Heldman Food Preservation Process Design

1. Auflage 2011
ISBN: 978-0-08-091965-2
Verlag: Elsevier Science & Techn.
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, 368 Seiten

Reihe: Food Science and Technology

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 Kinetic Models for Food Components - Reviews Transport Models in Food Systems - Asseses Process Design Models

Dennis R. Heldman is the Dale A. Seiberling Endowed Professor of Food Engineering at Ohio State University. He is also an Adjunct Professor at the University of California-Davis and Professor Emeritus at the University of Missouri. He has been author or co-author of over 150 research projects and several books. He served as President of the Institute of Food Technologists in 2006-07, and was recognized with the Food Engineering Lifetime Achievement Award from the International Association for Engineering and Food in 2011.

Autoren/Hrsg.

Heldman, Dennis R.

Inhaltsverzeichnis

1;Front Cover;1
2;Food Preservation Process Design;4
3;Copyright Page;5
4;Contents;6
5;Preface;8
6;Chapter 1 Introduction;12
6.1;History of preservation processes;17
6.2;The quantitative approach;20
6.3;Bibliography;28
7;Chapter 2 Kinetic Models for Food Systems;30
7.1;Rate equations and rate constants;31
7.2;First-order model;36
7.3;Multiple-order models;38
7.4;Agent intensity models;41
7.5;Thermal process models;48
7.6;Uniform parameters;54
7.7;List of symbols;57
7.8;Bibliography;58
8;Chapter 3 Kinetics of Inactivation of Microbial Populations;60
8.1;Characteristics of microbial survivor curves;61
8.2;Kinetic parameters for microbial populations;65
8.3;Applications of kinetic parameters;70
8.4;Definition of microbial inactivation;87
8.5;Kinetic parameters for alternative preservation technologies;88
8.6;List of symbols;88
8.7;Bibliography;89
9;Chapter 4 Kinetics of Food Quality Attribute Retention;98
9.1;Characteristics of quality retention kinetics;99
9.2;Kinetic parameters for product quality retention;102
9.3;Applications of kinetic parameters for quality attributes;106
9.4;Impacts of preservation processes on quality attributes;116
9.5;List of symbols;117
9.6;Bibliography;118
10;Chapter 5 Physical Transport Models;122
10.1;Physical properties;123
10.2;Heating and cooling in containers;136
10.3;Ohmic heating;149
10.4;Microwave heating;150
10.5;Ultra-high pressure applications;152
10.6;List of symbols;154
10.7;Bibliography;155
11;Chapter 6 Process Design Models;158
11.1;The process design parameter;159
11.2;General approaches to preservation process design;161
11.3;Process design targets;177
11.4;Integrated impacts of preservation processes;182
11.5;Design of a microwave process;193
11.6;Design of an ohmic heating process;204
11.7;Design of ultra-high pressure processes;208
11.8;Design of pulsed-electric-field processes;213
11.9;Design of combined processes;220
11.10;List of symbols;223
11.11;Bibliography;225
12;Chapter 7 Process Validation and Evaluation;228
12.1;Process validation for microbial inactivation;230
12.2;Alternative approaches to validation;240
12.3;Process validation for alternative process technologies;248
12.4;List of symbols;254
12.5;Bibliography;254
13;Chapter 8 Optimization of Preservation Processes;256
13.1;The HTST concept;257
13.2;Applications to nonliquid foods;260
13.3;List of symbols;274
13.4;Bibliography;276
14;Chapter 9 Designing Processes in the Future;278
14.1;Assembly of kinetic parameters;279
14.2;Transport models;282
14.3;Process models;283
14.4;Opportunities for evolving process technologies;284
14.5;Bibliography;287
15;Appendix;290
16;Index;352