The Chemistry of Thermal Food Processing Procedures
The Chemistry of Thermal Food Processing Procedures
Springer | Chemistry of Foods | August 9, 2016 | ISBN-10: 3319424610 | 54 pages | pdf | 1.07 mb
Springer | Chemistry of Foods | August 9, 2016 | ISBN-10: 3319424610 | 54 pages | pdf | 1.07 mb
Authors: Micali, Maria, Fiorino, Marco, Parisi, Salvatore
Explains the chemistry of food preservation techniques
Discusses if and how the chemical effects of preservation techniques on the food can be predicted
Compares modern preservation techniques with historical methods
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.
Number of Illustrations and Tables
1 b/w illustrations, 2 illustrations in colour
Topics
Food Science
Analytical Chemistry
Manufacturing, Machines, Tools
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