physical principles of food preservation second edition revised and expanded food science and technology

[...]... since the first edition of this textbook, significant advances have been made in our understanding of physical chemistry of foods, and in particular of the effects of environmental factors on rates of changes in foods These advances in knowledge have led to refinements in formulation of principles of food preservation and in the development and application of new processes for preservation of foods As predicted... different from the first edition, except for constancy in purpose and in most of the topics covered It is an honor and genuine pleasure to introduce the reader to this fine second edition of Physical Principles of Food Preservation I believe you will find it of great value Owen Fennema Department of Food Science University of Wisconsin – Madison Madison, Wisconsin, U.S.A Preface to the Second Edition In the 28... professions using food science, such as government and industry professionals Marcus Karel Daryl B Lund Preface to the First Edition The subject of food processing occupies a position of major importance in the food science curriculum, and this emphasis is likely to continue Thus it is both puzzling and reprehensible that a university-level textbook tailored to the needs of typical students in food science. .. of Food in Chilled Atmospheres of Modified Composition D Handling of Food Following Removal from Chilling Storage References 237 237 238 Freezing I Introduction A Objectives of Freezing of Foods B Size of the Food Industry II Physicochemical Principles of the Freezing Process A Introduction B Water and Ice C Nucleation in Pure Water D Freezing Point Depression in Solutions, Biological Systems, and Foods... Transitions in Food Materials Overview of Effects of Water Activity on Shelf Life of Foods X Water Activity and Physical Changes in Foods XI Effects of Water on Microbial Growth XII Water and Chemical Reactions in Foods Symbols References 117 117 118 120 124 126 130 134 136 142 143 152 156 166 167 PART II PRESERVATION PROCESSES 6 Heat Processing I Introduction II Application of Heat Energy to Foods A Cooking... largest categories of students represented in food processing courses are (1) upper-level undergraduates in food science and (2) graduate students that are entering food science from other disciplines These students generally have solid backgrounds in chemistry, bacteriology, biology, mathematics, and physics and minimal backgrounds in engineering This book on Physical Principles of Food Preservation is... Effects of Radiation on Living Organisms F Technological Aspects of Food Irradiation G Organoleptic Acceptability and Safety of Irradiated Foods H Status of Commercial Application of Food Irradiation III High-Pressure Processing A Principles B Physicochemical Effects of Pressure C Effects of High Pressure on Living Systems D Technological Aspects of HPP IV High-Intensity Pulsed Electric Fields (PEF) A Principles. .. Applications of Ultrasound in Food Technology B Mechanism of Inactivation of Microorganisms by Ultrasound C Application of Ultrasound in Combination with Heating X Status and Prospects of Nonthermal Food Preservation Processes Symbols References 12 508 508 Protective Packaging I Protection of Product as a Major Function of Packaging A Functions of Packaging B Protective Packaging II Nature of Packaging... endothermic changes and DH , 0 for exothermic changes Using enthalpy and a definition of standard state, it is possible to calculate the enthalpy of formation for chemical compounds A discussion of this is beyond the scope of this text, and the reader is referred to physical chemistry textbooks [cf Tinoco et al (2002) and Baianu (1992)] C Second Law of Thermodynamics The second law of thermodynamics requires... predicted in the preface of the first edition, processes today seek optimization of nutritional and quality factors (such as nutrients, biologically active ingredients, taste, flavor, color, and texture), energy utilization, waste generation, and cost Advances in knowledge also resulted in descriptions of physical methods of food preservation, which are based on theoretical principles and are increasingly . 68. Safety of Irradiated Foods: Second Edition, Revised and Expanded, J. F. Diehl 69. Nutrition Labeling Handbook, edited by Ralph Shapiro 70. Handbook of Fruit Science and Technology: . Principles of Food Preservation: Second Edition, Revised and Expanded, Marcus Karel and Daryl B. Lund Additional Volumes in Preparation Handbook of Vegetable Preservation and Processing,. class="bi x0 y0 w0 h1" alt="" PHYSICAL PRINCIPLES PRESERVATION OF FOOD SECOND EDITION, REVISED AND EXPANDED MARCUS KAREL Massachusetts Institute of Technology Cambridge, Massachusetts,