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Impact of heating operations on the microbial ecology of foods: Chapter 5
RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
University of Malta, Malta.
2017 (English)In: Quantitative Microbiology in Food Processing: Modeling the Microbial Ecology / [ed] Anderson de Souza Sant'Ana, John Wiley & Sons, 2017Chapter in book (Refereed)
Abstract [en]

There are several drawbacks of heat processes as their application may also lead to nutritional and quality deterioration of the food product. The chapter presents basic information regarding the heating processes and unit operations and covers the impact of these operations on food-borne microorganisms. It describes the main cooking methods, such as grilling, broiling, and roasting. Quantitative methodologies are the main tools to describe the impact of a process as well as the storage conditions post-processing on the food stability. In order to assess the efficacy of a specific processing technology, the estimation of the time to achieve a certain number of log reductions can be applied. The most common process in the food industry is the thermal process. The chapter reviews a number of different thermal processes and outlines critical issues in relation to their efficacy and to their impact on the microbial inactivation

Place, publisher, year, edition, pages
John Wiley & Sons, 2017.
Keyword [en]
•cooking methods; food industry; food stability; food-borne microorganisms; heating processes; microbial ecology; microbial inactivation; nutritional properties; quantitative microbiology; thermal processes
National Category
Food Engineering
Identifiers
URN: urn:nbn:se:ri:diva-31328DOI: 10.1002/9781118823071ISBN: 9781118823071 (electronic)OAI: oai:DiVA.org:ri-31328DiVA: diva2:1146893
Available from: 2017-10-04 Created: 2017-10-04 Last updated: 2017-10-06Bibliographically approved

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CiteExportLink to record
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