The Chemistry of Thermal Food Processing Procedures

by Salvatore Parisi, Marina Micali, Marco Fiorino

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 preservation techniques - smoking, addition of natural additives, irradiation, etc. - are compared with current industrial systems, like fermentation, irradiation,...

• Format: Paperback
• Language: English
• ISBN: 3319424610
• ISBN13: 9783319424613
• Release Date: July 2016
• Publisher: Springer
• Length: 54 Pages
• Weight: 0.22 lbs.
• Dimensions: 0.1" x 6.1" x 9.2"