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Recent Developments in Superheated Steam Processing of Foods—A Review

Anto, A. and Kiran, B. V. and Jeevitha, G. C. and Umesh Hebbar, H. (2016) Recent Developments in Superheated Steam Processing of Foods—A Review. Critical Reviews in Food Science and Nutrition, 56. pp. 2191-2208.

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Abstract

Although the use of superheated steam has been known for quite a long time, only in the recent past has it emerged as a viable technology for food processing. Superheated steam, having higher enthalpy, can quickly transfer heat to the material being processed, resulting in its rapid heating. The major advantages of using superheated steam for food processing are better product quality (color, shrinkage, and rehydration characteristics), reduced oxidation losses, and higher energy efficiency. This review provides a comprehensive overview of recent studies on the application of superheated steam for food-processing operations such as drying, decontamination and microbial load reduction, parboiling, and enzyme inactivation. The review encompasses aspects such as the effect of superheated steam processing on product quality, mathematical models reported for superheated steam drying, and the future scope of application in food processing. Recent studies on process improvisation, wherein superheated steam is used at low pressure, in fluidized bed mode, sequential processing with hot air/infrared, and in combination with micro droplets of water have also been discussed.

Item Type: Article
Uncontrolled Keywords: Drying, enzyme inactivation, food, LPSSD, microbial load reduction, superheated steam
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Nov 2016 11:21
Last Modified: 01 Oct 2018 09:13
URI: http://ir.cftri.com/id/eprint/12413

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