ENGLISH

The Chemistry of Thermal Food Processing Procedures

By Salvatore Parisi (auth.) , Maria Micali , Marco Fiorino

Book information

Publisher
Springer International Publishing
Year
2016
ISBN
978-3-319-42461-3, 978-3-319-42463-7
DOI
10.1007/978-3-319-42463-7
Language
english
Format
PDF
Filesize
1 MB (1125101 bytes)
Series
SpringerBriefs in Molecular Science
Edition
1
Pages
VI, 54\61
Time added
2016-07-20 04:00:00
Food Science; Analytical Chemistry; ManufacturingMachinesTools

Description

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.

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