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Autor(en): 
  • Angela Montanari
  • Michele Barone
  • Caterina Barone
  • Anna Santangelo
  • Thermal Treatments of Canned Foods 
     

    (Buch)
    Dieser Artikel gilt, aufgrund seiner Grösse, beim Versand als 3 Artikel!


    Übersicht

    Auf mobile öffnen
     
    Lieferstatus:   Auf Bestellung (Lieferzeit unbekannt)
    Veröffentlichung:  Februar 2018  
    Genre:  Naturwissensch., Medizin, Technik 
     
    Analytical Chemistry / biochemistry / C / Chemistry and Materials Science / Food Microbiology / Food Science / Food—Biotechnology / microbiology / Microbiology (non-medical) / Nutrition / Pharmacology / Pharmacology/Toxicology
    ISBN:  9783319741314 
    EAN-Code: 
    9783319741314 
    Verlag:  Springer Nature EN 
    Einband:  Kartoniert  
    Sprache:  English  
    Serie:  Chemistry of Foods
    SpringerBriefs in Molecular Science  
    Dimensionen:  H 235 mm / B 155 mm / D  
    Gewicht:  113 gr 
    Seiten:  53 
    Illustration:  VI, 53 p. 13 illus., 10 illus. in color., schwarz-weiss Illustrationen, farbige Illustrationen 
    Bewertung: Titel bewerten / Meinung schreiben
    Inhalt:
    This Brief describes the chemical features of canned food products and gives background information on the technology of canning foods. It explains how canned foods are different from other packaged foods, and illustrates and discusses their unique properties, including risks and failures. Canned foods are usually considered to offer a particularly long shelf-life and durability. An understanding of their properties and influences on their durability is therefore of great importance in the industrial production, and this Brief offers a compact introduction to this topic.

    The authors focus on thermally-preserved foods. They explain that the right choice of thermal treatment method (e.g. pasteurisation, sterilisation) as well as process parameters (e.g. time, temperature) is additionally influenced by criteria such as pH, water content, the presence and concentration of fatty molecules, of calcium, etc. So-called 'survival curves' can help in determining themethodology of choice, and the Brief introduces the reader to this concept. The authors also address defects and failures. They introduce selected indicators, which can help identifying failures of the entire food/packaging system, and demonstrate how image and visual analysis can be applied in quality controls. The explanations and industrial production of canned foods are exemplified with the case of canned tomato sauces and beans.

      



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