Name: Thermal Treatments of Canned Foods (Springerbriefs in Molecular Science) (en Inglés)
Price: 159865.00 COP
Availability: InStock
Author: Angela Montanari; Caterina Barone; Michele Barone
ISBN: 9783319741314

portada Thermal Treatments of Canned Foods (Springerbriefs in Molecular Science) (en Inglés)

Thermal Treatments of Canned Foods (Springerbriefs in Molecular Science) (en Inglés)

Formato

Libro Físico

Editorial

Springer

Autor

Angela Montanari; Caterina Barone; Michele Barone

Año

2018

Idioma

Inglés

N° páginas

Encuadernación

Tapa Blanda

ISBN13

9783319741314

N° edición

Categorías

Bioquímica

Thermal Treatments of Canned Foods (Springerbriefs in Molecular Science) (en Inglés)

Angela Montanari; Caterina Barone; Michele Barone (Autor) · Springer · Tapa Blanda

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Reseña del libro "Thermal Treatments of Canned Foods (Springerbriefs in Molecular Science) (en Inglés)"

This Brief describes the chemical features of canned food products and gives background information on the technology of canning foods. It explains how canned foods are different from other packaged foods, and illustrates and discusses their unique properties, including risks and failures. Canned foods are usually considered to offer a particularly long shelf-life and durability. An understanding of their properties and influences on their durability is therefore of great importance in the industrial production, and this Brief offers a compact introduction to this topic.The authors focus on thermally-preserved foods. They explain that the right choice of thermal treatment method (e.g. pasteurisation, sterilisation) as well as process parameters (e.g. time, temperature) is additionally influenced by criteria such as pH, water content, the presence and concentration of fatty molecules, of calcium, etc. So-called ‘survival curves’ can help in determining the methodology of choice, and the Brief introduces the reader to this concept. The authors also address defects and failures. They introduce selected indicators, which can help identifying failures of the entire food/packaging system, and demonstrate how image and visual analysis can be applied in quality controls. The explanations and industrial production of canned foods are exemplified with the case of canned tomato sauces and beans.