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Food preservation process design

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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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Availability

Detail Information

Series Title

Food science and technology international series

Call Number

[ITP-LIB-510]

Publisher

mau : Academic Press., c2011

Collation

ix, 354 p. : ill. ; 24 cm.

Language

English

ISBN/ISSN

9780123724861

Classification

TP371.2 .H46 2011

Content Type

-

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

Food

Specific Detail Info

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Statement of Responsibility

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