Table Of ContentEmerging Technologies
in Food Preservation
Consumers worldwide are becoming increasingly aware of the signifcant
impacts of food quality, nutrition, and food habits on their health. Demands for
fresh, minimally processed foods; foods subjected to less severe preservation
and processing; and foods with no synthetic chemical preservatives are
expanding rapidly. Food businesses worldwide are innovating advanced
processing and preservation technologies, including natural, bioactive
preservatives, to fulfll these emerging consumers’ demands.
Emerging Technologies in Food Preservation discusses the innovations and
advancements in food processing and preservation that have emerged over
the last two decades of the 21st century. Various experts in the feld examine
different innovative food-processing and preservation technologies, including
nonthermal and minimal processing technologies, particularly those that have
least destructive impact on micronutrients.
Key features of the text include
■ descriptions of the hurdles and challenges in commercialization of these
novel processing technologies, including their legal ramifcations on food
regulations and legislations;
■ detailed accounts of application of each of the novel food preservation
principles as they are applied in commercial food processing/food
manufacturing lines worldwide;
■ a complete account on recent developments and advancements in
food preservation and processing technologies, including natural and
biopreservatives.
Mindful of the increasing interest in alternatives to traditional thermal
processing of foods and beverages, this book is a valuable reference for students,
scholars, researchers, scientists, and food entrepreneurs, as well as technical
professionals working in food industries and associated businesses.
Emerging Technologies
in Food Preservation
Edited by Santosh Kumar, Avik Mukherjee,
Atanu Mitra, and Dipankar Halder
Boca Raton London New York
CRC Press is an imprint of the
Taylor & Francis Group, an informa business
First edition published 2023
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CRC Press is an imprint of Taylor & Francis Group, LLC
© 2023 selection and editorial matter, Santosh Kumar, Avik Mukherjee, Atanu Mitra,
Dipankar Halder; individual chapters, the contributors
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Library of Congress Cataloging‑in‑Publication Data
Names: Kumar, Santosh, 1980– editor.
Title: Emerging technologies in food preservation / edited by Santosh Kumar, Avik
Mukherjee, Atanu Mitra, Dipankar Halder.
Description: First edition. | Boca Raton : CRC Press, 2023. | Includes bibliographical
references and index.
Identifers: LCCN 2022031355 (print) | LCCN 2022031356 (ebook) | ISBN
9780367675158 (hbk) | ISBN 9780367707835 (pbk) | ISBN 9781003147978 (ebk)
Subjects: LCSH: Food—Preservation—Technological innovations.
Classifcation: LCC TP371 .E435 2023 (print) | LCC TP371 (ebook) | DDC 664/
.028—dc23/eng/20220901
LC record available at https://lccn.loc.gov/2022031355
LC ebook record available at https://lccn.loc.gov/2022031356
ISBN: 9780367675158 (hbk)
ISBN: 9780367707835 (pbk)
ISBN: 9781003147978 (ebk)
DOI: 10.1201/9781003147978
Typeset in Palatino
by Apex CoVantage, LLC
To our parents and families, friends, and all those who
bestowed their encouragement and support on us, without which
the completion of this endeavour wouldn’t have been possible.
Contents
Preface . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ix
Editors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xi
List of Contributors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xiii
1 Natural Food Preservatives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Jayeeta Bardhan Dasgupta, L Susmita Devi, Sucheta Jha,
Avik Mukherjee, Santosh Kumar, Dipankar Halder,
and Atanu Mitra
2 Food Preservation by High Hydrostatic Pressure . . . . . . . . . . . . . . . . . . . . . . 31
Barjinder Pal Kaur, Rahul Kumar Rout, and P Srinivasa Rao
3 Cold Plasma for Food Preservation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
Uday S. Annapure and Rohit Thirumdas
4 Ultrasound Technology for Food Preservation . . . . . . . . . . . . . . . . . . . . . . . . 75
Thota Niranjan, Rifna E J, Salman Hashmi, and
Madhuresh Dwivedi
5 Food Preservation by Dense Phase Carbon Dioxide . . . . . . . . . . . . . . . . . . . . 92
Gurbuz Gunes
6 Food Preservation by Ozonation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 138
Maithili Adhikary, Raunak Banerjee, Surabhi Chaudhuri,
and Anindya Chanda
7 Food Preservation Using Ultraviolet Light . . . . . . . . . . . . . . . . . . . . . . . . . . . 159
Monica Jaiswal, Mwchangti Debbarma, Hilal A
Makroo, Tatiana Koutchma, and Brijesh Srivastava
8 Preservation of Food by Gamma-Irradiation Technology . . . . . . . . . . . . . . 199
Poulami Sarkar, Dipshikha Tamili, Subhasis
Bhattacharya, and Paramita Bhattacharjee Chakraborti
9 Food Preservation by Ohmic Heating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 261
Abhijit Chatterjee and Uttara Mahapatra
10 Food Preservation by Microwave Heating . . . . . . . . . . . . . . . . . . . . . . . . . . . 285
Debasmita Dutta and Debjani Dutta
11 Infrared Heating for Food Preservation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 311
Sukumar Debnath and H. Umesh Hebbar
12 Food Preservation by Coating Technology: Nanotechnology
Approach . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 331
Madhu Kamle, Purnamsree Gogoi, Dipendra Kumar
Mahato, Akansha Gupta, and Pradeep Kumar
vii
CONTENTS
13 Nanotechnology in Innovative Food Preservation
and Packaging . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 349
Jayita Bandyopadhyay and Suprakas Sinha Ray
14 Laws and Regulations for Emerging Food-Processing
Technologies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 377
Pradip Chakraborty, Avik Mukherjee, and Santosh Kumar
Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 389
viii
Preface
The book project, titled Emerging Technologies in Food Preservation, was born
sometime in late 2020 in the context of tremendous advancements in novel
food-processing technologies. It stemmed from the increasing awareness and
interest among consumers and readers in food quality and safety, consumers’
health, and environmental sustainability. From the perspective of a develop-
ing country, the urge to develop such a book project on this emerging area of
innovative food-processing technologies was perhaps more compelling. As the
world is increasingly exploring sustainable, nonthermal, novel, least invasive
food-processing technologies as alternatives to traditional thermal processing
of foods and beverages, this book is going to serve as a complete, systematic,
comprehensive account of the contemporary developments in the area of emerg-
ing food processing technologies. It is a unique reading and resource material
for educators and/or researchers, professionals in food manufacturing and
handling industries, research scholars, graduate students, entrepreneurs, and
people working in the area of food preservation and processing, energy savings,
consumers’ nutrition, and health. Also, the book describes the hurdles and chal-
lenges in commercialization of these novel processing technologies, including
their legal ramifcations on food regulations and legislations.
This book consists of 14 chapters covering different food processing and
preservation technologies, including nonthermal, minimal processing technolo-
gies, particularly those that have least destructive impact on micronutrients. The
frst eight chapters detail nonthermal food processing and preservation tech-
nologies, while the next few chapters, that is, Chapters 9, 10 and 11, discuss the
contemporary advancements in thermal processing of foods and beverages. The
discussions on processing technologies have focused on their minimal impact
on nutritional and health benefts of foods. This book also uniquely includes a
couple of chapters (Chapters 12 and 13) on applications of nanotechnology in
food preservation and packaging. Applications of nanomaterials as functional
ingredients and/or as reinforcement(s) in food coatings and packaging have
been reviewed extensively in these chapters. Finally, the last chapter of the book,
Chapter 14, discusses regulations and legislations on food processing technolo-
gies, including the updates mandated by these regulations to address applica-
tions of these novel food processing technologies. In the context of globalization
of food chains, this chapter has particular signifcance to address the complexi-
ties and the challenges that food manufacturers and businesses face to ensure
safe food consistently serving the consumers’ needs.
It has been a great pleasure and a privilege to collaborate with the con-
tributing authors representing different academic institutes/universities of
international repute in India and abroad. The success of this project depends
on potential readers across the entire spectra of food and associated areas in aca-
demia, industries, businesses and government bodies. The readers’ enthusiastic
acceptance, appreciation, comments and critiques will inspire us to venture into
more such collaborative projects in future. We couldn’t have achieved success
in our efforts without the support, cooperation and understanding of our peers,
friends and families, which stems our unwavering dedication and commitment
to this book project.
Santosh Kumar
Avik Mukherjee
Atanu Mitra
Dipankar Halder
ix
