Food Preservation Process Design

✍ Scribed by Dennis R. Heldman

• Publisher: Academic Press (Elsevier)
• Year: 2011
• Tongue: English
• Leaves: 358
• Edition: 1
• Category: Library

✦ Synopsis

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.

✦ Table of Contents

sdarticle.pdf
Food Preservation Process Design
sdarticle_a.pdf
Copyright
sdarticle_b.pdf
Preface
sdarticle1.pdf
Introduction
History of preservation processes
The quantitative approach
Experimental validation of processes
Successful food preservation processes
Emerging preservation processes
Food product quality considerations
Bibliography
sdarticle2.pdf
Kinetic Models for Food Systems
Rate equations and rate constants
Uniform parameters
k =
rate constant to describe survivors of a microbial population or the retention of a food product quality attribute; 1/s.
n =
index parameter used to account for deviations from non-log-linear survivor curves or non-first-order reaction models.
EA =
Activation Energy Constant to describe the influence of temperature on the microbial inactivation rate or on the reaction rate constants for retention of a food quality attributes; kJ/mole.
V Activation Volume Constant for description of the influence of pressure on microbial inactivation rates or on reaction rate constants for food quality.
List of symbols
Bibliography
sdarticle3.pdf
Kinetics of Inactivation of Microbial Populations
Characteristics of microbial survivor curves
Kinetic parameters for microbial populations
Microbial population variability
Vegetative populations versus spores
Process technology
Applications of kinetic parameters
Definition of microbial inactivation
Kinetic parameters for alternative preservation technologies
List of symbols
Bibliography
sdarticle4.pdf
Kinetics of Food Quality Attribute Retention
Characteristics of quality retention kinetics
Kinetic parameters for product quality retention
Retention of heat-sensitive vitamins
Retention of product color
Applications of kinetic parameters for quality attributes
Impacts of preservation processes on quality attributes
List of symbols
Uncited references
Bibliography
sdarticle5.pdf
Physical Transport Models
Physical properties
Density
Heating and cooling in containers
Predicting temperature during transient heat transfer
Ohmic heating
Microwave heating
Ultra-high pressure applications
List of symbols
Bibliography
sdarticle6.pdf
Process Design Models
The process design parameter
General approaches to preservation process design
Time-step calculation
List of symbols
Bibliography
sdarticle7.pdf
Process Validation and Evaluation
Process validation for microbial inactivation
Laboratory evaluation of experiment results quantify parameters describing the microbial survivor curve
Process validation for alternative process technologies
Microwave processes
Solution:
Pulsed-electric-field processes (PEF)
List of symbols
Bibliography
sdarticle8.pdf
Optimization of Preservation Processes
The HTST concept
Applications to nonliquid foods
List of symbols
Bibliography
sdarticle9.pdf
Designing Processes in the Future
Assembly of kinetic parameters
Transport models
Physical properties of foods
New transport models
Process models
Opportunities for evolving process technologies
Bibliography
sdarticle10.pdf
Appendix
sdarticle11.pdf
Index