The Chemistry of Thermal Food Processing Procedures

• Main Authors: Micali, Maria (Author), Fiorino, Marco (Author), Parisi, Salvatore (Author)
• Corporate Author: SpringerLink (Online service)
• Format: Electronic eBook
• Language: English
• Published: Cham : Springer International Publishing : Imprint: Springer, 2016.
• Series: SpringerBriefs in Molecular Science,
• Subjects: Chemistry.; Analytical chemistry.; Food > Biotechnology.; Manufacturing industries.; Machines.; Tools.; Food Science.; Analytical Chemistry.; Manufacturing, Machines, Tools.

This Brief reviews thermal processes in the food industry – pasteurization, sterilization, UHT processes, and others. It evaluates the effects on a chemical level and possible failures from a safety viewpoint, and discusses in how far the effects can be predicted. In addition, historical preservatio...

Table of Contents:

• Chemistry of Thermal Processing in the Food Industry: An Introduction
• Thermal Processing of Food Industries and Chemical Transformations
• Undesired Chemical Alterations and Process-related Causes: The Role of Thermal Control and the Management of Thermal Machines.