Recent Developments in Superheated Steam Processing of Foods-A Review

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 maj...

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Bibliographic Details
Published in:Critical reviews in food science and nutrition 2016-10, Vol.56 (13), p.2191-2208
Main Authors: Alfy, Anto, Kiran, B. V., Jeevitha, G. C., Hebbar, H. Umesh
Format: Article
Language:English
Subjects:
Desiccation
Drying
enzyme inactivation
Enzymes
Food
Food Contamination - prevention & control
Food Handling - methods
Food Microbiology - methods
Food processing industry
Food Quality
Food science
Hot Temperature
LPSSD
microbial load reduction
Ovens & stoves
Pressure
Product quality
Steam
superheated steam
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Summary: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.
ISSN:1040-8398
1549-7852
DOI:10.1080/10408398.2012.740641