progress in food preservation · progress in edited by rajeev bhat • abd karim alias •...

Progress inEdited by

Rajeev Bhat • Abd Karim Alias • Gopinadhan Paliyath

Food PreservationFood preservation is of high priority for both consumers and producers, but this multifaceted issue creates significant challenges. Consumers place increasing value upon food that is fresh, natural, and as healthy as possible, with minimal additives or processing – however, they still expect the convenience of a long shelf life. Producers, meanwhile, are under pressure to meet customer expectations in terms of quality and price, while also maintaining efficiency and profitability all along the supply chain. But the challenges of storage and long distance transportation of fresh food remain: if perishability is high, the food must reach the end user in a short time. Finding suitable preservation methods for each individual commodity, which are both effective and acceptable to consumers, is therefore of prime importance.

Progress in Food Preservation provides an in-depth evaluation of the recent advances in the science and technology of food preservation. With chapters written by experts in the field, the book provides a complete approach to new food preservation technologies, as applied to various food systems. Covering active and atmospheric packaging, novel decontamination techniques, theoretical modeling for food preservation, and the use of natural preservatives, this is a comprehensive and authoritative treatment of a vital subject.

The book is directed at food scientists and engineers working in food manufacturing and research environments. Food safety experts and policy makers will find it an invaluable reference source on the latest techniques in food preservation, while manufacturers and producers will gain practical guidance from its innovative contents. It will also be of interest to advanced students of food science and technology, and to teachers and researchers in institutions around the world.

The EditorsDr Rajeev Bhat and Dr Abd Karim Alias are in the Food Technology Division, School of Industrial Technology, at the Universiti Sains Malaysia, Malaysia.

Professor Gopinadhan Paliyath is in the Department of Plant Agriculture at the University of Guelph, Canada.

Also AvailableModified Atmosphere Packaging for Fresh-Cut Fruits and VegetablesEdited by A. L. Brody, H. Zhuang and J. H. Han / ISBN 978-0-8138-1274-8

Food Safety for the 21st CenturyManaging HACCP and Food Safety Throughout the Global Supply ChainC. A. Wallace, W. H. Sperber and S. E. Mortimore / ISBN 978-1-4051-8911-8

Cover design: Meaden CreativeCover images: iStockphoto – Food pyramid © Elena Schweitzer, Dried fruit © Elena Schweitzer, Grass © Yungshu Chao

www.wiley.com/go/food

Progress inEdited by

Rajeev Bhat • Abd Karim Alias • Gopinadhan Paliyath

Food Preservation

Edited by

Bhat • Karim

Alias • Paliyath

Progress inFood Preservation

9 780470 655856

ISBN 978-0-470-65585-6

bhat_9780470655856_hb.indd 1 7/12/11 12:12:25

Progress in Food Preservation

Progress in Food Preservation

Edited by

Rajeev BhatFood Technology DivisionSchool of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia

Abd Karim AliasFood Technology DivisionSchool of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia

Gopinadhan PaliyathDepartment of Plant AgricultureUniversity of GuelphGuelphCanada

This edition first published 2012 � 2012 by John Wiley & Sons Ltd.

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Library of Congress Cataloging-in-Publication Data

Progress in food preservation / edited by Rajeev Bhat, Abd Karim Alias, Gopinadhan Paliyath.

p. cm.

Includes bibliographical references and index.

ISBN-13: 978-0-470-65585-6 (hard cover : alk. paper)

ISBN-10: 0-470-65585-2

1. Food–Preservation–Research. I. Bhat, Rajeev. II. Alias, Abd Karim. III. Paliyath, Gopinadhan.

TP371.2.P76 2012

664’.028–dc23

2011024817

A catalogue record for this book is available from the British Library.

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available in electronic books.

Set in 10/12pt Times by Thomson Digital, Noida, India

1 2012

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Contents

Preface xix

Contributors xxi

Part I Active and Atmospheric Packaging 1

1 Selected Techniques to Decontaminate Minimally Processed Vegetables 3

Vicente M. Gomez-Lopez

1.1 Introduction 3

1.2 UV-C light 4

1.2.1 Definition 4

1.2.2 Inactivation mechanism 4

1.2.3 Effect on microbial populations 4

1.2.4 Effect on sensory attributes 5

1.2.5 Effects on the nutritional and phytochemical composition of MPV 5

1.3 Pulsed light 6

1.3.1 Definition 6



1.3.4 Effect on sensory attributes 8


1.4 Electrolysed oxidizing water 8

1.4.1 Definition 8



1.4.4 Effect on sensory quality 11


1.5 Ozone 11

1.5.1 Definition 11


1.5.3 Ozonated water 12

1.5.4 Gaseous ozone 14


1.6 Low-temperature blanching 15

1.6.1 Definition 15


1.6.3 Effects on sensory quality 16


References 16

2 Active and Intelligent Packaging of Food 23

Istv�an Siro

2.1 Introduction 23

2.2 Active scavengers 25

2.2.1 Oxygen scavengers 25

2.2.2 Ethylene scavengers 26

2.2.3 Carbon dioxide scavengers 27

2.2.4 Moisture regulators 28

2.2.5 Aroma scavengers/absorbers 28

2.3 Active releasers/emitters 29

2.3.1 Antimicrobial packaging 29

2.3.2 Antimicrobial substances 29

2.3.3 Development of antimicrobial packaging 33

2.3.4 Antioxidative packaging 34

2.3.5 Other releasers/emitters 35

2.3.6 Controlled release of active compounds 35

2.4 Intelligent packaging 37

2.4.1 Gas indicators and sensors 37

2.4.2 Time-temperature indicators 38

2.4.3 Freshness/spoilage indicators 38

2.4.4 Biosensors/nanosensors 39

2.4.5 Radio frequency identification 39

2.5 Nanotechnology in active and intelligent packaging 39

2.6 Future trends 41

2.7 Further sources of information 42

References 42

3 Modified-Atmosphere Storage of Foods 49Osman Erkmen

3.1 Introduction 49

3.2 Modified atmosphere 50

3.2.1 Types of modified-atmosphere techniques 50

3.2.2 Gases used for modification of atmosphere 54

3.3 Effects of modified gas atmospheres on microorganisms and foods 55

3.3.1 Mechanism of effects 55

3.3.2 Effects of modified atmosphere on spoilage microorganisms 57

3.3.3 Effects of modified atmosphere on microorganisms

that cause food poisoning 57

3.4 Application of modified atmospheres for food preservation 60

3.4.1 Meat and meat products 60

3.4.2 Seafoods 61

3.4.3 Dairy products 61

3.4.4 Bakery products 61

3.4.5 Dried food products 62

3.4.6 Fruits and vegetables 62

3.5 Food safety and future outlook 63

3.6 Conclusions 63

References 64

vi Contents

4 Effects of Combined Treatments with Modified-Atmosphere

Packaging on Shelf-Life Improvement of Food Products 67

Shengmin Lu and Qile Xia

4.1 Introduction 67

4.2 Physical treatments 68

4.2.1 Low temperature 68

4.2.2 High pressure 70

4.2.3 Radiation 72

4.2.4 Heat treatment 73

4.2.5 Films 74

4.3 Chemical treatments 75

4.3.1 Chemical sanitizers and preservatives 75

4.4 Quality-improving agents 82

4.5 Antibrowning agents 83

4.6 Natural products 84

4.7 Other methods, such as oxygen scavengers

and coatings 89

4.8 Biocontrol 90

4.8.1 Bacterial antagonists 90

4.8.2 Yeast antagonists 92

References 96

5 Coating Technology for Food Preservation 111

Chamorn Chawengkijwanich and Phikunthong Kopermsub

5.1 Introduction 111

5.2 Progress in relevant materials and their applications in coating 112

5.2.1 Active agents for coating 112

5.2.2 Controlled release of active agents 114

5.2.3 Multifunctional surface-coating materials 117

5.2.4 Nutraceutical coatings 118

5.3 Progress in coating methodology 118

5.4 Future trends in coating technology 121

5.5 Conclusions 122

References 123

Part II Novel Decontamination Techniques 129

6 Biological Materials and Food-Drying Innovations 131

Habib Kocabıyık


6.2 Microwave drying 133

6.3 Radio frequency drying 134

6.4 Infrared drying 136

6.5 Refractance windowTM drying 138

References 139

Contents vii

7 Atmospheric Freeze Drying 143

Shek Mohammod Atiqure Rahman and Arun S. Mujumdar


7.2 Basic principles 144

7.3 Types of atmospheric freeze dryer and application 146

7.3.1 Fluid-bed freeze drying 146

7.3.2 Tunnel freeze drying 146

7.3.3 Atmospheric spray-freeze drying 147

7.3.4 Heat-pump technology 148

7.4 A novel approach to AFD 149

7.4.1 Experimental results 150

7.5 Model 156

7.5.1 Assumptions 156

7.5.2 Governing equations 157

7.6 Conclusions 158

References 159

8 Osmotic Dehydration: Theory, Methodologies, and Applications in Fish,

Seafood, and Meat Products 161

Ioannis S. Arvanitoyannis, Agapi Veikou, and Panagiota Panagiotaki


8.1.1 Determination of physical characteristics 163

8.2 Methods of drying 165

8.2.1 Sun drying/solar drying 165

8.2.2 Air and contact drying under atmospheric pressure 165

8.2.3 Freeze drying 165

8.2.4 Osmotic dehydration 166

8.2.5 Vacuum osmotic dehydration 166

8.2.6 Vacuum impregnation 166

8.2.7 Pulse VOD 167

8.2.8 Traditional meat smoking 167

8.2.9 Meat treatments by soaking 167

8.3 Some results 168

8.4 Conclusions 186

References 188

9 Dehydration of Fruit and Vegetables in Tropical Regions 191

Salim-ur-Rehman and Javaid Aziz Awan


9.2 Forms of water 192

9.2.1 Role of water in food 192

9.3 Advantages of dried foods 192

9.4 Drying processes 193

9.4.1 Sun drying/solar drying of fruit and vegetables 193

9.4.2 Solar driers 194

viii Contents

9.4.3 Drying under shade 195

9.4.4 Osmotic drying 195

9.5 Dehydration 196

9.5.1 Drying conditions 196

9.5.2 Factors affecting evaporation of water from food surfaces 196

9.5.3 Types of dehydrator 197

9.6 Evaporation and concentration 200

9.6.1 Freeze drying 201

9.6.2 Dehydro-freezing 201

9.6.3 Intermediate-moisture food technology 202

9.7 Spoilage of dried fruits and vegetables 203

9.8 Merits of dehydration over sun drying 203

9.9 Effects of dehydration on nutritive value of fruits and vegetables 204

9.10 Effects of drying on microorganisms 204

9.11 Effect of drying on enzyme activity 205

9.12 Influence of drying on pigments 205

9.13 Reconstitution test 205

9.14 Drying parameters 208

References 208

10 Developments in the Thermal Processing of Food 211

Tareq M. Osaili


10.2 Thermal processing 212

10.2.1 Thermal inactivation kinetics 212

10.2.2 Process lethality of thermal process 213

10.2.3 Requirement of thermal process 214

10.2.4 Process verification/validation 214

10.3 Innovative thermal processing techniques 215

10.3.1 Indirect electroheating techniques: radio frequency

and microwave 215

10.3.2 Direct electroheating techniques: ohmic heating 224

References 227

11 Ozone in Food Preservation 231

B€ulent Zorlugenc and Feyza Kıro�glu Zorlugenc


11.2 History 232

11.3 Chemistry 232

11.3.1 Solubility 233

11.3.2 Stability 233

11.3.3 Reactivity 233

11.4 Generation 233

11.5 Antimicrobial effect 234

11.5.1 Inactivation spectrum 235

11.5.2 Influencing factors 236

Contents ix

11.6 Applications 236

11.6.1 Red meat 236

11.6.2 Poultry 237

11.6.3 Seafood 237

11.6.4 Fruit and vegetables 238

11.6.5 Cereals 239

11.6.6 Pesticides 239

11.6.7 Mycotoxins 240

11.6.8 Food-processing equipment 240

11.7 Toxicity and safety of personnel 241

11.8 Conclusion 241

References 242

12 Application of High Hydrostatic Pressure Technology for Processingand Preservation of Foods 247

Hudaa Neetoo and Haiqiang Chen


12.2 The working principles of high hydrostatic pressure 248

12.3 Microbial inactivation by high hydrostatic pressure 249

12.3.1 Effect of high pressure on bacterial cell membrane 249

12.3.2 Effect of high pressure on bacterial cell morphology 249

12.3.3 Effect of high pressure on biochemical and enzymatic

processes in microorganisms 251

12.4 Effect of high pressure on the physical and biochemical

characteristics of food systems 251

12.5 Applications of high hydrostatic pressure to specific food

commodities 253

12.5.1 Effect of high hydrostatic pressure on muscle foods 254

12.5.2 Effect of high hydrostatic pressure processing on

fishery products 257

12.5.3 Effect of high hydrostatic pressure processing on milk

and dairy products 259

12.5.4 Effect of high hydrostatic pressure on eggs and egg products 262

12.5.5 Effect of high hydrostatic pressure on fruit and vegetable

products 264

12.6 Conclusions 268

References 268

13 Pulsed Electric Fields for Food Preservation: An Update onTechnological Progress 277

Abdorreza Mohammadi Nafchi, Rajeev Bhat, and Abd Karim Alias


13.2 Historical background of pulsed electric fields 278

13.3 Pulsed electric field processing 278

13.4 Mechanisms and factors affecting pulsed electric fields 279

13.4.1 Increase in transmembrane potential 279

x Contents

13.4.2 Pore-initiation stage 279

13.4.3 Evolution of the pore population 280

13.4.4 Pore resealing or cell death 280

13.5 Pulsed electric field applications in food processing 280

13.6 Nanosecond pulsed electric fields 281

13.7 Impacts of pulsed electric fields on antioxidant features 282

13.7.1 Antioxidants and vitamin C 282

13.7.2 Carotenoids and vitamin A 285

13.8 Effects of pulsed electric fields on solid textures 286

13.9 Starch modification by pulsed electric fields 286


References 289

14 Salting Technology in Fish Processing 297

H€ulya Turan and _Ibrahim Erkoyuncu


14.1.1 Purpose and principles of salting 297

14.2 Process steps in salting technology 298

14.2.1 Salt quality 298

14.2.2 Fish preparation 299

14.2.3 Salting methods 299

14.2.4 Additives used in the salting process 304

14.3 Factors affecting the penetration of salt 304

14.3.1 Salting method 304

14.3.2 Salt concentration 304

14.3.3 Salt quality 304

14.3.4 Fish freshness 305

14.3.5 Amount of fat 306

14.3.6 Size of the fish 306

14.3.7 Temperature 306

14.4 Ripening of salted fish 307

14.4.1 Storage of salted fish 308

14.4.2 Undesirable changes in salted products 309

14.5 Conclusion 312

References 312

15 Hypoxanthine Levels, Chemical Studies and Bacterial Flora of Alternate

Frozen/Thawed Market-Simulated Marine Fish Species 315Olusegun A. Oyelese


15.2 Sources of contamination of fish 316

15.3 Fish as a perishable food 316

15.3.1 Autolytic spoilage 317

15.3.2 Microbiological spoilage 317

15.4 Indicators of deterioration in frozen fish 318

15.5 Bacterial food poisoning in seafood 318

Contents xi

15.6 Methods used for assessing deteriorative changes in fish 319

15.6.1 Organoleptic or sensory assessment 320

15.6.2 Chemical assessment 320

15.6.3 Bacteriological assessment (microbiological analysis) 322

15.7 Study of three marine fish species 323

15.7.1 Proximate composition of marine fish samples 323

15.7.2 Results of bacteriological assessment 324


References 328

16 Preservation of Cassava (Manihot esculenta Crantz): A Major Crop

to Nourish People Worldwide 331

G.J. Benoit Gnonlonfin, Ambaliou Sanni and Leon Brimer

16.1 Introduction: cassava production and importance 331

16.2 Nutritional value 331

16.3 Cassava utilization 332

16.4 Factors that limit cassava utilization, and its toxicity 333

16.5 Cassava processing 336

16.5.1 Description of some cassava-based products 336

16.6 Storage of processed cassava products 339

References 339

17 Use of Electron Beams in Food Preservation 343

Rajeev Bhat, Abd Karim Alias and Gopinadhan Paliyath


17.2 Food irradiation, source and technology 344

17.3 The food industry and electron-beam irradiation 346

17.3.1 Fruits and vegetables 346

17.3.2 Cereals, legumes and seeds 360

17.3.3 Poultry, meat and seafood 362

17.4 Electron-beam irradiation and microorganisms 364

17.5 Conclusion and future outlook 365

References 366

Part III Modelling 373

18 Treatment of Foods using High Hydrostatic Pressure 375

Sencer Buzrul and Hami Alpas


18.2 Pressure and the earth 376

18.3 Main factors characterizing high hydrostatic pressure 376

18.3.1 Energy 376

18.3.2 Densification effect 377

xii Contents

18.3.3 Isostatic (Pascal) principle 377

18.4 Historical perspective 377

18.5 High hydrostatic pressure process and equipment 378

18.6 Commercal high hydrostatic pressure-treated food products around

the world 381

18.6.1 Meat products 381

18.6.2 Seafood and fish products 382

18.6.3 Vegetable products 382

18.6.4 Juices and beverages 382

18.7 Consumer acceptance of high hydrostatic pressure processing 382

References 385

19 Role of Predictive Microbiology in Food Preservation 389

Francisco No�e Arroyo-Lopez, Joaqu�ın Bautista-Gallego and Antonio

Garrido-Fern�andez

19.1 Microorganisms in foods 389

19.1.1 Why is it necessary to control microbial growth in foods? 389

19.1.2 Main factors affecting microbial growth and survival in food

ecosystems 390

19.2 Predictive microbiology 391

19.2.1 Origin and concept 391

19.2.2 The modelling process 392

19.3 Software packages and web applications in predictive microbiology 400

19.4 Applications of predictive microbiology in food preservation 402

References 402

20 Factors Affecting the Growth of Microorganisms in Food 405

Siddig Hussein Hamad


20.2 Intrinsic factors 406

20.2.1 Water activity 406

20.2.2 pH value 409

20.2.3 Nutrient content 412

20.2.4 Antimicrobial substances and mechanical barriers to

microbial invasion 413

20.2.5 Redox potential 416

20.3 Extrinsic factors 417

20.3.1 Impact of storage temperature 417

20.3.2 Impact of storage atmosphere of the food 421

20.4 Implicit factors 423

20.4.1 Antagonism 423

20.4.2 Synergism 424

20.5 Processing factors 424

20.6 Interaction between factors 425

References 426

Contents xiii

21 A Whole-Chain Approach to Food Safety Management and

Quality Assurance of Fresh Produce 429

Hans Rediers, Inge Hanssen, Matthew S. Krause, Ado Van Assche,

Raf De Vis, Rita Moloney and Kris A. Willems

21.1 Introduction: the management of food safety requires a

holistic approach 429

21.2 Microbial quality management starts in production 431

21.3 Processing of fresh produce is a key step in quality preservation 433

21.3.1 Hand hygiene 433

21.3.2 The use of at-line microbial monitoring in

food processing 434

21.4 Monitoring the entire food supply chain 437

21.4.1 Temperature management in the cold chain 437

21.4.2 Construction of a microbiological database as a tool for

process control 441

21.5 The improvement of compliance by increasing awareness 442

21.6 Last but not least: consumers 443

21.7 Conclusion 444

References 445

Part IV Use of Natural Preservatives 451

22 Food Bioprotection: Lactic Acid Bacteria asNatural Preservatives 453

Graciela Vignolo, Lucila Saavedra, Fernando Sesma, and Raul Raya


22.2 Antimicrobial potential of LAB 455

22.3 Bacteriocins 456

22.3.1 Biosynthetic pathways 457

22.4 Food applications 458

22.4.1 Bioprotection of meat, poultry, and seafood products 459

22.4.2 Bioprotection of dairy products 463

22.4.3 Bioprotection of vegetable products 464

22.5 Hurdle technology to enhance food safety 468

22.6 Bacteriocins in packaging films 471


References 474

23 Bacteriocins: Recent Advances and Opportunities 485

Taoufik Ghrairi, Nawel Chaftar and Khaled Hani


23.2 Bacteriocins produced by LAB 486

23.2.1 Detection 486

23.2.2 Classification 486

23.2.3 Mechanisms of action 491

xiv Contents

23.2.4 Genetic organization and regulation 492

23.2.5 Immunity 493

23.3 Bioprotection against pathogenic bacteria 493

23.3.1 Biocontrol of Listeria monocytogenes 493

23.3.2 Biocontrol of Clostridium botulinum and

Clostridium perfringens 497

23.3.3 Biocontrol of Staphylococcus aureus 498

23.3.4 Biocontrol of Gram-negative bacteria 498

23.4 Bioprotection against spoilage microorganisms 500

23.4.1 Biocontrol of Bacillus spp. 500

23.4.2 Biocontrol of yeasts and moulds 500

23.5 Medical and veterinary potential of LAB bacteriocins 501

23.6 Conclusion 501

References 502

24 Application of Botanicals as Natural Preservatives in Food 513

Vibha Gupta and Jagdish Nair


24.2 Antibacterials 514

24.2.1 Spices and their essential oils 514

24.2.2 Allium species 515

24.2.3 Citrus fruits 516

24.2.4 Cruciferae family 516

24.3 Antifungals 517

24.4 Antioxidants 518

24.4.1 Cereals and legumes 519

24.4.2 Fruits 519

24.4.3 Herbs and spices 519

24.5 Applications 520

24.5.1 Meat products 521

24.5.2 Dairy products 521

24.5.3 Vegetables and fruits 522

24.5.4 Synergistic effects 522

24.6 Conclusion 523

References 524

25 Tropical Medicinal Plants in Food Processing and Preservation:

Potentials and Challenges 531Afolabi F. Eleyinmi


25.2 Some tropical medicinal plants with potential

food-processing value 532

25.2.1 Ageratum conyzoides 532

25.2.2 Cymbopogon citratus (lemongrass) 532

25.2.3 Chromolaena odorata (Siam weed) 533

25.2.4 Garcinia kola (bitter kola) 533

Contents xv

25.2.5 Vernonia amygdalina (bitter leaf) 534

25.2.6 Allium sativum L. (garlic) 534

25.2.7 Gongronema latifolium 534

25.2.8 Draceana mannii 534

25.2.9 Salvia officinalis 535

25.3 Conclusion 535

References 535

26 Essential Oils and Other Plant Extracts as Food Preservatives 539

Thierry Regnier, Sandra Combrinck and Wilma Du Plooy

26.1 Background 539

26.2 Secondary metabolites of plants 542

26.2.1 Essential oils 542

26.2.2 Non-volatile secondary metabolites 543

26.3 Modes of action of essential oils and plant extracts 544

26.4 Specific applications of plant extracts in the food industry 545

26.4.1 Fruits 546

26.4.2 Vegetables, legumes and grains 558

26.4.3 Seaweed 559

26.4.4 Fish and meat 563

26.5 Medicinal plants and the regulations governing the use of

botanical biocides 564

26.6 Future perspectives 568


References 569

27 Plant-Based Products as Control Agents of Stored-Product

Insect Pests in the Tropics 581

Joshua O. Ogendo, Arop L. Deng, Rhoda J. Birech and Philip K. Bett


27.2 Common insect pests of stored food grains in the tropics 583

27.2.1 Primary insect pests of stored cereals 583

27.2.2 Primary insect pests of pulses 586

27.2.3 Secondary insect pests of stored cereals and pulses 588

27.3 Advances in stored-product insect pest control in the tropics 590

27.3.1 Cultural control 590

27.3.2 Monitoring of pest populations 590

27.3.3 Grain moisture content control 590

27.3.4 Biological control 591

27.3.5 Synthetic chemical control 591

27.4 Advances in development of botanical pesticides in the tropics 592

27.4.1 Botanical insecticides 592

27.4.2 Essential oils 593

27.4.3 Case studies on control of stored-grain insect pests

using essential oils 595

27.5 Prospects of botanical pesticides 597

References 597

xvi Contents

28 Preservation of Plant and Animal Foods: An Overview 603

Gabriel O. Adegoke and Abiodun A. Olapade

28.1 Introduction: definition and principles 603

28.2 Food preservation methods 603

28.2.1 Precooling 605

28.2.2 Canning 605

28.2.3 Drying and dehydration 606

28.2.4 Packaging methods 606

28.2.5 Antimicrobial-packaging technology 607

28.2.6 Smoking 607

28.2.7 Chemical preservatives/food additives 607

28.2.8 Shelf-life extension using additives of plant origin 608

28.2.9 Food irradiation 608

28.2.10 High-pressure food processing 608

28.2.11 Modified gas atmosphere 608

28.3 Conclusion 609

References 609

Index 613

Contents xvii

Preface

Food preservation is a critical control point that influences and determines a whole range of

outcomes, ranging from preservation of nutritional quality, food safety, thewholesome nature

of food, texture, taste and organoleptic qualities, and consumer appeal, along with compli-

ance to several points in the value chain that include long-term storage, long-distance

transportation andmarketing. In an era that is becoming increasingly global, the economics of

food preservation, shipping and transportation determine not only the availability of food

globally, but also the availability of food to the consumer at a reasonable price that can sustain

the whole food value chain. This is especially critical in situations involving the shipping of

fresh food over large distances. If the perishability is high, the foodmust reach the destination

in a short time to enhance the market window.

Geopolitical and climatic turmoil in recent times have increased the cost of fuel, resulting

in increased food prices across the globe. Food prices in Canada were anticipated to increase

over 5% in 2011, which is a substantial increase in a country that has enjoyed relatively stable

prices for food. The price of fresh vegetables in India rose by over 100% in 2011. Such events

highlight the need for food preservation practices that will enable the buffering of worldwide

fluctuations in food prices, while enhancing food safety and dealing with security issues

across the world (see the UN Secretary General’s High-Level Task Force on the Global Food

Security Crisis, www.un.org/issues/food/taskforce/index.shtml).

There are several factors that influence the properties of preserved food, and these factors

determine the nature and method of preservation techniques that are employed. Preservation

of dry foods with low water activity is relatively easy. When it comes to highly perishable

foods such asmeat, seafoods, fruits and vegetables, this is a challenge. In animal products, the

major stress is on the prevention of microbial growth, and preservation techniques are used to

achieve this goal. The shelf life of fruits and vegetables is highly variable. Rapidly respiring

commodities have a very short shelf life, and consequently methods involving low temper-

ature and anaerobic conditions are favoured. This is especially true for fresh-cut fruits and

vegetables. Sun drying or drying in general has been practised as a mode of food preservation

for centuries. Thus, reducing water activity is an efficient method for food preservation. The

application of concentrated osmotic solutions for dehydration is another way to achieve the

same goal. In every method, there is an added element of food safety and killing harmful

microorganisms is essential to ensure the preservation as well as the safety of food. Food

preservation methods involving thermal and non-thermal techniques have been widely

employed in the food industry. At present, there are several new methods concurrently used

in conjunction with traditional methods, making use of such technologies as microwaves,

electricity (pulsed field), high pressure and irradiation, to provide better preservation of food.

This book has been compiled to provide an in-depth evaluation of the recent advances in

the science and technology dealing with food preservation. The chapters of the book are

organized into four parts. The first part contains five chapters discussing various aspects of

modified-atmosphere packaging, active packaging and coating technology. The second part

deals with novel decontamination techniques, describing several modern trends in this area.

The third section comprises four chapters which evaluate aspects of theoretical modelling in

relation to various aspects of food preservation. The fourth part deals with the use of natural

preservatives ormethods for food preservation.Altogether, the chapters arewritten by experts

in their respective fields and provide a complete approach to food preservation technologies,

as applied to various food systems.

The technical help rendered in various ways by David McDade, Andrew Harrison,

Nik Prowse, AlisonNick (Wiley-Blackwell) andMrs Ranjana Hegde (Malaysia) is gratefully

acknowledged. We, the editors, thank all the authors for their immense support and for their

vital contributions.

Rajeev Bhat, Abd Karim Alias and Gopinadhan Paliyath

xx Preface

Contributors

Gabriel O. Adegoke

Department of Food Technology

Faculty of Technology

University of Ibadan

Ibadan, Nigeria

Hami Alpas

Food Engineering Department

Middle East Technical University

Ankara, Turkey

Francisco No�e Arroyo-LopezCavanilles Institute for Biodiversity &

Evolutionary Biology

University of Valencia

Edifici d’Institus del Campus de Paterna

Valencia, Spain

Ioannis S. Arvanitoyannis

Department of Agriculture, Icthyology and

Aquatic Environment

University of Thessaly

Nea Ionia Magnessias, Greece

Javaid Aziz Awan

National Institute of Food Science and

Technology

University of Agriculture

Faisalabad, Pakistan

Joaquın Bautista-Gallego

Departamento de Biotecnolog�ıa deAlimentos

Instituto de la Grasa (CSIC)

Seville, Spain

Philip K. Bett

Department of Biological Sciences

Egerton University

Egerton, Kenya

Rajeev Bhat

Food Technology Division

School of Industrial Technology

Universiti Sains Malaysia

Penang, Malaysia

Rhoda J. BirechDepartment of Crops, Horticulture

and Soils

Egerton University

Egerton, Kenya

Leon Brimer

Department of Veterinary Disease Biology

Faculty of Life Sciences

University of Copenhagen

Frederiksberg C, Denmark

Sencer Buzrul

Tutun ve Alkol Piyasası Duzenleme

Kurumu (TAPDK)

Ankara, Turkey

Nawel Chaftar

Facult�e de M�edecine Ibn El Jazzar

D�epartement de Biochimie

Sousse, Tunisia

Chamorn Chawengkijwanich

Central Research Unit

National Nanotechnology Center

National Science and Technology

Development Agency

Klong Luang

Pathumthani, Thailand

Haiqiang ChenDepartment of Animal and Food Sciences

University of Delaware

Newark, DE, USA

Sandra Combrinck

Department of Chemistry

Tshwane University of Technology

Pretoria, South Africa

Raf De Vis

iMIK, the Institute for Microbial

Control of the Food Chain

Sint-Katelijne-Waver, Belgium

Research Centre for Vegetable Production


Arop L. Deng

Department of Biological Sciences

Egerton University

Egerton, Kenya

Wilma Du Plooy

John Bean Technologies

South Africa (Pty) Ltd

Brackenfell, South Africa

Afolabi F. Eleyinmi

Human Resources and Skills

Development Canada

(Service Canada)

Edmonton, AB, Canada

Osman Erkmen

Department of Food Engineering

Faculty of Engineering

University of Gaziantep

Gaziantep, Turkey

_Ibrahim Erkoyuncu

Department of Fishing and

Processing Technology

Fisheries Faculty

University of Sinop

Sinop, Turkey

Antonio Garrido-Fernandez

Departamento de Biotecnolog�ıa deAlimentos

Instituto de la Grasa (CSIC)

Seville, Spain

Taoufik Ghrairi



Sousse, Tunisia

G.J. Benoit Gnonlonfin

Biosciences Eastern and Central Africa

International Livestock Research Institute

Nairobi, Kenya

Vicente M. Gomez-Lopez

Instituto de Ciencia y Tecnolog�ıa de

Alimentos

Facultad de Ciencias

Universidad Central de Venezuela

Caracas, Venezuela

Vibha Gupta

Department of Botany

Guru Nanak Khalsa College

Matunga, Mumbai, India

Siddig Hussein Hamad

Department of Food andNutrition Sciences

College of Agricultural and Food Sciences

King Faisal University

Saudi Arabia

Khaled Hani



Sousse, Tunisia

xxii Contributors

Inge Hanssen

iMIK, the Institute forMicrobial Control of

the Food Chain


and Scientia Terrae Research Institute


Abd Karim Alias

Food Technology Division

School of Industrial Technology

Universiti Sains Malaysia

Penang, Malaysia

Habib Kocabııyıık

Department of Agricultural Machinery

Agricultural Faculty

Canakkale Onsekiz Mart University

Canakkale, Turkey

Phikunthong KopermsubCentral Research Unit

National Nanotechnology Center

National Science and Technology

Development Agency

Klong Luang

Pathumthani, Thailand

Matthew S. KrauseiMIK, the Institute forMicrobial Control of

the Food Chain


Shengmin Lu

Institute of Food Processing

Zhejiang Agricultural Sciences

Hangzhou, People’s Republic of China

Rita Moloney

Environmental Health Service

Health Service Executive

Ennis, Co. Clare, Ireland

Arun S. MujumdarMinerals, Metals and Materials

Technology Center (M3TC)

and Department of Mechanical

Engineering

National University of Singapore

Singapore

Abdorreza Mohammadi Nafchi

Food Science and

Technology Division

Department of Agriculture Science

Islamic Azad University

Damghan Branch, Damghan

Semnan, Iran

Jagdish Nair

Department of Biotechnology and

Bioinformatics

Padmashree Dr. D. Y.

Patil University

Navi Mumbai, India

Hudaa Neetoo

Department of Animal and

Food Sciences

University of Delaware

Newark, DE, USA

Joshua O. Ogendo

Department of Crops,

Horticulture and Soils

Egerton University

Egerton, Kenya

Abiodun A. Olapade

Department of Food Technology

Faculty of Technology


Ibadan, Nigeria

Tareq M. Osaili

Department of Nutrition and Food

Technology

Faculty of Agriculture

Jordan University of Science and

Technology

Irbid, Jordan

Olusegun A. Oyelese

Department of Wildlife and

Fisheries

Management


Ibadan, Nigeria

Contributors xxiii

Gopinadhan Paliyath

Department of Plant Agriculture

University of Guelph

Guelph, Canada

Panagiota Panagiotaki

Department of Agriculture,

Icthyology and

Aquatic Environment



Shek Mohammod Atiqure Rahman

Department of Mechanical Engineering

Monash University (Sunway Campus)

Selangor Darul Ehsan, Malaysia

Raul Raya

Centro de Referencia para Lactobacilos

(CERELA)

Consejo Nacional de Investigaciones

Cient�ıficas y T�ecnicas (CONICET)Tucuman, Argentina

Hans Rediers

Laboratory for Process

Microbial Ecology and

Bio-Inspirational Management

Department of Microbial and

Molecular Systems (M2S)

Katholieke Universiteit Leuven

Association


Thierry Regnier

Department of Chemistry

Tshwane University of Technology

Pretoria, South Africa

Salim-ur-Rehman

National Institute of Food Science and

Technology

University of Agriculture

Faisalabad, Pakistan

Lucila Saavedra


(CERELA)



Ambaliou Sanni

Biochemistry and Molecular Biology

Laboratory

Faculty of Sciences and Techniques

University of Abomey-Calavi, Benin

Cotonou, Benin

Fernando Sesma


(CERELA)



Istvan Siro

Faculty of Food Science

Corvinus University of Budapest

Budapest, Hungary

Hulya Turan

Department of Fishing and Processing

Technology

Fisheries Faculty

University of Sinop

Sinop, Turkey

Ado Van Assche

Process Microbial Ecology and Bio-

InspirationalManagement Research Group

Department of Microbial and Molecular

Systems (M2S)


Association


Agapi Veikou

Department of Agriculture, Icthyology and

Aquatic Environment



Graciela Vignolo


(CERELA)

xxiv Contributors



Kris A. WillemsiMIK, the Institute for Microbial

Control of the Food Chain


Process Microbial Ecology and Bio-

Inspirational Management Research

Group

Department of Microbial and Molecular

Systems (M2S)


Association


Qile Xia

Institute of Food Processing

Zhejiang Agricultural Sciences

Hangzhou, People’s Republic of China

Bulent Zorlugenc

Agricultural Faculty

Food Engineering Department and

Biotechnology Research and

Application Centre

Cukurova University

Adana, Turkey

Feyza Kııro�g�lu ZorlugencAgricultural Faculty

Food Engineering Department

Cukurova University

Adana, Turkey

Contributors xxv

Part I Active and Atmospheric Packaging

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