Properties of food processing

摘要: Knowledge of the biochemical composition foods is important to understand their physical, sensory and nutritional properties, as well changes that take place during processing. This chapter describes macromolecules in derivatives, importance water foods, micro-components including minerals, vitamins, pigments, antioxidants preservative chemicals. There follows a description physical properties surface activity, acids/bases redox potential, principles heat transfer, moisture management fluid flow. The summarises groups micro-organisms effects on food quality safety, concludes with how processing controls microorganisms produce required qualities, safety shelf- life foods.