Thermal Food Processing

632 Index
Methylmethionine sulfonate, 605
Micrococcus, 224, 272, 279
Microwaves
for blanching, 396, 402
definition of, 42
frequency range of, 42, 158
heat transfer by, 42
for meat processing, 158–159
modeling of, 52, 55–56, 58
vs. ohmic heating, 427, 474
penetration depth of, 9, 42
for rendering, 210
vs. RF dielectric heating, 471–472, 474
for RTE food, 158, 382
wavelength range for, 158, 498
Milk
acid degree value, 311, 325
aflatoxins in, 323–324
canning of, 82
carbohydrates in, 301–303
chemical contamination of, 324
D values for, 77, 134
enzymes in, 266, 272–273, 277, 309–310
ESL processes for, 267
fatty acids in, 310–311, 325
flavor of
bacteria and, 272–273, 279, 325
process and, 267–268, 286, 291, 324–325
types of, 285
whey proteins and, 270
gelation of, 286, 305
heat stability of, 288–289
homogenization of
enzymes and, 309
fat and, 286, 311
M. paratuberculosis and, 281
phospholipds and, 272, 312
sedimentation and, 286
in UHT process, 283, 286, 306, 312, 325
lactase and, 452
lipids in, 272, 286, 310–312
Maillard reactions in, 271, 285, 317–320
minerals in, 270, 285, 316–317
ohmic heating of, 448
pasteurization of, 275–281
amino acids and, 306–307
cheese and, 290
comparison of, 269
digestibility and, 308–309
enzymes and, 309–310
EU on, 300
flavor and, 268
high pressure for, 528
history of, 266–267, 371
lactulose in, 301–302
vs. UHT, 268–269, 273, 285, 300–325
vitamins in, 313–316
pathogens in, 169, 222, 224, 271–281,
322–323
powders, 289–291
proteins in, 270–271, 303–310, 319–320
sedimentation in, 286
specific heat of, 16
sterilization of, 286–289
amino acids and, 306
comparison of, 269
EU on, 300
history of, 267
Maillard reactions and, 271
proteins and, 304
time/temperature for, 267
vitamins in, 313, 315
Storch test for, 277
sugars in, 301–303
thermal conductivity of, 21
thermization of, 269, 274
tuberculosis and, 266
tyndallization of, 274
UHT processes for, 267–269, 273, 281–286,
299–326
viscosity of, 310
vitamins in, 285, 312–316
Minced meat, 18, 20, 43
Modified atmosphere packaging (MAP), 368
Molds, 77
Moraxella, 168
Morganella morganii, 546–547
Multiple-ramp variable (MRV) temperature
process, 122–125
Mushrooms
activation energy of, 392
ascorbic acid in, 392
color of, 406, 408
enzymes in, 402
modeling of, 47
pathogens in, 579, 603
Mussels, 238, 254
Mycobacterium avium paratuberculosis, 276,
280–281
Mycobacterium tuberculosis, 266, 272, 275, 397
Myoglobin, 240–241
Myosin, 243
N
Natural convection ovens, 161
Navier-Stokes equations, 46, 52, 56
Near-infrared radiation