Download e-book for kindle: Advances in Thermal and Non-Thermal Food Preservation by Gaurav Tewari, Vijay Juneja

By Gaurav Tewari, Vijay Juneja

ISBN-10: 0813829682

ISBN-13: 9780813829685

Advances in Thermal and Non-Thermal nutrition protection presents present, definitive and authentic fabric written by way of specialists on various thermal and non-thermal meals protection applied sciences. Emphasizing inactivation of microorganisms during the software of conventional in addition to more recent and novel options and their combos, the book’s chapters cover:thermal meals protection strategies (e.g., retorting, UHT and aseptic processing), minimum thermal processing (e.g., sous-vide processing), and non-thermal meals maintenance ideas (e.g., excessive strain processing and pulsed technologies).Editors Tewari and Juneja provide designated emphasis to the industrial points of non-conventional foodstuff protection innovations. because the so much complete and modern source of its style, Advances in Thermal and Non-Thermal nutrients renovation is the definitive general in describing the inactivation of microorganisms via traditional and more recent, extra novel suggestions.

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Extra resources for Advances in Thermal and Non-Thermal Food Preservation

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Effect of Distance between Can and Axis of Rotation Clifcorn et al. (1950) reported that the distance between the center of the can and axis of rotation affects the rate of heating. Conley et. al (1951) studied the effect of speed of rotation on the cooling rate of a can containing 6:1 orange concentrate when cooled from 96°C to 38°C in 21°C water and reported that the optimum speed of rotation was dependent on the distance between the bottom of the can and axis of rotation. Naveh and Kopelman (1980) reported an increase in overall heat transfer coefficient when rotating cans move from central to off-center axis of rotation.

K. N. ). Marcel Dekker, New York. pp. 245–279. W. 2000. Clostridium botulinum. In: The microbiological safety and quality of food. W. ). Aspen, Gaitherburg, MD. pp. 1057–1109. V. 1999. Food-related illness and death in the United States. Emerg. Infect. Dis. 5:607–625. , and Winkowski, K. 1997. Preservation systems and probiotic bacteria. In: Food microbiology fundamentals and frontiers. J. ). ASM Press, Washington DC. pp. 557–577. M. 1995. Essentials of the microbiology of foods: A textbook for advanced studies.

2nd NSF International Conference on Food Safety. Savannah, GA. J. 2000. The microbiology of safe food. Blackwell Science, Oxford. F. 1997. Milk and dairy products. In: Food microbiology fundamentals and frontiers. P. R. J. ). ASM Press, Washington DC. pp. 101–116. H. 1996. Isolation of bdellovibrios that prey on Escherichia coli O157:H7 and Salmonella species and application for removal of prey from stainless steel surfaces. J. Food Safety 16:161–173. R. 2002. Bactericidal activities of plant essential oils and some of their isolated constituents against Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, and Salmonella enterica.

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Advances in Thermal and Non-Thermal Food Preservation by Gaurav Tewari, Vijay Juneja


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