Food Preservation Process Design
- Dennis Heldman, Heldman Associates, Mason, OH, USA
The new dimension to be emphasized is the emerging technologies for preservation of foods and the need for sound base of information to be developed as inputs for systematic process design. The focus of the work is on process design, and emphasizes the need for quantitative information as inputs to process design.
The concepts presented build on the successful history of thermal processing of foods and use many examples from these types of preservation processes. Preservation of foods by refrigeration, freezing, concentration and dehydration are not addressed directly, but many of the concepts to be presented would apply. Significant attention is given to the fate of food quality attributes during the preservation process and the concept of optimizing process parameters to maximize the retention of food quality.
The primary audience will be food science professionals; any organization or meeting that provides contacts with these potential users of the book would be appropriate. There should be a significant audience in the food industry as new and emerging process technologies are evaluated and commercialized. The book will also be of interest as reference/suggested reading to students in the advanced level; graduate courses in the short term (3-5 years) and undergraduate courses in the longer term.
- Published: February 2011
- Imprint: ACADEMIC PRESS
- ISBN: 978-0-12-372486-1
Table of Contents
Chapter 1. Introduction
Chapter 2. Kinetic Models for Food Systems
Chapter 3. Kinetics of Inactivation of Microbial Populations
Chapter 4. Kinetics of Food Quality Attribute Retention
Chapter 5. Physical Transport Models
Chapter 6. Process Design Models
Chapter 7. Process Validation and Evaluation
Chapter 8. Optimization of Preservation Processes
Chapter 9. Designing Processes in the Future