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The Effect of Pressure on Certain Micro-organisms Encountered in the Preservation of Fruits and Vegetables
The Effect of Pressure on Certain Micro-organisms Encountered in the Preservation of Fruits and Vegetables
The Effect of Pressure on Certain Micro-Organisms Encountered in the Preservation of Fruits and Vegetable
Author: B. H. Hite
Publisher: Forgotten Books
Published: 2018-02-08
Total Pages: 70
ISBN-13: 9780484659024
DOWNLOAD EBOOK →Excerpt from The Effect of Pressure on Certain Micro-Organisms Encountered in the Preservation of Fruits and Vegetable: Technical Bulletin One - fourth inch bore. This is a very convenient size, and'if made Of good tool steel, properly tempered and ground to fit the pistons, may be used indefinitely for pressures up to 100, 000 pounds per square inch. The hydraulic press (with cylin der in place) is shown in Fig. 4. The press was intended for a maximum pressure of 100 tons, but has been forced to higher pressures. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Effect of Pressure on Certain Micro-Organisms Encountered in the Preservation of Fruits and Vegetables - Technical Bulletin
Author: West Virginia Agricultural Experiment Station
Publisher:
Published: 1914
Total Pages:
ISBN-13:
DOWNLOAD EBOOK →Fruit and Vegetable Storage
Author: Anthony Keith Thompson
Publisher: Springer
Published: 2015-09-21
Total Pages: 137
ISBN-13: 3319235915
DOWNLOAD EBOOK →This Brief reviews the effects of increasing and reducing atmospheric pressure on the postharvest life of fruit and vegetables. The text covers the common methods and technologies used and evaluates the history and benefits of hypobaric and hyperbaric storage. Both of these techniques have the potential to address quantitative and qualitative challenges in the postharvest sector of the fresh fruit and vegetables industry. Hypobaric and Hyperbaric Storage of Fruit and Vegetables reports on the effects of storage on over 45 types of fruit and vegetables, as well as on whole plants and cut flowers. As consumer demand for high quality product increases, proper postharvest storage will continue to gain in importance. The environmental conditions used in storage have a vital influence on the quality, safety and health benefits of fruit and vegetables.
Improving Food Quality with Novel Food Processing Technologies
Author: Özlem Tokusoglu
Publisher: CRC Press
Published: 2014-12-01
Total Pages: 484
ISBN-13: 146650725X
DOWNLOAD EBOOK →Consumers around the world have become better educated and more demanding in their identification and purchase of quality health-promoting foods; therefore the food industry requires innovative technologies to provide their clientele with safe and stable foods that meet safety regulations . Improving Food Quality with Novel Food Processing Technolo
High Temperature Processing of Milk and Milk Products
Author: Hilton C. Deeth
Publisher: John Wiley & Sons
Published: 2017-05-08
Total Pages: 600
ISBN-13: 1118460502
DOWNLOAD EBOOK →This book covers many aspects of thermal processing of milk and milk products with particular focus on UHT processing. It commences with an overview of the major thermal processing technologies: thermisation, pasteurisation, extended-shelf-life (ESL), UHT and in-container sterilisation. It discusses the principles of the technologies, the processing and packaging equipment used, processing issues such as temperature-time profiles, heat stability, fouling and cleaning, and the quality and safety aspects of the products produced. It provides a balance of the engineering aspects of the processes and the chemical, microbiological and sensory aspects of the products. The changes that occur in products during processing and storage, and the related defects which can arise, are central to the book. The discussions of these changes will be an aid to industry personnel in identifying the causes of quality defects in these products and devising measures which can be taken to eliminate or minimise the defects.
Process-Induced Chemical Changes in Food
Author: Fereidoon Shahidi
Publisher: Springer Science & Business Media
Published: 2013-11-11
Total Pages: 357
ISBN-13: 1489919252
DOWNLOAD EBOOK →Chemical changes that occur in foods during processing and storage are manifold and might be both desirable and undesirable in nature. While many of the processes are carried out intentionally, there are also certain unwanted changes that naturally occur in food and might have to be controlled. Therefore, efforts are made to devise processing technologies in which desirable attributes of foods are retained and their deleterious ef fects are minimized. While proteins, lipids and carbohydrates are the main nutrients of food that are affected by processing, it is their interaction with one another, as well as in volvement oflow-molecular-weight constituents that affects their flavor, color and overall acceptability. Thus, generation of aroma via thermal processing and bioconversion is of utmost importance in food preparation. Furthermore, processing operations must be opti mized in order to eliminate or reduce the content of antinutrients that are present in foods and retain their bioactive components. Therefore, while novel processing technologies such as freezing, irradiation, microwaving, high pressure treatment and fermentation might be employed, control process conditions in a manner that both the desirable sensory attributes and wholesomeness of foods are safeguarded is essential. Obviously, method ologies should also be established to quantitate the changes that occur in foods as a result of processing. This volume was developed from contributions provided by a group of internation ally-recognized lead scientists.
Ultra High Pressure Treatment of Foods
Author: Marc E.G. Hendrickx
Publisher: Springer Science & Business Media
Published: 2012-12-06
Total Pages: 346
ISBN-13: 1461507235
DOWNLOAD EBOOK →During the past decade, consumer demand for convenient, fresh-like, safe, high-quality food products has grown. The food industry has responded by applying a number of new technologies including high hydrostatic pressure for food processing and preservation. In addition, food scientists have demonstrated the feasibility of industrial-scale high pressure processing. This technology is of specific interest to the food industry because it provides an attractive alternative to conventional methods of thermal processing, which often produce undesirable changes in foods and hamper the balance between high quality (color, flavor, and functionality) and safety. In addition, it offers opportunities for creating new ingredients and products because of the specific actions of high pressure on bio logical materials and food constituents. It allows food scientists to redesign exist ing processes and to create entirely new ones using high pressure technology alone or in combination with conventional processes (e. g. , pressure-temperature combinations ). Researchers have investigated high pressure processing for the past century. Scientists such as Hite and Bridgman did pioneering work at the turn of the 20th century. Then during the 1980s and 1990s, there was a large effort to investigate the effects of high pressure on biological materials, particularly foods. The initial research activities in the late 1980s and early 1990s focused on exploratory activ ities in the food area.
