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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.
Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be
available in electronic books.
Set in 10/12pt Times by Thomson Digital, Noida, India
1 2012
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
1.3.2 Inactivation mechanism 6
1.3.3 Effect on microbial populations 7
1.3.4 Effect on sensory attributes 8
1.3.5 Effects on the nutritional and phytochemical composition of MPV 8
1.4 Electrolysed oxidizing water 8
1.4.1 Definition 8
1.4.2 Inactivation mechanism 9
1.4.3 Effect on microbial populations 9
1.4.4 Effect on sensory quality 11
1.4.5 Effects on the nutritional and phytochemical composition of MPV 11
1.5 Ozone 11
1.5.1 Definition 11
1.5.2 Inactivation mechanism 12
1.5.3 Ozonated water 12
1.5.4 Gaseous ozone 14
1.5.5 Effects on the nutritional and phytochemical composition of MPV 15
1.6 Low-temperature blanching 15
1.6.1 Definition 15
1.6.2 Effect on microbial populations 15
1.6.3 Effects on sensory quality 16
1.6.4 Effects on the nutritional and phytochemical composition of MPV 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
6.1 Introduction 131
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
7.1 Introduction 143
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 Introduction 161
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
9.1 Introduction 191
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
10.1 Introduction 211
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
11.1 Introduction 231
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
12.1 Introduction 247
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
13.1 Introduction 277
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
13.10 Conclusions 289
References 289
14 Salting Technology in Fish Processing 297
H€ulya Turan and _Ibrahim Erkoyuncu
14.1 Introduction 297
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
15.1 Introduction 315
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
15.8 Conclusions 328
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
17.1 Introduction 343
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
18.1 Introduction 375
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
20.1 Introduction 405
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
22.1 Introduction 453
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
22.7 Conclusions 473
References 474
23 Bacteriocins: Recent Advances and Opportunities 485
Taoufik Ghrairi, Nawel Chaftar and Khaled Hani
23.1 Introduction 485
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
24.1 Introduction 513
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
25.1 Introduction 531
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
26.7 Conclusions 569
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
27.1 Introduction 581
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
Sint-Katelijne-Waver, Belgium
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
Facult�e de M�edecine Ibn El Jazzar
D�epartement de Biochimie
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
Facult�e de M�edecine Ibn El Jazzar
D�epartement de Biochimie
Sousse, Tunisia
xxii Contributors
Inge Hanssen
iMIK, the Institute forMicrobial Control of
the Food Chain
Sint-Katelijne-Waver, Belgium
and Scientia Terrae Research Institute
Sint-Katelijne-Waver, Belgium
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
Sint-Katelijne-Waver, Belgium
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
University of Ibadan
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
University of Ibadan
Ibadan, Nigeria
Contributors xxiii
Gopinadhan Paliyath
Department of Plant Agriculture
University of Guelph
Guelph, Canada
Panagiota Panagiotaki
Department of Agriculture,
Icthyology and
Aquatic Environment
University of Thessaly
Nea Ionia Magnessias, Greece
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
Sint-Katelijne-Waver, Belgium
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
Centro de Referencia para Lactobacilos
(CERELA)
Consejo Nacional de Investigaciones
Cient�ıficas y T�ecnicas (CONICET)Tucuman, Argentina
Ambaliou Sanni
Biochemistry and Molecular Biology
Laboratory
Faculty of Sciences and Techniques
University of Abomey-Calavi, Benin
Cotonou, Benin
Fernando Sesma
Centro de Referencia para Lactobacilos
(CERELA)
Consejo Nacional de Investigaciones
Cient�ıficas y T�ecnicas (CONICET)Tucuman, Argentina
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)
Katholieke Universiteit Leuven
Association
Sint-Katelijne-Waver, Belgium
Agapi Veikou
Department of Agriculture, Icthyology and
Aquatic Environment
University of Thessaly
Nea Ionia Magnessias, Greece
Graciela Vignolo
Centro de Referencia para Lactobacilos
(CERELA)
xxiv Contributors
Consejo Nacional de Investigaciones
Cient�ıficas y T�ecnicas (CONICET)Tucuman, Argentina
Kris A. WillemsiMIK, the Institute for Microbial
Control of the Food Chain
Sint-Katelijne-Waver, Belgium
Process Microbial Ecology and Bio-
Inspirational Management Research
Group
Department of Microbial and Molecular
Systems (M2S)
Katholieke Universiteit Leuven
Association
Sint-Katelijne-Waver, Belgium
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