Thermal Food Processing

Index 637
modeling of, 53
for poultry, 206
time/temperature for, 174, 187, 365
Soy flour, 13
Soy sauce, 561–562
Soybeans, 13, 405, 448
Specific heat
definition of, 5
diffusivity and, 7
heat transfer and, 84
measurement of, 5
modeling of, 12–17, 204
in RF heating, 478
Spectral transmittance, 499
Speed of light, 9
Spermidine, 251–252
Spermine, 251–252
Spices, irradiation of, 383
Spinach, 396, 398, 402, 406–407
Spoilage, probability of, 79
Sprat, 476
Spray drying, 55
Squash, 406
Staphylococcus aureus
D values for, 201
in egg products, 216
far-infrared and, 515–516
high-pressure processing and, 546–547
in meats, 168, 171
in milk, 272, 277–278
temperature range for, 367
Starch, 21, 43, 49, 536
Steaming; see also Blanching
DSI, see Direct steam injection (DSI)
of juice, 147
of kamaboko, 511
of meats, 157
for sterilization, 40
of vegetables, 400
Stearic acid, 311
Stefan-Boltzmann law, 38, 496
Sterilization
acidity and, 76
for beer, 141
brine in, 53
definition of, 134, 376
equipment for, 336–342
of fish, 237–240, 244, 246, 254
FSOs for, 189, 343
heat transfer during, 40, 52–53, 81, 376
high-pressure processing for, 546–558
Maillard reactions and, 271
of meats, 174–175, 179
methods of, 335
of milk, 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
online control of, 353–358
process, 52
schematic of, 144
software for, 345, 359
standards for, 210
TTIs for, 600–616
validation of, 598–601
of vegetables, 396
water for, 40
Stochastic model, 89
Strawberries, 437, 447, 453–454, 456–457
Streptococcus, 272, 279
Struvite, 239
Succinic acid, 578
Sucrose, 223, 287
Sugars
blanching and, 404–405
in fish, 248
in milk, 301–303, 317
modeling of, 47
pathogens and, 220, 223, 287
Surimi
density of, 24
infrared radiation of, 511
modeling of, 343
ohmic heating of, 458
pasteurization of, 237
RF heating of, 486
specific heat of, 15–16
thermal conductivity of, 21
Survivor curves, 74–75, 182–184
Sushi, 518
Sweet potatoes
blanching of, 403–404, 411
color of, 406, 408
infrared radiation of, 510–511
pH range for, 398
rheological properties of, 411
roasting of, 510–511
Tallow, 211
Tangerines, 454
Tartaric acid, 572
T