Chemistry of Thermal Food Processing Procedures

Explore the essential insights of food processing with Chemistry of Thermal Food Processing Procedures by Maria Micali. Published by Springer International Publishing AG in 2016, this engaging paperback spans 54 pages and offers a comprehensive overview of thermal processes in the food industry.

Delve into critical topics such as pasteurization, sterilization, and ultra-high temperature (UHT) processes. This book also provides a fascinating comparison of traditional preservation techniques—including smoking, the use of natural additives, and irradiation—with contemporary industrial methods like fermentation and the addition of food-grade chemicals.

Whether you are a food science professional, a student, or simply passionate about food technology, this first edition serves as an invaluable resource to understand the chemistry behind food processing procedures.