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Home > Science, Technology & Agriculture > Industrial chemistry and manufacturing technologies > Industrial chemistry and chemical engineering > Food and beverage technology > Minimal Processing of Foods and Process Optimization: An Interface(Food Engineering & Manufacturing)
Minimal Processing of Foods and Process Optimization: An Interface(Food Engineering & Manufacturing)

Minimal Processing of Foods and Process Optimization: An Interface(Food Engineering & Manufacturing)


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About the Book

Considering advances in the traditional food processing area and how they are being applied to the minimal processing of foods, this text includes extensive discussion of food quality and the assurance of safety by optimizing food processes. It covers technologies such as high-pressure processing, Ohmic heating of foods, modified atmosphere packaging and aseptic processing. Packaging systems for minimally processed foods and consumer acceptance of minimal foods are discussed, and results from current research studies in the US, Europe, South America and Japan are provided.

Table of Contents:
Developments in New Technologies for Minimal Processing of Foods: Non-Thermal Processes for Food Preservation (D. Knorr). Ohmic Heating (S.K. Sastry). Reduction of Pectinesterase Activity in Orange Juice by High Pressure Treatment (S. Irwe and I. Olsson). Combination of Mild Preservative Factors to Improve Safety and Keeping Quality of Chilled Foods (J. Farkas). Improvement of the Safety and Quality of Refrigerated Ready-To-Eat Foods Using Novel Mild Preservation Techniques (L.G.M. Gorris). Osmotic Preconcentration: Developments and Prospects (H.N. Lazarides). Osmotic Dehydration of Fruits Before Drying (L. Andrzej). Vacuum Osmotic Dehydration of Fruits (P. Fito, A. Andres, R. Pastor, and A. Chiralt). Ohmic Thawing of Frozen Shrimp: Preliminary Technical and Economic Feasibility (J.T. Henderson, M.O. Balaban, and A. Teixeira). Combined Microwave/Freezing Methods to Improve Preserved Fruit Quality (M.P. Cano). A General Analysis of the Residence Time Distribution of Particles in the Aseptic Processing of Particulate Fluid Foods in Tubular Systems (P.N. Baptista, F.A.R. Oliveira, A. Strauss, and J.C. Oliveira). Optimization of Food Processes to Minimize Deteriorative Changes in Food Quality and Assure Safety: Quality Characteristics of Fruits and Vegetables (R.L. Shewfelt). Process Control and Quality Assurance through the Application of HACCP and Predictive Microbiology (J.G. Banks). Microbes, Hurdles, Food Safety and Process Optimization (E. Zottola). The Application of Molecular Biology to Understanding the Growth and Survival of Food Poisoning and Spoilage Bacteria (A. Ellison, M.B. Cole, and G.S.A.B. Stewart). Importance of Injured Food-Borne Microorganisms in Minimal Processing (F.F. Busta). Combined Treatments to Extend the Shelf Life of Fresh Fish (R.M. Kirby, D.J. Capell, and P. Vaz-Pires). Quality Design and plant Operation in Food Processing (R. Taniguchi and M. Nihmura). Advances in Process Modeling and Assessment: The Role of Transport Phenomena (J.C. Oliveira, P.M. Pereira, and F.A.R. Oliveira). Food Process Modeling with Uncertain Data (V. Gekas). Computer Aided Design of Cook-Chill Foods Under Uncertain Conditions (B.M. Nicolai, M. Schellekens, T. Martens, and J. De Baerdemaeker). Advances in Process Modeling and Assessment: The Physical Mathematical Approach and Product History Integrators (M. Hendrickx, G. Maesmans, S. De Cordt, J. Noronha, A. Van Loey, F. Willocx, and P. Tobback). Obtaining a Well Balanced Product Quality in Thermally Processed Conduction Heating Foods by Analyzing Surface and Volume Average Quality Optimum Processing Conditions (C.L.M. Silva, F.A.R. Oliveira, and M. Hendrickx). Assessing Overprocessing in the Aseptic Processing of Fluid Foods: An Analysis of the Contribution of Different Portions of the Fluid to Average Quality (A.P. Torres and F.A.R. Oliveira). The Optimization of Product Quality During Thermal Processing: A Case Study on White Beans in Brine (A. Van Loey, J. Noronha, M. Hendrickx, and P. Tobback). Feasibility of Protein-Based TTI Development (S. De Cordt, G. Maesmans, M. Hedricksx, and P. Tobback). Packaging Systems for Minimally Processed Foods and Consumer Acceptance of Minimally Processed Foods: Design of Modified Atmosphere Packages for Fresh Fruits and Vegetables (K.V. Chau and P.C. Talasila). Modified Atmosphere Packaging of Meat (G.J.E. Nychas). Modeling of Gas Exchange in Polymeric Packages of Fresh Fruits and Vegetables (J.D. Mannapperuma and R.P. Singh). Combinations of Minimal Methods to Increase the Shelf-Life and Quality of Tropical Fruit (G. Campbell-Platt, J.G. Brennan, and A.S. Grandison). Potential Preservation of Peach Fruits cv. Buiti: Effect of Calcium and Intermittent Warming During Cold Storage Under Modified Atmosphere (N. Holland, M.I.F. Chitarra, and A.B. Chitarra). The Influence of Temperature and Gas Composition on the Evolution of Microbial and Visual Quality of Minimally Processed Endives (F. Willocx, M. Hendrickx, and P. Tobback). Consumer Perceptions of Quality (C.M. Bruhn). Flair-Flow: An Overview of Dissemination Research in Europe (T. R. Gormley).


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Product Details
  • ISBN-13: 9780849379031
  • Publisher: Taylor & Francis Inc
  • Publisher Imprint: CRC Press Inc
  • Height: 254 mm
  • No of Pages: 544
  • Returnable: N
  • Sub Title: An Interface
  • Width: 178 mm
  • ISBN-10: 0849379032
  • Publisher Date: 23 May 1994
  • Binding: Hardback
  • Language: English
  • No of Pages: 544
  • Series Title: Food Engineering & Manufacturing
  • Weight: 1166 gr


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