Non-thermal Food Engineering Operations
A number of food engineering operations, in which heat is not used as a preserving factor, have been employed and are applied for preparation (cleaning, sorting, etc.), conversion (milling, agglomeration, etc.) or preservation (irradiation, high pressure
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Enrique Ortega-Rivas
Non-thermal Food Engineering Operations
Enrique Ortega-Rivas School of Chemical Sciences Autonomous University of Chihuahua Chihuahua, Mexico
ISSN 1571-0297 ISBN 978-1-4614-2037-8 e-ISBN 978-1-4614-2038-5 DOI 10.1007/978-1-4614-2038-5 Springer New York Dordrecht Heidelberg London Library of Congress Control Number: 2012930262 # Springer Science+Business Media, LLC 2012
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To my three girls who brought me love, happiness, understanding, and support during the time spent completing this long-cherished dream
Preface
Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the use of heat, directly or indirectly, to provide foods free from pathogenic microorganisms. Thermal processes are able to control microbial populations, but can also affect the biochemical composition of many foods, resulting in losses of quality, both sensory and nutritional. The last three decades have witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing microbiologically safe foods, but with minimum alteration of sensory and nutritive properties. Some of these techniques have eliminated totally the thermal component in food processing, so they are considered to be alterative methods. Most of the above-mentioned operations not relying on heat to preserve foods have received different denominations. Many terms, such as “emerging technologies,” “novel processes,” “cold pasteurization techniques,” and “non-thermal processing,” have been used to refer to them. Some of these terms are limited or inaccurate. For example, emerging technologies once exploited on a commercial scale may become established, whereas cold pasteurization or sterilization may be interpreted as being conducted at temperatures well below room temperature. The two common features that properly describe all these technologies are their application under room (or ambient) conditions and their elimination of the heat component to preserve or convert foods. Thus, the most generic terms encompassing the technologies under discussion are “ambi
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