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Microbiology of Thermally Preserved Foods

2013 Science
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Release : 2013
Genre : Science
Kind : eBook
Book Rating : 335/5 ( reviews)

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Book Synopsis Microbiology of Thermally Preserved Foods by : Tibor Deák

Download or read book Microbiology of Thermally Preserved Foods written by Tibor Deák. This book was released on 2013. Available in PDF, EPUB and Kindle. Book excerpt: While introducing the principles and processes of industrial-level food canning, the volume clarifies the effects of microorganisms, their ecology, fate, and prevention in canning operations, as well as in other thermal processing techniques, such as aseptic packaging. It covers microbial spoilage and detection for vegetables, fruits, milk, meat and seafood from the raw food materials through individual unit operations, facility sanitation, and packaging. It thus offers a practical introduction to understanding, preventing and destroying microbe-based hazards in food plants that use thermal processes to preserve and package foods. The text surveys major spoilage and pathogenic microbes of interest, explaining their toxicity, product and safety effects, and the conditions of their destruction by heat treatment.

Essentials of Thermal Processing

2021-05-04 Technology & Engineering
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Release : 2021-05-04
Genre : Technology & Engineering
Kind : eBook
Book Rating : 358/5 ( reviews)

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Book Synopsis Essentials of Thermal Processing by : Gary Tucker

Download or read book Essentials of Thermal Processing written by Gary Tucker. This book was released on 2021-05-04. Available in PDF, EPUB and Kindle. Book excerpt: ESSENTIALS OF THERMAL PROCESSING Explore this fully updated new edition of a practical reference on food preservation from two leading voices in the industry Among all food preservation methods in use today, thermal processing remains the single most important technique used in the industry. The newly revised Second Edition of Essentials of Thermal Processing delivers a thorough reference on the science and applications of the thermal processing of a wide variety of food products. The book offers readers essential information on the preservation of food products by heat, including high-acid foods and low-acid sterilized foods requiring a full botulinum cook. The accomplished authors—noted experts in their field—discuss all relevant manufacturing steps, from raw material microbiology through the various processing regimes, validation methods, packaging, incubation testing, and spoilage incidents. Two new chapters on temperature and heat distribution, as well as heat penetration of foods, are included. More worked and practical examples are found throughout the book as well. Readers will also benefit from the inclusion of: A thorough introduction to the microbiology of heat processed foods, food preservation techniques, low acid canned foods, and high acid foods An exploration of acidified products, heat extended shelf-life chilled foods, and processing methods Discussions of cooking and process optimization, process validation, and heat penetration and process calculations An examination of cooling and water treatment, how to handle process deviations, and packaging options for heat preserved foods Perfect for professionals working in the food processing and preservation industries, Essentials of Thermal Processing will also earn a place in the libraries of anyone seeking a one-stop reference on the subject of thermal processing for food products.

Canned Foods

1981 Canned foods
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Release : 1981
Genre : Canned foods
Kind : eBook
Book Rating : /5 ( reviews)

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Book Synopsis Canned Foods by : A. C. Hersom

Download or read book Canned Foods written by A. C. Hersom. This book was released on 1981. Available in PDF, EPUB and Kindle. Book excerpt:

Thermal Treatments of Canned Foods

2018-01-23 Technology & Engineering
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Release : 2018-01-23
Genre : Technology & Engineering
Kind : eBook
Book Rating : 322/5 ( reviews)

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Book Synopsis Thermal Treatments of Canned Foods by : Angela Montanari

Download or read book Thermal Treatments of Canned Foods written by Angela Montanari. This book was released on 2018-01-23. Available in PDF, EPUB and Kindle. Book excerpt: This Brief describes the chemical features of canned food products and gives background information on the technology of canning foods. It explains how canned foods are different from other packaged foods, and illustrates and discusses their unique properties, including risks and failures. Canned foods are usually considered to offer a particularly long shelf-life and durability. An understanding of their properties and influences on their durability is therefore of great importance in the industrial production, and this Brief offers a compact introduction to this topic. The authors focus on thermally-preserved foods. They explain that the right choice of thermal treatment method (e.g. pasteurisation, sterilisation) as well as process parameters (e.g. time, temperature) is additionally influenced by criteria such as pH, water content, the presence and concentration of fatty molecules, of calcium, etc. So-called ‘survival curves’ can help in determining the methodology of choice, and the Brief introduces the reader to this concept. The authors also address defects and failures. They introduce selected indicators, which can help identifying failures of the entire food/packaging system, and demonstrate how image and visual analysis can be applied in quality controls. The explanations and industrial production of canned foods are exemplified with the case of canned tomato sauces and beans.

Advances in Thermal and Non-Thermal Food Preservation

2008-02-28 Technology & Engineering
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Release : 2008-02-28
Genre : Technology & Engineering
Kind : eBook
Book Rating : 606/5 ( reviews)

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Book Synopsis Advances in Thermal and Non-Thermal Food Preservation by : Gaurav Tewari

Download or read book Advances in Thermal and Non-Thermal Food Preservation written by Gaurav Tewari. This book was released on 2008-02-28. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Thermal and Non-Thermal Food Preservation provides current, definitive and factual material written by experts on different thermal and non-thermal food preservation technologies. Emphasizing inactivation of microorganisms through the application of traditional as well as newer and novel techniques and their combinations, the book’s chapters cover: thermal food preservation techniques (e.g., retorting, UHT and aseptic processing), minimal thermal processing (e.g., sous-vide processing), and non-thermal food preservation techniques (e.g., high pressure processing and pulsed technologies). Editors Tewari and Juneja give special emphasis to the commercial aspects of non-conventional food preservation techniques. As the most comprehensive and contemporary resource of its kind, Advances in Thermal and Non-Thermal Food Preservation is the definitive standard in describing the inactivation of microorganisms through conventional and newer, more novel techniques.

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