Advances in Nonthermal Processing Technologies for Enhanced Microbiological Safety and Quality of Fresh Fruit and Juice Products

Hafiz Muhammad Shahbaz; Jeong Un Kim; Sun Hyoung Kim; Jiyong Park

doi:10.1016/B978-0-12-811447-6.00007-2

Advances in Nonthermal Processing Technologies for Enhanced Microbiological Safety and Quality of Fresh Fruit and Juice Products

Hafiz Muhammad Shahbaz, Jeong Un Kim, Sun Hyoung Kim, Jiyong Park

Research output: Chapter in Book/Report/Conference proceeding › Chapter

35 Citations (Scopus)

Abstract

Increasing consumer demand for fresh, nutritious, and convenient food products has triggered academic and industrial research toward development of innovative nonthermal food-processing technologies. An overview of recent research investigations, state-of-the-art microbial inactivation strategies, advances in process and equipment design, and hurdle approaches for processing of fresh fruit and juice products using high hydrostatic pressure (HHP), pulsed electric fields (PEF), ultraviolet (UV) light, and UV-assisted TiO₂ photocatalysis (TUV) nonthermal technologies is provided. Transition from lab and pilot-scale equipment to industrial scale equipment has occurred for HHP and PEF technologies in recent years. HHP-treated and PEF-treated fruit juices are currently available on commercial market shelves of many countries worldwide. Future directions to enhance the effectiveness and commercial adoption of these nonthermal food-processing technologies are discussed.

Original language	English
Title of host publication	Food Processing for Increased Quality and Consumption
Publisher	Elsevier
Pages	179-217
Number of pages	39
ISBN (Electronic)	9780128114476
ISBN (Print)	9780128114995
DOIs	https://doi.org/10.1016/B978-0-12-811447-6.00007-2
Publication status	Published - 2018 Mar 20

Bibliographical note

Publisher Copyright:
© 2018 2018 Elsevier Inc. All rights reserved.

All Science Journal Classification (ASJC) codes

General Engineering
General Agricultural and Biological Sciences

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10.1016/B978-0-12-811447-6.00007-2

Cite this

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abstract = "Increasing consumer demand for fresh, nutritious, and convenient food products has triggered academic and industrial research toward development of innovative nonthermal food-processing technologies. An overview of recent research investigations, state-of-the-art microbial inactivation strategies, advances in process and equipment design, and hurdle approaches for processing of fresh fruit and juice products using high hydrostatic pressure (HHP), pulsed electric fields (PEF), ultraviolet (UV) light, and UV-assisted TiO2 photocatalysis (TUV) nonthermal technologies is provided. Transition from lab and pilot-scale equipment to industrial scale equipment has occurred for HHP and PEF technologies in recent years. HHP-treated and PEF-treated fruit juices are currently available on commercial market shelves of many countries worldwide. Future directions to enhance the effectiveness and commercial adoption of these nonthermal food-processing technologies are discussed.",

keywords = "Fresh fruit, Fruit juice, High hydrostatic pressure, Hurdle approach, Microbiological safety, Pulsed electric fields, Sensory characteristics, Shelf life, UV-assisted TiO photocatalysis, Ultraviolet light",

author = "Shahbaz, {Hafiz Muhammad} and Kim, {Jeong Un} and Kim, {Sun Hyoung} and Jiyong Park",

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T1 - Advances in Nonthermal Processing Technologies for Enhanced Microbiological Safety and Quality of Fresh Fruit and Juice Products

AU - Shahbaz, Hafiz Muhammad

AU - Kim, Jeong Un

AU - Kim, Sun Hyoung

AU - Park, Jiyong

PY - 2018/3/20

Y1 - 2018/3/20

N2 - Increasing consumer demand for fresh, nutritious, and convenient food products has triggered academic and industrial research toward development of innovative nonthermal food-processing technologies. An overview of recent research investigations, state-of-the-art microbial inactivation strategies, advances in process and equipment design, and hurdle approaches for processing of fresh fruit and juice products using high hydrostatic pressure (HHP), pulsed electric fields (PEF), ultraviolet (UV) light, and UV-assisted TiO2 photocatalysis (TUV) nonthermal technologies is provided. Transition from lab and pilot-scale equipment to industrial scale equipment has occurred for HHP and PEF technologies in recent years. HHP-treated and PEF-treated fruit juices are currently available on commercial market shelves of many countries worldwide. Future directions to enhance the effectiveness and commercial adoption of these nonthermal food-processing technologies are discussed.

AB - Increasing consumer demand for fresh, nutritious, and convenient food products has triggered academic and industrial research toward development of innovative nonthermal food-processing technologies. An overview of recent research investigations, state-of-the-art microbial inactivation strategies, advances in process and equipment design, and hurdle approaches for processing of fresh fruit and juice products using high hydrostatic pressure (HHP), pulsed electric fields (PEF), ultraviolet (UV) light, and UV-assisted TiO2 photocatalysis (TUV) nonthermal technologies is provided. Transition from lab and pilot-scale equipment to industrial scale equipment has occurred for HHP and PEF technologies in recent years. HHP-treated and PEF-treated fruit juices are currently available on commercial market shelves of many countries worldwide. Future directions to enhance the effectiveness and commercial adoption of these nonthermal food-processing technologies are discussed.

KW - Fresh fruit

KW - Fruit juice

KW - High hydrostatic pressure

KW - Hurdle approach

KW - Microbiological safety

KW - Pulsed electric fields

KW - Sensory characteristics

KW - Shelf life

KW - UV-assisted TiO photocatalysis

KW - Ultraviolet light

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M3 - Chapter

AN - SCOPUS:85049304190

SN - 9780128114995

SP - 179

EP - 217

BT - Food Processing for Increased Quality and Consumption

PB - Elsevier

ER -

Advances in Nonthermal Processing Technologies for Enhanced Microbiological Safety and Quality of Fresh Fruit and Juice Products

Abstract

Bibliographical note

All Science Journal Classification (ASJC) codes

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