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Shelf life evaluation of foods

Shelf life evaluation of foods (Loan 3 times)

Material type
단행본
Personal Author
Man, C. M. D., ed. Jones, A. A., ed.
Title Statement
Shelf life evaluation of foods / ed. by C. M. D. Man and A. A. Jones..
Publication, Distribution, etc
London ;   New York :   Blackie Academic & Professional,   1994.  
Physical Medium
xii, 321 p. : ill. ; 25 cm.
ISBN
0751400335
Bibliography, Etc. Note
Includes bibliographical references and index
000 00674namuuu200217 a 4500
001 000000473194
005 19970321130201.0
008 970321s1994 enk 000A0 eng
010 ▼a 94-70985
020 ▼a 0751400335
040 ▼a 211009 ▼c 211009
049 ▼a ACSL ▼l 121020462
082 0 4 ▼a 641.4 ▼2 20
090 ▼a 641.4 ▼b S544
245 0 0 ▼a Shelf life evaluation of foods / ▼c ed. by C. M. D. Man and A. A. Jones..
260 ▼a London ; ▼a New York : ▼b Blackie Academic & Professional, ▼c 1994.
300 ▼a xii, 321 p. : ▼b ill. ; ▼c 25 cm.
504 ▼a Includes bibliographical references and index
700 1 ▼a Man, C. M. D., ▼e ed.
700 1 0 ▼a Jones, A. A., ▼e ed.

Holdings Information

No. Location Call Number Accession No. Availability Due Date Make a Reservation Service
No. 1 Location Science & Engineering Library/Sci-Info(Stacks2)/ Call Number 641.4 S544 Accession No. 121020462 Availability Available Due Date Make a Reservation Service B M

Contents information

Table of Contents


CONTENTS
Part 1 - The principles
  1 Scientific principles of shelf life evaluation / R.P. SINGH = 3
    1.1 Introduction = 3
    1.2 Major modes of food deterioration = 3
      1.2.1 Physical changes = 4
      1.2.2 Chemical changes = 4
      1.2.3 Microbiological changes = 6
    1.3 Evaluation of food quality = 7
      1.3.1 Reaction kinetics = 9
      1.3.2 Determination of kinetic parameters = 15
      1.3.3 Shelf life plots = 16
    1.4 Use of sensors to monitor shelf life of foods = 18
      1.4.1 Critical temperature indicators = 19
      1.4.2 Partial history indicators = 20
      1.4.3 Full history indicators = 21
    1.5 Conclusions = 24
    References = 24
  2 The methodology of shelf life determination / M.J. ELLIS = 27
    2.1 Integration of shelf life procedures into a total quality system = 27
    2.2 Food legislation and shelf life = 29
    2.3 Forms of quality deterioration during storage = 30
    2.4 Procedures for direct determination and monitoring of shelf life = 32
    2.5 Methodology for accelerated estimation of shelf life = 36
    2.6 The importance of shelf life to quality and distribution = 37
    2.7 Conclusions = 38
    References = 39
  3 The principles and practice of shelf life prediction for microorganisms SJ. WALKER = 40
    3.1 Introduction = 40
    3.2 Development of predictive models = 41
      3.2.1 Experimental design = 41
      3.2.2 Data collection = 41
      3.2.3 Modelling = 42
      3.2.4 Model validation = 43
      3.2.5 Obtaining predictions = 44
    3.3 Uses of models = 44
      3.3.1 Product formulation and reformulation = 44
      3.3.2 Process design = 45
      3.3.3 HACCP = 46
      3.3.4 Time-temperature profiles = 46
      3.3.5 Training and education = 48
    3.4 Limitations of models = 48
    3.5 The futurs = 49
    References = 50
  4 Packaging and food quality / U. ST O ·· LLMAN ; F. JOHANSSON ; A. LEUFV E ´ N = 52
    4.1 Introduction = 52
    4.2 Plastics packaging materials for food = 53
      4.2.1 Polyolefins = 53
      4.2.2 Polyvinyl chloride (PVC) = 54
      4.2.3 Polyvinylidene chloride (PVdC) = 54
      4.2.4 Ethylene vinyl alcohol (EVOH) = 54
      4.2.5 Polystyrene (PS) = 55
      4.2.6 Polyamides (nylons) = 55
      4.2.7 Polyesters = 55
      4.2.8 Polycarbonates (PC) = 55
      4.2.9 Lamination and coextrusion = 56
    4.3 Some packaging systems and recent developments = 57
      4.3.1 Trends in food packaging = 57
      4.3.2 Silica-coated films = 57
      4.3.3 Active packaging technologies = 58
      4.3.4 Modified atmosphere packaging (MAP) = 61
      4.3.5 Aseptic / ultra-high temperature (UHT) packaging = 62
      4.3.6 Sous vide (vacuum cooking / packaging) technology = 62
      4.3.7 Edible films = 63
    4.4 The influence of 'scalping' on food = 63
      4.4.1 The limonene controversy = 64
      4.4.2 The influence of pulp content on scalping = 65
      4.4.3 Comparison of instrumental and sensory analysis = 65
      4.4.4 Influence of scalping on barrier and mechanical properties = 66
      4.4.5 Methods of suppressing scalping = 66
    4.5 Flavour transfer problems in refillable PET bottles = 67
    4.6 Conclusions = 68
    References = 69
  5 Preservation technology and shelf life of fish and fish products / D.M. GIBSON = 72
    5.1 Introduction = 72
    5.2 Properties and spoilage of fish = 73
    5.3 Conventionally preserved fish and fish products = 76
    5.4 Modern technologies = 79
    5.5 Sensory quality and safety = 81
    5.6 Conclusions = 83
    Bibliography = 84
Part 2 - The practice
  6 Delicatessen salads and chilled prepared fruit and vegetable products / T.F. BROCKLEHURST = 87
    6.1 Introduction = 87
    6.2 The products - their characteristics = 90
    6.3 Specific factors affecting shelf life = 91
      6.3.1 Delicatessen salads = 92
      6.3.2 Prepared fruit and vegetables = 99
    6.4 Determination of shelf life = 103
      6.4.1 Delicatessen salads = 103
      6.4.2 Prepared fruit and vegetables = 111
    6.5 Current developments and the future = 118
      6.5.1 Delicatessen salads = 118
      6.5.2 Prepared fruit and vegetables = 121
    References = 123
  7 Chilled yogurt and other dairy desserts / M. LEWIS and R.H. DALE = 127
    7.1 Introduction = 127
    7.2 Products, product groups and characteristics = 128
      7.2.1 Product groups = 129
      7.2.2 Product characteristics = 131
    7.3 Factors affecting shelf life = 132
      7.3.1 Raw materials = 133
      7.3.2 Processing = 135
      7.3.3 Filling and packaging = 142
      7.3.4 Storage and distribution = 144
      7.3.5 Consumer storage = 145
    7.4 Evaluation methods = 146
      7.4.1 Shelf life determination - yogurt = 147
    7.5 Current developments and the future = 151
    Bibliography = 154
  8 Modified-atmosphere-packed ready-to-cook and ready-to-eat meat products / R.C. EBURNE ; G. PRENTICE = 156
    8.1 Introduction = 156
    8.2 Meat product groups and their basic characteristics = 159
      8.2.1 Appearance = 162
      8.2.2 Flavour = 163
      8.2.3 Texture = 163
    8.3 Factors affecting shelf life = 163
      8.3.1 Intrinsic factors = 164
      8.3.2 Extrinsic factors = 166
    8.4 Determination of shelf life = 169
      8.4.1 Procedures = 169
      8.4.2 Temperature = 169
      8.4.3 Test frequency = 169
      8.4.4 Storage atmosphere = 170
      8.4.5 Sample numbers = 170
      8.4.6 Sensory analysis = 171
      8.4.7 Laboratory analysis = 171
      8.4.8 Microbiological examination = 172
    8.5 Current trends = 175
      8.5.1 Microbiological safety and quality = 175
      8.5.2 Packaging and packaging techniques = 176
      8.5.3 Quality and safety management = 178
    References = 178
  9 Ambient packaged cakes / H.P. JONES = 179
    9.1 Introduction = 179
    9.2 Product classification = 180
    9.3 Equilibrium relative humidity and mould-free shelf life = 180
    9.4 Product characteristics = 183
      9.4.1 Sponge cakes = 183
      9.4.2 Fruit cakes = 183
      9.4.3 Plain cakes = 184
      9.4.4 Chocolate coaled cakes = 184
      9.4.5 Fruit pies = 185
      9.4.6 Pastries = 185
      9.4.7 Product characteristics - a summary = 185
    9.5 Factors affecting shelf life = 186
      9.5.1 Microbiological spoilage = 186
      9.5.2 Crumb staling = 187
      9.5.3 Rancidity = 187
      9.5.4 Crystallisation of sugars = 187
      9.5.5 Syneresis of jams and jellies = 187
      9.5.6 Colour fade, change and transfer = 188
      9.5.7 Off-flavours and odours other than rancidity = 188
      9.5.8 Chocolate bloom = 188
      9.5.9 Structural weakness = 188
      9.5.10 Moisture migration = 189
    9.6 ERH CALC = 189
    9.7 The determination of product shelf life = 191
      9.7.1 Product data = 191
      9.7.2 External factors = 193
    9.8 Shelf life determination = 195
      9.8.1 Product development activities = 195
      9.8.2 An example - a white chocolate mini sponge roll = 197
    9.9 Current developments = 198
      9.9.1 Shelf life extension = 198
      9.9.2 Shorter lead time to market = 200
    References = 200
  10 Potato crisps and savoury snacks / A. REILLY ; C.M.D. MAN = 202
    10.1 Introduction = 202
    10.2 The product group = 202
    10.3 Factors affecting shelf life of potato crisps and savoury snacks = 203
      10.3.1 The oil = 203
      10.3.2 The process = 204
      10.3.3 Packaging materials = 205
      10.3.4 Environmental factors = 208
      10.3.5 Legal standards = 209
    10.4 Shelf life determination = 211
  Appendix - Flavour loss calculations = 214
  References = 214
  11 Chocolate confectionery / A.V. MARTIN = 216
    11.1 Introduction = 216
    11.2 Composition of chocolate = 216
      11.2.1 Cocoa liquor = 217
      11.2.2 Fats = 217
      11.2.3 Sugar = 218
    11.3 Manufacture of chocolate = 218
      11.3.1 Mixing = 218
      11.3.2 Refining = 218
      11.3.3 Conching = 218
      11.3.4 Tempering = 219
      11.3.5 Uses of chocolate = 219
    11.4 Types of chocolate confectionery = 220
      11.4.1 Moulded blocks = 220
      11.4.2 Filled blocks = 220
      11.4.3 Count lines = 220
      11.4.4 Assortments = 221
      11.4.5 Straight lines = 221
      11.4.6 White chocolate = 221
    11.5 Attributes of milk chocolate = 222
      11.5.1 Texture = 222
      11.5.2 Flavour = 222
    11.6 Causes of deterioration in quality = 223
      11.6.1 Product factors = 223
      11.6.2 Environmental factors = 224
    11.7 Control of shelf life by packaging = 225
      11.7.1 Heat = 225
      11.7.2 Moisture = 225
      11.7.3 Oxygen = 226
      11.7.4 Taint / loss of flavour = 227
      11.7.5 Light = 228
    11.8 Determination of shelf life = 228
      11.8.1 Shelf life of new products = 229
      11.8.2 Types of test = 230
      11.8.3 Results of keeping test - scoring system = 230
    11.9 Packaging materials - taint testing = 232
      11.9.1 Robinson test = 232
      11.9.2 Gas liquid chromatography (GLC) = 233
      11.9.3 Aroma index = 233
      11.9.4 General = 233
    Bibliography = 234
  12 Ready-to-eat breakfast cereals / J.A.K. HOWARTH = 235
    12.1 Introduction = 235
    12.2 The products = 236
      12.2.1 Uncoaied cereals = 236
      12.2.2 Coaled products = 236
      12.2.3 Producis with added componcnis = 236
      12.2.4 Muesli products = 237
      12.2.5 New products = 237
    12.3 Factors affecting shelf life = 237
      12.3.1 Raw materials = 238
      12.3.2 Processing = 238
      12.3.3 Packaging materials = 239
      12.3.4 Climate and storage conditions = 239
    12.4 Determination of shelf life = 240
      12.4.1 Initial determination of shelf life = 240
      12.4.2 Shelf life testing = 241
      12.4.3 Example 1 - Flaked/puffed product = 245
      12.4.4 Example 2 - Cereal with added components = 247
      12.4.5 Example 3 - Coated products, e.g. extruded, coated cereal = 250
      12.4.6 Monitoring activities = 254
    12.5 Conclusions = 254
    References = 254
  13 The storage of thermally processed foods in containers other than cans / M.R. GODDARD = 256
    13.1 Introduction and background = 256
    13.2 Product groups and their characteristics = 257
    13.3 Specific factors affecting shelf life = 258
      13.3.1 Enzymic activity = 258
      13.3.2 Chemical changes = 258
      13.3.3 Physical breakdown = 260
      13.3.4 Other factors influencing shelf life = 263
    13.4 Determination of shelf life = 264
      13.4.1 Storage protocol = 265
      13.4.2 Sensory analysis = 266
    13.5 An example - pasta shapes in savoury tomato sauce = 268
      13.5.1 Protocol = 268
      13.5.2 QDA/Liking testing = 269
      13.5.3 Interpretation of results = 272
    References = 274
  14 Ambient-stable sauces and pickles / A.A. JONES ; C.M.D. MAN = 275
    14.1 Introduction = 275
    14.2 The products = 276
      14.2.1 Sauces = 276
      14.2.2 Pickles and other related products = 278
    14.3 Factors affecting shelf life = 279
      14.3.1 Raw materials = 279
      14.3.2 Composition and formulation = 280
      14.3.3 Availability of oxygen = 283
      14.3.4 Processing = 283
      14.3.5 Packaging = 284
      14.3.6 Consumer use = 284
    14.4 Challenge testing and the use of mathematical models = 285
      14.4.1 Challenge testing = 285
      14.4.2 Mathematical models = 286
    14.5 Shelf life evaluation = 288
      14.5.1 Shelf life determination = 289
      14.5.2 A worked example = 290
    14.6 Current developments = 293
      14.6.1 Alternative ingredients and packaging = 293
      14.6.2 New techniques in shelf life determinations = 294
    14.7 Conclusion = 294
    References = 295
  15 Frozen foods / H. SYMONS = 296
    15.1 How many industries? = 296
      15.1.1 Speed of freezing = 296
      15.1.2 Ice cream/quick frozen foods/frozen foods = 298
    15.2 Stability of frozen foods = 298
      15.2.1 Microorganisms = 298
      15.2.2 Ice mobility = 299
      15.2.3 Physico-chemical reactions = 299
      15.2.4 Time-temperature tolerance (TTT) = 300
      15.2.5 Product quality, processing and packaging (PPP) factors = 300
      15.2.6 Glassy state = 301
      15.2.7 Know your product = 302
      15.2.8 Objective tests = 304
      15.2.9 Accelerated testing = 305
      15.2.10 Just noticeable difference = 306
      15.2.11 Q10 ( q10 ) = 307
    15.3 Product characteristics = 307
      15.3.1 Fruits and vegetables = 307
      15.3.2 Seafood = 308
      15.3.3 Meat = 309
      15.3.4 Bakery products = 311
      15.3.5 Prepared products = 311
    15.4 The cold chain = 311
      15.4.1 Temperature monitoring = 313
      15.4.2 Time-temperature indicators = 313
      15.4.3 Control of limp in storage = 314
    References = 315
Index = 317

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