Food posting processing

Bouchon, P. and Pyle, D. L. (2005a). Modelling oil absorption during post-frying cooling. II Solution of the mathematical model, model testing and simulations. Trans. Inst. Chem. Eng. C Food Bioproducts Process. 83, 253-260. 

Some typical reactions performed by yeasts are listed in the Table 1. Post-Processing Spoilage of Food by Yeasts... 

Geomaras, I., Belk, K.E., Scanga, J.A., Kendall, RA., Smith, G.C., and Sofos, J.N. 2005. Post-processing antimicrobial treatments to control Listeria monocytogenes in commercial vacuum-packaged bologna and ham stored at 10 degrees C. Journal of Food Protection 68 991-998. 

Geomaras, I., Skandamis, P.N., Belk, K.E., et al. 2006. Post-processing application of chemical solutions for control of Listeria monocytogenes, cultured under different conditions, on commercial smoked sausage formulated with and without potassium actate-sodium diacetate. Food Microbiology 23 762-771. 

Polydera, A.C., Stoforos, N.G., and Taonkis, P.S. 2005. Effect of high hydrostatic pressnre treatment on post processing antioxidant activity of fresh navel orange jnice. Food Chemistry 91 495-503. 

One of the key potential applications of chemometrics in food science is to determine whether or not the food particulates undergoing high temperature/short time (HIST) processing are sterile from post process chemical measurements. Such a determination is possible in principle because both the yield of a chemical reaction and bacterial destruction depend on the temperature/time history. 

Some foods subjected to heat or steam stress can be effectively protected by application of a FRI to their surfaces by spray or dip techniques. Application of the FRI to exposed surfaces immediately after processing can be very effective. Salt is another vehicle for post-processing application of FRIs. Oil roasted nuts, potato chips and crackers are routinely protected by FRIs, using salt as the carrier. Care must be taken to use salt with tightly-controlled specifications on its metal content. 

A similar model of risk analysis applies to post-process recontamination of foods packed in hermetically sealed containers. If 8-factors for pertinent bacteria in the environment from which the recontamination originates have been determined, the probability of the penetration of any pathogenic bacterium from any focus of environmental contamination can be derived from appropriate line studies. 

Lee, Y.N. and Wiley, R.C., Betalaine yield from a continuous solid-liquid extraction system as influenced by raw product, post-harvest and processing variables, J. Food ScL, 46, 421, 1981. 

The aim of this chapter is to provide a concise synopsis of the factors that promote degradation during post-harvest handling, processing, and storage, and the strategies to preserve the green color of the most commonly consumed chlorophyU-rich foods. Some considerations about the production and characteristics of natural and semisynthetic chlorophyll derivatives for use as food colorants are also presented. 

This section will look at seven processes to convert post-consumer PET bottles to raw materials suitable for use to make new food and beverage bottles. The processes are as follows ... 

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