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Ahmad T, Butt MZ, Aadil RM, Inam‐ur‐Raheem M, Abdullah, Bekhit AE, Guimarães JT, Balthazar CF, Rocha RS, Esmerino EA, Freitas MQ, Silva MC, Sameen A, Cruz AG. Impact of nonthermal processing on different milk enzymes. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12622] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Talha Ahmad
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000Pakistan
| | - Muhammad Zubair Butt
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000Pakistan
| | - Muhammad Inam‐ur‐Raheem
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000Pakistan
| | - Abdullah
- Department of Food Science and Human Nutrition University of Veterinary and Animal Sciences Lahore54000Pakistan
| | | | - Jonas T Guimarães
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói Rio de Janeiro24230‐340Brazil
| | - Celso F Balthazar
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói Rio de Janeiro24230‐340Brazil
| | - Ramom S Rocha
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói Rio de Janeiro24230‐340Brazil
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Mestrado Profissional em Ciência e Tecnologia de Alimentos (PCTA) Rua Senador Furtado 121 Rio de Janeiro20270‐021Brazil
| | - Erick A Esmerino
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói Rio de Janeiro24230‐340Brazil
| | - Mônica Q Freitas
- Faculdade de Medicina Veterinária Universidade Federal Fluminense (UFF) Niterói Rio de Janeiro24230‐340Brazil
| | - Márcia C Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Mestrado Profissional em Ciência e Tecnologia de Alimentos (PCTA) Rua Senador Furtado 121 Rio de Janeiro20270‐021Brazil
| | - Aysha Sameen
- National Institute of Food Science and Technology University of Agriculture Faisalabad 38000Pakistan
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Mestrado Profissional em Ciência e Tecnologia de Alimentos (PCTA) Rua Senador Furtado 121 Rio de Janeiro20270‐021Brazil
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Rahman MM, Joardder MUH, Khan MIH, Pham ND, Karim MA. Multi-scale model of food drying: Current status and challenges. Crit Rev Food Sci Nutr 2017; 58:858-876. [PMID: 27646175 DOI: 10.1080/10408398.2016.1227299] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
For a long time, food engineers have been trying to describe the physical phenomena that occur during food processing especially drying. Physics-based theoretical modeling is an important tool for the food engineers to reduce the hurdles of experimentation. Drying of food is a multi-physics phenomenon such as coupled heat and mass transfer. Moreover, food structure is multi-scale in nature, and the microstructural features play a great role in the food processing specially in drying. Previously simple macroscopic model was used to describe the drying phenomena which can give a little description about the smaller scale. The multiscale modeling technique can handle all the phenomena that occur during drying. In this special kind of modeling approach, the single scale models from bigger to smaller scales are interconnected. With the help of multiscale modeling framework, the transport process associated with drying can be studied on a smaller scale and the resulting information can be transferred to the bigger scale. This article is devoted to discussing the state of the art multi-scale modeling, its prospect and challenges in the field of drying technology. This article has also given some directions to how to overcome the challenges for successful implementation of multi-scale modeling.
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Affiliation(s)
- M M Rahman
- a School of Chemistry, Physics and Mechanical Engineering , Faculty of Science and Engineering, Queensland University of Technology , Brisbane , Queensland , Australia
| | - Mohammad U H Joardder
- a School of Chemistry, Physics and Mechanical Engineering , Faculty of Science and Engineering, Queensland University of Technology , Brisbane , Queensland , Australia
| | - M I H Khan
- a School of Chemistry, Physics and Mechanical Engineering , Faculty of Science and Engineering, Queensland University of Technology , Brisbane , Queensland , Australia.,b Department of Mechanical Engineering , Dhaka University of Engineering & Technology , Gazipur , Bangladesh
| | - Nghia Duc Pham
- a School of Chemistry, Physics and Mechanical Engineering , Faculty of Science and Engineering, Queensland University of Technology , Brisbane , Queensland , Australia.,c Engineering Faculty , Vietnam National University of Agriculture , Hanoi , Vietnam
| | - M A Karim
- a School of Chemistry, Physics and Mechanical Engineering , Faculty of Science and Engineering, Queensland University of Technology , Brisbane , Queensland , Australia
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Food Preservation Under Pressure (Hyperbaric Storage) as a Possible Improvement/Alternative to Refrigeration. FOOD ENGINEERING REVIEWS 2014. [DOI: 10.1007/s12393-014-9083-x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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Tadapaneni RK, Daryaei H, Krishnamurthy K, Edirisinghe I, Burton-Freeman BM. High-pressure processing of berry and other fruit products: implications for bioactive compounds and food safety. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:3877-3885. [PMID: 24601537 DOI: 10.1021/jf404400q] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Fruits contain a variety of nutrients and polyphenols that are associated with health benefits. Year-round availability of fresh fruits is limited due to perishability. Processing fruits extends shelf life. Individual quick-frozen fruit is the most common for fruits, but nowadays, processing fruits into beverages offers extended shelf life and new market opportunities. Conventional thermal processing is an effective method for producing safe, extended shelf life, and shelf-stable products, including beverages. However, the high temperatures negatively affect nutritive quality by destroying essential nutrients and biologically active "non-essential" components such as polyphenols. Therefore, novel technologies that can preserve nutrient quality while ensuring food safety are warranted. In this review, the application of high-pressure processing (HPP) for preserving nutrients and phytochemicals while ensuring microbiological safety in beverages and other foods containing fruits is discussed.
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Affiliation(s)
- Ravi Kiran Tadapaneni
- Institute for Food Safety and Health, Illinois Institute of Technology , 6502 South Archer Road, Bedford Park, Illinois 60501, United States
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High-Pressure Processing. ACTA ACUST UNITED AC 2012. [DOI: 10.1201/b12088-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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Barba FJ, Esteve MJ, Frígola A. High Pressure Treatment Effect on Physicochemical and Nutritional Properties of Fluid Foods During Storage: A Review. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2012.00185.x] [Citation(s) in RCA: 188] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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JULIANO P, CLARK S, KOUTCHMA T, OUATTARA M, MATHEWS J, DUNNE C, BARBOSA-CÁNOVAS G. CONSUMER AND TRAINED PANEL EVALUATION OF HIGH PRESSURE THERMALLY TREATED SCRAMBLED EGG PATTIES. J FOOD QUALITY 2007. [DOI: 10.1111/j.1745-4557.2007.00106.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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Guerrero-Beltrán JA, Barbosa-Cánovas GV, Swanson BG. High Hydrostatic Pressure Processing of Fruit and Vegetable Products. FOOD REVIEWS INTERNATIONAL 2005. [DOI: 10.1080/87559120500224827] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Affiliation(s)
- M F Patterson
- Department of Agriculture and Rural Development, Northern Ireland and Queen's University, Newforge Road, Belfast BT9 5PX, Northern Ireland, UK
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