Processing Effects on Safety and Quality of Foods »

Enrique Ortega-Rivas, Ph.D., is a professor at the Autonomous University of Chihuahua in Mexico. He holds a Visiting Scientist appointment at Food Science Australia and a Visiting Lectureship at Monash University in Australia. Dr. Ortega-Rivas was named a Fulbright Scholar while an Adjunct Associate Professor at Washington State University. He also received National Researcher status — maximum recognition that the Mexican government bestows on those in academia based on research efforts and endeavors.

Covers a Host of Groundbreaking Techniques

Thermal processing is known to effectively control microbial populations in food, but the procedure also has a downside it can break down the biochemical composition of foods, resulting in a marked loss of sensory and nutritional quality. Processing Effects on Safety and Quality of Foods delineates three decades of advances made in processing techniques that produce microbiologically safe foods, while maintaining their sensory and nutritive properties.

Addresses the Entire Food Processing Industry

With an international team of more than 35 renowned contributors, this book presents evaluation techniques that yield reliable estimations of microbiological, physicochemical, nutritive, and sensory characteristics. Each chapter discusses the processing effects of relevant technologies and includes the basics of microbial kinetics, sensory evaluation, and the perception of food quality.

A sampling of the techniques covered:

• Hermetically sealed containers


• Acrylamide formation


• Dried foods


• Irradiated foods


• Pressure-assisted thermal processing


• Pulsed electric field processing

Processing Effects on Safety and Quality of Foods addresses the entire food processing industry, including food modeling, optimization, and proper design of manufacturing plants. It is the first of its kind a single, sound reference that explores all of the different aspects involved in evaluating processing effects in food safety and quality.

Series Preface xi

Preface xiii

Series Editor xv

Editor xvii

Contributors xix

Part I introduction: Processing, Safety, and Quality

Chapter 1 Food Preservation Technologies Enrique Ortega-Rivas 3

Chapter 2 Overview of Food Safety Joy G. Waite Ahmed E. Yousef 11

Chapter 3 Food Quality Perception Russell S.J. Keast 67

Part II Evaluating the Safety and Quality of Foods

Chapter 4 Models for Microorganism Inactivation: Application in Food Preservation Design Stella M. Alzamora Sandra N. Guerrero Aurelio López-Malo Enrique Palou Cielo D. Char Silvia Raffellini 87

Chapter 5 Kinetics of Chemical Reactions and the Case of Monitoring Phenolic Compounds by High-Performance Liquid Chromatography Coupled with Mass Spectrometry Erika Salas-Muñoz Enrique Ortega-Rivas 117

Chapter 6 Use of Survival Analysis Statistics in Analyzing the Quality of Foods from a Consumer's Perspective Guillermo Hough 143

Part III Effects of Specific Technologies on Safety and Quality

Chapter 7 Safety and Quality of Thermally Processed Foods in Hermetically Sealed Containers Romeo T. Toledo 163

Chapter 8 Alternative Heating Technologies Marc Regier Matthias Rother Heike P. Schuchmann 187

Chapter 9 Acrylamide Formation and Reduction in Fried Potatoes Franco Pedreschi 231

Chapter 10 Safety and Quality Effects in Foods Stored under Modified Atmosphere Conditions Juliana Morales-Castro L. Araceli Ochoa-Martínez 253

Chapter 11 Effects of Chilling and Freezing on Safety and Quality of Food Products Liana Drummond Da-Wen Sun 295

Chapter 12 Drying and Dried Food Quality Xiao Dong Chen 323

Chapter 13 Safety and Quality of Irradiated Food Eileen M. Stewart 341

Chapter14 Improving Food Safety and Quality by High-Pressure Processing J. Antonio Torres Pedro D. Sanz Laura Otero María Concepción Pérez Lamela Marleny D. Aranda Saldaña 379

Chapter 15 Temperature Distribution and Chemical Reactions in Foods Treated by Pressure-Assisted Thermal Processing J. Antonio Torres Pedro D. Sanz Laura Otero María Concepción Pérez Lamela Marleny D. Aranda Saldaña 415

Chapter 16 Food Quality and Safety Issues during Pulsed Electric Field Processing Michael O. Ngadi LiJuan Yu Malek Amiali Enrique Ortega-Rivas 441

Chapter 17 Solid-Liquid Separations in Food Processing: Relevant Aspects in Safety and Quality Enrique Ortega-Rivas Jocelyn Sagarnaga-Lopez Hugo O. Suarez-Martinez 481

Part IV Integrative Approach: Safety and Quality in Food Plant Design

Chapter 18 The SAFES Methodology: A New Approach for Real-Food Modeling, Optimization, and Process Design Pedro Fito Marc Le Maguer José Miguel Aguilera Luis Mayor Lucía Seguí Noelia Betoret Pedro José Fito 525

Chapter 19 Development and Implementation of Food Safety Programs in the Food Industry Sergio Nieto-Montenegro Katherine L. Cason 545

Index 561