Download e-book for iPad: Advances in Thermal and Non-Thermal Food Preservation by Gaurav Tewari, Vijay Juneja

By Gaurav Tewari, Vijay Juneja

ISBN-10: 0813829682

ISBN-13: 9780813829685

Advances in Thermal and Non-Thermal nutrients maintenance offers present, definitive and authentic fabric written by means of specialists on diverse thermal and non-thermal nutrition protection applied sciences. Emphasizing inactivation of microorganisms during the program of conventional in addition to more moderen and novel concepts and their combos, the book’s chapters cover:thermal foodstuff upkeep suggestions (e.g., retorting, UHT and aseptic processing), minimum thermal processing (e.g., sous-vide processing), and non-thermal foodstuff upkeep suggestions (e.g., excessive strain processing and pulsed technologies).Editors Tewari and Juneja supply precise emphasis to the industrial features of non-conventional meals upkeep options. because the so much entire and modern source of its type, Advances in Thermal and Non-Thermal foodstuff protection is the definitive usual in describing the inactivation of microorganisms via traditional and more moderen, extra novel strategies.

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Additional info for Advances in Thermal and Non-Thermal Food Preservation

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A multistage preheat process that increased the product temperature by steps was used in this investigation. 9°C for less than 1 minute, the cans were cooled rapidly by continuously spraying water at the top. Berry and Kohnhorst reported that agitation of the product was enhanced by the presence of headspace. Decreasing headspace resulted in lower heat transfer rates. They also pointed out that the headspace effects were more significant for more viscous products (15 cps). Effect of Fluid Viscosity Fluid viscosity is the most important parameter affecting heat transfer coefficient.

47:145–153. G. 2004. Clostridium perfringens. In: Bacteria associated with foodborne diseases. Scientific Status Summary. Institute of Food Technologists. pp. 15–16. D. 1994. Characterization of a psychrotrophic Clostridium causing spoilage in vacuum-packed cooked pork: Description of Clostridium algidicarnis sp. nov. Lett. Appl. Microbiol. 19:153–157. Leistner, L. 2000. Basic aspects of food preservation by hurdle technology. Int. J. Food Microbiol. 55:181–186. M. 1995. Food preservation by hurdle technology.

G. 2004. Clostridium perfringens. In: Bacteria associated with foodborne diseases. Scientific Status Summary. Institute of Food Technologists. pp. 15–16. D. 1994. Characterization of a psychrotrophic Clostridium causing spoilage in vacuum-packed cooked pork: Description of Clostridium algidicarnis sp. nov. Lett. Appl. Microbiol. 19:153–157. Leistner, L. 2000. Basic aspects of food preservation by hurdle technology. Int. J. Food Microbiol. 55:181–186. M. 1995. Food preservation by hurdle technology.

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Advances in Thermal and Non-Thermal Food Preservation by Gaurav Tewari, Vijay Juneja


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