The Chemistry of Thermal Food Processing Procedures

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 preservatio...

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Bibliographic Details
Main Authors: Micali, Maria (Author), Fiorino, Marco (Author), Parisi, Salvatore (Author)
Corporate Author: SpringerLink (Online service)
Format: e-Book
Language:English
Published: Cham : Springer International Publishing : Imprint: Springer, 2016.
Edition:1st ed. 2016.
Series:Chemistry of Foods,
Subjects:
Food science.
Analytical chemistry.
Manufactures.
Food Science.
Analytical Chemistry.
Machines, Tools, Processes.
Online Access:Full-text access
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Description
Summary: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.
Physical Description:VI, 54 p. 3 illus., 2 illus. in color. online resource.
ISBN:9783319424637
ISSN:2199-7209
DOI:10.1007/978-3-319-42463-7

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