The Chemistry of Thermal Food Processing Procedures

Name: The Chemistry of Thermal Food Processing Procedures
SKU: 25447420
Price: 144.99 AUD
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Paperback / softback

Series:

Chemistry of Foods

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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.

Release date Australia

July 18th, 2016

Author

Audience

Professional & Vocational

Edition

1st ed. 2016

Illustrations

2 Illustrations, color; 1 Illustrations, black and white; VI, 54 p. 3 illus., 2 illus. in color.

Pages

Series

Chemistry of Foods

Dimensions

155x235x3

ISBN-13

9783319424613

Product ID

25447420

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