This Report Reviews Key Developments in Nonthermal Food Processing Technologies.DUBLIN, Ireland -- Research and Markets (http://www.researchandmarkets.com/reports/c65571) has announced the addition of "Advances in Nonthermal Food Processing Food processing is the set of methods and techniques used to transform raw ingredients into food for consumption by humans or animals. The food processing industry utilises these processes. Technologies 2007: A Guide to the Latest Developments" to their offering. - Pulsed electric fields - High hydrostatic pressure hydrostatic pressure The pressure exerted by a fluid at equilibrium at a given point within the fluid, due to the force of gravity. Hydrostatic pressure increases in proportion to depth measured from the surface because of the increasing weight of fluid - Steam pasteurization pasteurization (păs'ch  rĭzā`shən, -rīzā`shən), partial sterilization of liquids such as milk, orange juice, wine, and beer, as well as cheese, to destroy
- Irradiation - Electron beams Why the interest in these techniques? Minimally processed, fresh-like products have become commonplace in the food industry. This is partly the result of consumer demand for high quality, yet minimally processed, additive-free and microbiologically safe foods. In an effort to continue to meet this demand, the industry is developing alternatives to the use of heat preservation to eliminate or reduce levels of bacteria in foods. Heat treatment destroys the functionality and flavours of many foods. Nonthermal processes offer an alternative. Introducing the popular report, Advances in Nonthermal Food Processing Technologies, analyzing recent advances in no thermal processes. The report analyzes their commercial potential and their market availability. As you know, the bacteria problem is a significant one facing food processors. While the incidence of traditional food borne diseases, like trichinosis trichinosis (trĭk'ĭnō`sĭs) or trichiniasis (trĭk'ĭnī`əsĭs), parasitic disease caused by the roundworm Trichinella spiralis. from undercooked pork and botulism botulism (bŏch`əlĭz'əm), acute poisoning resulting from ingestion of food containing toxins produced by the bacillus Clostridium botulinum. from improperly canned foods, seems to be generally on the decline, each year millions of people become sick from disease-causing bacteria or viruses in poultry, shellfish and red meat. In addition, emerging pathogens represent a major health risk to consumers. E. coli E. coli: see Escherichia coli. E. coli in full Escherichia coli Species of bacterium that inhabits the stomach and intestines. E. coli can be transmitted by water, milk, food, or flies and other insects. O157:H7 is one such pathogen. Historically, ground beef products have been associated with this type of E. coli, and most current beef burger manufacturing procedures do not adversely affect the survival of the organism. Now you have an opportunity to learn more about a variety of no thermal food preservation processes, under development at universities, companies and government research labs, that will help you get the microbial microbial pertaining to or emanating from a microbe. microbial digestion the breakdown of organic material, especially feedstuffs, by microbial organisms. problem under better control. This report reviews key processes and highlights important information, such as applications, status of development and when the processes will be commercially viable. You'll also learn how to take advantage of these technologies -- through licensing or other collaborative arrangements -- so that you can commercialize them before your competitors do. Learn about several processes, including: - High hydrostatic pressure, in which foods are treated under high pressure, up to 6000 atm, by placing them in a medium, usually water in a thick-walled vessel, and compressing the medium. It will find use with uncooked seafood, fruits and vegetables, jams, jellies, preserves and the like. Collaborations are sought here. - Electron beams that do not require heat and destroy E. coli O157:H7. The technology focuses around a high-powered accelerator, a cathode ray tube See CRT. (hardware) cathode ray tube - (CRT) An electrical device for displaying images by exciting phosphor dots with a scanned electron beam. CRTs are found in computer VDUs and monitors, televisions and oscilloscopes. similar to that found in a television set. When the beams hit E. coli, they interact with the microbe's DNA DNA: see nucleic acid. DNA or deoxyribonucleic acid One of two types of nucleic acid (the other is RNA); a complex organic compound found in all living cells and many viruses. It is the chemical substance of genes. , deactivating it. Industrial collaborations are sought. - Dielectric heating used in the plywood industry to heat glue between layers of wood. Now scientists are trying to determine whether they can successfully treat alfalfa alfalfa (ălfăl`fə) or lucern (l  sûn`), perennial leguminous plant (Medicago sativa seeds with this technology to reduce
the chance of spreading food borne disease through the sprouts. The
technique may be applicable to meats and seafood. Collaborations are
available.
- Extrusion and irradiation -- a combination that can kill bacteria in beef products. Investigators found that extrusion cooking produces a beef snack stick with some surviving spores of C. sporogenes in vacuum bags. They added a low dose of irradiation, which killed all the spores that survived the extrusion cooking. Advances in Nonthermal Food Processing Technologies will help you focus in on strategic developments in the field. This report will help you establish important contacts with key developers of technologies that will keep you ahead of your competitors. Contents: 1. EXECUTIVE SUMMARY 2. NEW TECHNOLOGIES High Hydrostatic Pressure Irradiation Electron Beams Lasers Ozone Nontraditional Ohmic Heating Antimicrobial Protein Non-thermal Plasma Technology Radio Frequency-based Energy Microbiological Criteria Ultraviolet Radiation Pulsed Electric Fields Electrolyzed Water Steam Condensation and Pasteurization Hurdle Technology Electrochemical electrochemical /elec·tro·chem·i·cal/ (-kem´i-k'l) pertaining to interaction or interconversion of chemical and electrical energies. e·lec·tro·chem·i·cal adj. Technology Electrical Sourcing Bacteriocins Combined Treatments Hydrogen Peroxide hydrogen peroxide, chemical compound, H2O2, a colorless, syrupy liquid that is a strong oxidizing agent and, in water solution, a weak acid. It is miscible with cold water and is soluble in alcohol and ether. Lactoferrin lactoferrin (lak´tōfer´in), n an iron-binding protein found in the specific granules of neutrophils where it apparently exerts an antimicrobial activity by withholding iron from ingested bacteria and fungi. 3. PATENTS 4. FOR FURTHER READING For more information visit http://www.researchandmarkets.com/reports/c65571. |
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