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Chapter 26 : Novel Physical Methods for Food Preservation

Authors: Luis J. Bastarrachea1, Rohan V. Tikekar2
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Affiliations: 1: Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan, Utah; 2: Department of Nutrition and Food Science, University of Maryland, College Park, Maryland
Content Type: Reference
Publication Year: 2019

Category: Food Microbiology

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Abstract:

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.

Citation: Bastarrachea L, Tikekar R. 2019. Novel Physical Methods for Food Preservation, p 695-704. In Doyle M, Diez-Gonzalez F, Hill C (ed), Food Microbiology: Fundamentals and Frontiers, 5th Edition. ASM Press, Washington, DC. doi: 10.1128/9781555819972.ch26
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Novel Physical Methods for Food Preservation
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Citation: Bastarrachea L, Tikekar R. 2019. Novel Physical Methods for Food Preservation, p 695-704. In Doyle M, Diez-Gonzalez F, Hill C (ed), Food Microbiology: Fundamentals and Frontiers, 5th Edition. ASM Press, Washington, DC. doi: 10.1128/9781555819972.ch26
/content/10.1128/9781555819972.ch26.ch26fig1
Figure 26.1
DPCD processing diagram.
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10.1128/9781555819972/9972ch26fig1.gif
Image of Figure 26.1
Figure 26.1

DPCD processing diagram.

Citation: Bastarrachea L, Tikekar R. 2019. Novel Physical Methods for Food Preservation, p 695-704. In Doyle M, Diez-Gonzalez F, Hill C (ed), Food Microbiology: Fundamentals and Frontiers, 5th Edition. ASM Press, Washington, DC. doi: 10.1128/9781555819972.ch26
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Figure 26.2
Possible mechanism for the antimicrobial effect of DPCD.
10.1128/9781555819972/9972ch26fig2_thmb.gif
10.1128/9781555819972/9972ch26fig2.gif
Image of Figure 26.2
Figure 26.2

Possible mechanism for the antimicrobial effect of DPCD.

Citation: Bastarrachea L, Tikekar R. 2019. Novel Physical Methods for Food Preservation, p 695-704. In Doyle M, Diez-Gonzalez F, Hill C (ed), Food Microbiology: Fundamentals and Frontiers, 5th Edition. ASM Press, Washington, DC. doi: 10.1128/9781555819972.ch26
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Figure 26.3
Capabilities for removal of different substances by different types of filtration ( ).
10.1128/9781555819972/9972ch26fig3_thmb.gif
10.1128/9781555819972/9972ch26fig3.gif
Image of Figure 26.3
Figure 26.3

Capabilities for removal of different substances by different types of filtration ( ).

Citation: Bastarrachea L, Tikekar R. 2019. Novel Physical Methods for Food Preservation, p 695-704. In Doyle M, Diez-Gonzalez F, Hill C (ed), Food Microbiology: Fundamentals and Frontiers, 5th Edition. ASM Press, Washington, DC. doi: 10.1128/9781555819972.ch26
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Figure 26.4
Antimicrobial effect of plasma.
10.1128/9781555819972/9972ch26fig4_thmb.gif
10.1128/9781555819972/9972ch26fig4.gif
Image of Figure 26.4
Figure 26.4

Antimicrobial effect of plasma.

Citation: Bastarrachea L, Tikekar R. 2019. Novel Physical Methods for Food Preservation, p 695-704. In Doyle M, Diez-Gonzalez F, Hill C (ed), Food Microbiology: Fundamentals and Frontiers, 5th Edition. ASM Press, Washington, DC. doi: 10.1128/9781555819972.ch26
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Figure 26.5
Application of a functional compound to an inert surface.
10.1128/9781555819972/9972ch26fig5_thmb.gif
10.1128/9781555819972/9972ch26fig5.gif
Image of Figure 26.5
Figure 26.5

Application of a functional compound to an inert surface.

Citation: Bastarrachea L, Tikekar R. 2019. Novel Physical Methods for Food Preservation, p 695-704. In Doyle M, Diez-Gonzalez F, Hill C (ed), Food Microbiology: Fundamentals and Frontiers, 5th Edition. ASM Press, Washington, DC. doi: 10.1128/9781555819972.ch26
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Figure 26.6
Effect of suspended particles and solutes on the antimicrobial activity of UV irradiation.
10.1128/9781555819972/9972ch26fig6_thmb.gif
10.1128/9781555819972/9972ch26fig6.gif
Image of Figure 26.6
Figure 26.6

Effect of suspended particles and solutes on the antimicrobial activity of UV irradiation.

Citation: Bastarrachea L, Tikekar R. 2019. Novel Physical Methods for Food Preservation, p 695-704. In Doyle M, Diez-Gonzalez F, Hill C (ed), Food Microbiology: Fundamentals and Frontiers, 5th Edition. ASM Press, Washington, DC. doi: 10.1128/9781555819972.ch26
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Tables

Novel Physical Methods for Food Preservation
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Citation: Bastarrachea L, Tikekar R. 2019. Novel Physical Methods for Food Preservation, p 695-704. In Doyle M, Diez-Gonzalez F, Hill C (ed), Food Microbiology: Fundamentals and Frontiers, 5th Edition. ASM Press, Washington, DC. doi: 10.1128/9781555819972.ch26
/content/10.1128/9781555819972.ch26.ch26tab1
Table 26.1
Recent studies on DPCD applications in foods
Generic image for table
Table 26.1

Recent studies on DPCD applications in foods

Citation: Bastarrachea L, Tikekar R. 2019. Novel Physical Methods for Food Preservation, p 695-704. In Doyle M, Diez-Gonzalez F, Hill C (ed), Food Microbiology: Fundamentals and Frontiers, 5th Edition. ASM Press, Washington, DC. doi: 10.1128/9781555819972.ch26
/content/10.1128/9781555819972.ch26.ch26tab2
Table 26.2
Results of recent studies on antimicrobial filtration technology applications for foods
Generic image for table
Table 26.2

Results of recent studies on antimicrobial filtration technology applications for foods

Citation: Bastarrachea L, Tikekar R. 2019. Novel Physical Methods for Food Preservation, p 695-704. In Doyle M, Diez-Gonzalez F, Hill C (ed), Food Microbiology: Fundamentals and Frontiers, 5th Edition. ASM Press, Washington, DC. doi: 10.1128/9781555819972.ch26
/content/10.1128/9781555819972.ch26.ch26tab3
Table 26.3
Results of studies on antimicrobial plasma applications in foods
Generic image for table
Table 26.3

Results of studies on antimicrobial plasma applications in foods

Citation: Bastarrachea L, Tikekar R. 2019. Novel Physical Methods for Food Preservation, p 695-704. In Doyle M, Diez-Gonzalez F, Hill C (ed), Food Microbiology: Fundamentals and Frontiers, 5th Edition. ASM Press, Washington, DC. doi: 10.1128/9781555819972.ch26
/content/10.1128/9781555819972.ch26.ch26tab4
Table 26.4
Examples of the use of antimicrobial coatings for food applications
Generic image for table
Table 26.4

Examples of the use of antimicrobial coatings for food applications

Citation: Bastarrachea L, Tikekar R. 2019. Novel Physical Methods for Food Preservation, p 695-704. In Doyle M, Diez-Gonzalez F, Hill C (ed), Food Microbiology: Fundamentals and Frontiers, 5th Edition. ASM Press, Washington, DC. doi: 10.1128/9781555819972.ch26
/content/10.1128/9781555819972.ch26.ch26tab5
Table 26.5
Examples of UV irradiation for inactivating microbes in foods
Generic image for table
Table 26.5

Examples of UV irradiation for inactivating microbes in foods

Citation: Bastarrachea L, Tikekar R. 2019. Novel Physical Methods for Food Preservation, p 695-704. In Doyle M, Diez-Gonzalez F, Hill C (ed), Food Microbiology: Fundamentals and Frontiers, 5th Edition. ASM Press, Washington, DC. doi: 10.1128/9781555819972.ch26

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