Description
Book SynopsisProcessing Foods: Quality Optimization and Process Assessment provides a large body of updated information - helping researchers and industrialists make use of new concepts, technologies and approaches that are at the heart of modern food research. It will be a useful tool in the interweaving of scientific and technological information that the multidisciplinarity of food processing and preservation requires.
The book concerns conventional and emerging technologies - reviewing relevant chemical, physical and microbiological changes in food - occurring during processing. It discusses methods to monitor and assess such changes with a view to product optimization. Chapters include reviews of different subjects and specific studies that clarify the issues and their potential applications. The topics are divided into five sections: thermal processing, freezing, drying, high pressure processing and minimal and combined processes.
Table of ContentsTopics include: Process optimization and minimal processing of foods. Enzymic time temperature integrators. Computational fluid dynamics. Optimization methodologies. Microbial and quality assessment. Minimal processing of foods with electric heating methods. Application of the concepts of biomaterials science. Freezing and frozen storage. Intensification of freezing. Fish-freezing in Europe. Osmotic dehydration. Rehydration of dried plant tissues. Drying of apples under variable process conditions. High pressure processing of foods. Pressure and temperature effects on food constituents. High pressure treatment of fruit, meat, and cheese products. Culturing conditions and Escherichia coli. Novel minimal processing technologies. Vacuum impregnation. Edible and biodegradable polymeric materials for food packaging or coating. Ionizing radiation in minimal processing or pre-cut vegetables. Perforation-mediated modified atmosphere packaging for fresh-cut vegetables.
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