Food Preservation Process Design (Food Science and Technology)
Dennis R. Heldman | Academic Press | 2011-03-16 | 368 pages | English | PDF
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 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 the process parameters to
maximize the retention of food quality


Focuses on three elements of preservation process:
* Kinetic Models for Food Components
* Transport Models in Food Systems
* Process Design Models

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