Detailansicht
The Chemistry of Thermal Food Processing Procedures
SpringerBriefs in Molecular Science - Chemistry of Foods
ISBN/EAN: 9783319424613
Umbreit-Nr.: 9506508
Sprache:
Englisch
Umfang: vi, 54 S., 1 s/w Illustr., 2 farbige Illustr., 54
Format in cm:
Einband:
kartoniertes Buch
Erschienen am 18.07.2016
Auflage: 1/2016
- Zusatztext
- 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.
- Kurztext
- Explains the chemistry of food preservation techniquesDiscusses if and how the chemical effects of preservation techniques on the food can be predictedCompares modern preservation techniques with historical methodsIncludes supplementary material: sn.pub/extras