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 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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