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Tentative Table of Contents
Chapter 1 – Introduction
• History of food preservation processes
• The quantitative approach
• Experimental verification of processes
• Successful food processing technologies
• Emerging process technologies
• Quantification of food quality attributes.
Chapter 2 – Kinetic Models for Food Systems
• First-order models
• Multiple-order models
• Preservation agent intensity models
• Models from thermal processing of foods
• The need for uniform definition of parameters
Chapter 3 – Kinetics of Inactivation of Microbial Populations
• Characteristics of microbial survivor curves
• Vegetative versus spore populations
• Inactivation defined; viable versus injured
• Typical kinetic parameters from thermal processing
• Assembly of parameters for emerging process technologies
Chapter 4 – Kinetic Parameters for Food Quality Attributes
• A chemical reaction basis
• Kinetic parameters for changes in product flavor
• Kinetics of food texture change
• Kinetics for retention of nutrients in foods
• Typical parameters for other food quality attributes
Chapter 5 – Physical Transport Models
• Physical properties of foods
• Transport models for thermal energy in food
• Transport models for food components
• Influence of environment; pressure, electric field, etc.
• Applications to foods; liquids, solids, geometries, etc.
Chapter 6 – Process Design Models
• Integration of kinetic and transport models
• Defining the process design parameter
• Process time for food product safety
• Influence of food product characteristics; liquid, solid, etc.
• Continuous versus batch processes
• Use of multiple agents for preservation; hurdle technologies
Chapter 7 – Process Verification/Evaluation
• Experimental verification of microbial activation
• Use of microbial surrogates; chemical tracers, etc.
• Impact of process on food quality attributes
• Unique requirements of emerging process technologies
Chapter 8 – Process Optimization
• The high-temperature, short-time concept
• Retention of quality; maintaining product safety
• Optimization of emerging process technologies
• Product safety; microbial versus other concerns
Chapter 9 – Preparation for the future
• Assembly of kinetic parameters
• Unique transport models for foods
• New process design models
• Encouraging the development of new process technologies
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Add Food Preservation Process Design, The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated. The new dimension to be emphasized is the emerging technologie, Food Preservation Process Design to the inventory that you are selling on WonderClubX
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Add Food Preservation Process Design, The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated. The new dimension to be emphasized is the emerging technologie, Food Preservation Process Design to your collection on WonderClub |