LEADER 04629nam 2200685Ia 450 001 9911006842103321 005 20200520144314.0 010 $a9786613837578 010 $a9781283525121 010 $a1283525127 010 $a9780080919652 010 $a0080919650 035 $a(CKB)2670000000074989 035 $a(EBL)685395 035 $a(OCoLC)719321902 035 $a(SSID)ssj0000491987 035 $a(PQKBManifestationID)12167134 035 $a(PQKBTitleCode)TC0000491987 035 $a(PQKBWorkID)10478601 035 $a(PQKB)10913978 035 $a(MiAaPQ)EBC685395 035 $a(PPN)170600785 035 $a(FR-PaCSA)88812113 035 $a(FRCYB88812113)88812113 035 $a(EXLCZ)992670000000074989 100 $a20101130d2011 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aFood preservation process design /$fDennis R. Heldman 210 $aBurlington, MA $cAcademic Press$dc2011 215 $a1 online resource (365 p.) 225 1 $aFood science and technology international series 300 $aDescription based upon print version of record. 311 08$a9780128103791 311 08$a0128103795 311 08$a9780123724861 311 08$a0123724864 320 $aIncludes bibliographical references and index. 327 $aFront 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 327 $aDefinition 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 327 $aList 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 327 $aProcess 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 330 $aThe preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated. The new dimension to be emphasized is the emerging technologies for preservation of foods and the need for sound base of information to be developed as inputs for systematic process design. The focus of the work is on process design, and emphasizes the need for quantitative information as inputs to process design. The concepts presented build on the successful history of thermal processing of foo 410 0$aFood science and technology international series. 606 $aFood$xPreservation 606 $aFood industry and trade 615 0$aFood$xPreservation. 615 0$aFood industry and trade. 676 $a664/.028 700 $aHeldman$b Dennis R$078175 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9911006842103321 996 $aFood preservation process design$94392716 997 $aUNINA