Processing Effects on Safety and Quality of Foods

1. Auflage 2019
ISBN: 978-0-367-38511-8
Verlag: Taylor & Francis Ltd

Buch, Englisch, 594 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 1102 g

This book provides methods and procedures used to assess the safety and quality of foods preserved by novel and emerging processing techniques. It presents evaluation techniques that yield reliable estimation of microbiological, physicochemical, nutritive, and sensory characteristics. Each chapter discusses the processing effects of relevant technologies and includes the basics of microbial kinetics, sensory evaluation, and the perception of food quality. A compendium of methods and procedures used to quantify the safety and quality of foods preserved by these promising novel techniques, this book addresses the entire food processing plant including food modeling, optimization, and design.

Zielgruppe

Professional Reference

Autoren/Hrsg.

Ortega-Rivas, Enrique

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Rechtswissenschaften Strafrecht Kriminologie, Strafverfolgung
• Sozialwissenschaften Soziologie | Soziale Arbeit Spezielle Soziologie Kriminalsoziologie

Inhaltsverzeichnis

INTRODUCTION: PROCESSING, SAFETY, AND QUALITY. Food Preservation Technologies. Overview of Food Safety. Food Quality Perception. EVALUATING THE SAFETY AND QUALITY OF FOODS. Models for Microorganism Inactivation: Application in Food Preservation Design. Kinetics of Chemical Reactions and the Case of Monitoring Phenolic Compounds by High-Performance Liquid Chromatography Coupled with Mass Spectrometry. Use of Survival Analysis Statistics in Analyzing the Quality of Foods from a Consumer’s Perspective. EFFECTS OF SPECIFIC TECHNOLOGIES ON SAFETY AND QUALITY. Safety and Quality of Thermally Processed Foods in Hermetically Sealed Containers. Alternative Heating Technologies. Acrylamide Formation and Reduction in Fried Potatoes. Safety and Quality Effects in Foods Stored under Modified Atmosphere Conditions. Effects of Chilling and Freezing on Safety and Quality of Food Products. Drying and Dried Food Quality. Safety and Quality of Irradiated Food. Improving Food Safety and Quality by High-Pressure Processing. Temperature Distribution and Chemical Reactions in Foods Treated by Pressure-Assisted Thermal Processing. Food Quality and Safety Issues during Pulsed Electric Field Processing. Solid–Liquid Separations in Food Processing: Relevant Aspects in Safety and Quality. INTEGRATIVE APPROACH: SAFETY AND QUALITY IN FOOD PLANT DESIGN. The SAFES Methodology: A New Approach for Real-Food Modeling, Optimization, and Process Design. Development and Implementation of Food Safety Programs in the Food Industry.

Über Autor(innen)

Enrique Ortega-Rivas, Ph.D., is a professor at the Autonomous University of Chihuahua in Mexico. He holds a Visiting Scientist appointment at Food Science Australia and a Visiting Lectureship at Monash University in Australia. Dr. Ortega-Rivas was named a Fulbright Scholar while an Adjunct Associate Professor at Washington State University. He also received National Researcher status – maximum recognition that the Mexican government bestows on those in academia based on research efforts and endeavors.