Download Food Preservation Process Design (Food Science and by Dennis R. Heldman PDF

By Dennis R. Heldman

The renovation procedures for meals have advanced over numerous centuries, yet contemporary awareness to non-thermal applied sciences means that a brand new measurement of switch has been initiated. the hot size to be emphasised is the rising applied sciences for maintenance of meals and the necessity for sound base of knowledge to be built as inputs for systematic technique layout. the point of interest of the paintings is on technique layout, and emphasizes the necessity for quantitative details as inputs to strategy layout. The suggestions offered construct at the profitable heritage of thermal processing of meals, and use many examples from a lot of these protection methods. protection of meals by way of refrigeration, freezing, focus and dehydration aren't addressed at once, yet a few of the options to be awarded might practice. major recognition is given to the destiny of nutrition caliber attributes through the protection method, and the idea that of optimizing the method parameters to maximise the retention of nutrients caliber makes a speciality of 3 components of upkeep process:* Kinetic versions for nutrition parts* shipping versions in foodstuff structures* strategy layout versions

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Sample text

Sapru, et al. (1992) have recommended more complex models to describe these unique characteristic of survivor curves for spore populations. 3. 2 One type of non-log-linear survivor curve for microbial spores (from Stumbo, 1965). 3 An example of a survivor curve with a lag during the initial exposure to high temperatures (from Stumbo, 1965). Kinetics of Inactivation of Microbial Populations 53 at the beginning of the exposure to elevated temperatures occurs when the rate of spore germination is equal to the rate of inactivation for the microbial population.

23). In survivor curve equa- 46 Food Preservation Process Design tions, the symbol (N) designates the magnitude of the microbial population. When describing changes in food quality attributes, the parameter (k) is used to express the rate constant for the retention food quality attributes during a preservation process. ). In some cases, an expression similar to Eq. 25) may be used to describe the change in quality attributes, and the reaction rate constant k along with the index (n) are used. In expressions used to describe changes in the magnitude of a food product quality attribute, the concentration is expressed as C.

Bibliography. . . . . . . . . . . . . . . . . . . . . . . . 50 54 59 76 77 77 78 The kinetics of microbial survival during a thermal process has a significant history. As documented by Ball and Olsen (1956) and Stumbo (1965), experimental measurements of the numbers of survivors as a function of time, at a constant temperature, have occurred continuously over a significant period of time. Although a significant focus of these measurements has been on pathogenic spores, information has also been assembled on the survivor curves for microbial populations causing spoilage in shelf-stable foods and for microbial pathogens in refrigerated foods.

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