The Chemistry of Thermal Food Processing Procedures (Paperback, 1st ed. 2016)

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.

General

Imprint:	Springer International Publishing AG
Country of origin:	Switzerland
Series:	Chemistry of Foods
Release date:	July 2016
First published:	2016
Authors:	Maria Micali • Marco Fiorino • Salvatore Parisi
Dimensions:	235 x 155 x 3mm (L x W x T)
Format:	Paperback
Pages:	54
Edition:	1st ed. 2016
ISBN-13:	978-3-319-42461-3
Categories:	Books > Science & Mathematics > Chemistry > Analytical chemistry > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	3-319-42461-0
Barcode:	9783319424613

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