Covers a Host of Groundbreaking Techniques
Thermal processing is known to effectively control microbial populations in food, but the procedure also has a downside―it can break down the biochemical composition of foods, resulting in a marked loss of sensory and nutritional quality. Processing Effects on Safety and Quality of Foods delineates three decades of advances made in processing techniques that produce microbiologically safe foods, while maintaining their sensory and nutritive properties.
Addresses the Entire Food Processing Industry
With an international team of more than 35 renowned contributors, this book presents evaluation techniques that yield reliable estimations 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 sampling of the techniques covered:
- Hermetically sealed containers
- Acrylamide formation
- Dried foods
- Irradiated foods
- Pressure-assisted thermal processing
- Pulsed electric field processing
Processing Effects on Safety and Quality of Foods addresses the entire food processing industry, including food modeling, optimization, and proper design of manufacturing plants. It is the first of its kind―a single, sound reference that explores all of the different aspects involved in evaluating processing effects in food safety and quality.
Table of Contents
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.
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.