The Future of Water Activity in Food Processing and Preservation

2008 ◽  
pp. 373-389 ◽  
Author(s):  
Cynthia M. Stewart ◽  
Ken A. Buckle ◽  
Martin B. Cole
Keyword(s):  
Water Activity ◽  
Food Processing ◽  
The Future

The Future of Water Activity in Food Processing and Preservation

2020 ◽  
pp. 535-551
Author(s):  
Cynthia M. Stewart ◽  
Kenneth A. Buckle ◽  
Martin B. Cole
Keyword(s):  
Water Activity ◽  
Food Processing ◽  
The Future

Fungal Spoilage in Food Processing

2018 ◽  
Vol 81 (6) ◽  
pp. 1035-1040 ◽  
Author(s):  
ABIGAIL B. SNYDER ◽  
RANDY W. WOROBO
Keyword(s):  
Oxygen Tension ◽  
Water Activity ◽  
Food Processing ◽  
Thermal Processing ◽  
Microbial Growth ◽  
Activity Limitation ◽  
Hermetic Packaging ◽  
Ph Reduction ◽  
Spoilage Microorganisms

ABSTRACT Food processing, packaging, and formulation strategies are often specifically designed to inhibit or control microbial growth to prevent spoilage. Some of the most restrictive strategies rely solely or on combinations of pH reduction, preservatives, water activity limitation, control of oxygen tension, thermal processing, and hermetic packaging. In concert, these strategies are used to inactivate potential spoilage microorganisms or inhibit their growth. However, for select microbes that can overcome these controls, the lack of competition from additional background microbiota helps facilitate their propagation.

Societal role of food processing: envisaging the future

2021 ◽  
pp. 1-20
Author(s):  
Delia B. Rodriguez-Amaya ◽  
Jaime Amaya-Farfan ◽  
Daryl B. Lund
Keyword(s):  
Food Processing ◽  
The Future ◽  
Societal Role

scholarly journals Electronic Based Solar Dryer

2021 ◽  
Author(s):  
Patil Nikhil ◽  
Mane Dipak ◽  
Manoj J Deshmukh
Keyword(s):  
Service Life ◽  
Water Activity ◽  
Food Processing ◽  
Microbial Growth ◽  
Fruits And Vegetables ◽  
Preventive Measures ◽  
Human Diet ◽  
Biochemical Processes ◽  
A Value ◽  
Agriculture Products

Drought of fruits and vegetables is a promising food processing technology that increases shelf life of products for almost a year. It is a value of process that can save the losses of seasonal agriculture products. The Solar dryers can be used to carry food dehydration without on electricity. India is most of agriculture-dependent country. Fruits and vegetables are an basically part of human diet providing micronutrients, vitamins, enzymes, and minerals. Most fruits and vegetables it content moisture and water activity. This makes it is vulnerable to bug and other spoilages due to biochemical reactional, such as enzymatic activity, respiration, and senescence. Then, preventive measures are taken to lower water activity; drying or dehydration is we such one method. Drying is a process of mostly used removal of water from the food to in biochemical processes and microbial growth. Drying increases the service life of the product, so that it can be available during off season.

President's address 2013

2013 ◽  
pp. 15-18
Author(s):  
Jacqueline Rowarth
Keyword(s):  
New Zealand ◽  
Food Supply ◽  
Food Processing ◽  
Information Exchange ◽  
Food Production ◽  
The Future

Security of food supply, sustainability of food production and safety in food processing - the three Ss of food - have featured in the news globally over the last twelve months. New Zealand has not been immune, and was the focus mid-year. The repercussions are still being felt. A successful pathway to the future will include improved understanding of agriculture and science - which means education at all levels is required. The role of the New Zealand Grassland Association continues to be information exchange and hence education - fuelled by science and tempered by experience.

Salmonella: A Postmodern Pathogen1

1991 ◽  
Vol 54 (7) ◽  
pp. 563-568 ◽  
Author(s):  
ROBERT V. TAUXE
Keyword(s):  
Public Health ◽  
Food Processing ◽  
Salmonella Enteritidis ◽  
Immunocompromised Patient ◽  
The United States ◽  
Salmonella Infections ◽  
Immunodeficiency Virus ◽  
The Future ◽  
Recent Trends ◽  
Animal Reservoirs

The reported incidence of Salmonella infections in the United States has increased substantially since reporting began in 1943. These infections cause important morbidity, mortality, and economic burden in this country and are particularly severe in the infant, elderly, or immunocompromised patient. Four recent trends suggest that salmonellosis will present an increasing challenge to public health in the future. Antimicrobial resistance is present in an increasing proportion of Salmonella isolates. Salmonella bacteremia has emerged as a serious complication of human immunodeficiency virus infection. Infections caused by the egg-associated serotype Salmonella enteritidis are steadily increasing in incidence and geographic scope, and these infections are now the most common form of salmonellosis in some parts of the country. Finally, contamination of food produced in centralized facilities has led to extremely large and widespread outbreaks. Better understanding of the biology of specific animal reservoirs and of the microbiologic aspects of food processing is needed to control salmonellosis in the future.

Low–Water Activity Foods: Increased Concern as Vehicles of Foodborne Pathogens

2013 ◽  
Vol 76 (1) ◽  
pp. 150-172 ◽  
Author(s):  
LARRY R. BEUCHAT ◽  
EVANGELIA KOMITOPOULOU ◽  
HARRY BECKERS ◽  
ROY P. BETTS ◽  
FRANÇOIS BOURDICHON ◽  
...  
Keyword(s):  
Water Activity ◽  
Foodborne Pathogens ◽  
Food Processing ◽  
Foodborne Illness ◽  
Control Measures ◽  
Food Category ◽  
Food Ingredients ◽  
Safety Risks ◽  
Efficient Control ◽  
Dry Food

Foods and food ingredients with low water activity (aw) have been implicated with increased frequency in recent years as vehicles for pathogens that have caused outbreaks of illnesses. Some of these foodborne pathogens can survive for several months, even years, in low-aw foods and in dry food processing and preparation environments. Foodborne pathogens in low-aw foods often exhibit an increased tolerance to heat and other treatments that are lethal to cells in high-aw environments. It is virtually impossible to eliminate these pathogens in many dry foods or dry food ingredients without impairing organoleptic quality. Control measures should therefore focus on preventing contamination, which is often a much greater challenge than designing efficient control measures for high-aw foods. The most efficient approaches to prevent contamination are based on hygienic design, zoning, and implementation of efficient cleaning and sanitation procedures in the food processing environment. Methodologies to improve the sensitivity and speed of assays to resuscitate desiccated cells of foodborne pathogens and to detect them when present in dry foods in very low numbers should be developed. The goal should be to advance our knowledge of the behavior of foodborne pathogens in low-aw foods and food ingredients, with the ultimate aim of developing and implementing interventions that will reduce foodborne illness associated with this food category. Presented here are some observations on survival and persistence of foodborne pathogens in low-aw foods, selected outbreaks of illnesses associated with consumption of these foods, and approaches to minimize safety risks.

scholarly journals Lipase catalyzed ester synthesis for food processing industries

2009 ◽  
Vol 52 (1) ◽  
pp. 207-219 ◽  
Author(s):  
Aravindan Rajendran ◽  
Anbumathi Palanisamy ◽  
Viruthagiri Thangavelu
Keyword(s):  
Fatty Acids ◽  
Water Activity ◽  
Molecular Imprinting ◽  
Food Processing ◽  
Crucial Role ◽  
Biodiesel Production ◽  
Lipid Modification ◽  
Ester Synthesis ◽  
Optimum Conditions ◽  
Hydrolysis Of

Lipases are one of the most important industrial biocatalyst which catalyzes the hydrolysis of lipids. It can also reverse the reaction at minimum water activity. Because of this pliable nature, it is widely exploited to catalyze the diverse bioconversion reactions, such as hydrolysis, esterification, interesterification, alcoholysis, acidolysis and aminolysis. The property to synthesize the esters from the fatty acids and glycerol promotes its use in various ester synthesis. The esters synthesized by lipase finds applications in numerous fields such as biodiesel production, resolution of the recemic drugs, fat and lipid modification, flavour synthesis, synthesis of enantiopure pharmaceuticals and nutraceuticals. It plays a crucial role in the food processing industries since the process is unaffected by the unwanted side products. Lipase modifications such as the surfactant coating, molecular imprinting to suit for the non-aqueous ester synthesis have also been reported. This review deals with lipase catalyzed ester synthesis, esterification strategies, optimum conditions and their applications in food processing industries.

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