Mathematical Modeling in Food Engineering Operations

Authored by: Mustafa Özilgen

Handbook of Food Process Modeling and Statistical Quality Control

Print publication date:  March  2011
Online publication date:  March  2011

Print ISBN: 9781439814864
eBook ISBN: 9781439877678
Adobe ISBN:

10.1201/b10833-5

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Abstract

Thermal processing is among the first commercialized processing methods. It aims to kill the microorganisms, destroy the toxins, or inactivate the enzymes. Softening of the tissue is desired with some foods (i.e., beans, meat, etc.), but undesirable with the others (i.e., fruit preserves). Vitamins, flavor, or aromatic constituents may be lost with undesirable side reactions. Microorganisms are considered dead when they do not proliferate. With the sublethal heat treatment they may be injured and become more harmful, because they may escape detection on the selective media, while still being capable of repairing themselves and producing toxins (Hurst 1977).

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