Food preservation process design [recurso electrónico] / Dennis R. Heldman.
Tipo de material:
TextoSeries Food science and technology international seriesDetalles de publicación: Burlington, MA : Academic Press, c2011Descripción: 1 online resource (ix, 354 p.) : illISBN: 9780080919652 (electronic bk.); 0080919650 (electronic bk.)Tema(s): Food -- Preservation | TECHNOLOGY & ENGINEERING -- Food Science | Electronic books | Electronic booksGénero/Forma: Electronic books. | Electronic books.Formatos físicos adicionales: Print version:: Food preservation process design.Clasificación CDD: 664/.028 Clasificación LoC:TP371.2 | .H46 2011Recursos en línea: Libro electrónico ScienceDirect
| Tipo de ítem | Biblioteca actual | Colección | Signatura | Copia número | Estado | Fecha de vencimiento | Código de barras |
|---|---|---|---|---|---|---|---|
| Libro Electrónico | Biblioteca Electrónica | Colección de Libros Electrónicos | TP371.2 .H46 2011 (Browse shelf(Abre debajo)) | 1 | No para préstamo | 380720-2001 |
Navegando Biblioteca Electrónica Estantes, Código de colección: Colección de Libros Electrónicos Cerrar el navegador de estanterías (Oculta el navegador de estanterías)
| TP370.8 Microencapsulation in the food industry | TP370.8 .N68 2012 EB Novel thermal and non-thermal technologies for fluid foods | TP370.9 .M78 Adapting high hydrostatic pressure (HPP) for food processing operations | TP371.2 .H46 2011 Food preservation process design | TP371.44 .A383 2015 EB Advances in fermented foods and beverages | TP371.8 Preservation and shelf life extension | TP371.8 Food plant safety : |
Machine generated contents note: Chapter 1. Introduction Chapter 2. Kinetic Models for Food Systems Chapter 3. Kinetics of Inactivation of Microbial Populations Chapter 4. Kinetics of Food Quality Attribute Retention Chapter 5. Physical Transport Models Chapter 6. Process Design Models Chapter 7. Process Validation and Evaluation Chapter 8. Optimization of Preservation Processes Chapter 9. Designing Processes in the Future Appendix.
Includes bibliographical references and index.
Chapter 1. Introduction Chapter 2. Kinetic Models for Food Systems Chapter 3. Kinetics of Inactivation of Microbial Populations Chapter 4. Kinetics of Food Quality Attribute Retention Chapter 5. Physical Transport Models Chapter 6. Process Design Models Chapter 7. Process Validation and Evaluation Chapter 8. Optimization of Preservation Processes Chapter 9. Designing Processes in the Future Appendix.
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 foods, and use many examples from these types of preservation processes. Preservation of foods by refrigeration, freezing, concentration and dehydration are not addressed directly, but many of the concepts to be presented would apply. Significant attention is given to the fate of food quality attributes during the preservation process, and the concept of optimizing the process parameters to maximize the retention of food quality Focuses on three elements of preservation process: * Kinetic Models for Food Components * Transport Models in Food Systems * Process Design Models.
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