Packaging for Nonthermal Processing of Food (eBook)

Melvin A. Pascall, Jung H. Han (Herausgeber)

eBook Download: EPUB

2018 | 2. Auflage
John Wiley & Sons (Verlag)
978-1-119-12687-4 (ISBN)

Infos

A comprehensive review of the many new developments in the growing food processing and packaging field 

Revised and updated for the first time in a decade, this book discusses packaging implications for recent nonthermal processing technologies and mild food preservation such as high pressure processing, irradiation, pulsed electric fields, microwave sterilization, and other hurdle technologies. It reviews typical nonthermal processes, the characteristics of food products after nonthermal treatments, and packaging parameters to preserve the quality and enhance the safety of the products. In addition, the critical role played by packaging materials during the development of a new nonthermal processed product, and how the package is used to make the product attractive to consumers, is discussed. 

Packaging for Nonthermal Processing of Food, Second Edition provides up to date assessments of consumer attitudes to nonthermal processes and novel packaging (both in the U.S. and Europe). It offers a brand new chapter covering smart packaging, including thermal, microbial, chemical, and light sensing biosensors, radio frequency identification systems, and self-heating and cooling packaging. There is also a new chapter providing an overview of packaging laws and regulations in the United States and Europe.

• Covers the packaging types required for all major nonthermal technologies, including high pressure processing, pulsed electric field, irradiation, ohmic heating, and others
• Features a brand new chapter on smart packaging, including biosensors (thermal-, microbial-, chemical- and light-sensing), radio frequency identification systems, and self-heating and cooling packaging
• Additional chapters look at the current regulatory scene in the U.S. and Europe, as well as consumer attitudes to these novel technologies
• Editors and contributors bring a valuable mix of industry and research experience

Packaging for Nonthermal Processing of Food, Second Edition offers many benefits to the food industry by providing practical information on the relationship between new processes and packaging materials, to academia as a source of fundamental knowledge about packaging science, and to regulatory agencies as an avenue for acquiring a deeper understanding of the packaging requirements for new processes.

Melvin A. Pascall, Ph.D., is a Professor at the Department of Food Science and Technology, Ohio State University, Columbus, OH, USA.

Jung H. Han, Ph.D., is Adjunct Associate Professor, Department of Food Science and Human Nutrition, University of Illinois at Urbana/Champaign, Urbana, IL, and Vice-President of R&D, Pulmuone Foods USA, Fullerton, CA, USA.

Inhalt

List of Contributors ix

1 Packaging for nonthermal processing of food: Introduction 1
Naerin Baek, Jung H. Han, and Melvin A. Pascall

2 Active packaging and nonthermal processing 15
Ghadeer F. Mehyar and Richard A. Holley

3 Antimicrobial packaging in combination with nonthermal processing 43
Tony Z. Jin

4 Atmosphere packaging for nonthermal processing of food: High CO2 package for fresh meat and produce 63
Hong Zhuang, Brian C. Bowker, M. Margaret Barth, and Jianhao Zhang

5 The use of biological agents in processing: Antimicrobials, fermentation, and antagonistic control 83
Lu Zhang

6 Packaging for high?]pressure processing, irradiation, and pulsed electric field 95
Melvin A. Pascall

7 Packaging for new and emerging food processing technology 121
Pradeep Puligundla and Chulkyoon Mok

8 Packaging for foods treated by ionizing radiation: An update 159
Vanee Komolprasert and Allan B. Bailey

9 Packaging technology for microwave sterilization 205
Hongchao Zhang, Kanishka Bhunia, Juming Tang, and Shyam Sablani

10 The influence of package design on consumer purchase intent 225
Angela Fraser

11 Safety regulation of food packaging and food contact material in the European Union and the United States 251
Neal D. Fortin

12 The forecast for intelligent packaging in the near future and the influence of nonthermal technologies on its performance 273
Melvin A. Pascall

Index 291

Textauszug

1
Packaging for nonthermal processing of food: Introduction

Naerin Baek1, Jung H. Han1, and Melvin A. Pascall2

1 Pulmuone Foods USA, Fullerton, California, USA

2 Department of Food Science and Technology, Ohio State University, Columbus, Ohio, USA

Nonthermal processing technologies are food preservation methods designed to eliminate pathogenic and food spoilage microorganisms at low temperatures, when compared with commonly used thermal processes that use more heat (Min et al., 2005). Interests in nonthermal processing technologies have grown in food industry and academic laboratories due to the benefits associated with them. These include minimal impact on nutritional compositions, freshness and flavors, and the extension of shelf life, while diminishing the risk of pathogenic and food spoilage microorganisms. These technologies deliver convenience and efficiency of energy/water utilization when compared with conventional thermal treatments. Currently, some nonthermal processing treatments are commercially available, but others are still in the developmental stages for industrial applications.

Food products to be processed by nonthermal treatments are required to have specific characteristics when compared to similar foods that are thermally processed. Specific packaging materials and systems are required for nonthermally treated foods in order to achieve and maintain the safety and quality attributes of the products. Packaging materials selected for exposure to nonthermal processing must have good resilience and gas barrier properties in order to tolerate the physical and mechanical stresses of the process environment. Examples of nonthermal processing and preservation methods include technologies such as high pressure processing (HPP), pulsed electric fields (PEF), irradiation, light treatments, microwave sterilization, and active and modified atmosphere packaging. This book discusses packaging implications for these nonthermal processing techniques, mild food preservation methods and other hurdle technologies.

NONTHERMAL PROCESSING

Conventional thermal methods for food processing applications are stove‐top cooking, blanching, pasteurization and retorting. These are designed to inactivate microorganisms, enzymes, and other chemical reactions, as well as achieve the expected shelf life and food safety. Chemical and physical changes taking place in foods during conventional heat treatments have been well documented in the published literature. Numerous practical applications of thermal treatments in a wide range of foods have been used from early ages to current times. Additionally, natural interactions and chemical reactions occurring in thermally processed foods and packaging materials are well known. However, in order to better understand and identify the physical, chemical and mechanical interactions taking place within foods and packaging materials exposed to nonthermal treatments, more studies are needed. These will provide data that can be used by engineers and food scientists as they seek to optimize these nonthermal technologies.

Prior to writing this book, the authors reviewed information about nonthermal processing techniques such as HPP, irradiation and PEF, that were reported in the FSTA‐Food Science Technology Abstract database (https://www.ifis.org/fsta). As seen in Figure 1.1, the numbers of nonthermal processing publications have continuously increased from 2001 to 2016, especially in topics relating to HPP and irradiation. Recent studies on HPP, irradiation, and PEF technologies have extensively focused on improving the functionality, safety and fresh tasting qualities of a wide range of foods in response to consumers’ demands. These publication trends also reported on recent developments and improvements to these technologies. As a result, various foods and beverages are now commercially treated by HPP and irradiation, and are in retail trade in various markets around the world.

Figure 1.1 Increasing of HPP, irradiation, and pulsed electric field researches from 2001 to 2016 (https://www.ifis.org/fsta).

High pressure processing is a nonthermal preservation technique that uses high pressured water or another appropriate liquid to transfer the pressure to a food product, either by itself or in its primary package. Microorganisms and enzymes are inactivated by this high pressure treatment, and this helps to maintain the safety and shelf stability of the food. The high pressure process is considered nonthermal due to its ability to inactivate pathogenic and food spoilage microorganisms without causing significant changes to the fresh‐like qualities, sensory attributes or nutrients of the food. This is done without the use of heat normally generated by conventional thermal treatments such as retort processing, for example. Recent trends have shown that a growing consumer interest in HPP is due to its ability to extend the shelf life of food products without the addition of chemical preservatives. Thus, HPP provides benefits to food companies by helping them to meet the requirements for “clean label claims” for their packaged food products. The clean label claim is a recent trend driven by consumers and it relates to their concerns about too much synthetic chemicals being in processed foods.

Two types of irradiation techniques are currently used in food processing. These include ionizing and nonionizing radiations. Ionizing radiation works by using high energy to remove electrons from atoms and it produces ionization as a result. Examples of these include x‐rays, alpha and beta particles, and gamma rays. Ionization can be initiated by radioactive elements such as uranium, radium, tritium, carbon‐14, and polonium, or by high voltage generators that produce x‐rays. Currently, beta particles and gamma rays obtained from cobalt‐60 and cesium‐137 are used for industrial food irradiation applications. Ionization radiation is utilized to inactivate detrimental microorganisms and reduce the rate of spoilage in selected foods. Conversely, nonionizing radiation has a much lower energy level than ionizing radiation. However, nonionizing radiation that is used to treat food, causes atoms within the molecules to vibrate. This vibration produces heat which raises the temperature of the food. Microwave and infrared heating are examples of these. Food irradiation is associated with nonthermal processing due to its ability to inactivate microorganisms, kill insects, and other types of infestation, by using significantly lower temperatures when compared with conventional heat treatments.

Pulsed electric field is a processing technique which uses a high voltage pulse to treat a substrate positioned between two electrodes. Only pumpable liquid or semi‐liquid foods which can flow between the two electrodes can be treated by this technique. During the treatment, harmful microorganisms can be inactivated by the application of micro to millisecond pulses of high voltages to the product that is pumped in the gap between the electrodes. In batch applications, a static treatment can be employed by exposure of the product to the pulsed electric field in a chamber designed with two electrodes. The PEF treatment, due to its extremely short processing time and insignificant increase in temperature, sustains freshness, sensory and nutritional qualities much better than commonly used industrial conventional heat processes such as retorting or microwave cooking.

In general, due to its relatively mild preservation methodology, nonthermally processed foods provide better nutritional and organoleptic characteristics when compared with similar conventionally heated products. Nonthermal processing techniques are also capable of producing safe and extended shelf life foods by inactivating enzymes, and killing pathogenic and spoilage microorganisms.

FACTORS TO BE CONSIDERED DURING NONTHERMAL PROCESSING

Bacilllus stearothermophilus is currently used as a microorganism indicator to estimate standard thermal treatment parameters. Other spore forming microorganisms are also used to validate other suitable thermal processes and food applications with extreme pH, water activity, and/or solute concentrations. To assist with these validation studies, food engineers have developed and used standardized data tables showing the values for D (time) and Z (temperature) for the reduction of standard microorganisms. The effectiveness of the thermal treatment on the organisms is determined by the F‐value. However, the resistances of standard microorganisms to nonthermal treatments are different when compared with their responses to conventional thermal techniques. This makes the validation of nonthermal techniques a more challenging feat. Hence this is the reason why more research on nonthermal techniques is needed. In some cases, nonthermal processing can be a replacement for conventional heat treatments, at least, partially, by combining the nonthermal process with heat and or chemical treatments, and other hurdle technologies, depending on nature of the food. However, a better understanding of the effects of nonthermal techniques on chemical and physical changes and of microbiological inactivation in processed products is still needed in order to bridge the gaps between research achievements and industrial applications. Table 1.1 summarizes the process considerations, benefits, and shortcomings of nonthermal processing methods relevant to food products (Neetoo and Chen, 2014).

Table 1.1 List of process...

Produkt-Details

• Erscheint lt. Verlag: 20.2.2018
• Reihe/Serie: Institute of Food Technologists Series
• Reihe/Serie: Institute of Food Technologists Series
• Reihe/Serie: Institute of Food Technologists Series
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Biologie
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Wirtschaft ► Betriebswirtschaft / Management
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: Food Packaging • Food Processing • Food Processing, Production & Manufacture • Food processing technology • Food Quality • Food Safety • food science • Food Science & Technology • Food Technology • guide to food packaging • guide to food processing • guide to packaging for nonthermal processing • Herstellung u. Verarbeitung von Lebensmitteln • Human nutrition • Lebensmittelforschung u. -technologie • Lebensmittel / Verpackung • light sensing biosensors for food packaging • microbial biosensors for food packaging • Microbiology, Food Safety & Security • Mikrobiologie u. Nahrungsmittelsicherheit • Nonthermal Food Processing • nonthermal processing • nonthermal processing technologies • Ohmic heating • Packaging for Nonthermal Processing of Food • packaging of high pressure processed food • preserving food • preserving food quality • radio frequency identification system for food packaging • Smart Packaging • thermal biosensors for food packaging
• ISBN-10: 1-119-12687-8 / 1119126878
• ISBN-13: 978-1-119-12687-4 / 9781119126874