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Optimization of Non-thermal Technology in Food Processing
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Optimization of Non-thermal Technology in Food Processing

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: 20 August 2024 | Viewed by 1293

Special Issue Editors

Dr. Milan Houśka

E-Mail Website
Guest Editor
Food Research Institute Prague, 102 00 Prague, Czech Republic
Interests: food science; food processing; food engineering
Special Issues, Collections and Topics in MDPI journals
Dr. Roman Buckow

E-Mail Website
Guest Editor
School of Chemical and Biomolecular Engineering, Faculty of Engineering, The University of Sydney, Sydney, Australia
Interests: process engineering; emerging processing technologies; alternative proteins; food structure
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The aim of this Special Issue, “Optimization of Non-thermal Technology in Food Processing”, is to compare the most modern food technology processes, including high-pressure processing (HPP), pulsed electric field processing (PEF), high-pressure homogenization (HPH), ultraviolet light processing (UV) and cold plasma processing (CPP). Examples of the applications of these technologies on different food raw materials and methods of process parameter optimization will be given.

Dr. Milan Houśka
Dr. Roman Buckow
Guest Editors

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. Foods 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 2900 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

  • high pressure
  • pulsed electric field
  • high-pressure homogenization
  • ultraviolet light
  • cold plasma
  • foods
  • optimization of process parameters

Published Papers (1 paper)

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Research

17 pages, 4144 KiB  
Article
High-Pressure Inactivation of Bacillus cereus in Human Breast Milk
by Miroslava Jandová, Michaela Fišerová, Pavla Paterová, Lucie Cacková, Pavel Měřička, Jan Malý, Marian Kacerovský, Eliška Kovaříková, Jan Strohalm, Kateřina Demnerová, Jana Kadavá, Hana Sýkorová, Radomír Hyšpler, Dana Čížková, Aleš Bezrouk and Milan Houška
Foods 2023, 12(23), 4245; https://doi.org/10.3390/foods12234245 - 24 Nov 2023
Viewed by 850
Abstract
Although Holder pasteurization is the recommended method for processing breast milk, it does affect some of its nutritional and biological properties and is ineffective at inactivating spores. The aim of this study was to find and validate an alternative methodology for processing breast [...] Read more.
Although Holder pasteurization is the recommended method for processing breast milk, it does affect some of its nutritional and biological properties and is ineffective at inactivating spores. The aim of this study was to find and validate an alternative methodology for processing breast milk to increase its availability for newborn babies and reduce the financial loss associated with discarding milk that has become microbiologically positive. We prepared two series of breast milk samples inoculated with the Bacillus cereus (B. cereus) strain to verify the effectiveness of two high-pressure treatments: (1) 350 MPa/5 min/38 °C in four cycles and (2) cumulative pressure of 350 MPa/20 min/38 °C. We found that the use of pressure in cycles was statistically more effective than cumulative pressure. It reduced the number of spores by three to four orders of magnitude. We verified that the method was reproducible. The routine use of this method could lead to an increased availability of milk for newborn babies, and at the same time, reduce the amount of wasted milk. In addition, high-pressure treatment preserves the nutritional quality of milk. Full article
(This article belongs to the Special Issue Optimization of Non-thermal Technology in Food Processing)
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