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Chapter 29 : Physical Methods of Food Preservation

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Abstract:

Food preservation methods were originally developed to extend the shelf life of food by protecting the product from microbiological, chemical, and physical changes that could lead to spoilage. The microbiological changes are prevented by eliminating spoilage microorganisms or simply suppressing their metabolic activity. Modern preservation methods are designed not only to extend the shelf life of food, but also to ensure its safety by inactivating pathogenic microorganisms and viruses of concern, or in some cases just preventing their growth in the product. The most commonly used preservation methods are physical in nature. Treatment of food with heat (i.e., thermal processing) inactivates spoilage-initiating microorganisms and enzymes, as well as disease-causing microorganisms. Removal of heat to refrigerate or freeze food suppresses microbial metabolism and multiplication, and the process also may inactivate a fraction of the food microbiota. Decreasing water availability is effectively used in preserving many foods through concentration or drying or by addition of water activity (a) modifiers. Most of the alternative technologies to thermal processing are considered physical preservation methods. These include gamma radiation, which is gradually gaining acceptance as an effective preservation method. Use of ultrahigh pressure to preserve prepackaged value-added food is increasing. Emerging preservation approaches also include using pulsed electric fields, UV light, and ultrasound, with the aim of ensuring food safety while minimizing adverse impacts of processing on product quality. Many of these physical treatments are addressed in this chapter, with emphasis on engineering background, microbiological considerations, and applications in food processing.

Citation: Yousef A, Balasubramaniam V. 2013. Physical Methods of Food Preservation, p 737-763. In Doyle M, Buchanan R (ed), Food Microbiology. ASM Press, Washington, DC. doi: 10.1128/9781555818463.ch29
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Figure 29.1

Microbial cell components that are altered or damaged during heat treatment. doi:10.1128/9781555818463.ch29f1

Citation: Yousef A, Balasubramaniam V. 2013. Physical Methods of Food Preservation, p 737-763. In Doyle M, Buchanan R (ed), Food Microbiology. ASM Press, Washington, DC. doi: 10.1128/9781555818463.ch29
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Image of Figure 29.2
Figure 29.2

Graphic approach for determination of the decimal reduction time ( value) and the thermal resistance constant ( value). doi:10.1128/9781555818463.ch29f2

Citation: Yousef A, Balasubramaniam V. 2013. Physical Methods of Food Preservation, p 737-763. In Doyle M, Buchanan R (ed), Food Microbiology. ASM Press, Washington, DC. doi: 10.1128/9781555818463.ch29
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Image of Figure 29.3
Figure 29.3

Schematic diagram of an aseptic processing system. doi:10.1128/9781555818463.ch29f3

Citation: Yousef A, Balasubramaniam V. 2013. Physical Methods of Food Preservation, p 737-763. In Doyle M, Buchanan R (ed), Food Microbiology. ASM Press, Washington, DC. doi: 10.1128/9781555818463.ch29
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Image of Figure 29.4
Figure 29.4

Schematic diagram showing changes in the temperature of food and water during freezing. doi:10.1128/9781555818463.ch29f4

Citation: Yousef A, Balasubramaniam V. 2013. Physical Methods of Food Preservation, p 737-763. In Doyle M, Buchanan R (ed), Food Microbiology. ASM Press, Washington, DC. doi: 10.1128/9781555818463.ch29
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Image of Figure 29.5
Figure 29.5

Illustration of the water availability concept. a is the ratio between the water vapor pressure on food () and that on pure water ( ), measured at the same temperature and when the system is at equilibrium. doi:10.1128/9781555818463.ch29f5

Citation: Yousef A, Balasubramaniam V. 2013. Physical Methods of Food Preservation, p 737-763. In Doyle M, Buchanan R (ed), Food Microbiology. ASM Press, Washington, DC. doi: 10.1128/9781555818463.ch29
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Image of Figure 29.6
Figure 29.6

Typical pressure-temperature history of a high-pressure process. P, pressure; T, temperature; t, time. (Adapted from reference 135.) doi:10.1128/9781555818463.ch29f6

Citation: Yousef A, Balasubramaniam V. 2013. Physical Methods of Food Preservation, p 737-763. In Doyle M, Buchanan R (ed), Food Microbiology. ASM Press, Washington, DC. doi: 10.1128/9781555818463.ch29
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Image of Figure 29.7
Figure 29.7

Changes in populations that were prepared under similar conditions and processed with high pressure (400 MPa and 24 ± 1°C) (left) or pulsed electric field (30 kV/cm and 22°C) (right). (Adapted from reference .) doi:10.1128/9781555818463.ch29f7

Citation: Yousef A, Balasubramaniam V. 2013. Physical Methods of Food Preservation, p 737-763. In Doyle M, Buchanan R (ed), Food Microbiology. ASM Press, Washington, DC. doi: 10.1128/9781555818463.ch29
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Tables

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Table 29.1

Comparison of heat resistance of selected bacterial spores in thermally processed foods

Citation: Yousef A, Balasubramaniam V. 2013. Physical Methods of Food Preservation, p 737-763. In Doyle M, Buchanan R (ed), Food Microbiology. ASM Press, Washington, DC. doi: 10.1128/9781555818463.ch29
Generic image for table
Table 29.2

Approximate values needed to commercially sterilize selected canned foods

Citation: Yousef A, Balasubramaniam V. 2013. Physical Methods of Food Preservation, p 737-763. In Doyle M, Buchanan R (ed), Food Microbiology. ASM Press, Washington, DC. doi: 10.1128/9781555818463.ch29
Generic image for table
Table 29.3

Approximate a minima for growth of foodborne microorganisms and examples of relevant foods

Citation: Yousef A, Balasubramaniam V. 2013. Physical Methods of Food Preservation, p 737-763. In Doyle M, Buchanan R (ed), Food Microbiology. ASM Press, Washington, DC. doi: 10.1128/9781555818463.ch29
Generic image for table
Table 29.4

Comparison between NaCl and glycerol, when used as humectants to decrease water availability, on the minimum a that supports the growth of pathogenic bacteria

Citation: Yousef A, Balasubramaniam V. 2013. Physical Methods of Food Preservation, p 737-763. In Doyle M, Buchanan R (ed), Food Microbiology. ASM Press, Washington, DC. doi: 10.1128/9781555818463.ch29

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