The Chemistry of Thermal Food Processing Procedures - Maria Micali, Marco Fiorino, Salvatore Parisi

The Chemistry of Thermal Food Processing Procedures

Buch | Softcover
VI, 54 Seiten
2016 | 1st ed. 2016
Springer International Publishing (Verlag)
978-3-319-42461-3 (ISBN)
58,84 inkl. MwSt
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.

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.

Erscheinungsdatum
Reihe/Serie Chemistry of Foods
SpringerBriefs in Molecular Science
Zusatzinfo VI, 54 p. 3 illus., 2 illus. in color.
Verlagsort Cham
Sprache englisch
Maße 155 x 235 mm
Themenwelt Naturwissenschaften Chemie Analytische Chemie
Naturwissenschaften Chemie Technische Chemie
Technik Lebensmitteltechnologie
Technik Maschinenbau
Schlagworte Analytical Chemistry • Chemistry and Materials Science • Chemistry of Pasteurization • Chemistry of Sterilization • food additives • Food-grade Chemical • food science • Manufacturing, Machines, Tools • Thermal Food Processing
ISBN-10 3-319-42461-0 / 3319424610
ISBN-13 978-3-319-42461-3 / 9783319424613
Zustand Neuware
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