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Applied Sciences
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Novel Thermal and Nonthermal Food Processing Technologies II
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Novel Thermal and Nonthermal Food Processing Technologies II

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (10 September 2021) | Viewed by 18073

Special Issue Editor

Prof. Dr. Dong-Un Lee

E-Mail Website
Guest Editor
School of Food Science & Technology, Chung-Ang University, Anseong 17546, Korea
Interests: novel food processing technology; pulsed electric field; high hydrostatic pressure; ultrasound; superfine grinding
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Preserving or altering the eating quality of food by heating still remains the most important method of food processing. However, heat can destroy food components that are responsible for flavor, taste, color, or texture. Novel processing methods have been developed to minimize these problems. Ohmic heating, microwave heating, and radio frequency heating are classified as novel thermal processing. They have been developed to save on costs and to improve food product quality. Non-thermal food processing technologies have the same objectives as novel thermal technologies. Since non-thermal food processing technologies generate little heat during processing, more fresh-like products can be obtained. These technologies include high hydrostatic pressure, pulsed electric field, pulsed light, and cold plasma.

 The aim of this Special Issue is to show the potential applications of novel thermal and non-thermal processing technologies in food processing. We invite authors to submit innovative research papers or comprehensive review papers discussing these novel thermal treatment and non-thermal food processing technologies. Papers that address the combination of thermal- and non-thermal technologies are also welcome.

Prof. Dr. Dong-Un Lee
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Applied Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • novel thermal processing
  • non-thermal processing
  • emerging technology
  • ohmic heating
  • radio frequency heating
  • high hydrostatic pressure
  • pulsed electric field
  • cold plasma

Published Papers (2 papers)

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Research

17 pages, 2552 KiB  
Article
Infrared Radiation Favorably Influences the Quality Characteristics of Key Lime Juice
by Ammar B. Altemimi, Asaad R. S. Al-Hilphy, Tarek Gamal Abedelmaksoud, Salam A. Aboud, Laxmikant S. Badwaik, Lakshmanan G, Shaba Noore and Anubhav Pratap-Singh
Appl. Sci. 2021, 11(6), 2842; https://0-doi-org.brum.beds.ac.uk/10.3390/app11062842 - 22 Mar 2021
Cited by 16 | Viewed by 2660
Abstract
The effect of infrared radiation (IR) on the physicochemical characteristics, pectin methylesterase activity (PME), hydroxymethylfurfural (HMF) content, microbiological activity, color, and sensory aspects on black lime juice was studied. IR was compared to conventional thermal heating (CTH) in batch infrared extraction pasteurizer, designed [...] Read more.
The effect of infrared radiation (IR) on the physicochemical characteristics, pectin methylesterase activity (PME), hydroxymethylfurfural (HMF) content, microbiological activity, color, and sensory aspects on black lime juice was studied. IR was compared to conventional thermal heating (CTH) in batch infrared extraction pasteurizer, designed to allow both infrared and conventional heating. IR resulted in a reduction in pH and Brix values and a mild increase in titratable acidity, as compared to CTH and control. After 60 days at 5 °C, the ascorbic acid percentage was decreased by 24.90%, 29.75%, and 58.31% in the control, IR and CTH, respectively. The total amount of phenols in juice treated with IR was higher as compared to CTH and control, while there was a significant decrease in the antioxidant activity. The statistical analysis reflected significantly low (p < 0.05) activity of PME for IR samples as compared to CTH and control. The amount of Hydroxymethylfurfural (HMF) in all juice samples steadily increased during the storage at 5 °C in 60 days. The microbial content of control was 3.85 log cfu/mL after 60 days at 5 °C, while it was 2.1 log cfu/mL for IR which reflected a significant difference between the IR, CTH, and control samples. Additionally, color and sensory analysis of IR treated sample when compared to control, reflected similar attributes. Overall, IR was found to be an excellent substitute for the preservation of black lime juice as a rapid pasteurization technique with less heat exposure; wherein the nutrition and health benefits of the juice could be maintained for a minimum period of 60 days. Full article
(This article belongs to the Special Issue Novel Thermal and Nonthermal Food Processing Technologies II)
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19 pages, 1628 KiB  
Article
Ohmic Heating in the Food Industry: Developments in Concepts and Applications during 2013–2020
by Zina T. Alkanan, Ammar B. Altemimi, Asaad R. S. Al-Hilphy, Dennis G. Watson and Anubhav Pratap-Singh
Appl. Sci. 2021, 11(6), 2507; https://0-doi-org.brum.beds.ac.uk/10.3390/app11062507 - 11 Mar 2021
Cited by 42 | Viewed by 14736
Abstract
Various technologies have been evaluated as alternatives to conventional heating for pasteurization and sterilization of foods. Ohmic heating of food products, achieved by passage of an alternating current through food, has emerged as a potential technology with comparable performance and several advantages. Ohmic [...] Read more.
Various technologies have been evaluated as alternatives to conventional heating for pasteurization and sterilization of foods. Ohmic heating of food products, achieved by passage of an alternating current through food, has emerged as a potential technology with comparable performance and several advantages. Ohmic heating works faster and consumes less energy compared to conventional heating. Key characteristics of ohmic heating are homogeneity of heating, shorter heating time, low energy consumption, and improved product quality and food safety. Energy consumption of ohmic heating was measured as 4.6–5.3 times lower than traditional heating. Many food processes, including pasteurization, roasting, boiling, cooking, drying, sterilization, peeling, microbiological inhibition, and recovery of polyphenol and antioxidants have employed ohmic heating. Herein, we review the theoretical basis for ohmic treatment of food and the interaction of ohmic technology with food ingredients. Recent work in the last seven years on the effect of ohmic heating on food sensory properties, bioactive compound levels, microbial inactivation, and physico-chemical changes are summarized as a convenient reference for researchers and food scientists and engineers. Full article
(This article belongs to the Special Issue Novel Thermal and Nonthermal Food Processing Technologies II)
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