Several Aspects of Microbial Technology for Food Pasteurization and Sterilization

Economic Aspects of Cold Food Pasteurization

The economics of cold food pasteurization are governed by a number of factors, including: the type of ionizing radiation source (X-Ray, or Gamma), cost and power of the source, pasteurization dose, location of the pasteurization facility, facility capacity factor, and the annualized costs. Using a costing procedure developed by Morrison [1], calculations for typical sources, locations, etc., ha...

Microwave Pasteurization and Sterilization of Foods

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Plasma technology for sterilization of food packaging material

An efficient inactivation of surface contaminants like micro organisms or toxins is a requirement for the manufacturing of safe and high-quality products in food industry. In a research project funded by the BMBF (FKZ 13N7609) the so called cascaded dielectric barrier discharge was developed (CDBD). This patented system is a further development of a dielectric barrier discharge which combines g...

High pressure carbon dioxide pasteurization of liquid food Supercritical carbon dioxide pasteurization of liquid food

Cold Pasteurization of Food by Irradiation

Food irradiation is a preservation process of exposing foods to high-energy rays to improve product safety and shelf life. Red meats, poultry, potatoes, onions, spices, seasonings, fresh fruits and vegetables may be irradiated to prevent growth of food poisoning bacteria, eliminate parasites, or delay ripening and spoilage. Also, irradiation could be used to replace chemical preservatives in fo...