Thermal Food Processing: New Technologies And Quality Issues (Food Science And Technology)

✍ Scribed by Da-Wen Sun(Editor)

• Publisher: CRC/Taylor & Francis
• Year: 2006
• Tongue: English
• Leaves: 627
• Series: Food science and technology 150
• Category: Library

✦ Synopsis

The challenge of maintaining both quality and safety in the thermal processing of foods results from the degradation of heat-sensitive quality attributes during processing. The editor of Thermal Food Processing: New Technologies and Quality Issues presents a comprehensive reference through authors that assist in meeting this challenge by explaining the latest developments and analyzing the latest trends in thermal food processing research and development.

The book is divided into three parts for easy reference. Part I, Modeling of Thermal Food Processes, discusses the thermal physical properties of foods, recent developments in heat and mass transfer, innovative modeling techniques including artificial neural network modeling, and computational fuel dynamics. Part II, Quality and Safety of Thermally Processed Food, provides the latest research and development information used to maintain high quality and safety standards for certain types of food products including thermally processed meat, poultry, fishery products, dairy products, canned foods, and vegetables.

Part III, Innovations in Thermal Food Processes, details existing, alternative thermal processing technologies, outlining their potential, future application in the food industry. These innovations include the ohmic heating technique, radio frequency energies, infrared rays, the combination of pressure and pH with thermal processing, and time-temperature integrators used in evaluating and controlling thermal processes.

✦ Table of Contents

Content: MODELING Thermal Physical Properties of Foods, A.E. Delgado, Da-Wen Sun, and A.C. RubioloHeat and Mass Transfer in Thermal Food Processing, Lijun Wang and Da-Wen SunSimulating Thermal Food Processes Using Deterministic Models, Arthur A. TeixeiraModeling Food Thermal Processes Using Artificial Neural Networks, C.R. Chen and H.S. RamaswamyModeling Thermal Processing Using Computational Fluid Dynamics (CFD), Xiao Dong ChenQUALITY AND SAFETYThermal Processing of Meat Products, Harshavardhan Thippareddi and Marcos SanchezThermal Processing of Poultry Products, Paul L. Dawson, Sunil Mangalassary, and Brian W. SheldonThermal Processing of Fishery Products, Isabel Medina Mendez and Jose Manuel Gallardo AbuinThermal Processing of Dairy Products, A.L. Kelly, N. Datta, and H.C. DeethUHT Thermal Processing of Milk, Pamela Manzi and Laura PizzoferratoThermal Processing of Canned Foods, Z. Jun WengThermal Processing of Ready Meals, Gary TuckerThermal Processing of Vegetables, Jasim Ahmed and U.S. ShivhareINNOVATIONS IN PAST AND EMERGING TECHNOLOGIES Ohmic Heating for Food Processing, Antonio Augusto Vicente, Ines de Castro, and Jose Antonio TeixeiraRadio Frequency Dielectric Heating, Yanyun ZhaoInfrared Heating, Noboru Sakai and Weijie MaoPressure-Assisted Thermal Processing, Takashi Okazaki and Kanichi SuzukipH-Assisted Thermal Processing, Alfredo Palop and Antonio MartinezTime-Temperature Integrators for Thermal Process Evaluation, Antonio Martinez, M. Rodrigo, P.S. Fernandez, and J. OcioINDEX

✦ Subjects

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