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Bücher Englische Bücher Wissen & Bildung Naturwissenschaft, Medizin, Informatik, Technik Technik Chemische Technik Thermal Treatments of Canned Foods
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Thermal Treatments of Canned Foods
Caterina Barone (Taschenbuch, Englisch)
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Beschreibung
This Brief describes the chemical features of canned food products and gives background information on the technology of canning foods. It explains how canned foods are different from other packaged foods, and illustrates and discusses their unique properties, including risks and failures. Canned foods are usually considered to offer a particularly long shelf-life and durability. An understanding… of their properties and influences on their durability is therefore of great importance in the industrial production, and this Brief offers a compact introduction to this topic. The authors focus on thermally-preserved foods. They explain that the right choice of thermal treatment method (e.g. pasteurisation, sterilisation) as well as process parameters (e.g. time, temperature) is additionally influenced by criteria such as pH, water content, the presence and concentration of fatty molecules, of calcium, etc. So-called ‘survival curves’ can help in determining themethodology of choice, and the Brief introduces the reader to this concept. The authors also address defects and failures. They introduce selected indicators, which can help identifying failures of the entire food/packaging system, and demonstrate how image and visual analysis can be applied in quality controls. The explanations and industrial production of canned foods are exemplified with the case of canned tomato sauces and beans. Dieses Produkt haben wir gerade leider nicht auf Lager.
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Technische Daten
Erscheinungsdatum
01.02.2018
Sprache
Englisch
EAN
9783319741314
Herausgeber
Springer International Publishing
Serien- oder Bandtitel
SpringerBriefs in Molecular Science
Sonderedition
Nein
Autor
Caterina Barone
Seitenanzahl
53
Auflage
1st edition 2018
Einbandart
Taschenbuch
Schlagwörter
Can coating, Canned foods acidity, Canned foods image analysis, Survival curves, Thermal food treatment, Water activity canned foods, Food/packaging system, Food pasteurization, Food sterilization, Thermal food treatment kinetics
Thema-Inhalt
TDCT - Lebensmittel- und Getränketechnologie
PSG - Mikrobiologie (nicht-medizinisch)
MBNH3 - Diätetik und Ernährung
MKG - Pharmakologie
PNF - Analytische Chemie
Höhe
235 mm
Breite
15.5 cm
Hersteller: Springer Nature Customer Service Center GmbH, Europaplatz 3, Heidelberg, Deutschland, 69115, ProductSafety@springernature.com
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