. Impact of Processing and Storage on Bioactive Ingredients

and Nutritional and Sensory Properties of Food ............................................ 9
M. Sukumar, M. Sundar, M. Sivarajan, S. Babuskin, K.Radhakrishnan,
and P. Azhagu Saravana Babu
3. Canning: Impact on Food Products Quality Attributes .............................. 27
Paolo Lucci, Deborah Pacetti, Monica Rosa Loizzo, and Natale G. Frega
4. Roasting Effects on Nutritional and Antinutritional
CompoundsinCoffee....................................................................................... 47
Jeane Santos da Rosa, Otniel Freitas-Silva, Ronoel Luiz de Oliveira
Godoy, and Claudia Moraes de Rezende

Section II

Impingement Processing Technology

5. Novel High-Humidity Hot Air Impingement Blanching

in Agricultural Products Processing .............................................................. 79
Hong-Wei Xiao, Jun Wang, Jun-Wen Bai, and Zhen-Jiang Gao
6. Hot Air Impingement Heating of Food Products .......................................... 93
Hong-Wei Xiao, Qian Zhang, Jun Wang, and Zhen-Jiang Gao

Section III

Electromagnetic Processing Technology

7. Infrared-Assisted Blanching and Drying: Impact on

Quality-RelatedParameters.......................................................................... 115
G.C. Jeevitha, H. Umesh Hebbar, and K.S.M.S. Raghavarao
8. Microwave Processing: Impact on Food Product Quality Attributes ..........137
Giorgia Spigno
v

vi

Contents

9. Radio Frequency Heating: Impact on Food Product Attributes ............... 181

H. Umesh Hebbar and G.C. Jeevitha

Section IV

Physicomechanical Processing Technology

10. Application of Ultrasound to Aid Food Processing ....................................207

Larysa Paniwnyk

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11. Impact of Sonication on Shelf Life, Sensory, and Nutritional

Qualityof Food ............................................................................................... 233
Daniela Bermdez-Aguirre and Gustavo Barbosa-Cnovas
12. Hydrodynamic Pressure Processing: Impact on the Quality
Attributes of Fresh and Further-Processed Meat Products ...................... 251
Brian C. Bowker, Janet S. Eastridge, and Morse B. Solomon
13. High Hydrostatic Pressure: Impact on Quality-Related Parameters ....... 271
Ana Zulueta, Mara Jos Esteve, and Ana Frgola
14. High Hydrostatic Pressure Processing at High Temperature:
Impact on Quality Attributes and Future Outlook from Consumers
Perspective ......................................................................................................309
Indrawati Oey, Farnaz Faridnia, Shahin Roohinejad, SzeYing Leong,
Pui Yee Lee, and Vidya Kethireddy
15. Ultra-High-Pressure Homogenization: Impact on Microbiological,
Physical, and Chemical Quality of Soy Milk ............................................... 373
Fbio H. Poliseli-Scopel and Victoria Ferragut

Section V

Pulse Electric Field Processing Technology

16. Pulsed Electric Field: Impact on Food Product Attributes ....................... 393
Gulsun Akdemir Evrendilek
17. Pulsed Electric Field Processing: Its Technological
Opportunitiesand Consumer Perception .................................................... 447
Indrawati Oey, Shahin Roohinejad, Sze Ying Leong, FarnazFaridnia,
Pui Yee Lee, and Vidya Kethireddy

Section VI

Chemical Processing Technology

18. Ozone in Food Processing: Impact on Food Products Attributes ............. 519
Otniel Freitas-Silva and Andressa Moreira de Souza

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Contents

19. Supercritical Carbon Dioxide as a Technology for the Processing

ofHorticultural Products .............................................................................. 553
Kelly A. Ross

Section VII

Radiation Processing Technology

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20. Pulsed Ultraviolet Light Processing for Microbial Inactivation

andIts Applications for Food and Water Safety ......................................... 595
Gulsad Uslu and Ali Demirci
21. Gamma and Electron Beam for Nutrients and Bioactives
Conservation in Chestnuts, Mushrooms, and Dried Plants ...................... 623
Amilcar L. Antonio, Joo C.M. Barreira, ngela Fernandes,
ElianaPereira, and Isabel C.F.R. Ferreira
22. Electron Beam for Microbial Inactivation in Food..................................... 649
Lucrezia Auditore, Agata Mazzaglia, and Marina Trimarchi
23. Inactivation Kinetics of Foodborne Pathogens
with ElectronBeamEmphasizing Salmonella ............................................ 671
Reza Tahergorabi, Kristen E. Matak, and Jacek Jaczynski

Section VIII

Biological Processing Technology

24. Enzymes in Food Processing: Impact on Food Product Attributes .......... 695
Rajeev Ravindran, Samriti Sharma, and Amit K. Jaiswal
Index ........................................................................................................................ 723

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Editor
Amit K. Jaiswal, PhD, is an assistant lecturer in food technology/engineering at the
School of Food Science and Environmental Health, Dublin Institute of Technology,
Dublin, Ireland. Dr. Jaiswal graduated from Andhra University, India in 2003, earned
his masters from Jiwaji University, India in 2005, and PhD in food technology from
Dublin Institute of Technology, Ireland in 2012. He has published numerous book
chapters, peer-reviewed research papers and delivered a number of presentations at
national and international conferences.
Dr. Jaiswals research activities have been focused on the engineering aspect of
food processing, functional and nutritional ingredient extraction from plant natural
resources, probiotic fermentation of plant-based products for the development of
novel functional foods and nutraceuticals, and the valorization of food industry waste
for the production of high-value products. He is a frequent reviewer of several journals in the area of food science and technology. He teaches food engineering, food
processing technology, and analytical chemistry courses to undergraduate and graduate students.

ix

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Contributors
Amilcar L. Antonio
Mountain Research Center (CIMO), ESA
Polytechnic Institute of Bragana
Campus de Santa Apolnia
Apartado, Bragana, Portugal

Gustavo Barbosa-Cnovas
Department of Biological Systems
Engineering
Washington State University
Pullman, Washington

and

Joo C.M. Barreira

Mountain Research Center
(CIMO),ESA
Polytechnic Institute of Bragana
Campus de Santa Apolnia
Apartado, Bragana, Portugal

IST/CTN Campus Tecnolgico e

Nuclear
Universidade de Lisboa
Bobadela, Portugal
and
Department of Fundamental Physics
University of Salamanca
Salamanca, Spain
Lucrezia Auditore
Department of Physics and Earth
Sciences
University of Messina
Messina, Italy
P. Azhagu Saravana Babu
Centre for Food Technology
Anna University
Tamil Nadu, India
S. Babuskin
Centre for Food Technology
Anna University
Tamil Nadu, India
Jun-Wen Bai
School of Food and Biological
Engineering
Jiangsu University
Zhenjiang, China

and
REQUIMTE/Department of Chemical
Sciences
University of Porto
Porto, Portugal
Daniela Bermdez-Aguirre
Department of Biological Systems
Engineering
Washington State University
Pullman, Washington
Brian C. Bowker
USDA-Agricultural Research Service
Richard B. Russell Research Center
Athens, Georgia
Jeane Santos da Rosa
Embrapa Food Technology. Av. das
Amricas
and
Food Science Department
Institute of Chemistry
Federal University of Rio de Janeiro
Rio de Janeiro, Brazil

xi

xii
Ronoel Luiz de Oliveira Godoy
Embrapa Food Technology. Av. das
Amricas
Rio de Janeiro, Brazil

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Claudia Moraes de Rezende

Food Science Department
Institute of Chemistry
Federal University of Rio de Janeiro
Rio de Janeiro, Brazil
Andressa Moreira de Souza
Embrapa Food Technology. Av. das
Amricas
Rio de Janeiro, Brazil
Ali Demirci
Department of Agricultural and
Biological Engineering
The Pennsylvania State University
University Park, Pennsylvania
Janet S. Eastridge
USDA-Agricultural Research
Service
Beltsville Agricultural Research Center
Beltsville, Maryland
Mara Jos Esteve
Nutrition and Food Science
Faculty of Pharmacy
University of Valencia
Valencia, Spain
Gulsun Akdemir Evrendilek
Faculty of Engineering and
Architecture Department of Food
Engineering
Abant Izzet Baysal University
Bolu, Turkey
Farnaz Faridnia
Department of Food Science
University of Otago
Dunedin, New Zealand

Contributors
ngela Fernandes
Mountain Research Center (CIMO),
ESA
Polytechnic Institute of Bragana
Campus de Santa Apolnia
Apartado, Bragana, Portugal
and
REQUIMTE/Department of Chemical
Sciences
University of Porto
Porto, Portugal
Victoria Ferragut
Universitat Autnoma de Barcelona
Barcelona, Spain
Isabel C.F.R. Ferreira
Mountain Research Center (CIMO),
ESA
Polytechnic Institute of Bragana
Campus de Santa Apolnia
Apartado, Bragana, Portugal
Natale G. Frega
Department of Agricultural
Food and Environmental
Sciences
Universit Politecnicadelle Marche
Ancona, Italy
Otniel Freitas-Silva
Embrapa Food Technology. Av. das
Amricas
Rio de Janeiro, Brazil
Ana Frgola
Nutrition and Food Science
University of Valencia
Valencia, Spain
Zhen-Jiang Gao
College of Engineering
China Agricultural University
Beijing, China

xiii

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Contributors
H. Umesh Hebbar
Department of Food Engineering
Central Food Technological Research
Institute
Karnataka, India

Paolo Lucci
Department of Nutrition and
Biochemistry
Pontificia Universidad Javeriana
Bogot, Colombia

Jacek Jaczynski
Division of Animal and Nutritional
Sciences
West Virginia University
Morgantown, West Virginia

Kristen E. Matak
Division of Animal and Nutritional
Sciences
West Virginia University
Morgantown, West Virginia

Amit K. Jaiswal
School of Food Science and
Environmental Health
College of Sciences and Health, Dublin
Institute of Technology
Dublin, Republic of Ireland

Agata Mazzaglia
Department of Agricultural, Food and
Environmental
University of Catania
Catania, Italy

G.C. Jeevitha
Department of Food Engineering
Central Food Technological Research
Institute
Karnataka, India
Vidya Kethireddy
Department of Food Science
University of Otago
Dunedin, New Zealand
Pui Yee Lee
Department of Food Science
University of Otago
Dunedin, New Zealand
Sze Ying Leong
Department of Food Science
University of Otago
Dunedin, New Zealand
Monica Rosa Loizzo
Department of Pharmacy
Health and Nutritional Sciences
University of Calabria
Arcavacata di Rende (CS), Italy

Indrawati Oey
Department of Food Science
University of Otago
Dunedin, New Zealand
Deborah Pacetti
Department of Agricultural
Food and Environmental Sciences
Universit Politecnica delle Marche
Ancona, Italy
Larysa Paniwnyk
Sonochemistry Applied Research
Centre
Coventry University
Coventry, UK
Eliana Pereira
Mountain Research Center
(CIMO),ESA
Polytechnic Institute of Bragana
Campus de Santa Apolnia
Apartado, Bragana, Portugal
Fbio H. Poliseli-Scopel
Universitat Autnoma de Barcelona
Barcelona, Spain

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xiv

Contributors

K. Radhakrishnan
Centre for Food Technology
Anna University
Tamil Nadu, India

M. Sukumar
Centre for Food Technology
Anna University
Tamil Nadu, India

K.S.M.S. Raghavarao
Department of Food Engineering
Central Food Technological Research
Institute
Karnataka, India

M. Sundar
Agricultural Microbiology
Tamilnadu Agricultural University
Tamil Nadu, India

Rajeev Ravindran
School of Food Science and
Environmental Health
College of Sciences and Health
Dublin Institute of Technology
Dublin, Republic of Ireland
Shahin Roohinejad
Department of Food Science
University of Otago
Dunedin, New Zealand
Kelly A. Ross
Agriculture and Agri-Food Canada
Pacific Agri-Food Research Centre
Summerland, British Columbia, Canada

Reza Tahergorabi
North Carolina Agricultural and
Technical State University
Greensboro, North Carolina
Marina Trimarchi
Department of Physics and Earth
Sciences
University of Messina
Messina, Italy
Gulsad Uslu
Department of Environmental
Engineering
Firat University
Elaz, Turkey

Samriti Sharma
Institute of Medical Microbiology
Hannover Medical School
Hannover, Germany

Jun Wang
College of Engineering
China Agricultural University
Beijing, China

M. Sivarajan
Chemical Engineering Department
Central Leather Research Institute
Tamil Nadu, India

Hong-Wei Xiao
College of Engineering
China Agricultural University
Beijing, China

Morse B. Solomon
USDA-Agricultural Research Service
Beltsville Agricultural Research Center
Beltsville, Maryland

Qian Zhang
College of Machinery and Electricity
Engineering
Shihezi University
Shihezi, China

Giorgia Spigno
Institute of Oenology and Agro-Food
Engineering
Catholic University of the Sacred Heart
Piacenza, Italy

Ana Zulueta
Nutrition and Food Science
University of Valencia
Valencia, Spain