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Brief Introduction of Food Processing Methods and Chemical Hazards Formed during Thermal Processing

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Chemical Hazards in Thermally-Processed Foods

Abstract

Food processing is used not only to ensure safety and shelf-life of raw food materials by inactivating enzymes or killing pathogens and microorganisms, but also enhance the palatability, flavor and nutrition quality of finished food products. Many of raw agriculture materials or ingredients are processed to food products and chemical hazards subsequently formed during processing are the key issues for food quality, safety and nutrition. There is a significant correlation between those issues and food processing methods, for latter which are generally divided into thermal processing and non-thermal processing according to the heat input. The mostly reported chemical hazards, such as α-Dicarbonyl compounds, furan, and acrylamide, are mainly formed in thermal processing. In this chapter, food processing methods and chemical hazards formed during thermal processing are introduced briefly.

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Author information

Authors and Affiliations

  1. State Key Laboratory of Food Nutrition & Safety, Tianjin University of Science & Technology, Tianjin, China

    Shujun Wang, Hanbin Xu, Huiyu Luan & Jingjing Cai

Authors
  1. Shujun Wang
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  2. Hanbin Xu
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  3. Huiyu Luan
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  4. Jingjing Cai
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Corresponding author

Correspondence to Shujun Wang .

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Editors and Affiliations

  1. Tianjin key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin, China

    Shuo Wang

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Wang, S., Xu, H., Luan, H., Cai, J. (2019). Brief Introduction of Food Processing Methods and Chemical Hazards Formed during Thermal Processing. In: Wang, S. (eds) Chemical Hazards in Thermally-Processed Foods. Springer, Singapore. https://doi.org/10.1007/978-981-13-8118-8_1

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