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Category: Food Microbiology
Novel Physical Methods for Food Preservation, Page 1 of 2
< Previous page | Next page > /docserver/preview/fulltext/10.1128/9781555819972/9781555819965.ch26-1.gif /docserver/preview/fulltext/10.1128/9781555819972/9781555819965.ch26-2.gifAbstract:
There is a growing consumer demand for safe foods that are free of additives, minimally processed, and fresh-like in appearance and taste. While conventional thermal processing methods can address microbial safety considerations, the severity of processing invariably lowers the quality of food. To address these needs, numerous nonthermal processing methods are under investigation. In this chapter, we highlight some of these physical, nonthermal processing technologies and discuss their mechanisms of action, their benefits over conventional technologies, and their potential limitations.
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DPCD processing diagram.
Possible mechanism for the antimicrobial effect of DPCD.
Capabilities for removal of different substances by different types of filtration ( 8 , 12 ).
Antimicrobial effect of plasma.
Application of a functional compound to an inert surface.
Effect of suspended particles and solutes on the antimicrobial activity of UV irradiation.
Recent studies on DPCD applications in foods
Results of recent studies on antimicrobial filtration technology applications for foods
Results of studies on antimicrobial plasma applications in foods
Examples of the use of antimicrobial coatings for food applications
Examples of UV irradiation for inactivating microbes in foods