Properties of food and principles of 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, microcomponents including minerals, vitamins, pigments, antioxidants preservative chemicals. There follows a description physical properties surface activity, acids/bases redox potential. The summarises groups microorganisms effects on food quality, spoilage safety, methods manage quality assurance. It hygienic design equipment cleaning sanitising processing facilities, together with process control ensure required qualities shelf-life foods. concludes principles heat transfer, moisture management, fluid flow phase transitions.