高难度食品的创新加工技术.pdf

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1、Innovative Processing Technologies for Challenging Food ProductsPresented by:Brendan Niemira,USDA-ARSAlvin Lee,IIT-IFSHLarry Keener,IPSCPurnendu Vasavada,UW-River FallsAgenda Innovation in processing technologies Emerging pathogens and issues Challenging food matrices Roundtable Discussion and Q&A W

2、rap-upEnergy-based nonthermal interventionsBrendan A.Niemira,PhDUSDA-ARSWyndmoor,PANonthermal antimicrobial interventions:not enough time to talk about them all!Radiofrequency energy Monochromatic light(405nm)Pulsed electric field Ultrasound Cold plasma Pulsed lightBrendan A.Niemira,USDA-ARS UV High

3、 pressure processing Oscillating magnetic fields Ozone Chlorine dioxide Antimicrobial packagingCold plasma Ionized plasma created by energetic breakage of gas and/or liquid molecules.Typically uses high-voltage electricity,but sometimes microwaves or laser Generated plasma is near room temperature.N

4、onthermal process.Antimicrobial modes of action from reactive plasma species:free electrons,ions,reactive oxygen or nitrogen species Can be waterless(plasma jet,DBD,corona discharge)Cold plasma products captured in solution=plasma-activated water Not yet FDA-approvedBrendan A.Niemira,USDA-ARSCold pl

5、asma Multi-log inactivation of pathogenic bacteria,viruses,parasites,including spoilage organisms and plant pathogens Broadly effective:fresh and fresh-cut fruits and vegetables,meats and poultry,cheese,low moisture foods,food contact surfaces Waterless cold plasma is surface decontamination limited

6、 penetration Plasma-activated water functions as a sanitizer solution.Generated on-demand,on-site Inputs are air,water,electricity.No residues,no chlorine,no acids.Brendan A.Niemira,USDA-ARSCold plasma Brendan A.Niemira,USDA-ARSPulsed light Broad spectrum white light,delivered in short,intense pulse