Download Food preservation process design by Dennis R. Heldman PDF

By Dennis R. Heldman

The upkeep tactics for meals have developed over numerous centuries, yet contemporary consciousness to non-thermal applied sciences means that a brand new measurement of swap has been initiated. the recent measurement to be emphasised is the rising applied sciences for upkeep of meals and the necessity for sound base of knowledge to be built as inputs for systematic method layout. the focal point of the paintings is on method design, Read more...

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6 Uniform parameters As indicated by the origins and applications of kinetic parameters associated with preservation of foods, a variety of terms have evolved to describe the parameters. In most situations, the kinetic responses have defined the terms, but different terms have evolved for different components of the food product. For example, the rate constant for a first-order microbial survivor curve is the Decimal Reduction Time, while the rate constant for the first-order curve for retention of a vitamin is a first-order rate constant.

50 54 59 76 77 77 78 The kinetics of microbial survival during a thermal process has a significant history. As documented by Ball and Olsen (1956) and Stumbo (1965), experimental measurements of the numbers of survivors as a function of time, at a constant temperature, have occurred continuously over a significant period of time. Although a significant focus of these measurements has been on pathogenic spores, information has also been assembled on the survivor curves for microbial populations causing spoilage in shelf-stable foods and for microbial pathogens in refrigerated foods.

As previously indicated, the magnitudes of rate constants are established by measuring concentrations as a function of time under controlled conditions. Although reaction rates may depend on several parameters, reactions in food products are very sensitive to temperature. 15) where ko  a pre-exponential factor, R  the gas constant, T  absolute temperature, and EA  the activation energy. The Arrhenius equation has been used to correlate the reaction rate constants in food systems over typical temperature ranges associated with preservation processes and storage of food products.

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