Search results

When new processing technologies are introduced to the food domain, consumer acceptance is one of the key issues for their future success. The purpose of this paper is to study whether consumers are ready to accept a new high pressure freezing method for food processing when different benefits are attached to the processing method.

Consumer attitudes towards high pressure freezing were surveyed in The Netherlands, Belgium, Spain and Finland (n = 936).

Generally, attitudes towards high pressure freezing were neutral, even though the term was unfamiliar for most consumers. When given some information about high pressure freezing technology, consumers considered applying this method as appropriate, especially if it had advantageous consequences to the product. Processing method itself was considered less important than price or environmental impact when the relative importance of choice criteria was studied with conjoint analysis.

Not having to raise the price and possible environmental benefits seem to be the most crucial factors for promoting the acceptance of high pressure freezing as a new processing method in food processing.

The paper shows that advantages of high pressure freezing technology, like decreasing the probability of microbial spoilage or improving the quality of products, had the clearest influence on consumers' appropriateness ratings.

The increased demand for high-quality, nutritionally rich processed food has led to non-thermal food processing technologies like high pressure processing (HPP), a novel process for microbial inactivation with minimal loss of nutritional and sensory properties. The purpose of this paper is to highlight the impact of HPP on the microbiological, nutritional and sensory properties of food.

Recent research on the role of HPP in maintaining food quality and safety and the impact of process conditions with respect to various food properties have been explored in this paper. Also, the hurdle approach and the effectiveness of HPP on food quality have been documented.

HPP has been verified for industrial application, fulfilling the consumer demand for processed food with minimum nutrition loss at low temperatures. The positive impact of HPP with other treatments is known as the hurdle approach that enhances its impact against microorganism activity and minimizes the effects on nutrition and sensory attributes.

This paper highlights the impact of HPP on various food properties and a good alternative as non-thermal technology for maintaining shelf life, sensory properties and retention of nutrients.

The purpose of this paper is to evaluate the optimization of high hydrostatic pressure (HHP) processing for the microbial inactivation on low-sodium sliced vacuum-packaged turkey breast supplemented with a natural antimicrobial compound (carvacrol).

A response surface methodology was used to model and describe the effects of different pressures (200–650 MPa) and holding times (30–300 s) during HHP processing of low-salt ready-to-eat turkey breast supplemented with 200 mg/kg of carvacrol on survival of the target pathogen (Listeria sp.) and spoilage microflora and on the quality attributes, including pH, syneresis, CIE color and lipid oxidation.

The HHP parameters influenced (p<0.05) the lethality rates and syneresis but did not affect the pH values and lipid oxidation of the products evaluated. According to the required performance criteria for Listeria post-lethality treatment, a treatment at 600 MPa/180 s (at 25°C) appears to be suitable for the studied low-sodium product. The HHP bacterial inactivation effects can notably be potentiated via the presence of carvacrol, and is useful at sensory acceptable sub-inhibitory levels.

This study shows that combined HHP plus additives may produce similar safety and shelf-life extension effects with mild HHP treatments, creating a global increase in the quality of HHP-processed food in addition to reducing costs on equipment maintenance and increasing industry productivity.

The exploitation of new technologies and effective technology transfer are vital ingredients for the long‐term competitiveness of all organizations. When referring to developments in food technologies, the use of the term “new” will mainly be in the context of new to the user rather than new to science. Provides a brief overview of some of the recently established processes such as ohmic heating, microwave sterilization and novel methods to decontaminate herbs and spices, which are starting to have an impact on the food industry. Highlights developments in emerging technologies and discusses the implications of high pressure, ultrasound, electric field and intense light treatments together with novel slicing techniques with regard to their potential for food processing in the next century.

Millets are ancient grains, following wheat, that have been a fundamental source of human sustenance. These are nutrient-rich small-seeded grains that have gained prominence and admiration globally due to their super resilience in diverse climates and significant nutritional benefits. As millets are renowned for their nutritional richness, the demand for millet-based products increases. Hence, this paper aims in identifying the growing need for innovative processing techniques that not only preserve their nutritional content but also extend their shelf life.

In traditional times, heat was the only means of cooking and processing of the foods, but the amount of damage they used to cause to the sensorial and nutritional properties was huge. Millets’ sensitivity toward heat poses a challenge, as their composition is susceptible to disruption during various heat treatments and manufacturing processes. To cater to this drawback while ensuring the prolonged shelf life and nutrient preservation, various innovative approaches such as cold plasma, infrared technology and high hydrostatic pressure (HPP) processing are being widely used. These new methodologies aim on inactivating the microorganisms that have been developed within the food, providing the unprocessed, raw and natural form of nutrients in food products.

Among these approaches, nonthermal technology has emerged as a key player that prioritizes brief treatment periods and avoids the use of high temperatures. Nonthermal techniques (cold plasma, infrared radiation, HPP processing, ultra-sonication and pulsed electric field) facilitate the conservation of millet’s nutritional integrity by minimizing the degradation of heat-sensitive nutrients like vitamins and antioxidants. Acknowledging the potential applications and processing efficiency of nonthermal techniques, the food industry has embarked on substantial investments in this technology. The present study provides an in-depth exploration of the array of nonthermal technologies used in the food industry and their effects on the physical and chemical composition of diverse millet varieties.

Nonthermal techniques, compared to conventional thermal methods, are environmentally sound processes that contribute to energy conservation. However, these conveniences are accompanied by challenges, and this review not only elucidates these challenges but also focuses on the future implications of nonthermal techniques.

This article aims to consider the use of high pressure processing in order to gain functional advantages through proteins structure control. High pressure processing has been used to produce high-quality food with extended shelf life and could also be used to modify foods functionality.

The effect of high pressure on protein structure and functionality is looked at and comparisons are made with heat effect in places. β-lactoglobulin and whey proteins are mainly taken as examples.

A controlled partial protein unfolding through mild high pressure processing could lead to a range of intermediate molecular structures. These are distinct from the native and completely unfolded structure and have been referred to as molten globules. The partly unfolded molecular states, hence, are postulated to have increased functionality and could be interesting for the food industry.

The opportunity and challenges represented by these theoretical elements are discussed. In particular, the effect of protein concentration and aggregation is emphasised.

Discusses the use of high pressure in the processing, packaging and shelf life of food products. Describes the effects of high pressure on food microbiology, chemistry and structure. Suggests there are commercial opportunities for new products using pressure packaging as the flavours and colours of fresh food are maintained with minimal processing.

High pressure processing (HPP) has been widely used for high-acid (pH<4.6) juices. The purpose of this study was to investigate optimal parameters aimed at achieving 5-log reduction of the pathogens of reference in Concord grape juice (pH 3.39).

Grape juice was inoculated with five strain cocktails of Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes. In total, 11 trials were carried out based on a Central Composite Rotational Design (CCRD). The pressure (P), ranging from 319 to 531 MPa, and dwell time (t), from 35 to 205 s, were tested. The performance of the combinations (P × t) was evaluated by pathogen challenge microbiological assays.

E. coli O157:H7 was more resistant to HPP than S. enterica. L. monocytogenes did not grow in unprocessed juice (before HPP). Findings demonstrated that moderate pressures (~400 MPa) and short dwell times (~2 min) were effective in achieving a greater than 5-log reduction in the pathogens of reference.

Because the maintenance costs of equipment exponentially increase with pressure beyond 600 MPa, significant reductions in process pressure are highly desirable.

The results of this study can supplement the dearth of information on the applicability of high pressure as a Concord grape juice processing technology in terms of the pathogens inactivation. Furthermore, the use of a cocktail of five strains of pathogens inoculated in Concord grape juice to challenge different HPP parameters has not been reported.

High-acid liquid foods are a substrate in which foodborne pathogens can maintain their viability. In this research an experimental design was conducted to optimize the parameters for high pressure processing (HPP) of apple juice (pH 3.76).

Juice was inoculated with cocktails of Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes. Pressures ranging from 139 to 561 MPa and dwell times between 39 and 181 s were challenged.

Pressures above 400 MPa achieved a greater than 5-log reduction in all pathogen cocktails regardless of the dwell time. L. monocytogenes was more sensitive to HPP at a pressure of 350 MPa and dwell times equal to or beyond 110 s. E. coli O157:H7 and S. enterica exhibited similar resistance; the number of log reductions in the central point (350 MPa/110 s) ranged from 2.2 to 3.7. The first-order mathematical model better fitted experimental data for E. coli O157:H7 and S. enterica. In regard to L. monocytogenes, the second-order model better fitted this pathogen's reduction.

Fruit juices are usually high pressure processed at approximately 600 MPa. For pathogenic reduction, the use of milder parameters may save energy and maintenance costs. The results herein exhibited could assist the apple juice industry with more effective applications of HPP.

The findings of this study demonstrate that relatively moderate pressures can be successfully used to assure the safety of apple juice.

Spunlacing is a promising nonwoven technology for the production of fabric with good handle and better structural integrity. Structural parameters such as pore size, thickness and number of binding point/entanglement between fibres are decisive for good mechanical and comfort properties of nonwoven fabrics. This study aims to focus on the effect of different process parameters on the structural change in spunlace fabrics.

Spunlacing is purely a mechanical bonding technology where high-speed jets of water strike a web to entangle the fibres. Different spunlace nonwoven structures were produced by varying processing parameters such as waterjet pressure, delivery speed, web mass and web composition as per four-factor, three-level Box–Behnken design. The effect of these parameters on the structural arrangement was studied using scanning electron microscopy. An attempt has also been made to study the changes in pore geometry and thickness of the fabrics by using response surface methodology with backward elimination.

Significant structural changes were observed with variation in water pressure, web mass and web composition. The test results showed that fabric produced at higher waterjet pressure has lower mean pore diameter and lower thickness. The variation in mean pore diameter and mean thickness due to waterjet pressure is around 26 and 34 per cent, respectively, at 95 per cent significance level. The web composition and web mass also significantly influence the mean pore diameter and thickness at 95 per cent significance level. There is a strong positive correlation (r = 0.523) between mean air permeability and mean pore diameter of fabric, and this correlation is significantly linear. A strong negative correlation (r = −0.627) is found between weight and air permeability of fabric.

The delivery speed failed to show any significant effect; this is in contrary to the general expectation.

The effect of concurrent variation in waterjet pressure, web mass, delivery speed and web composition on the structure of spunlace nonwoven is studied, which was not reported in the literature. The effect of web composition on pore diameter of spunlace nonwoven is interesting finding. This study is expected to help in designing the spunlace nonwoven as per end uses and specifically for apparel application.