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The Chemistry of Thermal Food Processing Procedures

  • Maria Micali
  • Marco Fiorino
  • Salvatore Parisi

Part of the SpringerBriefs in Molecular Science book series (BRIEFSMOLECULAR)

Also part of the Chemistry of Foods book sub series (BRIEFSCHEFO)

Table of contents

About this book

Introduction

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.

Keywords

Chemistry of Pasteurization Chemistry of Sterilization Food Additives Food-grade Chemical Thermal Food Processing

Authors and affiliations

  • Maria Micali
    • 1
  • Marco Fiorino
    • 2
  • Salvatore Parisi
    • 3
  1. 1.Industrial ConsultantMessinaItaly
  2. 2.Technical ConsultantSiracusaItaly
  3. 3.Industrial ConsultantPalermoItaly

Bibliographic information

Industry Sectors
Pharma
Chemical Manufacturing
Biotechnology
Consumer Packaged Goods