Food Biodeterioration and Preservation

Note: Supplemental materials are not guaranteed with Rental or Used book purchases.

ISBN: 9781405154178 | 1405154179
Cover: Hardcover
Copyright: 12/10/2007

Rent

(Recommended)

$184.07

Term

Due

Price

Semester

Dec 13

$193.76

Quarter

Aug 16

$184.07

Short Term

Jul 18

$174.39

*This item is part of an exclusive publisher rental program and requires an additional convenience fee. This fee will be reflected in the shopping cart.
Buy New

Currently Available, Usually Ships in 24-48 Hours

$265.72

This book discusses how the agents of food biodeterioration operate, and examines the commercially-used industrial methods available to control them, allowing the production of safe and wholesome foods. There is an emphasis on the equipment employed to carry out the various methods of preservation.

Contributors	p. ix
Preface	p. xi
Control of Biodeterioration in Food	p. 1
Overview	p. 1
A summary of the different kinds of biodeterioration	p. 2
Chemical biodeterioration	p. 2
Physical biodeterioration	p. 2
Kinds of living organisms involved in biodeterioration	p. 4
Bacteria	p. 4
Fungi	p. 5
Algae, mosses and liverworts	p. 5
Higher plants	p. 6
Insects	p. 6
Birds, mammals and reptiles	p. 6
Food biodeterioration	p. 6
The composition of food	p. 7
A description of the mechanisms of food biodeterioration	p. 10
Fermentation	p. 10
Fermentation biochemistry	p. 22
Putrefaction	p. 23
Lypolysis	p. 24
Micro-organisms involved in biodeterioration reactions	p. 24
Factors that affect microbial growth	p. 24
Bacteria	p. 28
Moulds	p. 33
Yeasts	p. 34
References	p. 35
Principles of HACCP: The Importance of HACCP Systems in Food Manufacturing	p. 37
Introduction and historical perspective	p. 37
The HACCP principles and codex (CAC 1997)	p. 38
HACCP implementation: important considerations	p. 41
Prerequisite programmes	p. 41
Application of the HACCP principles and the importance of training	p. 42
The importance of HACCP in food manufacturing: the preventative mindset	p. 46
Food design	p. 46
Food manufacturing	p. 47
Globalization and trade	p. 48
The legal position	p. 48
Closing thoughts	p. 50
Appendices	p. 51
Example of the make-up of an HACCP team	p. 51
Example of a product description	p. 52
Examples of process flow diagrams	p. 53
Hazard analysis tool as an example guide	p. 55
Examples of hazard analysis and CCP decision logic	p. 56
Example of the HACCP control chart	p. 60
References	p. 61
Thermal Processing	p. 63
Introduction	p. 63
Product classification	p. 64
Microbial destruction	p. 65
End-point thermal death time curve	p. 65
Survivor curve	p. 66
Thermal resistance curve	p. 66
Cold-spot temperature histories	p. 67
Lethality calculations	p. 69
The general method	p. 69
Other calculation methods	p. 70
Quality attributes	p. 70
Retort systems	p. 71
Steam retorts	p. 71
Overpressure retorts	p. 75
References	p. 79
Food Chilling	p. 81
Theory	p. 81
Effect of chilling on micro-organisms	p. 82
Effect of chilling on enzymes and biochemical reactions	p. 82
Effect of chilling on physical processes	p. 84
Effect of chilling on physiological processes	p. 85
Chilling operations	p. 85
Chilling equipment	p. 85
Refrigeration systems	p. 85
Moving air	p. 86
Direct contact	p. 91
Jacketed heat exchangers	p. 92
Immersion/spray	p. 95
Ice	p. 96
Vacuum	p. 97
Cryogenic	p. 98
Chilled storage	p. 100
Controlled atmosphere storage rooms	p. 101
Transportation	p. 102
Overland transport	p. 102
Sea transport	p. 105
Air transport	p. 106
Retail display	p. 106
Unwrapped products	p. 107
Wrapped products	p. 108
Conclusions	p. 110
References	p. 111
Freezing	p. 117
Introduction	p. 117
The physical and chemical aspects of freezing	p. 119
The effect of freezing on micro-organisms	p. 125
Food freezing operations	p. 128
Monitoring the quality and safety of frozen foods	p. 133
Conclusions	p. 134
References	p. 135
Drying as a Means of Controlling Food Biodeterioration	p. 137
Drying to minimize biodegradation	p. 137
Drying processes and drying equipment	p. 139
Air drying	p. 140
Vacuum drying	p. 147
Drying equipment	p. 148
Bacteria deactivation kinetics during the drying process (in-process problem)	p. 148
Concluding remarks	p. 159
Typical mass transfer correlations	p. 160
References	p. 162
Modified Atmosphere Packaging (MAP)	p. 165
Introduction	p. 165
Background information	p. 165
MAP and related terminologies and technologies	p. 166
Gases used for MAP	p. 166
The benefits and disadvantages of MAP	p. 170
Effects of MAP on microbial spoilage	p. 170
MAP materials	p. 172
Gas permeability	p. 172
Water vapour transmission rate (WVTR)	p. 174
Mechanical properties	p. 174
Sealing reliability	p. 174
Transparency	p. 174
Type of package	p. 175
Microwaveability	p. 175
MAP machinery	p. 175
Horizontal form-fill-seal (HFFS)	p. 175
Vertical form-fill-seal (VFFS)	p. 176
Thermoform-fill-seal (TFFS)	p. 176
Preformed tray and lidding film (PTLF)	p. 176
Vacuum chamber (VC)	p. 176
Snorkel type (ST)	p. 177
Selected MAP food applications	p. 177
Raw red meat products	p. 178
Raw fish and seafood products	p. 178
Cooked, cured and processed meat products	p. 179
Dairy products	p. 180
Bakery products	p. 181
Dried food products	p. 181
MAP of fresh produce	p. 182
Factors that affect the shelf life of fresh produce	p. 183
Effects of MAP on fresh produce microbial growth and safety	p. 185
Conclusions	p. 189
References	p. 189
Hurdle Techniques	p. 193
Introduction	p. 193
Hurdle technologies	p. 195
Heat treatment	p. 195
Chilling	p. 196
Acidification or low pH	p. 197
Water activity	p. 198
Modified atmosphere	p. 200
Chemical preservatives	p. 201
Natural antimicrobials	p. 203
Microbial interactions	p. 204
Predictive modelling	p. 204
Conclusions	p. 208
References	p. 208
Novel Commercial Preservation Methods	p. 211
Introduction	p. 211
Ohmic heating	p. 211
Background	p. 211
Industrial applications	p. 213
Equipment	p. 214
Packaging considerations	p. 216
Shelf life and product safety	p. 217
High-pressure processing	p. 217
Background	p. 217
Industrial applications	p. 218
Equipment	p. 218
Packaging requirements	p. 220
Shelf life and product safety	p. 221
Microwave and radio-frequency heating	p. 221
Background	p. 221
Industrial applications	p. 224
Packaging requirements	p. 228
Shelf life and product safety	p. 228
Pulsed electric field processing	p. 229
Background	p. 229
Industrial applications	p. 230
Non-preservation applications	p. 230
Equipment	p. 230
Packaging considerations	p. 232
Shelf life and product safety	p. 232
Irradiation	p. 235
Background	p. 235
Industrial applications	p. 236
Equipment	p. 236
Shelf life and product safety	p. 239
Conclusions	p. 241
Acknowledgements	p. 242
References	p. 242
Index	p. 245
Table of Contents provided by Ingram. All Rights Reserved.

Please wait while the item is added to your bag...

FREE SHIPPING

Amazon no longer offers textbook rentals. We do!

Food Biodeterioration and Preservation

Summary

Author Biography

Table of Contents

Supplemental Materials