Food Code
Food Code

Author: United States. Food and Drug Administration

Publisher:

Published: 2009

Total Pages: 446

ISBN-13: 9781935239017

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Food Code
Food Code

Author: United States. Food and Drug Administration

Publisher:

Published: 1999

Total Pages: 496

ISBN-13:

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The Food Code is a reference document for regulatory agencies responsible for overseeing food safety in retail outlets such as restaurants and grocery stores and institutions such as nursing homes and child care centers. Practical advise and manageable provisions for mitigating risk factors known to contribute to foodborne disease.

Quantitative Microbiology in Food Processing
Quantitative Microbiology in Food Processing

Author: Anderson de Souza Sant'Ana

Publisher: John Wiley & Sons

Published: 2017-02-06

Total Pages: 611

ISBN-13: 1118756428

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Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative Microbiology of Food Processing: Modeling the Microbial Ecology explores the effects of food processing techniques on these microorganisms, the microbial ecology of food, and the surrounding issues concerning contemporary food safety and stability. Whilst literature has been written on these separate topics, this book seamlessly integrates all these concepts in a unique and comprehensive guide. Each chapter includes background information regarding a specific unit operation, discussion of quantitative aspects, and examples of food processes in which the unit operation plays a major role in microbial safety. This is the perfect text for those seeking to understand the quantitative effects of unit operations and beyond on the fate of foodborne microorganisms in different foods. Quantitative Microbiology of Food Processing is an invaluable resource for students, scientists, and professionals of both food engineering and food microbiology.

Microwave and Radio Frequency Heating in Food and Beverages
Microwave and Radio Frequency Heating in Food and Beverages

Author: Tatiana Koutchma

Publisher: Academic Press

Published: 2022-10-06

Total Pages: 174

ISBN-13: 0128187166

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Microwave and Radio Frequency Heating in Food and Beverages discusses advanced heating techniques based on electromagnetic and electro-technologies, including radiative or microwave (MW) dielectric heating, radio-frequency (RF) or capacitive dielectric heating, infrared (IR) heating, ohmic and magnetic induction heating. Unlike conventional systems where heat energy is transferred from a hot medium to a cooler product resulting in large temperature gradients, electro-heating involves the transfer of electromagnetic energy directly into the product, initiating volumetric heating due to frictional interaction between water molecules and charged ions (i.e., heat is generated within the product). - Provides basic principles and mechanisms of electromagnetic heating and microwave - Explores microwave and radio-frequency (RF) effects on quality and nutrients in foods - Presents the commercial applications of microwave and RF heating in the pasteurization and sterilization of foods and beverages