Preface
1
Emerging Technologies in Food Preservation 1 
 References 7 
2
High Hydrostatic Pressure Food Processing 9 
I. Introduction 9 
II. Engineering Aspects of High Pressure Technology 10 
A. Generation of High Pressure 10 
B. High Pressure Equipment 13 
C. Process Description  20 
III. Biological Effects of High Pressure 22 
A. Effects of High Pressure on Microorganisms 23 
B. High Pressure and Enzymatic Reactions 36 
C. High Pressure and Biochemical Reactions 39 
D. High Pressure and Microbial Cells 40 
IV. Applications of High Pressure in Food Processing 41 
A. Sensory Quality of Foods 42 
B. Gelation of Proteins 43 
C. Quality and Functionality Improvement 45 
D. Miscellaneous 47
V. Final Remarks 48 
References 48
3
High Intensity Pulsed Electric Fields: Processing Equipment and Design 53 
I. Introduction 53 
II. High Intensity Pulsed Electric Field Processing System 54 
III. Design of Static Chambers 57 
A. Sale and Hamilton Chamber 57 
B. Dunn and Pearlman Chamber 57
C. Grahl et al. Chamber 58 
D. Washington State University Chamber 58 
E. Mizuno and Hori Chamber 60 
F. Zheng-Ying and Yan Chamber 61 
IV. Design of Continuous Chambers 61 
A. Dunn and Pearlman Chamber 61 
B. Washington State University Continuous Chamber 64 
V. Design of a Continuous Coaxial Chamber 64 
A. Washington State University Chamber 64 
B. Bushnell Continuous Coaxial Chamber 65 
VI. Other Chamber Designs 66 
A. Matsumoto et al. Converged Electric Field Type Treatment Chamber 66 
VII. Generation of Different Voltage Waveforms 66 
A. Exponential Pulses 66 
B. Square Wave Pulses 68 
C. Bipolar Pulses 68 
D. Oscillatory Pulses 68 
VIII. Summary 71 
References 71 
4
Biological Effects and Applications of Pulsed Electric Fields for the Preservation of Foods 73 
I. Introduction 73 
II. Pulsed Electric Fields and Microorganisms 74 
A. Pulsed Electric Fields and Microorganisms in Model Foods 74 
B. Pulsed Electric Fields and Microorganisms in Real Foods 79 
C. Factors Affecting Microbial Inactivation by PEF 82 
III. Pulsed Electric Fields and Erythrocytes 88 
IV. Pulsed Electric Fields and Bacterial Spores 89 
V. Mechanisms of PEF Microbial Inactivation 89 
VI. Structural Changes in Bacteria and Erythrocytes 97 
VII. Pulsed Electric Fields and Enzymes 106 
VIII. Potential in Food Preservation 109 
References 110 
5
Oscillating Magnetic Fields for Food Processing 113 
I. Introduction 113 
II. Magnetic Fields 114 
A. Generation of High Intensity Magnetic Fields 115 
III. Magnetic Fields and Microorganisms 119 
IV. Magnetic Fields, Tissues, and Membranes 123 
V. Magnetic Fields and Malignant Cells 126 
VI. Magnetic Fields and Enzymatic Reactions 126 
VII. Mechanisms of Magnetic Field Inactivation of Microorganisms 127 
A. ICR and IPR Models 127 
B. Other Theories 132 
VIII. Magnetic Fields in Food Preservation 133 
IX. Concerns About Low Intensity, Low Frequency Magnetic Fields 135 
X. Future Research 135 
References 136 
6
Application of Light Pulses in the Sterilization of Foods and Packaging Materials 139 
I. Introduction 139 
II. Generation of Light Pulses 140 
III. Theory 142 
IV. Equipment 143 
V. Applications of Light Pulses 148 
VI. Final Remarks 159 
References 159 
7
Food Irradiation 161 
I. Introduction 161 
II. Historical Aspects 162 
III. Some Technological Aspects of Food Irradiation 164 
A. Radiation Sources 164 
B. Absorbed Dose 166 
IV. Advantages and Limitations 168 
V. Chemical, Nutritional, and Microbiological Changes in Irradiated Food 175 
A. Chemical Changes 175 
B. Nutritional Changes 178 
C. Microbiological Changes 179 
VI. Some Commercial Applications 186 
VII. Consumer Acceptance of Irradiated Food 191 
VIII. Irradiation and the International Food Trade 194 
A. Identification of Irradiated Foods 194 
B. Legislation 197 
IX. International Cooperation 200 
X. Additional Remarks 202 
References 203 
8
Chemicals and Biochemicals Used in Food Preservation 215 
I. Introduction 215 
II. Antimicrobials Naturally Present or Formed in Food 216 
A. Lactoperoxidase System (LPS) 216 
B. Lysozyme 218 
C. Others 218 
III. Chemicals with Antimicrobial Properties 219 
A. Organic Acids 219 
B. Sulfur Dioxide and Sulfites 223 
C. Nitrites and Nitrates 225 
IV. Chemicals with Multifunctional Properties 227 
A. Spices and Essential Oils 227
B. Antioxidants 230
V. Bacteriocins 231
VI. Summary 232
References 233
9
Hurdle Technology 235 
I. Introduction 235
II. Nonthermal Methods as Hurdles 236
III. Microbial Stability of Fruits Preserved by Hurdle Technology 238
IV. Quality Factors 248
V. Hurdle Technology and Minimally Processed Foods 257
VI. Future Trends 258
References 260
Index 269