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000825970 0247_ $$a10.1007/978-3-319-74132-1$$2doi
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000825970 049__ $$aISEA
000825970 050_4 $$aTP248.65.F66
000825970 08204 $$a664/.0282$$223
000825970 1001_ $$aMontanari, Angela.$$eauthor.
000825970 24510 $$aThermal Treatments of Canned Foods /$$cby Angela Montanari, Caterina Barone, Michele Barone, Anna Santangelo.
000825970 264_1 $$aCham :$$bSpringer International Publishing :$$bImprint: Springer,$$c2018.
000825970 300__ $$a1 online resource (vi, 53 pages) :$$billustrations.
000825970 336__ $$atext$$btxt$$2rdacontent
000825970 337__ $$acomputer$$bc$$2rdamedia
000825970 338__ $$aonline resource$$bcr$$2rdacarrier
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000825970 4901_ $$aSpringerBriefs in Molecular Science,$$x2191-5407
000825970 504__ $$aIncludes bibliographical references.
000825970 5050_ $$aCanned Foods: Principles of Thermal Processing -- Failures of Thermally-Treated Canned Foods -- Metal Cans and Canned Foods: Image Analysis of Visual Failures -- Canned Tomato Sauces and Beans: Industrial Processes.
000825970 506__ $$aAccess limited to authorized users.
000825970 520__ $$aThis Brief describes the chemical features of canned food products and gives background information on the technology of canning foods. It explains how canned foods are different from other packaged foods, and illustrates and discusses their unique properties, including risks and failures. Canned foods are usually considered to offer a particularly long shelf-life and durability. An understanding of their properties and influences on their durability is therefore of great importance in the industrial production, and this Brief offers a compact introduction to this topic. The authors focus on thermally-preserved foods. They explain that the right choice of thermal treatment method (e.g. pasteurisation, sterilisation) as well as process parameters (e.g. time, temperature) is additionally influenced by criteria such as pH, water content, the presence and concentration of fatty molecules, of calcium, etc. So-called ?survival curves? can help in determining the methodology of choice, and the Brief introduces the reader to this concept. The authors also address defects and failures. They introduce selected indicators, which can help identifying failures of the entire food/packaging system, and demonstrate how image and visual analysis can be applied in quality controls. The explanations and industrial production of canned foods are exemplified with the case of canned tomato sauces and beans.
000825970 650_0 $$aChemistry.
000825970 650_0 $$aPharmacology.
000825970 650_0 $$aAnalytical chemistry.
000825970 650_0 $$aFood$$xBiotechnology.
000825970 650_0 $$aNutrition.
000825970 650_0 $$aMicrobiology.
000825970 7001_ $$aBarone, Caterina.$$eauthor.
000825970 7001_ $$aBarone, Michele.$$eauthor.
000825970 7001_ $$aSantangelo, Anna.$$eauthor.
000825970 77608 $$iPrint version: $$z9783319741314
000825970 830_0 $$aSpringerBriefs in molecular science.
000825970 852__ $$bebk
000825970 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-3-319-74132-1$$zOnline Access$$91397441.1
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000825970 980__ $$aBIB
000825970 982__ $$aEbook
000825970 983__ $$aOnline
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