Food preservation process design / / Dennis R. Heldman

• Record Nr.: UNINA9911006842103321
• Autore: Heldman Dennis R
• Pubbl/distr/stampa: Burlington, MA, : Academic Press, c2011
• ISBN: 9786613837578; 9781283525121; 1283525127; 9780080919652; 0080919650
• Descrizione fisica: 1 online resource (365 p.)
• Collana: Food science and technology international series
• Disciplina: 664/.028
• Soggetti: Food - Preservation; Food industry and trade
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: Front Cover; Food Preservation Process Design; Copyright Page; Contents; Preface; Chapter 1 Introduction; History of preservation processes; The quantitative approach; Bibliography; Chapter 2 Kinetic Models for Food Systems; Rate equations and rate constants; First-order model; Multiple-order models; Agent intensity models; Thermal process models; Uniform parameters; List of symbols; Bibliography; Chapter 3 Kinetics of Inactivation of Microbial Populations; Characteristics of microbial survivor curves; Kinetic parameters for microbial populations; Applications of kinetic parameters; Definition of microbial inactivationKinetic parameters for alternative preservation technologies; List of symbols; Bibliography; Chapter 4 Kinetics of Food Quality Attribute Retention; Characteristics of quality retention kinetics; Kinetic parameters for product quality retention; Applications of kinetic parameters for quality attributes; Impacts of preservation processes on quality attributes; List of symbols; Bibliography; Chapter 5 Physical Transport Models; Physical properties; Heating and cooling in containers; Ohmic heating; Microwave heating; Ultra-high pressure applications; List of symbolsBibliography; Chapter 6 Process Design Models; The ; process design parameter; General approaches to preservation process design; Process design targets; Integrated impacts of preservation processes; Design of a microwave process; Design of an ohmic heating process; Design of ultra-high pressure processes; Design of pulsed-electric-field processes; Design of combined processes; List of symbols; Bibliography; Chapter 7 Process Validation and Evaluation; Process validation for microbial inactivation; Alternative approaches to validation; Process validation for alternative process technologiesList of symbols; Bibliography; Chapter 8 Optimization of Preservation Processes; The HTST concept; Applications to nonliquid foods; List of symbols; Bibliography; Chapter 9 Designing Processes in the Future; Assembly of kinetic parameters; Transport models; Process models; Opportunities for evolving process technologies; Bibliography; Appendix; Index
• Sommario/riassunto: The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated. The new dimension to be emphasized is the emerging technologies for preservation of foods and the need for sound base of information to be developed as inputs for systematic process design. The focus of the work is on process design, and emphasizes the need for quantitative information as inputs to process design. The concepts presented build on the successful history of thermal processing of foo