Brief Introduction of Food Processing Methods and Chemical Hazards Formed during Thermal Processing

  • Shujun WangEmail author
  • Hanbin Xu
  • Huiyu Luan
  • Jingjing Cai


Food processing is used not only to ensure safety and shelf-life of raw food materials by inactivating enzymes or killing pathogens and microorganisms, but also enhance the palatability, flavor and nutrition quality of finished food products. Many of raw agriculture materials or ingredients are processed to food products and chemical hazards subsequently formed during processing are the key issues for food quality, safety and nutrition. There is a significant correlation between those issues and food processing methods, for latter which are generally divided into thermal processing and non-thermal processing according to the heat input. The mostly reported chemical hazards, such as α-Dicarbonyl compounds, furan, and acrylamide, are mainly formed in thermal processing. In this chapter, food processing methods and chemical hazards formed during thermal processing are introduced briefly.


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Copyright information

© Springer Nature Singapore Pte Ltd. 2019

Authors and Affiliations

  • Shujun Wang
    • 1
    Email author
  • Hanbin Xu
    • 1
  • Huiyu Luan
    • 1
  • Jingjing Cai
    • 1
  1. 1.State Key Laboratory of Food Nutrition & SafetyTianjin University of Science & TechnologyTianjinChina

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