Sous Vide and Cook-Chill Processing for the Food Industry

ISBN-13: 9780751404333 / Angielski / Twarda / 1998 / 342 str.

Sue Ghazala; S. Ghazala

Opis

This book provides a comprehensive and innovative overview of new and emerging sous vide and cook-chill techniques that are, or soon to be, commercially used for the food industry. Written by a range of international experts, the book integrates all subjects relative to sous vide and cook-chill processing, allowing food industry personnel to assimilate quickly the essential principles behind each technique and their applications. It is an essential reference for food scientists and technologists in industry, research and teaching, especially food process engineers involved in product development, quality assurance, packaging and production.

Spis treści

Consumer Perceptions And Practice In The Handling Of Chilled Foods. Principles and Applications of Sous Vide Processed Food. Sensory and Nutritional Aspects of Vide Processed Food. The Potential Role of Time-Temperature Integrators for Process Impact Evaluation in the Cook-Chill Chain. Computer Integrated Manufacturing of Sous Vide Products: The ALMA Case Study. Critical Factors Affecting the Safety of Minimally Processed Chilled Foods. Shelf Life and Safety of Minimally Processed Fruits and Vegetables. The Sensory Quality, Microbiological Safety and Shelf Life of Packaged Foods. Microbiological Safety Considerations When Using Hurdle Technology with Refrigerated Processed Foods of Extended Durability. Hazards Associated with Non-Proteolytic Clostridium Botulinum and Other Spore-Formers in Extended-Life Refrigeration Foods. Application of Combined Factors Technology in Minimally Processed Foods. Hurdle and HACCP Concepts in Sous Vide and Cook-Chill Products. Microbiological Safety Aspects of Cook-Chill Foods. Index