LEADER 05628nam 2200685Ia 450 001 9910143679303321 005 20200520144314.0 010 $a1-280-63796-X 010 $a9786610637966 010 $a0-08-045564-6 035 $a(CKB)1000000000363589 035 $a(EBL)269950 035 $a(OCoLC)476000284 035 $a(SSID)ssj0000145938 035 $a(PQKBManifestationID)11164936 035 $a(PQKBTitleCode)TC0000145938 035 $a(PQKBWorkID)10183119 035 $a(PQKB)11694934 035 $a(MiAaPQ)EBC269950 035 $a(Au-PeEL)EBL269950 035 $a(CaPaEBR)ebr10138403 035 $a(CaONFJC)MIL63796 035 $a(OCoLC)936843707 035 $a(EXLCZ)991000000000363589 100 $a20050525d2005 fy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aEmerging technologies for food processing$b[electronic resource] /$fedited by Da-Wen Sun 210 $aSan Diego, Calif. $cElsevier Academic Press$dc2005 215 $a1 online resource (787 p.) 225 1 $aFood science and technology international series 300 $aDescription based upon print version of record. 311 $a1-4933-0203-5 311 $a0-12-676757-2 320 $aIncludes bibliographical references and index. 327 $aCover; Emerging Technologies for Food Processing; Contents; About the Editor; Contributors; Preface; Part 1 High Pressure Processing; 1. High Pressure Processing of Foods: An Overview; 1 Introduction; 2 Principles of high pressure processing; 2.1 Background; 2.2 Description of the process; 2.3 Process principles; 2.4 Packaging requirements; 2.5 Current commercial status of high pressure processing; 3 Use of high pressure to improve food safety and stability; 3.1 Effect of high pressure on microorganisms; 3.1.1 Bacteria; 3.1.2 Bacterial spores; 3.1.3 Fungi; 3.1.4 Viruses; 3.1.5 Prions 327 $a3.2 Factors influencing microbial sensitivity to high pressure3.2.1 pH; 3.2.2 Water activity (a[sub(w)]); 3.2.3 Temperature, pressure and holding time; 3.3 High pressure regulations; 4 Effects of high pressure on food quality; 4.1 Effect of high pressure on food colour; 4.2 Effect of high pressure on food texture; 4.3 Effect of high pressure on food sensory quality; 4.4 Effect of high pressure on food yield; 5 Other applications of high pressure; 5.1 High pressure freezing applications; 5.2 High pressure thawing; 5.3 High pressure non-frozen storage; 6 Modelling HP processes 327 $a6.1 Modelling high pressure processes6.2 Modelling high pressure freezing processes; 7 Outlook for high pressure processing of food; 8 Conclusions; References; 2. High-pressure Processing of Salads and Ready Meals; 1 Introduction; 2 Importance of salads and ready meals; 3 Pressure effects on microorganisms; 3.1 Efficacy of microbial inactivation in HPP processed ready meals; 3.2 Efficacy of microbial inactivation in HPP-processed dips, sauces and salad dressings; 4 Pressure effects on enzyme activity; 4.1 Effect of high pressure on enzyme activity of fruits and vegetables 327 $a4.2 Effect of high pressure on enzyme activity in meats5 Pressure effects on texture; 5.1 Textural changes in pressure treated ready meals; 5.2 Textural changes in pressure-treated dips, sauces and salad dressings; 6 Pressure effects on nutrients; 7 Conclusions; Acknowledgement; References; 3. Microbiological Aspects of High-pressure Processing; 1 Introduction; 2 Factors affecting effectiveness of treatment; 2.1 Types of organisms; 2.2 Food products; 2.3 Conditions of treatments; 2.4 Combined treatments; 3 Effects of high pressure; 3.1 Bacterial and fungal cells; 3.1.1 Morphology 327 $a3.1.2 Cell wall and membrane3.1.3 Biochemical reactions; 3.1.4 Genetic mechanisms; 3.2 Bacterial spores; 3.3 Parasites; 3.4 Viruses; 4 Conclusions; References; Part 2 Pulsed Electric Fields Processing; 4. Overview of Pulsed Electric Field Processing for Food; 1 Introduction; 2 Historical background; 3 Mechanisms of action; 4 PEF treatment systems; 4.1 Generation of pulsed electric fields; 4.2 Treatment chamber design; 5 Main processing parameters; 5.1 Electric field strength; 5.2 Treatment time, specific energy and pulse geometry; 5.3 Treatment temperature; 5.4 Treatment medium factors 327 $a5.4.1 Conductivity 330 $aEmerging Technologies for Food Processing presents a comprehensive review of innovations in food processing, stresses topics vital to the food industry today, and pinpoints the trends in future research and development. This volume contains 27 chapters and is divided into six parts covering topics such as the latest advances in non-thermal processing, alternative technologies and strategies for thermal processing, the latest developments in food refrigeration, and current topics in minimal processing of vegetables, fruits, juices and cook-chill ready meals and modified atmosphere packag 410 0$aFood science and technology international series. 606 $aFood industry and trade$xTechnological innovations 606 $aAgricultural processing industries$xTechnological innovations 608 $aElectronic books. 615 0$aFood industry and trade$xTechnological innovations. 615 0$aAgricultural processing industries$xTechnological innovations. 676 $a664 701 $aSun$b Da-Wen$0299794 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910143679303321 996 $aEmerging technologies for food processing$92210010 997 $aUNINA