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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
The Chemistry of Thermal Food Processing Procedures

The Chemistry of Thermal Food Processing Procedures

Fiorino, Marco
Micali, Maria
Parisi, Salvatore

Paperback

Technology & EngineeringChemistry

ISBN10: 3319424610
ISBN13: 9783319424613
Publisher: Springer
Published: Jul 18 2016
Pages: 54
Weight: 0.22
Height: 0.13 Width: 6.14 Depth: 9.21
Language: English
This Brief reviews thermal processes in the food industry - pasteurization, sterilization, UHT processes, and others. It evaluates the effects on a chemical level and possible failures from a safety viewpoint, and discusses in how far the effects can be predicted. In addition, historical preservation techniques - smoking, addition of natural additives, irradiation, etc. - are compared with current industrial systems, like fermentation, irradiation, addition of food-grade chemicals. The Brief critically discusses storage protocols - cooling, freezing, etc. - and packing systems (modified atmosphere technology, active and intelligent packaging). Can undesired chemical effects on the food products be predicted? This Brief elucidates on this important question. On that basis, new challenges, that currently arise in the food sector, can be approached.

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