By Stephanie Clark, Stephanie Jung, Buddhi Lamsal
Food Processing: rules and functions moment version is the totally revised new version of this best-selling nutrients know-how title.Advances in nutrients processing proceed to ensue as foodstuff scientists and meals engineers adapt to the demanding situations imposed by way of rising pathogens, environmental issues, shelf lifestyles, caliber and defense, as
well because the nutritional wishes and calls for of people. as well as overlaying meals processing ideas that experience lengthy been necessary to foodstuff caliber and security, this variation of Food Processing: rules and Applications, in contrast to the previous version, covers microbial/enzyme inactivation kinetics, substitute foodstuff processing technologies
as good as environmental and sustainability matters at the moment dealing with the nutrition processing industry.
The ebook is split into sections, the 1st targeting rules of meals processing and dealing with, and
the moment on processing applied sciences and functions. As a hands-on consultant to the basic processing ideas and their purposes, overlaying the theoretical and utilized elements of nutrition processing in a single obtainable quantity, this ebook is a priceless device for foodstuff execs throughout all production sectors, and serves as a correct basic or supplemental textual content for college students of foodstuff science.
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Extra info for Food Processing: Principles and Applications
New York: Springer, pp. 302, 323. USDA Economic Research Service (2013) Food and Beverage Manufaturing. UoZ5mF0o66o, accessed 20 November 2013. Welti-Chanes J, Vergara-Balderas F, Bermúdez-Aguirre D (2005) Transport phenomena in food engineering: basic concepts and advances. Journal of Food Engineering 67: 113–128. Yousef AE, Balasubramaniam VM (2013) Physical methods of food preservation. In: Doyle MP, Buchanan RL (eds) Food Microbiology: Fundamentals and Frontiers, 4th edn. Washington, DC: ASM Press, pp.
Thus, the general method does not allow assessment of process deviations (Park, 1996; Weng, 2005). The general method relies on time-temperature history at the cold spot. Thus, it can be used for both in-container sterilization and in-flow sterilization. 6. The required process time must be achieved for the fastest moving portion of the fluid product. The length of the hold tube is calculated as: L = umax t, ð2:14Þ where umax is the maximum velocity of the product in the holding tube. Maximum velocity occurs at the center of the holding tube.
Loss tangent (tan δ), a parameter used to describe how well a product absorbs microwave energy, is the ratio of the dielectric loss factor (ε00 ) to the dielectric constant (ε0 ). A product with a higher loss tangent will heat faster in a microwave field compared to a product with a lower loss tangent. Dielectric properties of food products depend on the frequency of the microwaves, temperature, composition, and density of the materials (Nelson & Datta, 2001). , 2008): P = 2πf ε0 ε00 E2 ð2:23Þ where P is power absorbed (W/m3) per unit volume, f is the microwave frequency (Hz), and E is the electric field strength (V/m).