Fundamentals of food reaction technology:
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Leatherhead, Surrey [u.a.]
Leatherhead Publ. [u.a.]
2003
|
| Edition: | 1. publ. |
| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Physical Description: | X, 187 S. graph. Darst. |
| ISBN: | 1904007538 |
Staff View
MARC
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| 245 | 1 | 0 | |a Fundamentals of food reaction technology |c Mary Earle and Richard Earle |
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Record in the Search Index
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| adam_text | Titel: Fundamentals of food reaction technology
Autor: Earle, Mary
Jahr: 2003
CONTENTS
PREFACE
IMPORTANT PROBLEMS IN FOOD PROCESSING 1
1.1 Introduction 1
1.2 Changes During Food Processing 2
1.3 Food Products 4
1.3.1 Consumer expectations 4
1.3.2 Product attributes 4
1.3.3 Product specifications 5
1.3.4 Sensitivity of product attributes to processing conditions 8
1.4 New Product Design 10
1.5 Product Shelf Life 12
1.5.1 Studying shelf life 13
1.5.2 Extending product shelf life 16
1.6 Storage and Distribution Design 17
1.7 Food Processing Reaction Technology Base 18
1.7.1 Process variables and their variability 19
1.7.2 Process control 21
1.7.3 Ensuring product quality- and safety in food processing 22
1.8 Food Process Design 24
1.9 Modelling Food Processing Using Reaction Technology 25
1.10 The Challenge 28
1.11 References 30
PRODUCT CHANGES DURING PROCESSING 32
2.1 Introduction 32
2.2 Reactions in Food Materials During Processing 33
2.3 Time and Temperature in Food Processing 35
2.4 Concentration Sensitivity 36
2.4.1 Rate of change proportional to concentration 36
2.4.2 Time needed to reach a particular concentration 37
2.4.3 Rate equations 41
2.5 Temperature Sensitivity 43
2.5.1 Relationship between reaction rate and temperature 43
2.5.2 Sensitivity to processing temperature 47
2.6 Reaction Rate/Temperature Relationships: Activation Energies 49
2.7 Reaction Rate/Temperature Relationships: Other Temperature Coefficients 52
2.8 Reaction Rate/Concentration Relationships 56
2.8.1 First order reactions 56
2.8.2 Zero order reactions 57
2.8.3 Other rate/concentration relationships 60
2.9 Relative Extents of Food Processing Reactions 62
2.10 Practicalities 69
2.10.1 Studying change in concentration with time 69
2.10.2 Study ing rate of reaction/temperature relationships 70
2.10.3 Studying temperature coefficients 71
2.10.4 Time patterns 71
2.11 References 71
3. PROCESSING OUTCOMES 73
3.1 Introduction 73
3.2 Steady Conditions of Time and Temperature 73
3.3 Variable Conditions of Time and Temperature 78
3.3.1 Sequential changes in temperature with time 78
3.3.2 Space and time/temperature 81
3.4 Microbiological Outcomes from Process Reactions 83
3.4.1 Microbial growth 83
3.4.2 Microbial death 87
3.5 Process Integration 88
3.5.1 General principles 88
3.5.2 Sterilisation/canning 89
3.5.3 Shelf-lives of frozen foods 94
3.6 Practicalities 103
3.6.1 Designing the process 104
3.6.2 Controlling the process 104
3.6.3 Benefits of outcome/time-temperature charts 105
3.6.4 Relating outcomes to process conditions 106
3.7 References 106
4. ACHIEVING BETTER FOOD PRODUCTS 109
4.1 Introduction 109
4.2 Changing Reaction Rates 110
4.2.1 Changes in temperature 110
4.2.2 Enzymic-catalysed reactions 113
4.3 Sequential (Chain) Reactions 117
4.4 Parallel Sets of Reactions 122
4.5 More Complex Situations 127
4.6 Process Optimisation 129
4.7 Processing in Continuous Systems 136
4.8 Practicalities 139
4.8.1 Examining constituents and attributes 139
4.8.2 Improving existing processes 140
4.8.3 Application to new product design and process development 141
4.9 References 142
5. BROADENING THE NET 144
5.1 Introduction 144
5.2 Processing Agents 145
5.2.1 Additives 146
5.2.2 Modified atmospheres 148
5.2.3 Water activity 150
5.3 Alternative Energy Processing Conditions 152
5.3.1 Irradiation 153
5.3.2 Electrical and magnetic fields 156
5.3.3 Very high pressures 158
5.4 Combined Process Technology and the Total Process 159
5.4.1 Hurdle technology 160
5.4.2 Sous vide 161
5.4.3 Total Process technology 163
5.5 Some Successes of Applied Reaction Technology 164
5.5.1 Canning 164
5.5.2 Continuous processing 164
5.5.3 Meat freezing 165
166
167
167
168
168
5.6 Practicalities 169
169
172
172
5.7 Opportunities for the Future 175
175
176
176
176
176
177
177
177
178
5.8 References 178
INDEX 182
5.5.4 New ingredients from milk
5.5.5 Fresher fruit for the consumer
5.5.6 Food ingredients modification
5.5.7 Storage lives
5.5.8 Packaging
Practicalities
5.6.1 Quantitative product attribute measurement
5.6.2 Temperature control
5.6.3 Measurement of process extent
Opportunities for the Future
5.7.1 More uniform product quality
5.7.2 Nutritional enhancement
5.7.3 Safety
5.7.4 Better and more effective regulation
5.7.5 Technological skills
5.7.6 Instrumentation and automation
5.7.7 Optimisation
5.7.8 An enhanced basis for food reaction technology
5.7.9 New food products
References
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| discipline | Chemie / Pharmazie Lebensmitteltechnologie Chemie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
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| indexdate | 2024-07-09T19:20:46Z |
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| isbn | 1904007538 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-010634404 |
| oclc_num | 52486567 |
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| owner | DE-M49 DE-BY-TUM DE-83 |
| owner_facet | DE-M49 DE-BY-TUM DE-83 |
| physical | X, 187 S. graph. Darst. |
| publishDate | 2003 |
| publishDateSearch | 2003 |
| publishDateSort | 2003 |
| publisher | Leatherhead Publ. [u.a.] |
| record_format | marc |
| spelling | Earle, Mary Verfasser aut Fundamentals of food reaction technology Mary Earle and Richard Earle 1. publ. Leatherhead, Surrey [u.a.] Leatherhead Publ. [u.a.] 2003 X, 187 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Food Food industry and trade Food Effect of heat on Food Preservation Lebensmitteltechnologie (DE-588)4034901-9 gnd rswk-swf Chemische Reaktion (DE-588)4009853-9 gnd rswk-swf Lebensmitteltechnologie (DE-588)4034901-9 s Chemische Reaktion (DE-588)4009853-9 s DE-604 Earle, Richard Verfasser aut HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=010634404&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Earle, Mary Earle, Richard Fundamentals of food reaction technology Food Food industry and trade Food Effect of heat on Food Preservation Lebensmitteltechnologie (DE-588)4034901-9 gnd Chemische Reaktion (DE-588)4009853-9 gnd |
| subject_GND | (DE-588)4034901-9 (DE-588)4009853-9 |
| title | Fundamentals of food reaction technology |
| title_auth | Fundamentals of food reaction technology |
| title_exact_search | Fundamentals of food reaction technology |
| title_full | Fundamentals of food reaction technology Mary Earle and Richard Earle |
| title_fullStr | Fundamentals of food reaction technology Mary Earle and Richard Earle |
| title_full_unstemmed | Fundamentals of food reaction technology Mary Earle and Richard Earle |
| title_short | Fundamentals of food reaction technology |
| title_sort | fundamentals of food reaction technology |
| topic | Food Food industry and trade Food Effect of heat on Food Preservation Lebensmitteltechnologie (DE-588)4034901-9 gnd Chemische Reaktion (DE-588)4009853-9 gnd |
| topic_facet | Food Food industry and trade Food Effect of heat on Food Preservation Lebensmitteltechnologie Chemische Reaktion |
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