國立虎尾科技大學 |

Food Safety Engineering

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Food Safety Engineering/ edited by Ali Demirci, Hao Feng, Kathiravan Krishnamurthy.
other author:	Demirci, Ali.
Description:	IX, 760 p. 132 illus., 75 illus. in color.online resource. :
Contained By:	Springer Nature eBook
Subject:	Food—Biotechnology. -
Online resource:	https://doi.org/10.1007/978-3-030-42660-6
ISBN:	9783030426606

Food Safety Engineering
Food Safety Engineering[electronic resource] /edited by Ali Demirci, Hao Feng, Kathiravan Krishnamurthy. - 1st ed. 2020. - IX, 760 p. 132 illus., 75 illus. in color.online resource. - Food Engineering Series,1571-0297. - Food Engineering Series,.

Introduction., Part 1. Overview of Food Microbiology., Intrinsic and extrinsic parameters affecting microbial growth -- Foodborne pathogens -- Microbial toxins -- Conventional and novel detection/enumeration methods -- Interactions of microorganisms with food matrix -- Part 2. Preventive practices -- Good manufacturing practices (GMP) -- Sanitary standard operating procedures (SSOP) -- Hazard analysis and critical control points (HACCP) -- Hazard Analysis and Risk-Based Preventive Controls (HARPC) -- Monitoring transportation, storage, and retail display -- Recall plans -- Part 3. Plant layout, equipment design, maintenance, energy reduction, and waste management -- Plant layout -- Equipment design (construction materials, fabrication, monitoring, and inspection) -- Equipment cleaning, sanitation, and maintenance -- Energy reduction and waste management -- Modeling and process design -- Microbial growth models -- Microbial inactivation models for thermal processes -- Microbial inactivation models for non-thermal processes -- Part 5. Conventional and novel preventive controls for food safety -- Chemical treatments including ozone, dense CO2, and ClO2 -- Conventional thermal treatments and advanced thermal treatments (Microwave, radio-frequency, infrared, and ohmic heating) -- Irradiation (gamma irradiation, e-beam, and X-rays) -- Light based technologies (UV, LED, and pulsed UV light) -- High hydrostatic pressure -- Pulsed electric field -- Ultrasound -- Non-thermal plasma -- Hurdle technologies -- Part 6. Aseptic processing and post-packaging technologies -- Aseptic processing -- Modified atmosphere packaging -- Advancements in post-packaging technologies -- Part 7. Consumer acceptance and traceability -- Consumer acceptance of new foods and/or processes -- Food traceability.

Food Safety Engineering is the first reference work to provide up-to-date coverage of the advanced technologies and strategies for the engineering of safe foods. Researchers, laboratory staff and food industry professionals with an interest in food engineering safety will find a singular source containing all of the needed information required to understand this rapidly advancing topic. The text lays a solid foundation for solving microbial food safety problems, developing advanced thermal and non-thermal technologies, designing food safety preventive control processes and sustainable operation of the food safety preventive control processes. The first section of chapters presents a comprehensive overview of food microbiology from foodborne pathogens to detection methods. The next section focuses on preventative practices, detailing all of the major manufacturing processes assuring the safety of foods including Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), Hazard Analysis and Risk-Based Preventive Controls (HARPC), food traceability, and recalls. Further sections provide insights into plant layout and equipment design, and maintenance. Modeling and process design are covered in depth. Conventional and novel preventive controls for food safety include the current and emerging food processing technologies. Further sections focus on such important aspects as aseptic packaging and post-packaging technologies. With its comprehensive scope of up-to-date technologies and manufacturing processes, this is a useful and first-of-its kind text for the next generation food safety engineering professionals.

ISBN: 9783030426606

Standard No.: 10.1007/978-3-030-42660-6doiSubjects--Topical Terms:

1253573
Food—Biotechnology.

LC Class. No.: TP248.65.F66

Dewey Class. No.: 641.3

Food Safety Engineering
LDR:04930nam a22004215i 4500 001 1028293
003 DE-He213
005 20200704043437.0
007 cr nn 008mamaa
008 210318s2020 gw | s |||| 0|eng d
020 $a 9783030426606 $9 978-3-030-42660-6
024 7 $a 10.1007/978-3-030-42660-6 $2 doi
035 $a 978-3-030-42660-6
050 4 $a TP248.65.F66
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 641.3 $2 23
082 0 4 $a 664 $2 23
245 1 0 $a Food Safety Engineering $h [electronic resource] / $c edited by Ali Demirci, Hao Feng, Kathiravan Krishnamurthy.
250 $a 1st ed. 2020.
264 1 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2020.
300 $a IX, 760 p. 132 illus., 75 illus. in color. $b online resource.
336 $a text $b txt $2 rdacontent
337 $a computer $b c $2 rdamedia
338 $a online resource $b cr $2 rdacarrier
347 $a text file $b PDF $2 rda
490 1 $a Food Engineering Series, $x 1571-0297
505 0 $a Introduction., Part 1. Overview of Food Microbiology., Intrinsic and extrinsic parameters affecting microbial growth -- Foodborne pathogens -- Microbial toxins -- Conventional and novel detection/enumeration methods -- Interactions of microorganisms with food matrix -- Part 2. Preventive practices -- Good manufacturing practices (GMP) -- Sanitary standard operating procedures (SSOP) -- Hazard analysis and critical control points (HACCP) -- Hazard Analysis and Risk-Based Preventive Controls (HARPC) -- Monitoring transportation, storage, and retail display -- Recall plans -- Part 3. Plant layout, equipment design, maintenance, energy reduction, and waste management -- Plant layout -- Equipment design (construction materials, fabrication, monitoring, and inspection) -- Equipment cleaning, sanitation, and maintenance -- Energy reduction and waste management -- Modeling and process design -- Microbial growth models -- Microbial inactivation models for thermal processes -- Microbial inactivation models for non-thermal processes -- Part 5. Conventional and novel preventive controls for food safety -- Chemical treatments including ozone, dense CO2, and ClO2 -- Conventional thermal treatments and advanced thermal treatments (Microwave, radio-frequency, infrared, and ohmic heating) -- Irradiation (gamma irradiation, e-beam, and X-rays) -- Light based technologies (UV, LED, and pulsed UV light) -- High hydrostatic pressure -- Pulsed electric field -- Ultrasound -- Non-thermal plasma -- Hurdle technologies -- Part 6. Aseptic processing and post-packaging technologies -- Aseptic processing -- Modified atmosphere packaging -- Advancements in post-packaging technologies -- Part 7. Consumer acceptance and traceability -- Consumer acceptance of new foods and/or processes -- Food traceability.
520 $a Food Safety Engineering is the first reference work to provide up-to-date coverage of the advanced technologies and strategies for the engineering of safe foods. Researchers, laboratory staff and food industry professionals with an interest in food engineering safety will find a singular source containing all of the needed information required to understand this rapidly advancing topic. The text lays a solid foundation for solving microbial food safety problems, developing advanced thermal and non-thermal technologies, designing food safety preventive control processes and sustainable operation of the food safety preventive control processes. The first section of chapters presents a comprehensive overview of food microbiology from foodborne pathogens to detection methods. The next section focuses on preventative practices, detailing all of the major manufacturing processes assuring the safety of foods including Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), Hazard Analysis and Risk-Based Preventive Controls (HARPC), food traceability, and recalls. Further sections provide insights into plant layout and equipment design, and maintenance. Modeling and process design are covered in depth. Conventional and novel preventive controls for food safety include the current and emerging food processing technologies. Further sections focus on such important aspects as aseptic packaging and post-packaging technologies. With its comprehensive scope of up-to-date technologies and manufacturing processes, this is a useful and first-of-its kind text for the next generation food safety engineering professionals.
650 0 $a Food—Biotechnology. $3 1253573
650 0 $a Microbiology. $3 591510
650 1 4 $a Food Science. $3 673136
650 2 4 $a Food Microbiology. $3 582543
700 1 $a Demirci, Ali. $4 edt $4 http://id.loc.gov/vocabulary/relators/edt $3 887869
700 1 $a Feng, Hao. $4 edt $4 http://id.loc.gov/vocabulary/relators/edt $3 782829
700 1 $a Krishnamurthy, Kathiravan. $e editor. $4 edt $4 http://id.loc.gov/vocabulary/relators/edt $3 1287789
710 2 $a SpringerLink (Online service) $3 593884
773 0 $t Springer Nature eBook
776 0 8 $i Printed edition: $z 9783030426590
776 0 8 $i Printed edition: $z 9783030426613
776 0 8 $i Printed edition: $z 9783030426620
830 0 $a Food Engineering Series, $x 1571-0297 $3 1256383
856 4 0 $u https://doi.org/10.1007/978-3-030-42660-6
912 $a ZDB-2-CMS
912 $a ZDB-2-SXC
950 $a Chemistry and Materials Science (SpringerNature-11644)
950 $a Chemistry and Material Science (R0) (SpringerNature-43709)