Overview
- Describes chemical features of canned food products and the delicate interplay of properties and process parameters
- Introduces ‘survival curves’ for choosing the suitable thermal treatment method
- Highlights indicators, which can help identifying failures of the food/packaging system
- Exemplifies all explanations with a case study of industrial canned food production
Part of the book series: SpringerBriefs in Molecular Science (BRIEFSMOLECULAR)
Part of the book sub series: Chemistry of Foods (BRIEFSCHEFO)
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Table of contents (4 chapters)
Keywords
About this book
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 themethodology 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.
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Authors and Affiliations
About the authors
Caterina Barone is an experienced author in the field of food science and quality audits. She is an ISO 9001-auditor in different sectors, including also professional training services. Her recent works are focused on food packaging hygiene, chemical and technological features of cheeses and other prepared foods, dedicated BASIC software, and microbial toxins in different foods for human consumption.
Michele Barone is an experienced consultant working in the field of food science and technology, and also in restoration chemistry. His work in food science focus mainly on food packaging and correlated failures, and selected food products with a dedicated tradition (as for instance, the Mediterranean Diet). More recently, he has written about food traceability systems in the field of European cheese products.
Anna Santangelo is a food biotechnologist with a major focus on molecular biology, and she is currently working for Kentucky Fried Chicken (KFC) Italy as a New Product Development Specialist. Anna has previously conducted research at the Second University of Naples (Italy) and the University of East Anglia (United Kingdom), and she had also been involved in the QualityAssurance sector of Princes Ltd, Italy, dealing with the implementation and assurance of product standards and packaging.
Bibliographic Information
Book Title: Thermal Treatments of Canned Foods
Authors: Angela Montanari, Caterina Barone, Michele Barone, Anna Santangelo
Series Title: SpringerBriefs in Molecular Science
DOI: https://doi.org/10.1007/978-3-319-74132-1
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: The Author(s), under exclusive licence to Springer International Publishing AG, part of Springer Nature 2018
Softcover ISBN: 978-3-319-74131-4Published: 01 February 2018
eBook ISBN: 978-3-319-74132-1Published: 23 January 2018
Series ISSN: 2191-5407
Series E-ISSN: 2191-5415
Edition Number: 1
Number of Pages: VI, 53
Number of Illustrations: 3 b/w illustrations, 10 illustrations in colour
Topics: Food Science, Food Microbiology, Nutrition, Pharmacology/Toxicology, Analytical Chemistry