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INDEX Acid, addition to change pH – as processing strategy, 147Activation energies, 49-52 Additives, effect on reactions in food processing, 146-8 Alkali, addition to change pH – as processing strategy, 147 Alpha-lactalbumin, Arrhenius plot showing denaturation (Fig.), 128 ![]() Alternative energy processing conditions, 152-9 Applied reaction technology, some successes of, 164-9 Arrhenius equation, use in determining reaction rates, 44-5 Arrhenius plot, for sucrose hydrolysis (Fig.), 76 ![]() ![]() ![]() ![]() ![]() Ascorbic acid loss, as example of zero order reaction, 58 ![]() Aspartame, loss on storage – Arrhenius plot (Fig.), 113 Aspartame, shelf life – effect of temperature, 112 Automatic control equipment, need for, 177 Bacterial growth curve, representative (Fig.), 84 Blanching, extent of reaction required, 62 Browning, monitored by hydroxymethyl furfural, 119 ![]() C values, determination of (example), 80 ![]() Can sterilisation, predicting adequacy of processing (illustrative example), 25-7 Canning, effect of variation in steam pressure on reaction rates, 20-1 ![]() ![]() Canning model (illustrative example), 25-7 Canning/sterilisation, process integration in, 89-94 Carrots, enzymic action in, 114 Catalytic hydrogenation, to increase the degree of saturation in fats, 120 Chain reactions, in food processing, 117-22 Changes, in food materials during processing (Table), 2 Chicken pieces, irradiation to reduce ![]() Chilled fish, storage – OTT plot of time and temperature (Fig.), 103 Chlorophyll, breakdown in green peas – effect of pH, 147-8 Coleslaw mix, shelf life of – use of sensory panel (example), 170-1 Combined process technology, 159-63 Complex method, to determine optimum time/temperature profiles in ![]() Compositional labelling, as determinant of acceptable shelf life, 13 Concentration, effect on rate of reaction, 36 Concentration change with time, study of, 69-70 Concentration/reaction rate relationships, 60-2 ![]() Conduction-heated systems, optimising product profile in can sterilisation, 131 Confectionery, whey protein coated – shelf life affected by different holding ![]() Consecutive (chain) reactions, equations for, 118 Consumer expectations, of food products, 4, 5 Continuous processing, in relation to microbial death, 87 ![]() Continuous systems, processing in, 136-9 Controlled-atmosphere storage, to prolong shelf life, 149 Convection ovens, optimal heating strategies for, 131 Critical attributes of orange juice (processing conditions - example), 7 Deterioration rates, for food products - importance of understanding, 16 Distribution design, 17-8 Dynamic food processing, definition, 3 Eggs, liquid whole – pasteurisation (designing optimum process - case ![]() Eggs in shells, pasteurised – development of (processing conditions - ![]() Electrical fields, as alternative processing method, 156-8 Enzyme activity, inactivation by high-pressure processing, 158 Enzyme catalysed reactions, in food processing, 113-7 Enzyme denaturation reactions, 115 Enzyme/substrate reactions, 115 Enzymes, denaturation by heat, 114 Enzymic action, in carrots, 114 F values, determination of (example), 80 ![]() Fat hydrogenation, important measures of the reaction, 120 Fat oxidation, effect of water activity, 151 Fatty fish, storage life of (example), 96 First order reactions, in food processing, 56-7 Fish, deterioration after catching (illustrative example), 16-7 ![]() ![]() ![]() ![]() Food materials, changes during processing, 2 Food preservation vs food processing, definition, 3 Food process design, 24-5 Food processing, modelling using reaction technology, 25-7 ![]() Food processing reactions, relative extents, 62-8 Food processing vs food preservation, definition, 3 Food products, definition, 6 Food quality, ensuring in processing, 22-3 Food safety, ensuring in processing, 22-3 Food safety objectives, in ensuring food safety, 22-3 Formulation, of food product - effect on shelf life, 18 Freezing, of meat - designing a new process (illustrative example), 24-5 Frozen foods, shelf life (illustrative example), 14-5, 94-103 Frozen fruit in syrup, storage life of (Fig.), 97 Fruit, extension of shelf life through applied reaction technology, 167 ![]() ![]() Gamma rays from radioactive isotopes, use in food processing, 153 Heat denaturation, of enzymes, 114 Heat treatment, of milk – optimum process for (case study), 132-4 Heat-conducting packs, optimum process ![]() High-pressure technology, in food processing, 158-9 Hurdle technology, 160-1 Hydrogen, as catalyst in food processing reactions, 113 decomposition by peroxidase enzymes, 116 Hydrogenation, of fat – important measures of the reaction, 120 ![]() Hydrogenation reaction, progress of (Fig.), 121 Hydrolysis of sugar, in jam making – reaction rates, 39-40 Hydroxymethyl furfural, used to monitor browning, 119 Immunoglobulin G (IgG), activation energies of heat destruction changed ![]() Important attributes of orange juice (illustrative example), 7 Ingredients modification, success of applied reaction technology, 167-8 Instrumentation, for measurement of changes in product attributes, 177 ![]() Integration, ‘step’ process, 89 Intense white light, in irradiation as processing method, 156 Inversion of sucrose, in jam making – reaction rates, 39-40 Irradiation, as alternative processing method, 153-6 ![]() Jam making, as example of food processing, 33 ![]() Machine-generated electron beams from linear accelerators, use in food ![]() Magnetic fields, as alternative processing method, 156-8 Maillard browning, as example of sequential reaction, 119 MAP, to prolong shelf life, 149 Measurement, of changes in food materials during processing, 2 Meat, designing a new process for freezing (illustrative example), 24-5 ![]() ![]() ![]() Microbial death, relative to process reactions, 87-8 Microbial growth, effect of temperature on, 86 ![]() ![]() Microbial stability, assessment by use of predictive models, 18 Microbiological outcomes, from process reactions, 83-8 Microorganisms, destruction by high-energy level irradiation, 153 Microorganisms, extent of reaction required for destruction, 62 ![]() ![]() ![]() Milk pasteurisation – OTT charts to select time and temperature conditions, 123-4 ![]() Milk, heat treatment of – optimum process for (case study, 132-4 ![]() ![]() Milk protein products (innovative), development of (processing conditions - ![]() Modelling food processing, using reaction technology, 25-7 Models, to measure changes in food materials during processing, 2 ![]() Modified atmospheres, to affect reactions in foods, 148-50 Mould growth, on cakes – effect of moisture content, 150-1 Mould-free shelf life of cakes, effect of temperatures and humidity (Fig.), 151 New product design, processing considerations, 10-2 Non-enzymic browning, effect of water activity, 151 Nutritional enhancement, opportunity for reaction technology, 176 Nutritional labelling, as determinant of acceptable shelf life, 13 Off-flavours, extent of reaction required for destruction, 62 Orange juice, important and critical attributes of orange juice (processing ![]() OTT chart, for sucrose hydrolysis (Fig.), 76 ![]() OTT charts, 74-7 ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() Outcome/time-temperature charts, 74-7 Packaging, success of applied reaction technology, 168-9 Packaging design, importance of, 18 Parallel reactions, in food processing, 122-6 ![]() Pasteurisation, of liquid whole eggs - designing optimum process (case study), ![]() ![]() ![]() Pasteurised eggs in shells – development of (processing conditions - example), 11 Pectin changes, in jam making – as example of reaction in food processing, 34 Peroxidase enzymes, decomposition of hydrogen, 116 pH change, as processing strategy, 147 Polythene-wrapped meat, microbial growth in (example), 85 Practical storage life, concept for storage and distribution specifications, 15 ![]() Predictive models, use of to assess microbial stability, 18 Preservation, of food products, 16 Process control, 21-2 Process design, 24-5 ![]() Process extent, measurement of, 172-5 Process integration, 88-103 Process optimisation, 129-36 Process reactions, effect on microbiological outcomes, 83-8 Process variables, 19-20 Processing agents, affecting reactions in food processing, 145-52 Processing chain (illustration), 19 Processing conditions, as variable affecting final product, 20-1 ![]() Processing times and rates of reactions (Table), 35 Processing variables (Fig.), 144 Product attributes, 4-5 ![]() ![]() Product changes, during processing, 32-72 Product formulation, effect on shelf life, 18 Product quality, uniform – opportunity for reaction technology, 175-6 Product shelf life, 12-7 ![]() Product specifications, as defined by food manufacturer, 5-8 ![]() Protease inhibitors, in soya beans – extent of reaction required for destruction, 62 Pulsed electric fields, use as alternative processing method, 156-8 Quality, ensuring in food processing, 22-3 ![]() Quantitative product attributes, measurement of, 169-72 Raw materials, as variable affecting processed foods, 19-20 Reaction rates in processing, importance in new product development, 10 Reaction patterns, control of, 109-43 Reaction rate/concentration relationships (equations for), 56-62 Reaction rate/concentration relationships, 60-2 Reaction rate constants at different temperatures, in sucrose hydrolysis, 45-6 Reaction rate equations, 41-3 Reaction rate models, in shelf-life testing, 18 Reaction rate/temperature relationship (equations), 43-7, 49-56, 70-1 Reaction rates, changes in – caused by processing conditions, 110-7 ![]() ![]() ![]() ![]() Reaction technology, importance of understanding, 25 ![]() ![]() Reaction technology approach, to food processing (Fig.), 69 Reaction technology base, in food processing, 188-23 Reactions, in food materials during processing, 33-4 Reference temperatures, for food processing, 78 Regulation, opportunity for reaction technology to aid in drafting, 176 Safety, ensuring in food processing, 22-3 ![]() Salmonella, reduction in chicken pieces by irradiation (example), 155 Sensory science, to measure product attributes, 141 Sensory testing, development of, 170 Sequential reactions, in food processing, 117-22 Shelf life, important steps in design, 18 ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() Sous vide processing, 161-3 Soya bean oil, hydrogenation of, 121 Space, relative to time/temperature in food processing, 81-3 Square-root relationship, to determine microbial growth rates, 86 Statistical techniques, use in process control, 22 Steam pressure, effect of variation on reaction rates in canning, 20-1 Sterilisation, F values in, 79-80 ![]() Sterilisation processing, sensitivity of, 51-2 Sterilisation/canning, process integration in, 89-94 Storage design, 17-8 Storage life, extension and prediction - success of applied reaction technology, 168 Storage variables, affecting shelf life of food products (Table), 14 Storage, changes in temperature causing changes in reaction rate constants, 110 Sucrose hydrolysis, Arrhenius plot for (Fig.), 76 ![]() ![]() ![]() ![]() ![]() ![]() Sugar, inversion in jam making – reaction rates, 39-40 Sugar caramelisation, in jam making – as example of reaction in food processing, ![]() Sugar hydrolysis, in jam making – as example of reaction in food processing, 34 ![]() Sweetener (aspartame), effect of temperature on shelf life, 112 Temperature, as critical variable in food processing, 35-6 ![]() ![]() ![]() ![]() Temperature and time, steady conditions of, 73-8 ![]() Temperature coefficients, of reaction rate constants (equations for), 53 ![]() Temperature control, enabled by reaction technology equations, 172 Temperature/reaction rate relationship (equations), 43-7 Temperature/reaction rate relationships, 49-56 Temperature/reaction rate relationships, study of, 70-1 Temperature sensitivity, equations for, 47-52 Temperatures, processing and storage – ranges for food processing reactions ![]() Thermal death time, 87 Thermal protectants, effect on reactions in food processing, 146 Time and temperature, steady conditions of, 73-8 Time and temperature, variable conditions in food processing, 78-83 Time needed to reach a particular concentration (in jam making), 37-41 Time patterns, in food processing, 71 Time, as critical variable in food processing, 35-6 Time/temperature, relative to space in food processing, 81-3 Time/temperature regimes, importance in storage conditions, 18 Time-temperature tolerance studies, to study food product behaviour on storage, ![]() Tomato paste, continuous heat processing of (case study), 137-8 Total Process technology, 163 Trimethylamine, measurement in fish, 98 Trypsin, sterilisation and thermal inactivation - parallel reactions (example), 174-5 Ultraviolet light, in irradiation as processing method, 156 Vacuum packaging, to affect reactions in foods, 149 Vegetables, enzymic action, 114 Vitamin A retention in liver processing, heating process, for 64-6 Water activity, effect on reactions in food processing, 150-2 Whey protein coated confectionery, shelf life affected by different holding ![]() Whey protein coating, yellowing on storage - use of reaction technology to ![]() Whey proteins, precipitation of – OTT chart (Fig.), 127 Whole eggs, pasteurisation of – designing optimum process (case study), 135-6 X-rays, use in food processing, 153 Yellowing of whey protein coating, on storage - use of reaction technology to ![]() Yellowing, of whey protein coated confectionery 111 Zero order reactions, in food processing, 57-9 ![]() |
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