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Thermal Technologies and Systems for Food Preservation

Thermal Technologies and Systems for Food Preservation

Siva Kalaiselvam, Dinesh Rajan, Imran Hussain Showkath Ali
Copyright: © 2019 |Pages: 20
ISBN13: 9781522578949|ISBN10: 1522578943|ISBN13 Softcover: 9781522594338|EISBN13: 9781522578956
DOI: 10.4018/978-1-5225-7894-9.ch006
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MLA

Kalaiselvam, Siva, et al. "Thermal Technologies and Systems for Food Preservation." Novel Technologies and Systems for Food Preservation, edited by Pedro Dinis Gaspar and Pedro Dinho da Silva, IGI Global, 2019, pp. 140-159. https://doi.org/10.4018/978-1-5225-7894-9.ch006

APA

Kalaiselvam, S., Rajan, D., & Ali, I. H. (2019). Thermal Technologies and Systems for Food Preservation. In P. Gaspar & P. da Silva (Eds.), Novel Technologies and Systems for Food Preservation (pp. 140-159). IGI Global. https://doi.org/10.4018/978-1-5225-7894-9.ch006

Chicago

Kalaiselvam, Siva, Dinesh Rajan, and Imran Hussain Showkath Ali. "Thermal Technologies and Systems for Food Preservation." In Novel Technologies and Systems for Food Preservation, edited by Pedro Dinis Gaspar and Pedro Dinho da Silva, 140-159. Hershey, PA: IGI Global, 2019. https://doi.org/10.4018/978-1-5225-7894-9.ch006

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Abstract

Thermal technologies for food preservation prevent the degradation of desired properties of the perishable food items for a longer duration to fulfill the needs of the consumers in the aspects of nutrition, safety, and price. Each freezing method has its distinct characteristics on quality of frozen food products. The major physical and chemical changes observed during the freezing process were freezer burns, recrystallization, protein denaturation, color, flavor, release of enzymes, etc. These will be detailed with appropriate examples. The comparative analysis of the aforementioned thermal technologies based on the quality of food products will be discussed with the recommendations for the selection of appropriate thermal technologies. It will guide the practicing engineers and researchers to understand the drawbacks of conventional thermal technologies and how they affect food qualities along with the advancements made to overcome the drawbacks.

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