Foods, 2. Food Technology
First published: 26 May 2025
Abstract
The article contains sections titled:
| 1 | Introduction |
| 1.1 | Food Manufacture and Preservation |
| 1.2 | Food Spoilage by Microorganisms |
| 1.3 | Chemical Deterioration of Food |
| 1.4 | Moisture Content and Water Activity |
| 2 | Food Preservation by Dehydration |
| 2.1 | Concentration and Drying |
| 2.2 | Food Concentration Technology |
| 2.3 | General Aspects of the Food Drying Processes |
| 2.4 | Food Drying Technology |
| 2.4.1 | Convection Drying |
| 2.4.2 | Contact, Vacuum, and Freeze Drying |
| 2.4.3 | Radiant-Heat Drying |
| 2.5 | Agglomeration/Granulation of Food Powders |
| 2.6 | Moisture Sorption Isotherms of Foods |
| 2.7 | Intermediate-Moisture Foods |
| 3 | Food Preservation at Low Temperature |
| 3.1 | Refrigeration and Freezing |
| 3.2 | General Aspects of the Food Freezing Process |
| 3.3 | Food-Freezing Technology |
| 3.3.1 | Convective Processes |
| 3.3.2 | Cryogenic Freezing |
| 3.3.3 | Contact Processes |
| 3.3.4 | Freezing System Capacities |
| 3.4 | Effects of Freezing on Foods |
| 3.5 | Frozen Storage and Thawing |
| 3.6 | Freeze Concentration and Freeze Texturization |
| 4 | Food Preservation by Heating |
| 4.1 | Pasteurization and Sterilization |
| 4.2 | Theory of Microbial Deactivation by Heating |
| 4.2.1 | Heat Resistance of Microorganisms |
| 4.2.2 | Process Calculations for Canned Foods |
| 4.3 | Food Canning Technology |
| 4.3.1 | Sanitary Can Architecture |
| 4.3.2 | Conventional Retorting Equipment |
| 4.3.3 | Hydrostatic Sterilizers |
| 4.3.4 | Flame Sterilization |
| 4.3.5 | Retortable Pouches |
| 4.3.6 | Aseptic Canning |
| 4.4 | Ultrahigh-Temperature Aseptic Processing |
| 4.4.1 | Theoretical Basis of UHT Processing |
| 4.4.2 | Ultrahigh-Temperature Sterilization |
| 4.4.3 | Aseptic Packaging |
| 4.4.4 | Quality of UHT-Processed Foods |
| 4.5 | Spoilage in Heat-Sterilized Foods |
| 4.6 | Ohmic Heating |
| 5 | Other Food Preservation Methods |
| 5.1 | Ionizing Radiation |
| 5.1.1 | Radurization, Radappertization, and Radicidation |
| 5.1.2 | Theoretical Aspects of Food Irradiation |
| 5.1.3 | Food Irradiation Technology |
| 5.2 | UV Light |
| 5.3 | High-Pressure Processing |
| 5.4 | Pulsed Electric Field Processing |
| 5.5 | Cold Plasma Processing |
| 5.6 | Micro- and Ultrafiltration |
| 5.7 | Chemical Preservatives |
| 5.8 | Multi-hurdle Technologies |
| 5.9 | Modified Atmosphere Storage and Packaging |
| 6 | Nutrient Retention in Processed Foods |
| 7 | Chemical Food Safety |
| List of Abbreviations | |
| References |
