Processing Food by Thermal Application

Description

About the book: The book is a critical companion for all those concerned with the impact of the food system and food processing on the universe. It also includes heat transfer principles and the impact of temperature variation on the structure, flavor, and nutritional value of food. The book explores the different types of thermal processing, emphasising these differences between pasteurisation, sterilisation, blanching and cooking, covering the method optimisation potential and process calculation. It goes on to discuss the significance of temperature as well as time control for satisfactory results, thus guaranteeing the safety and quality of food. It studies also the effect of heat on enzyme inactivation and harmful micro-organisms, and so it protects against spoilage and extends the length of time something will keep. The book also include equipment utilized during thermal processing, such the autoclaves and ovens, and how to improve the technology of their efficiency and their consumption of energy. Real-life examples, practical examples for quality control, safety standards and the regulations are provided in a reader-friendly manner for students, professionals, and other readers based on food science and technology. Contents:

1. Equipment
2. Apparatus
3. Methods of Pasteurization
4. Products of Pasteurization
5. Processing Foods by Pressurization
6. Products of Pressurization
7. Packaging and Labelling Pasteurized and Pressurized Products
8. Storing Pasteurized and Pressurized Products