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Physical Principles of Food Preservation: Revised and Expanded

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Examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques. Qualitatively and quantitatively formulates the principles of food preservation and storage stability. Offers step-by-step detail on traditional and emerging preservation procedures including dehydration, heating, freezing, concentration, irradiation, and high-pressure processing.

Author(s): Marcus Karel, Daryl B. Lund
Series: Food Science and Technology
Edition: 2
Publisher: CRC Press
Year: 2003

Language: English
Pages: 639
Tags: Пищевая промышленность;Общая технология и теоретические основы пищевых производств;

Foreword......Page 12
Preface to the Second Edition......Page 14
Preface to the First Edition......Page 16
Contents......Page 20
Thermodynamics......Page 32
Reaction Kinetics......Page 59
Heat Transfer in Food......Page 81
Mass Transfer in Food Preservation Processes......Page 123
Water Activity and Food Preservation......Page 148
Heat Processing......Page 201
Storage at Chilling Temperatures......Page 268
Freezing......Page 307
Concentration......Page 361
Dehydration......Page 409
Nonthermal Methods......Page 492
Protective Packaging......Page 545
Index......Page 624