LEADER 05015nam 2200661 a 450 001 9910144385303321 005 20230721004102.0 010 $a1-282-12291-6 010 $a9786612122910 010 $a0-470-69784-9 010 $a0-470-69796-2 035 $a(CKB)1000000000687196 035 $a(EBL)470755 035 $a(OCoLC)609849793 035 $a(SSID)ssj0000354209 035 $a(PQKBManifestationID)11249019 035 $a(PQKBTitleCode)TC0000354209 035 $a(PQKBWorkID)10302252 035 $a(PQKB)10771991 035 $a(MiAaPQ)EBC470755 035 $a(Au-PeEL)EBL470755 035 $a(CaPaEBR)ebr10297682 035 $a(CaONFJC)MIL212291 035 $a(EXLCZ)991000000000687196 100 $a20070518d2008 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aFood biodeterioration and preservation$b[electronic resource] /$fedited by Gary S. Tucker 210 $aOxford, U.K. ;$aAmes, Iowa $cBlackwell Pub.$d2008 215 $a1 online resource (270 p.) 300 $aDescription based upon print version of record. 311 $a1-4051-5417-9 320 $aIncludes bibliographical references and index. 327 $aFood Biodeterioration and Preservation; Contents; 7.7 Conclusions; 8.2.8 Microbial interactions; Contributors; Preface; 1 Control of Biodeterioration in Food; 1.1 Overview; 1.2 A summary of the different kinds of biodeterioration; 1.2.1 Chemical biodeterioration; 1.2.2 Physical biodeterioration; 1.3 Kinds of living organisms involved in biodeterioration; 1.3.1 Bacteria; 1.3.2 Fungi; 1.3.3 Algae, mosses and liverworts; 1.3.4 Higher plants; 1.3.5 Insects; 1.3.6 Birds, mammals and reptiles; 1.4 Food biodeterioration; 1.4.1 The composition of food 327 $a1.5 A description of the mechanisms of food biodeterioration1.5.1 Fermentation; 1.5.2 Fermentation biochemistry; 1.5.3 Putrefaction; 1.5.4 Lypolysis; 1.6 Micro-organisms involved in biodeterioration reactions; 1.6.1 Factors that affect microbial growth; 1.6.2 Bacteria; 1.6.3 Moulds; 1.6.4 Yeasts; References; 2 Principles of HACCP: The Importance of HACCP Systems in Food Manufacturing; 2.1 Introduction and historical perspective; 2.2 The HACCP principles and codex (CAC 1997); 2.3 HACCP implementation: important considerations; 2.3.1 Prerequisite programmes 327 $a2.3.2 Application of the HACCP principles and the importance of training2.4 The importance of HACCP in food manufacturing: the preventative mindset; 2.4.1 Food design; 2.4.2 Food manufacturing; 2.4.3 Globalization and trade; 2.5 The legal position; 2.6 Closing thoughts; Appendices; Appendix 1: Example of the make-up of an HACCP team; Appendix 2: Example of a product description; Appendix 3: Examples of process flow diagrams; Appendix 4: Hazard analysis tool as an example guide; Appendix 5: Examples of hazard analysis and CCP decision logic; Appendix 6: Example of the HACCP control chart 327 $aReferences3 Thermal Processing; 3.1 Introduction; 3.2 Product classification; 3.3 Microbial destruction; 3.3.1 End-point thermal death time curve; 3.3.2 Survivor curve; 3.3.3 Thermal resistance curve; 3.4 Cold-spot temperature histories; 3.5 Lethality calculations; 3.5.1 The general method; 3.5.2 Other calculation methods; 3.6 Quality attributes; 3.7 Retort systems; 3.7.1 Steam retorts; 3.7.2 Overpressure retorts; References; 4 Food Chilling; 4.1 Theory; 4.1.1 Effect of chilling on micro-organisms; 4.1.2 Effect of chilling on enzymes and biochemical reactions 327 $a4.1.3 Effect of chilling on physical processes4.1.4 Effect of chilling on physiological processes; 4.2 Chilling operations; 4.3 Chilling equipment; 4.3.1 Refrigeration systems; 4.3.2 Moving air; 4.3.3 Direct contact; 4.3.4 Jacketed heat exchangers; 4.3.5 Immersion/spray; 4.3.6 Ice; 4.3.7 Vacuum; 4.3.8 Cryogenic; 4.4 Chilled storage; 4.4.1 Controlled atmosphere storage rooms; 4.5 Transportation; 4.5.1 Overland transport; 4.5.2 Sea transport; 4.5.3 Air transport; 4.6 Retail display; 4.6.1 Unwrapped products; 4.6.2 Wrapped products; 4.7 Conclusions; References; 5 Freezing; 5.1 Introduction 327 $a5.2 The physical and chemical aspects of freezing 330 $aThis book discusses how the agents of food biodeterioration operate, and examines the commercially-used industrial methods available to control them, allowing the production of safe and wholesome foods. There is an emphasis on the equipment employed to carry out the various methods of preservation. 606 $aFood$xPreservation 606 $aFood spoilage 606 $aFood$xMicrobiology 615 0$aFood$xPreservation. 615 0$aFood spoilage. 615 0$aFood$xMicrobiology. 676 $a664/.028 701 $aTucker$b Gary$0961200 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910144385303321 996 $aFood biodeterioration and preservation$92179114 997 $aUNINA