By Gaurav Tewari, Vijay Juneja
Advances in Thermal and Non-Thermal nutrition renovation presents present, definitive and actual fabric written via specialists on various thermal and non-thermal foodstuff protection applied sciences. Emphasizing inactivation of microorganisms during the software of conventional in addition to more moderen and novel options and their combos, the book’s chapters cover:thermal nutrients protection suggestions (e.g., retorting, UHT and aseptic processing), minimum thermal processing (e.g., sous-vide processing), and non-thermal nutrients upkeep ideas (e.g., excessive strain processing and pulsed technologies).Editors Tewari and Juneja provide distinct emphasis to the economic facets of non-conventional foodstuff maintenance suggestions. because the such a lot finished and modern source of its style, Advances in Thermal and Non-Thermal nutrition renovation is the definitive general in describing the inactivation of microorganisms via traditional and more moderen, extra novel ideas.
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Additional info for Advances in Thermal and Non-Thermal Food Preservation
C. 1988. Convective heat transfer to fluid foods in cans. In: Advances in food research, vol. 32. Academic Press, San Diego. pp. 39–84. W. 1985. Convective heat transfer to canned liquid foods in a steritort. J. Food Sci. 50:150–154. K. 1990. Developments in food packaging technology, part 1: Processing/cooking considerations. Trends Food Sci. Technol. 1(5):106–109. G. 1988. Heat transfer in axially rotating canned liquid/particulate food system. D. thesis, University of California, Davis. F. 1971.
They also reported that temperature difference between fluid and particles increased as the particle size increased. Deniston et al. 5 cm diameter) did not influence hfp. Conclusions The retorting process has not evolved much since its inception by Nicholas Appert in 1800s, except for better quality retorts, temperature monitoring software and hardware, and different options for agitating cans in the retort during the heating process to get better and uniform heat transfer. However, the concept of retorting is moving toward retorting pouches versus cans for a better quality product and to overcome issues such as overheating of food products around walls in the can and longer time required to accomplish the required lethality values.
2000. Food microbiology, 2nd ed. K. M. 1997. Association between Campylobacter infection and Guillain-Barré syndrome. J. Infect. Dis. 176:S125–S128. L. 1999. Campylobacter jejuni: An emerging foodborne pathogen. Emerg. Infect. Dis. 5:28–35. Anonymous. 1985. Subcommittee on Microbiological Criteria, Committee on Food Protection, Food and Nutrition Board, National Research Council. An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients. National Academy Press, Washington, DC.