Physical Principles of Food Preservation
Second edition
by Marcus Karel
and Daryl B. Lund

Physical Principles of Food Preservation

• Examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques
• Qualitatively and quantitatively formulates the principles of food preservation and storage stability
• Offers step–by–step detail on traditional and emerging preservation procedures including dehydration, heating, freezing, concentration, irradiation, and high–pressure processing

Contents

PRINCIPLES

1. Thermodynamics
   Thermodynamic Fundamentals
   Solution Properties
   Phase Equillibria
   Colligative Properties

2. Reaction Kinetics
   First-Order Rate Processes
   Determining Kinetic Parameters
   Temperature Dependence of Reaction Kinetics
   Kinetic Parametere Values Important in Food Processing
   Enzyme-Catalyzed Reactions

3. Heat Transfer in Food
   Mechanisms of Heat Transfer
   Steady-State Heat Transfer
   Unsteady-State Heat Transfer

4. Mass Transfer in Food Preservation Processes
   Phase Equilibria
   Mass Transfer Between Phases

5. Water Activity and Food Preservation
   Water Activity
   Sorption of Water by Foods
   Indicators of the State of Water in Foods
   Causes of Water Vapor Depression in Foods
   Sorption Hysteresis
   Water Activity of Mixtures
   Water and Glass Transitions in Food Materials
   Effects of Water Activity on Shelf Life of Foods
   Water Activity and Physical Changes in Foods
   Effects of Water on Microbial Growth
   Water and Chemical Reactions in Foods

PRESERVATION PROCESSES

6. Heat Processing
   Application of Heat Energy to Foods
   Interaction of Heat Energy and Food Components
   Heat Penetration into Foods
   Methods of Determining Lethality of Thermal Processes
   Process Application

7. Storage at Chilling Temperatures
   Considerations
   Applications and Procedures

8. Freezing
   Physicochemical Principles of the Freezing Process
   Glassy State and Preservation by Freezing
   Biological Aspects of Freezing
   Freezing Technology
   Design Calculations
   Effects of Freezing, Storage, and Thawing on Food Properties

9. Concentration
   Evaporation
   Freeze Concentration
   Membrane Processes for Concentration
   Cost of Food Concentration

10. Dehydration
    Principles of Dehydration Processes
    Air-Drying of a Slab Under Constant Conditions
    Drying Technology
    Freeze-Drying
    Quality Aspects of Dehydrated Materials

11. Nonthermal Processes
    Nonthermal Physical Processes for Food Preservation
    Radiation Preservation of Foods
    High-Pressure Processing
    High-Intensity Pulsed Electric Fields (PEF)
    High-Voltage Arc Discharge
    Ultraviolet Light
    Pulsed-Light Technology
    Oscillating Magnetic Fields (OMF)
    Ultrasound
    Status and Prospects of Nonthermal Food Preservation Processes

12. Protective Packaging
    Protection of Product as a Major Function of Packaging
    Nature of Packaging Materials
    Effect of Environment on Food Stabililty and the Need for Protective Packaging
    Properties of Materials That Determine the Degree of Protection Against Environmental Factors
    Calculation of Shelf Lilfe and of Requirements for Packaging
    Interaction Between Product and Package

Index

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