scholarly journals A High-Speed Bipolar Hybrid Cockcroft–Walton/Dickson Multiplier for Shockwave Non-thermal Food Processing

2021 ◽  
Vol 2022 (1) ◽  
pp. 012023
Author(s):  
Kei Eguchi ◽  
Daigo Nakashima ◽  
Iori Tabaru ◽  
Wanglok Do
Keyword(s):  
Food Processing ◽  
High Speed ◽  
Thermal Food Processing

scholarly journals Reduction of the Heterocyclic Amines in Grilled Beef Patties through the Combination of Thermal Food Processing Techniques without Destroying the Grilling Quality Characteristics

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1490
Author(s):  
Wei Wang ◽  
Lu Dong ◽  
Yan Zhang ◽  
Huaning Yu ◽  
Shuo Wang
Keyword(s):  
Microwave Heating ◽  
Food Processing ◽  
Thermal Processing ◽  
Superheated Steam ◽  
Quality Characteristics ◽  
Heterocyclic Amines ◽  
Thermal Processes ◽  
Beef Patties ◽  
Thermal Food Processing ◽  
Processing Techniques

In order to reduce the formation of heterocyclic amines in grilled beef patties without destroying their unique quality characteristics, the effects of different thermal processes, including charcoal grilling, infrared grilling, superheated steam roasting and microwave heating, on the production of heterocyclic amines in beef patties and grilling quality characteristics were systematically analyzed. The results showed that infrared grilling can significantly (p < 0.05) reduce the content of heterocyclic amines in grilled patties, and the combination of microwave heating or superheated steam roasting with infrared grilling could further reduce the content of heterocyclic amines, with a maximum reduction ratio of 44.48%. While subtle differences may exist in infrared grilled patties with/without superheated steam roasting or microwave heating, a slight change will not affect the overall quality characteristics of grilled patties. The combined thermal processing will not visually affect the color of the grilled patties. Correlation analysis and regression analysis showed that the reduction in heterocyclic amines caused by microwave heating and superheated steam roasting are related to the moisture content and lipid oxidation of grilled patties, respectively. Using combined thermal processes to reduce the formation of heterocyclic amines is advisable.

Behavior of Bubble in Small Water Tank Used for Food Processing Using Underwater Shock Wave

2011 ◽  
Vol 673 ◽  
pp. 225-230 ◽  
Author(s):  
Hideki Hamashima ◽  
Manabu Shibuta ◽  
Shigeru Itoh
Keyword(s):  
Numerical Simulation ◽  
Shock Wave ◽  
Food Processing ◽  
High Speed ◽  
Underwater Explosion ◽  
Video Camera ◽  
Experimental Result ◽  
Water Tank ◽  
Underwater Shock Wave ◽  
Small Water

The food processing technology using a shock wave can prevent deterioration of the food by heat because it can process food in a short time. Generally, since the shock wave used for food processing is generated by underwater explosion, the load of a shock wave to the food becomes very complicated. Therefore, in order to process safely, it is important to clarify the behaviors of the shock wave and the bubble pulse generated by underwater explosion. In this research, in order to investigate the behavior of the shock wave in the water tank used for food processing, the optical observation experiment and the numerical simulation were performed. In the experiment, the shock wave generated by underwater explosion was observed with the high-speed video camera. The numerical simulation about the behavior of bubble pulse was performed using analysis software LS-DYNA. Comparing and examining were performed about the experimental result and the numerical simulation result. The result of the numerical simulation about the behavior of the shock wave generated by underwater explosion and the shock wave generated by the bubble pulse and the bubble pulse was well in agreement with the experimental result.

Author response for "A review on novel non‐thermal food processing techniques for mycotoxin reduction"

2020 ◽  
Author(s):  
Oluwafemi Ayodeji Adebo ◽  
Tumisi Molelekoa ◽  
Rhulani Makhuvele ◽  
Janet Adeyinka Adebiyi ◽  
Ajibola Bamikole Oyedeji ◽  
...  
Keyword(s):  
Food Processing ◽  
Author Response ◽  
Thermal Food Processing ◽  
Processing Techniques ◽  
Mycotoxin Reduction

scholarly journals Foodborne Viruses and Innovative Non-Thermal Food-Processing Technologies

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1520
Author(s):  
Andreana Pexara ◽  
Alexander Govaris
Keyword(s):  
Food Processing ◽  
Hepatitis A Virus ◽  
Human Adenovirus ◽  
Hepatitis E ◽  
High Pressure Processing ◽  
Animal Origin ◽  
Aichi Virus ◽  
Foodborne Viruses ◽  
Processing Technologies ◽  
Thermal Food Processing

In recent years, several foodborne viruses’ outbreaks have been recorded worldwide. Μost of the foodborne viruses have a low infection dose, are stable and can persist and survive in foods for a long time without loss of infectivity. The most important foodborne viruses are: human norovirus (HuNoV), human rotavirus (HRV), hepatitis A virus (HAV), hepatitis E virus (HEV), human astrovirus (HAstV), Aichi virus (AiV), sapovirus (SaV), human adenovirus (HAdV) and enterovirus (EV). In recent years, innovative non-thermal food-processing technologies including high-pressure processing (HPP), cold plasma (CP), ultraviolet light (UV), irradiation and pulsed electric field (PEF) for improving the quality and safety of foods, including foods of animal origin, have been under research. This review presents the recent data on foodborne viruses and reviews the innovative non-thermal technologies for the control of the foodborne viruses in foods.

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