The Chemistry of Thermal Food Processing Procedures

1. Auflage 2016
ISBN: 978-3-319-42461-3
Verlag: Springer International Publishing

Buch, Englisch, 54 Seiten, Format (B × H): 155 mm x 235 mm, Gewicht: 1066 g

Reihe: Chemistry of Foods

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.

Zielgruppe

Research

Autoren/Hrsg.

Micali, Maria

Parisi, Salvatore

Fiorino, Marco

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Mechanische und Thermische Verfahrenstechnik

Inhaltsverzeichnis

Chemistry of Thermal Processing in the Food Industry: An Introduction.- Thermal Processing of Food Industries and Chemical Transformations.- Undesired Chemical Alterations and Process-related Causes: The Role of Thermal Control and the Management of Thermal Machines.