Food Preservation Process Design

ISBN: 9780123724861 出版年：2011 页码：365 Heldman, Dennis R Academic Press_RM

Preservation processes for food products have evolved over time as more fundamental information about the factors influencing the processes has become available. Traditionally, thermal processes have been used for the preservation of shelf-stable and refrigerated foods. Recently, ultra-high-pressure and pulsed-electric-field technologies have evolved as alternative preservation processes. The overall objective of this chapter is to assemble information on the design of preservation processes, with specific attention to the kinetics of microbial inactivation, the transport phenomenon within the product structure, and the impacts of the processes on microbial populations and product quality attributes.