Novel Technologies and Systems for Food Preservation

Novel Technologies and Systems for Food Preservation

Pedro Dinis Gaspar (University of Beira Interior, Portugal) and Pedro Dinho da Silva (University of Beira Interior, Portugal)
Copyright: © 2019 |Pages: 416
ISBN13: 9781522578949|ISBN10: 1522578943|ISBN13 Softcover: 9781522594338|EISBN13: 9781522578956
DOI: 10.4018/978-1-5225-7894-9
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MLA

Gaspar, Pedro Dinis, and Pedro Dinho da Silva. "Novel Technologies and Systems for Food Preservation." IGI Global, 2019. 1-416. Web. 27 Mar. 2020. doi:10.4018/978-1-5225-7894-9

APA

Gaspar, P. D., & da Silva, P. D. (2019). Novel Technologies and Systems for Food Preservation (pp. 1-416). Hershey, PA: IGI Global. doi:10.4018/978-1-5225-7894-9

Chicago

Gaspar, Pedro Dinis, and Pedro Dinho da Silva. "Novel Technologies and Systems for Food Preservation." 1-416 (2019), accessed March 27, 2020. doi:10.4018/978-1-5225-7894-9

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The increasing demand for food as well as changes in consumption habits have led to the greater availability and variety of food with a longer shelf life. However, these items, when not properly preserved, can lead to severe food-borne illnesses that can be fatal. Thus, countless studies are now geared towards the processing, distributing, and safe storage of foods.

Novel Technologies and Systems for Food Preservation is an essential reference source that discusses novel and emerging cooling and heating technologies, processes, and systems for food preservation, as well as improvements for control and monitoring systems that aim to foster energy efficiency, equipment safety, and performance. Additionally, it looks at concepts that may be useful for the development of new policies and legislation concerning food preservation. Featuring research on topics such as energy efficiency, food quality, and legislation policies, this book is ideally designed for government officials, policymakers, food and service industry professionals, food safety inspectors, researchers, academicians, and students.

Table of Contents

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Front Materials
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Title Page
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Copyright Page
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Practice, Progress, and Proficiency in Sustainability (PPPS) Book Series
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Editorial Advisory Board
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Preface
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Chapters
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Chapter 1
Onrawee Laguerre (National Research Institute of Science and Technology for Environment and Agriculture (IRSTEA), France), Nattawut Chaomuang (King Mongkut's Institute of Technology Ladkrabang, Thailand)
The use of closed refrigerated display cabinets in supermarkets is in progression because of the potential energy saving compared to the open ones with an air infiltration at the front. However, the influence of the presence of doors...
Closed Refrigerated Display Cabinets: Is It Worth It for Food Quality?
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Chapter 2
Martim Lima de Aguiar (Universidade da Beira Interior, Portugal), Pedro Dinis Gaspar (University of Beira Interior, Portugal), Pedro Dinho da Silva (University of Beira Interior, Portugal)
It is widely known that the defrosting operation of evaporators of commercial refrigeration equipment is one of the main causes of inefficiency on these systems. Several defrosting methods are used nowadays, but the most commonly...
Frost Measuring and Prediction Systems for Demand Defrost Control
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Chapter 3
Vladimir Stefanovskiy (All-Russia Scientific Research Institute of Refrigerating Industry (VNIHI), Russia)
This chapter describes the principles and methods of the fish thawing process, as well as the thawing systems' structure, functioning, and development. A new method for calculating the duration of food thawing is introduced. The...
Processes and Technological Systems for Thawing of Fish
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Chapter 4
Pankaj B. Pathare (Sultan Qaboos University, Oman), Anthony Paul Roskilly (Newcastle University, UK), Sandeep Jagtap (University of Lincoln, UK)
Energy conservation plays a vital role towards sustainable development of meat processing. Energy costs for many meat plants represent the fourth highest operational cost. In meat processing, moderate levels of both electrical and...
Energy Efficiency in Meat Processing
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Chapter 5
Marek J. Bergander (Magnetic Development Inc., USA), Sarken D. Kapayeva (Eastern Kazakhstan Technical University, Kazakhstan)
The main objective of this chapter is the demonstration of the entire development process leading to prototype fabrication and commercialization of a new, ejector-based system for refrigeration that is environmentally clean and is...
Solar Refrigeration for Post-Harvest Storage of Agricultural Products
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Chapter 6
Siva Kalaiselvam (Anna University, India), Dinesh Rajan (Anna University, India), Imran Hussain Showkath Ali (Anna University, India)
Thermal technologies for food preservation prevent the degradation of desired properties of the perishable food items for a longer duration to fulfill the needs of the consumers in the aspects of nutrition, safety, and price. Each...
Thermal Technologies and Systems for Food Preservation
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Chapter 7
Seydi Yıkmış (Tekirdağ Namık Kemal University, Turkey)
Heat treatments are the most basic methods used to provide microbiological and enzymatic inactivation of food. However, the applied high temperature affects important parameters such as color, nutritional value, taste, and sensory...
Uses of Non-Thermal Treatment Technologies in Liquid Foodstuff
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Chapter 8
Catarina Vieito (Polytechnic Institute of Viana do Castelo, Portugal), Preciosa Pires (Polytechnic Institute of Viana do Castelo, Portugal), Manuela Vaz Velho (Polytechnic Institute of Viana do Castelo, Portugal)
The food market is demanding natural antioxidants either to be applied to food or cosmetic and nutraceutical purposes. Plants are very rich in polyphenols that have diverse biological functions, such as defending plants against...
Pinus Pinaster Bark Composition and Applications: A Review
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Chapter 9
Pedro Dinis Gaspar (University of Beira Interior, Portugal), Pedro Dinho da Silva (University of Beira Interior, Portugal), Luís Pinto Andrade (Polytechnic Institute of Castelo Branco, Portugal), José Nunes (Polytechnic Institute of Castelo Branco, Portugal), Christophe Espírito Santo (Agrofood Technological Center, Portugal)
Food safety and eradication of food waste are current concerns of society and governments due to health, ethics, and sustainable economics. There are multiple technologies for monitoring food safety at different chain stages, among...
Technologies for Monitoring the Safety of Perishable Food Products
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Chapter 10
Griffiths Atungulu (University of Arkansas, USA), Soraya Shafiekhani (University of Arkansas, USA)
Over the last decade, there have been massive investments and research to improve rice yield per hectare. Alongside successful stories of improved rice yields are corresponding concerns stemming from pre- and post-harvest rice...
Reference on Rice Quality and Safety
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Chapter 11
Dixit V. Bhalani (Central Salt and Marine Chemicals Research Institute, India), Arvind Kumar Singh Chandel (Central Salt and Marine Chemicals Research Institute, India), Poonam Singh Thakur (Rashtrasant Tukadoji Maharaj Nagpur University, India)
The quality and safety of all food products are the essential parameter for both ends manufactures and end consumers. This parameter of the food products we cannot overlook or liberalize in any situation. More than two-thirds of...
Food Quality and Safety Regulation Systems at a Glance
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Chapter 12
Griffiths Atungulu (University of Arkansas, USA), Zeinab Mohammadi-Shad (University of Arkansas, USA)
Mycotoxins are a group of naturally occurring toxins that are produced by different filamentous fungi genera such as Aspergillus, Penicillium, Fusarium, etc. The word mycotoxin literally is derived from Greek word “myke” meaning...
Reference on Mycotoxins Occurrence, Prevalence, and Risk Assessment in Food Systems
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Back Materials
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Compilation of References
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About the Contributors
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Index
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