Food preservation process design by Dennis R. Heldman

By Dennis R. Heldman

The maintenance strategies for meals have advanced over a number of centuries, yet contemporary recognition to non-thermal applied sciences means that a brand new size of switch has been initiated. the hot size to be emphasised is the rising applied sciences for maintenance of meals and the necessity for sound base of data to be built as inputs for systematic method layout. the focal point of the paintings is on technique design, Read more...

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Food preservation process design

The upkeep strategies for meals have advanced over numerous centuries, yet contemporary recognition to non-thermal applied sciences means that a brand new size of swap has been initiated. the recent measurement to be emphasised is the rising applied sciences for protection of meals and the necessity for sound base of data to be constructed as inputs for systematic technique layout.

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Sapru, Teixeira, Semerage, and Lindsay (1992); Anderson, McClure, Baird-Parker, and Cole (1996); Kormandy and Kormandy (1997); and Peleg and Penchina (2000) have presented alternatives to the traditional log-linear model for microbial survivor curves. 23) log N o  log N  [t /D]n time constant similar to the where D  a Decimal Reduction Time (D) and n  a coefficient to account for deviations from a loglinear relationship. 0, the relationship between the logarithm of microbial survivors and time is linear.

8 C 3. Using Eq. 1  105 J/mole E A  710 kJ/mole Kinetic Models for Food Systems 45 4. The same result could have been obtained by converting the Decimal Reduction Times to rate constants (k) using Eq. 22), followed by using the Arrhenius relationship to estimate the Activation Energy Constant. 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.

In addition, an example of the deviation coefficient (n) for a non-log-linear survivor curve is included in the table. 1 in the appendices. In addition, the table in the appendices includes kinetic data for Enterobacter sakazakii. 2 are for various species of E. coli, including E. coli ATCC and O157:H7. Many serious outbreaks of food-borne illness have been associated with these microbial populations. The kinetic parameters include rate constants and agent coefficients for thermal, pressure and PEF processes, and for several different substrate environments.

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