Food preservation process design

The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated. The new dimension to be emphasized is the emerging technologies for preservation of foods and the need for sound base...

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Bibliographic Details
Main Author: Heldman, Dennis R.
Format: eBook
Language: English
Published: Burlington, MA : Academic Press, c2011.
Series: Food science and technology international series.
Subjects:
Food > Preservation.
elektronické knihy
electronic books
ISBN: 9780080919652
9780123724861
Physical Description: 1 online zdroj (ix, 354 p.) : ill.

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100 1 |a Heldman, Dennis R. 
245 1 0 |a Food preservation process design  |h [elektronický zdroj] /  |c Dennis R. Heldman. 
260 |a Burlington, MA :  |b Academic Press,  |c c2011. 
300 |a 1 online zdroj (ix, 354 p.) :  |b ill. 
490 1 |a Food science and technology international series 
500 |a Machine generated contents note: Chapter 1. Introduction Chapter 2. Kinetic Models for Food Systems Chapter 3. Kinetics of Inactivation of Microbial Populations Chapter 4. Kinetics of Food Quality Attribute Retention Chapter 5. Physical Transport Models Chapter 6. Process Design Models Chapter 7. Process Validation and Evaluation Chapter 8. Optimization of Preservation Processes Chapter 9. Designing Processes in the Future Appendix. 
504 |a Includes bibliographical references and index. 
505 0 |a Chapter 1. Introduction Chapter 2. Kinetic Models for Food Systems Chapter 3. Kinetics of Inactivation of Microbial Populations Chapter 4. Kinetics of Food Quality Attribute Retention Chapter 5. Physical Transport Models Chapter 6. Process Design Models Chapter 7. Process Validation and Evaluation Chapter 8. Optimization of Preservation Processes Chapter 9. Designing Processes in the Future Appendix. 
520 |a The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated. The new dimension to be emphasized is the emerging technologies for preservation of foods and the need for sound base of information to be developed as inputs for systematic process design. The focus of the work is on process design, and emphasizes the need for quantitative information as inputs to process design. The concepts presented build on the successful history of thermal processing of foods, and use many examples from these types of preservation processes. Preservation of foods by refrigeration, freezing, concentration and dehydration are not addressed directly, but many of the concepts to be presented would apply. Significant attention is given to the fate of food quality attributes during the preservation process, and the concept of optimizing the process parameters to maximize the retention of food quality Focuses on three elements of preservation process: * Kinetic Models for Food Components * Transport Models in Food Systems * Process Design Models. 
590 |a Knovel Library  |b ACADEMIC - Food Science 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
650 0 |a Food  |x Preservation. 
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655 9 |a electronic books  |2 eczenas 
776 0 8 |i Print version:  |a Heldman, Dennis R.  |t Food preservation process design.  |d Burlington, MA : Academic Press, 2011  |z 9780123724861  |w (DLC) 2010046577  |w (OCoLC)670484616 
830 0 |a Food science and technology international series. 
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999 |c 79453  |d 79453 
993 |x NEPOSILAT  |y EIZ 

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