Well known foreign academicians and nutrients execs have collaborated to create foodstuff Processing: ideas and purposes . This sensible, totally illustrated source examines the rules of meals processing and demonstrates their software via describing the phases and operations for production assorted different types of uncomplicated foodstuff items.
Ideal as an undergraduate textual content, foodstuff Processing stands aside in 3 ways:
- The services of the contributing authors is remarkable between meals processing texts at the present time.
- The textual content is written more often than not through non-engineers for different non-engineers and is hence simple and straightforward to learn.
- It is likely one of the infrequent texts to exploit commodity production to demonstrate the foundations of foodstuff processing.
As a hands-on advisor to the fundamental processing ideas and their software, this ebook serves as a correct fundamental or supplemental textual content for college kids of nutrition technology and as a priceless software for meals execs.
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Extra resources for Food Processing Principles and Applications
Ultraviolet Light There is a particular interest in using ultraviolet (UV) light to treat fruit juices, especially apple juice and cider. Other applications include disinfection of water supplies and food contact surfaces. Ultraviolet processing involves the use of radiation from the UV region of the electromagnetic spectrum. The germicidal properties of UV irradiation (UVC 200–280 nm) are due to DNA mutations induced by DNA absorption of the UV light. This mechanism of inactivation results in a sigmoidal curve of microbial population reduction.
GMP—good manufacturing practice. HHP—high hydrostatic pressure processing. HPP—high-pressure processing. NIH—National Institutes of Health. OMF—oscillating magnetic field. PEF—pulsed electric fields. SMF—static magnetic field. UHP—ultra high-pressure processing. S. Department of Agriculture. UV—ultraviolet. WHO—World Health Organization. 29 ___. 2004. Handbook of Vegetable Preservation and Processing. Marcel Dekker, New York. ___. 2004. Handbook of Frozen Foods. Marcel Dekker, New York. ___. 2004.
Consult the original documents for unabridged data. S. Department of Health and Human Services, submitted March 29, 2000, revised June 2, 2000, IFT/FDA Contract No. html. This section will discuss briefly the following new technology: (1) microwave and radio frequency processing, (2) ohmic and inductive heating, (3) high-pressure processing, (4) pulse electric fields, (5) high-voltage arc discharge, (6) pulse light technology, (7) oscillating magnetic fields, (8) ultraviolet light, (9) ultrasound, and (10) pulse X rays.