| 书目名称 | Thermal Treatments of Canned Foods |
| 编辑 | Angela Montanari,Caterina Barone,Anna Santangelo |
| 视频video | |
| 概述 | Describes chemical features of canned food products and the delicate interplay of properties and process parameters.Introduces ‘survival curves’ for choosing the suitable thermal treatment method.High |
| 丛书名称 | SpringerBriefs in Molecular Science |
| 图书封面 |  |
| 描述 | This Brief describes the chemical features of canned food products and gives background information on the technology of canning foods. It explains how canned foods are different from other packaged foods, and illustrates and discusses their unique properties, including risks and failures. Canned foods are usually considered to offer a particularly long shelf-life and durability. An understanding of their properties and influences on their durability is therefore of great importance in the industrial production, and this Brief offers a compact introduction to this topic..The authors focus on thermally-preserved foods. They explain that the right choice of thermal treatment method (e.g. pasteurisation, sterilisation) as well as process parameters (e.g. time, temperature) is additionally influenced by criteria such as pH, water content, the presence and concentration of fatty molecules, of calcium, etc. So-called ‘survival curves’ can help in determining themethodology of choice, and the Brief introduces the reader to this concept. The authors also address defects and failures. They introduce selected indicators, which can help identifying failures of the entire food/packaging system |
| 出版日期 | Book 2018 |
| 关键词 | Can coating; Canned foods acidity; Canned foods image analysis; Survival curves; Thermal food treatment; |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-3-319-74132-1 |
| isbn_softcover | 978-3-319-74131-4 |
| isbn_ebook | 978-3-319-74132-1Series ISSN 2191-5407 Series E-ISSN 2191-5415 |
| issn_series | 2191-5407 |
| copyright | The Author(s), under exclusive licence to Springer International Publishing AG, part of Springer Nat |
发表于 2025-3-21 19:06:56
