594 pages | 114 B/W Illus.
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:
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.
INTRODUCTION: PROCESSING, SAFETY, AND QUALITY
Food Preservation Technologies, Enrique Ortega-Rivas
Overview of Food Safety, Joy G. Waite and Ahmed E. Yousef
Food Quality Perception, Russell S.J. Keast
EVALUATING THE SAFETY AND QUALITY OF FOODS
Models for Microorganism Inactivation: Application in Food Preservation Design, Stella M. Alzamora, Sandra N. Guerrero, Aurelio Aurelio López-Malo, Enrique Palou, Cielo D. Char, and Silvia Raffellini
Kinetics of Chemical Reactions and the Case of Monitoring Phenolic Compounds by High-Performance Liquid Chromatography Coupled with Mass Spectrometry, Erika Salas-Muñoz and Enrique Ortega-Rivas
Use of Survival Analysis Statistics in Analyzing the Quality of Foods from a Consumer’s Perspective, Guillermo Hough
EFFECTS OF SPECIFIC TECHNOLOGIES ON SAFETY AND QUALITY
Safety and Quality of Thermally Processed Foods in Hermetically Sealed Containers, Romeo T. Toledo
Alternative Heating Technologies, Marc Regier, Matthias Rother, and Heike P. Schuchmann
Acrylamide Formation and Reduction in Fried Potatoes, Franco Pedreschi
Safety and Quality Effects in Foods Stored under Modified Atmosphere Conditions, Juliana Morales-Castro and L. Araceli Ochoa-Martínez
Effects of Chilling and Freezing on Safety and Quality of Food Products, Liana Drummond and Da-Wen Sun
Drying and Dried Food Quality, Xiao Dong Chen
Safety and Quality of Irradiated Food, Eileen M. Stewart
Improving Food Safety and Quality by High-Pressure Processing, J. Antonio Torres, Pedro D. Sanz, Laura Otero, María Concepción Pérez Lamela, and Marleny D. Aranda Saldaña
Temperature Distribution and Chemical Reactions in Foods Treated by Pressure-Assisted Thermal Processing, J. Antonio Torres, Pedro D. Sanz, Laura Otero, María Concepción Pérez Lamela, and Marleny D. Aranda Saldaña
Food Quality and Safety Issues during Pulsed Electric Field Processing, Michael O. Ngadi, LiJuan Yu, Malek Amiali, and Enrique Ortega-Rivas
Solid–Liquid Separations in Food Processing: Relevant Aspects in Safety and Quality, Enrique Ortega-Rivas, Jocelyn Sagarnaga-Lopez, and Hugo O. Suarez-Martinez
INTEGRATIVE APPROACH: SAFETY AND QUALITY IN FOOD PLANT DESIGN
The SAFES Methodology: A New Approach for Real-Food Modeling, Optimization, and Process Design, Pedro Fito, Marc Le Maguer, José Miguel Aguilera, Luis Mayor, Lucía Seguí, Noelia Betoret, and Pedro José Fito
Development and Implementation of Food Safety Programs in the Food Industry, Sergio Nieto-Montenegro and Katherine L. Cason