Foods, 2. Food Technology
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Abstract
The article contains sections titled: 1. Introduction 1.1. Food Manufacture and Preservation 1.2. Food Spoilage by Microorganisms 1.3. Chemical Deterioration of Food 1.4. Water Content and Water Activity 2. Food Preservation by Dehydration 2.1. Concentration and Drying 2.2. Food Concentration Technology 2.3. General Aspects of the Food Drying Processes 2.4. Food Drying Technology 2.4.1. Convection Drying 2.4.2. Contact, Vacuum, and Freeze Drying 2.4.3. Radiant-Heat Drying 2.5. Instantization 2.6. Moisture Sorption Isotherms of Foods 2.7. Intermediate-Moisture Foods 3. Food Preservation at Low Temperature 3.1. Refrigeration and Freezing 3.2. General Aspects of the Food Freezing Process 3.3. Food-Freezing Technology 3.3.1. Convective Processes 3.3.2. Cryogenic Freezing 3.3.3. Contact Processes 3.3.4. Freezing System Capacities 3.4. Effects of Freezing on Foods 3.5. Frozen Storage and Thawing 3.6. Freeze Concentration and Freeze Texturization 4. Food Preservation by Heating 4.1. Pasteurization and Sterilization 4.2. Theory of Microbial Deactivation by Heating 4.2.1. Heat Resistance of Microorganisms 4.2.2. Process Calculations for Canned Foods 4.3. Food Canning Technology 4.3.1. Sanitary Can Architecture 4.3.2. Conventional Retorting Equipment 4.3.3. Hydrostatic Sterilizers 4.3.4. Flame Sterilization 4.3.5. Retortable Pouches 4.3.6. Aseptic Canning 4.4. Ultra-High-Temperature Aseptic Processing 4.4.1. Theoretical Basis of UHT Processing 4.4.2. Ultra-High-Temperature Sterilization 4.4.3. Aseptic Packaging 4.4.4. Quality of UHT-Processed Foods 4.5. Spoilage in Heat-Sterilized Foods 5. Food Preservation by Ionizing Radiation 5.1. Radurization, Radappertization, and Radicidation 5.2. Theoretical Aspects of Food Irradiation 5.3. Food Irradiation Technology 6. Other Food Preservation Methods 6.1. Chemical Preservatives 6.2. Modified Atmosphere Packaging 7. Nutrient Retention in Processed Foods