Food Processing Technologies: Impact on Product Attributes

FOOD

PROCESSING TECHNOLOGIES

Impact on Product Attributes

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FOOD

PROCESSING TECHNOLOGIES

Impact on Product Attributes

Edited by

Amit K. Jaiswal

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CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2017 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Printed on acid-free paper Version Date: 20160523 International Standard Book Number-13: 978-1-4822-5754-0 (Hardback) This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The authors and publishers have attempted to trace the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained. If any copyright material has not been acknowledged please write and let us know so we may rectify in any future reprint. Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any information storage or retrieval system, without written permission from the publishers. For permission to photocopy or use material electronically from this work, please access www.copyright.com (http://www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC), 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400. CCC is a not-for-profit organization that provides licenses and registration for a variety of users. For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com

Contents Editor ..........................................................................................................................ix Contributors ................................................................................................................xi

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1. Introduction and Plan of the Book ................................................................... 1 Amit K. Jaiswal

Section I

Conventional Processing Technology

2. Impact of Processing and Storage on Bioactive Ingredients and Nutritional and Sensory Properties of Food ............................................ 9 M. Sukumar, M. Sundar, M. Sivarajan, S. Babuskin, K. Radhakrishnan, and P. Azhagu Saravana Babu 3. Canning: Impact on Food Products Quality Attributes .............................. 27 Paolo Lucci, Deborah Pacetti, Monica Rosa Loizzo, and Natale G. Frega 4. Roasting Effects on Nutritional and Antinutritional Compounds in Coffee....................................................................................... 47 Jeane Santos da Rosa, Otniel Freitas-Silva, Ronoel Luiz de Oliveira Godoy, and Claudia Moraes de Rezende

Section II

Impingement Processing Technology

5. Novel High-Humidity Hot Air Impingement Blanching in Agricultural Products Processing .............................................................. 79 Hong-Wei Xiao, Jun Wang, Jun-Wen Bai, and Zhen-Jiang Gao 6. Hot Air Impingement Heating of Food Products .......................................... 93 Hong-Wei Xiao, Qian Zhang, Jun Wang, and Zhen-Jiang Gao

Section III

Electromagnetic Processing Technology

7. Infrared-Assisted Blanching and Drying: Impact on Quality-Related Parameters.......................................................................... 115 G.C. Jeevitha, H. Umesh Hebbar, and K.S.M.S. Raghavarao 8. Microwave Processing: Impact on Food Product Quality Attributes ..........137 Giorgia Spigno v

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9. Radio Frequency Heating: Impact on Food Product Attributes ............... 181 H. Umesh Hebbar and G.C. Jeevitha

Section IV

Physicomechanical Processing Technology

10. Application of Ultrasound to Aid Food Processing ....................................207 Larysa Paniwnyk

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11. Impact of Sonication on Shelf Life, Sensory, and Nutritional Quality of Food ............................................................................................... 233 Daniela Bermúdez-Aguirre and Gustavo Barbosa-Cánovas 12. Hydrodynamic Pressure Processing: Impact on the Quality Attributes of Fresh and Further-Processed Meat Products ...................... 251 Brian C. Bowker, Janet S. Eastridge, and Morse B. Solomon 13. High Hydrostatic Pressure: Impact on Quality-Related Parameters ....... 271 Ana Zulueta, María José Esteve, and Ana Frígola 14. High Hydrostatic Pressure Processing at High Temperature: Impact on Quality Attributes and Future Outlook from Consumers’ Perspective ......................................................................................................309 Indrawati Oey, Farnaz Faridnia, Shahin Roohinejad, Sze Ying Leong, Pui Yee Lee, and Vidya Kethireddy 15. Ultra-High-Pressure Homogenization: Impact on Microbiological, Physical, and Chemical Quality of Soy Milk ............................................... 373 Fábio H. Poliseli-Scopel and Victoria Ferragut

Section V

Pulse Electric Field Processing Technology

16. Pulsed Electric Field: Impact on Food Product Attributes ....................... 393 Gulsun Akdemir Evrendilek 17. Pulsed Electric Field Processing: Its Technological Opportunities and Consumer Perception .................................................... 447 Indrawati Oey, Shahin Roohinejad, Sze Ying Leong, Farnaz Faridnia, Pui Yee Lee, and Vidya Kethireddy

Section VI

Chemical Processing Technology

18. Ozone in Food Processing: Impact on Food Products Attributes ............. 519 Otniel Freitas-Silva and Andressa Moreira de Souza

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19. Supercritical Carbon Dioxide as a Technology for the Processing of Horticultural Products .............................................................................. 553 Kelly A. Ross

Section VII

Radiation Processing Technology

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20. Pulsed Ultraviolet Light Processing for Microbial Inactivation and Its Applications for Food and Water Safety ......................................... 595 Gulsad Uslu and Ali Demirci 21. Gamma and Electron Beam for Nutrients and Bioactives Conservation in Chestnuts, Mushrooms, and Dried Plants ...................... 623 Amilcar L. Antonio, João C.M. Barreira, Ângela Fernandes, Eliana Pereira, and Isabel C.F.R. Ferreira 22. Electron Beam for Microbial Inactivation in Food..................................... 649 Lucrezia Auditore, Agata Mazzaglia, and Marina Trimarchi 23. Inactivation Kinetics of Foodborne Pathogens with Electron Beam Emphasizing Salmonella ............................................ 671 Reza Tahergorabi, Kristen E. Matak, and Jacek Jaczynski

Section VIII

Biological Processing Technology

24. Enzymes in Food Processing: Impact on Food Product Attributes .......... 695 Rajeev Ravindran, Samriti Sharma, and Amit K. Jaiswal Index ........................................................................................................................ 723

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Editor Amit K. Jaiswal, PhD, is an assistant lecturer in food technology/engineering at the School of Food Science and Environmental Health, Dublin Institute of Technology, Dublin, Ireland. Dr. Jaiswal graduated from Andhra University, India in 2003, earned his master’s from Jiwaji University, India in 2005, and PhD in food technology from Dublin Institute of Technology, Ireland in 2012. He has published numerous book chapters, peer-reviewed research papers and delivered a number of presentations at national and international conferences. Dr. Jaiswal’s research activities have been focused on the engineering aspect of food processing, functional and nutritional ingredient extraction from plant natural resources, probiotic fermentation of plant-based products for the development of novel functional foods and nutraceuticals, and the valorization of food industry waste for the production of high-value products. He is a frequent reviewer of several journals in the area of food science and technology. He teaches food engineering, food processing technology, and analytical chemistry courses to undergraduate and graduate students.

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Contributors Amilcar L. Antonio Mountain Research Center (CIMO), ESA Polytechnic Institute of Bragança Campus de Santa Apolónia Apartado, Bragança, Portugal

Gustavo Barbosa-Cánovas Department of Biological Systems Engineering Washington State University Pullman, Washington

and

João C.M. Barreira Mountain Research Center (CIMO), ESA Polytechnic Institute of Bragança Campus de Santa Apolónia Apartado, Bragança, Portugal

IST/CTN Campus Tecnológico e Nuclear Universidade de Lisboa Bobadela, Portugal and Department of Fundamental Physics University of Salamanca Salamanca, Spain Lucrezia Auditore Department of Physics and Earth Sciences University of Messina Messina, Italy P. Azhagu Saravana Babu Centre for Food Technology Anna University Tamil Nadu, India S. Babuskin Centre for Food Technology Anna University Tamil Nadu, India Jun-Wen Bai School of Food and Biological Engineering Jiangsu University Zhenjiang, China

and REQUIMTE/Department of Chemical Sciences University of Porto Porto, Portugal Daniela Bermúdez-Aguirre Department of Biological Systems Engineering Washington State University Pullman, Washington Brian C. Bowker USDA-Agricultural Research Service Richard B. Russell Research Center Athens, Georgia Jeane Santos da Rosa Embrapa Food Technology. Av. das Américas and Food Science Department Institute of Chemistry Federal University of Rio de Janeiro Rio de Janeiro, Brazil

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xii Ronoel Luiz de Oliveira Godoy Embrapa Food Technology. Av. das Américas Rio de Janeiro, Brazil

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Claudia Moraes de Rezende Food Science Department Institute of Chemistry Federal University of Rio de Janeiro Rio de Janeiro, Brazil Andressa Moreira de Souza Embrapa Food Technology. Av. das Américas Rio de Janeiro, Brazil Ali Demirci Department of Agricultural and Biological Engineering The Pennsylvania State University University Park, Pennsylvania Janet S. Eastridge USDA-Agricultural Research Service Beltsville Agricultural Research Center Beltsville, Maryland María José Esteve Nutrition and Food Science Faculty of Pharmacy University of Valencia Valencia, Spain Gulsun Akdemir Evrendilek Faculty of Engineering and Architecture Department of Food Engineering Abant Izzet Baysal University Bolu, Turkey Farnaz Faridnia Department of Food Science University of Otago Dunedin, New Zealand

Contributors Ângela Fernandes Mountain Research Center (CIMO), ESA Polytechnic Institute of Bragança Campus de Santa Apolónia Apartado, Bragança, Portugal and REQUIMTE/Department of Chemical Sciences University of Porto Porto, Portugal Victoria Ferragut Universitat Autònoma de Barcelona Barcelona, Spain Isabel C.F.R. Ferreira Mountain Research Center (CIMO), ESA Polytechnic Institute of Bragança Campus de Santa Apolónia Apartado, Bragança, Portugal Natale G. Frega Department of Agricultural Food and Environmental Sciences Università Politecnicadelle Marche Ancona, Italy Otniel Freitas-Silva Embrapa Food Technology. Av. das Américas Rio de Janeiro, Brazil Ana Frígola Nutrition and Food Science University of Valencia Valencia, Spain Zhen-Jiang Gao College of Engineering China Agricultural University Beijing, China

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Contributors H. Umesh Hebbar Department of Food Engineering Central Food Technological Research Institute Karnataka, India

Paolo Lucci Department of Nutrition and Biochemistry Pontificia Universidad Javeriana Bogotà, Colombia

Jacek Jaczynski Division of Animal and Nutritional Sciences West Virginia University Morgantown, West Virginia

Kristen E. Matak Division of Animal and Nutritional Sciences West Virginia University Morgantown, West Virginia

Amit K. Jaiswal School of Food Science and Environmental Health College of Sciences and Health, Dublin Institute of Technology Dublin, Republic of Ireland

Agata Mazzaglia Department of Agricultural, Food and Environmental University of Catania Catania, Italy

G.C. Jeevitha Department of Food Engineering Central Food Technological Research Institute Karnataka, India Vidya Kethireddy Department of Food Science University of Otago Dunedin, New Zealand Pui Yee Lee Department of Food Science University of Otago Dunedin, New Zealand Sze Ying Leong Department of Food Science University of Otago Dunedin, New Zealand Monica Rosa Loizzo Department of Pharmacy Health and Nutritional Sciences University of Calabria Arcavacata di Rende (CS), Italy

Indrawati Oey Department of Food Science University of Otago Dunedin, New Zealand Deborah Pacetti Department of Agricultural Food and Environmental Sciences Università Politecnica delle Marche Ancona, Italy Larysa Paniwnyk Sonochemistry Applied Research Centre Coventry University Coventry, UK Eliana Pereira Mountain Research Center (CIMO), ESA Polytechnic Institute of Bragança Campus de Santa Apolónia Apartado, Bragança, Portugal Fábio H. Poliseli-Scopel Universitat Autònoma de Barcelona Barcelona, Spain

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Contributors

K. Radhakrishnan Centre for Food Technology Anna University Tamil Nadu, India

M. Sukumar Centre for Food Technology Anna University Tamil Nadu, India

K.S.M.S. Raghavarao Department of Food Engineering Central Food Technological Research Institute Karnataka, India

M. Sundar Agricultural Microbiology Tamilnadu Agricultural University Tamil Nadu, India

Rajeev Ravindran School of Food Science and Environmental Health College of Sciences and Health Dublin Institute of Technology Dublin, Republic of Ireland Shahin Roohinejad Department of Food Science University of Otago Dunedin, New Zealand Kelly A. Ross Agriculture and Agri-Food Canada Pacific Agri-Food Research Centre Summerland, British Columbia, Canada

Reza Tahergorabi North Carolina Agricultural and Technical State University Greensboro, North Carolina Marina Trimarchi Department of Physics and Earth Sciences University of Messina Messina, Italy Gulsad Uslu Department of Environmental Engineering Firat University Elazığ, Turkey

Samriti Sharma Institute of Medical Microbiology Hannover Medical School Hannover, Germany

Jun Wang College of Engineering China Agricultural University Beijing, China

M. Sivarajan Chemical Engineering Department Central Leather Research Institute Tamil Nadu, India

Hong-Wei Xiao College of Engineering China Agricultural University Beijing, China

Morse B. Solomon USDA-Agricultural Research Service Beltsville Agricultural Research Center Beltsville, Maryland

Qian Zhang College of Machinery and Electricity Engineering Shihezi University Shihezi, China

Giorgia Spigno Institute of Oenology and Agro-Food Engineering Catholic University of the Sacred Heart Piacenza, Italy

Ana Zulueta Nutrition and Food Science University of Valencia Valencia, Spain