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CHEMISTRY OF THERMAL AND NON-THERMAL FOOD PROCESSING TECHNOLOGIES
Resource type: Ressourcentyp: Buch (Online)Buch (Online)Sprache: Englisch Verlag: [S.l.] : ELSEVIER ACADEMIC PRESS, 2024Beschreibung: 1 Online-RessourceISBN:- 9780443221835
- 0443221839
- 0443221820
- 9780443221828
- 664.02
Inhalte:
PPN: PPN: 1940048672Package identifier: Produktsigel: ZDB-4-NLEBK | BSZ-4-NLEBK-KAUB
Front Cover -- Chemistry of Thermal and Non-Thermal Food Processing Technologies -- Copyright Page -- Contents -- List of contributors -- About the editors -- Acknowledgment -- 1 Overview of chemistry of thermal and non-thermal food processing technologies -- 1.1 Introduction -- 1.2 Novel food processing technologies: basic concept, challenges, and scope -- 1.2.1 Novel thermal technologies -- 1.2.2 Novel non-thermal technologies -- 1.3 Challenges in industrial adoption -- 1.4 Book objectives -- 1.5 Book structure -- References -- 2 Chemistry of microwave processing of food -- 2.1 Introduction
2.2 Chemical changes induced by microwave -- 2.3 Mechanism -- 2.4 Effect on proteins -- 2.5 Effect on carbohydrates -- 2.6 Effect on fats -- 2.7 Effect on vitamins, phenolics, and bioactives -- 2.8 Microbial inactivation -- 2.9 Conclusion -- References -- 3 Chemistry of infrared processing -- 3.1 Introduction -- 3.2 Principles of infrared heating -- 3.3 Limitations of IR heating -- 3.4 Chemical aspects -- 3.4.1 Degradation of protein and lipid -- 3.4.2 Degradation of bioactive compounds, phenolics, and vitamins -- 3.4.3 Process induced chemicals -- 3.5 Mechanism of microbial inactivation
3.6 Conclusions -- References -- 4 Chemistry of radiofrequency processing -- 4.1 Introduction -- 4.1.1 History of radiofrequency based processing -- 4.2 Principle mechanism and applications of radio frequency heating -- 4.2.1 Working principle of radiofrequency heating -- 4.2.2 Factors affecting the radiofrequency processing -- 4.2.3 Application of radiofrequency processing in food -- 4.3 Effect of radio frequency processing on macro-molecules in food -- 4.3.1 Proteins -- 4.3.2 Lipids -- 4.3.3 Carbohydrates -- 4.4 Effect of radiofrequency processing on micro-molecules in food -- 4.4.1 Vitamins
4.4.2 Minerals -- 4.4.3 Bioactive compounds -- 4.5 Chemistry of microbial inactivation during radiofrequency processing -- 4.6 Degradation mechanisms -- 4.7 Conclusion -- References -- 5 Chemistry of ohmic heating of foods -- 5.1 Introduction -- 5.2 Chemistry of ohmic heating technology -- 5.3 Mechanism of action -- 5.4 Application of ohmic heating treatment in the food industry -- 5.4.1 Ohmic heating treatment for starch and flour industry -- 5.4.2 Ohmic heating treatment for pathogenic microbes' inactivation -- 5.4.3 Ohmic heating treatment for enzyme inactivation in food
5.4.4 Ohmic heating treatment for extraction of bioactive compounds -- 5.4.5 Ohmic heating treatment for thawing -- 5.4.6 Ohmic heating treatment for pasteurization in dairy industries -- 5.4.7 Ohmic heating treatment for meat and meat products -- 5.5 Extrinsic and intrinsic control parameters -- 5.5.1 Extrinsic factors -- 5.5.1.1 Current -- 5.5.1.2 Electric field strength -- 5.5.1.3 Frequency -- 5.5.2 Intrinsic factors impact on the toughe -- 5.5.2.1 Type of food -- 5.5.2.2 Fat content -- 5.5.2.3 Salt concentration -- 5.5.2.4 pH -- 5.6 Behavior of ohmic heating on foods
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