Packaging for Nonthermal Processing of Food

Melvin A. Pascall, Jung H. Han, Melvin A. Pascall, Jung H. Han

• Publisher: Wiley-Blackwell
• Year: 2018
• Print ISBN:
  9781119126850
• eBook ISBN:
  9781119126874
• Edition: 2
• Topic: Technologie et ingénierie
• Subtopic: Sciences de l'alimentation

A comprehensive review of the many new developments in the growing food processing and packaging field

Revised and updated for the first time in a decade, this book discusses packaging implications for recent nonthermal processing technologies and mild food preservation such as high pressure processing, irradiation, pulsed electric fields, microwave sterilization, and other hurdle technologies. It reviews typical nonthermal processes, the characteristics of food products after nonthermal treatments, and packaging parameters to preserve the quality and enhance the safety of the products. In addition, the critical role played by packaging materials during the development of a new nonthermal processed product, and how the package is used to make the product attractive to consumers, is discussed.

Packaging for Nonthermal Processing of Food, Second Edition provides up to date assessments of consumer attitudes to nonthermal processes and novel packaging (both in the U.S. and Europe). It offers a brand new chapter covering smart packaging, including thermal, microbial, chemical, and light sensing biosensors, radio frequency identification systems, and self-heating and cooling packaging. There is also a new chapter providing an overview of packaging laws and regulations in the United States and Europe.

• Covers the packaging types required for all major nonthermal technologies, including high pressure processing, pulsed electric field, irradiation, ohmic heating, and others
• Features a brand new chapter on smart packaging, including biosensors (thermal-, microbial-, chemical- and light-sensing), radio frequency identification systems, and self-heating and cooling packaging
• Additional chapters look at the current regulatory scene in the U.S. and Europe, as well as consumer attitudes to these novel technologies
• Editors and contributors bring a valuable mix of industry and research experience

Packaging for Nonthermal Processing of Food, Second Edition offers many benefits to the food industry by providing practical information on the relationship between new processes and packaging materials, to academia as a source of fundamental knowledge about packaging science, and to regulatory agencies as an avenue for acquiring a deeper understanding of the packaging requirements for new processes.

1
Packaging for nonthermal processing of food: Introduction

Naerin Baek¹, Jung H. Han¹, and Melvin A. Pascall²

¹ Pulmuone Foods USA, Fullerton, California, USA

² Department of Food Science and Technology, Ohio State University, Columbus, Ohio, USA

Nonthermal processing technologies are food preservation methods designed to eliminate pathogenic and food spoilage microorganisms at low temperatures, when compared with commonly used thermal processes that use more heat (Min et al., 2005). Interests in nonthermal processing technologies have grown in food industry and academic laboratories due to the benefits associated with them. These include minimal impact on nutritional compositions, freshness and flavors, and the extension of shelf life, while diminishing the risk of pathogenic and food spoilage microorganisms. These technologies deliver convenience and efficiency of energy/water utilization when compared with conventional thermal treatments. Currently, some nonthermal processing treatments are commercially available, but others are still in the developmental stages for industrial applications.

Food products to be processed by nonthermal treatments are required to have specific characteristics when compared to similar foods that are thermally processed. Specific packaging materials and systems are required for nonthermally treated foods in order to achieve and maintain the safety and quality attributes of the products. Packaging materials selected for exposure to nonthermal processing must have good resilience and gas barrier properties in order to tolerate the physical and mechanical stresses of the process environment. Examples of nonthermal processing and preservation methods include technologies such as high pressure processing (HPP), pulsed electric fields (PEF), irradiation, light treatments, microwave sterilization, and active and modified atmosphere packaging. This book discusses packaging implications for these nonthermal processing techniques, mild food preservation methods and other hurdle technologies.

NONTHERMAL PROCESSING

Conventional thermal methods for food processing applications are stove‐top cooking, blanching, pasteurization and retorting. These are designed to inactivate microorganisms, enzymes, and other chemical reactions, as well as achieve the expected shelf life and food safety. Chemical and physical changes taking place in foods during conventional heat treatments have been well documented in the published literature. Numerous practical applications of thermal treatments in a wide range of foods have been used from early ages to current times. Additionally, natural interactions and chemical reactions occurring in thermally processed foods and packaging materials are well known. However, in order to better understand and identify the physical, chemical and mechanical interactions taking place within foods and packaging materials exposed to nonthermal treatments, more studies are needed. These will provide data that can be used by engineers and food scientists as they seek to optimize these nonthermal technologies.

Prior to writing this book, the authors reviewed information about nonthermal processing techniques such as HPP, irradiation and PEF, that were reported in the FSTA‐Food Science Technology Abstract database (https://www.ifis.org/fsta). As seen in Figure 1.1, the numbers of nonthermal processing publications have continuously increased from 2001 to 2016, especially in topics relating to HPP and irradiation. Recent studies on HPP, irradiation, and PEF technologies have extensively focused on improving the functionality, safety and fresh tasting qualities of a wide range of foods in response to consumers’ demands. These publication trends also reported on recent developments and improvements to these technologies. As ...

Table of contents

• Cover
• Title Page
• Table of Contents
• List of Contributors
• 1 Packaging for nonthermal processing of food: Introduction
• 2 Active packaging and nonthermal processing
• 3 Antimicrobial packaging in combination with nonthermal processing
• 4 Atmosphere packaging for nonthermal processing of food: High CO2 package for fresh meat and produce
• 5 The use of biological agents in processing
• 6 Packaging for high‐pressure processing, irradiation, and pulsed electric field
• 7 Packaging for new and emerging food processing technology
• 8 Packaging for foods treated by ionizing radiation: An update
• 9 Packaging technology for microwave sterilization
• 10 The influence of package design on consumer purchase intent
• 11 Safety regulation of food packaging and food contact material in the European Union and the United States
• 12 The forecast for intelligent packaging in the near future and the influence of nonthermal technologies on its performance
• Index
• End User License Agreement