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The Chemistry of Thermal Food Processing Procedures

  • Book
  • © 2016

Overview

Authors:
  1. Maria Micali

    1. Industrial Consultant, Messina, Italy

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    You can also search for this author in PubMed   Google Scholar

  2. Marco Fiorino

    1. Technical Consultant, Siracusa, Italy

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    You can also search for this author in PubMed   Google Scholar

  3. Salvatore Parisi

    1. Industrial Consultant, Palermo, Italy

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    You can also search for this author in PubMed   Google Scholar

  • Explains the chemistry of food preservation techniques
  • Discusses if and how the chemical effects of preservation techniques on the food can be predicted
  • Compares modern preservation techniques with historical methods
  • Includes supplementary material: sn.pub/extras

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 (3 chapters)

  1. Front Matter

    Pages i-vi
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  2. Thermal Processing in the Food Industry. An Introduction

    • Maria Micali, Marco Fiorino
    Pages 1-6

  3. Thermal Processing in Food Industries and Chemical Transformation

    • Maria Micali, Marco Fiorino
    Pages 7-40

  4. Undesired Chemical Alterations and Process-Related Causes. The Role of Thermal Control and the Management of Thermal Machines

    • Marco Fiorino, Salvatore Parisi
    Pages 41-54
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Keywords

About this book

This Brief reviews thermal processes in the food industry – pasteurization, sterilization, UHT processes, and others. It evaluates the effects on a chemical level and possible failures from a safety viewpoint, and discusses in how far the effects can be predicted. In addition, historical preservation techniques – smoking, addition of natural additives, irradiation, etc. – are compared with current industrial systems, like fermentation, irradiation, addition of food-grade chemicals. The Brief critically discusses storage protocols – cooling, freezing, etc. – and packing systems (modified atmosphere technology, active and intelligent packaging). Can undesired chemical effects on the food products be predicted? This Brief elucidates on this important question. On that basis, new challenges, that currently arise in the food sector, can be approached.

Authors and Affiliations

  • Industrial Consultant, Messina, Italy

    Maria Micali

  • Technical Consultant, Siracusa, Italy

    Marco Fiorino

  • Industrial Consultant, Palermo, Italy

    Salvatore Parisi

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