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Chemistry of Thermal Food Processing Procedures 1st ed. 2016 [Mīkstie vāki]

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  • Formāts: Paperback / softback, 54 pages, height x width: 235x155 mm, weight: 1066 g, 2 Illustrations, color; 1 Illustrations, black and white; VI, 54 p. 3 illus., 2 illus. in color., 1 Paperback / softback
  • Sērija : SpringerBriefs in Molecular Science
  • Izdošanas datums: 18-Jul-2016
  • Izdevniecība: Springer International Publishing AG
  • ISBN-10: 3319424610
  • ISBN-13: 9783319424613
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  • Mīkstie vāki
  • Cena: 51,37 €*
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Chemistry of Thermal Food Processing Procedures 1st ed. 2016Palielināt
  • Formāts: Paperback / softback, 54 pages, height x width: 235x155 mm, weight: 1066 g, 2 Illustrations, color; 1 Illustrations, black and white; VI, 54 p. 3 illus., 2 illus. in color., 1 Paperback / softback
  • Sērija : SpringerBriefs in Molecular Science
  • Izdošanas datums: 18-Jul-2016
  • Izdevniecība: Springer International Publishing AG
  • ISBN-10: 3319424610
  • ISBN-13: 9783319424613
Citas grāmatas par šo tēmu:
Permanent link: https://www.kriso.lv/db/9783319424613.html
Keywords:
This Brief reviews thermal processes in the food industry – pasteurization, sterilization, UHT processes, and others. It evaluates the effects on a chemical level and possible failures from a safety viewpoint, and discusses in how far the effects can be predicted. In addition, historical preservation techniques – smoking, addition of natural additives, irradiation, etc. – are compared with current industrial systems, like fermentation, irradiation, addition of food-grade chemicals. The Brief critically discusses storage protocols – cooling, freezing, etc. – and packing systems (modified atmosphere technology, active and intelligent packaging). Can undesired chemical effects on the food products be predicted? This Brief elucidates on this important question. On that basis, new challenges, that currently arise in the food sector, can be approached.
1 Thermal Processing in the Food Industry. An Introduction
1(6)
Maria Micali
Marco Fiorino
1.1 Introduction to Thermal Processes for the Production of Safe Foods
1(2)
1.2 The Safety of Foods
3(1)
1.3 Food Preservation
3(4)
References
4(3)
2 Thermal Processing in Food Industries and Chemical Transformation
7(34)
Maria Micali
Marco Fiorino
2.1 Introduction to Food Preservation Methods. High-Temperature Systems
8(4)
2.1.1 Pasteurisation: General Features
9(2)
2.1.2 Sterilisation: General Features
11(1)
2.2 Cold Preservation
12(5)
2.2.1 Cold Storage: Different Preservation Techniques
13(4)
2.3 Non-thermal Food Preservation Methods
17(11)
2.3.1 Modified Atmosphere Packaging Technologies
19(4)
2.3.2 Controlled Atmosphere Storage Techniques
23(1)
2.3.3 Vacuum Packaging and Hypobaric Packaging Systems
24(1)
2.3.4 Smart and Intelligent Packaging Systems
25(2)
2.3.5 High-Pressure Treatment
27(1)
2.3.6 Irradiation
28(1)
2.3.7 Superchilling
28(1)
2.4 Traditional Preservation Techniques
28(13)
2.4.1 Preservation with Traditional Additives and Pretreatments
29(3)
2.4.2 Other Traditional and Modern Preservation Techniques
32(5)
References
37(4)
3 Undesired Chemical Alterations and Process-Related Causes. The Role of Thermal Control and the Management of Thermal Machines
41
Marco Fiorino
Salvatore Parisi
3.1 Introduction to Chemical and Physical Modifications of Foods in the Modern World
42(4)
3.2 Undesired Chemical Alterations and Thermal Processing Management
46(2)
3.3 Thermal Processing Parameters and Chemistry of Foods
48
3.3.1 Reduction of Hydric Amounts and Possible Damages After Cooking
48(2)
3.3.2 Hydrolysis of Proteins, Carbohydrates and Fatty Molecules
50(1)
3.3.3 Demolition of Nutrients. Maillard Reactions and Other Mechanisms
50(1)
References
51