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The Chemistry of Thermal Food Processing Procedures pp 41–54Cite as

Undesired Chemical Alterations and Process-Related Causes. The Role of Thermal Control and the Management of Thermal Machines

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Part of the book series: SpringerBriefs in Molecular Science ((BRIEFSCHEFO))

Abstract

This chapter is explicitly dedicated to the description of several known sensorial alterations in foods and beverages because of technological preservation systems. Many possible alterations could be considered: the more diversified the choice of industrial processes (including also traditional preservation systems), the broader the field of interest. For this reason, authors have decided to consider the subcategory of sensorial failures in relation to thermally conducted processes only. Basically, the following chemical alterations are discussed in relation to thermal food processing: hydrolytic decomposition of fat molecules and proteins; ketonic and oxidative rancidity; homofermentative reactions; decomposition and modification of lateral chains in amino acids; protein denaturation; interactions between proteins and other organic molecules; enzymatic degradation of proteins; caramelisation of carbohydrates.

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Notes

  1. 1.

    This enthalpy is really higher than sorption heath during the process.

Abbreviations

UHT:

Ultra High Temperature

aw :

Water activity

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Authors and Affiliations

  1. Technical Consultant, Siracusa, Italy

    Marco Fiorino

  2. Industrial Consultant, Palermo, Italy

    Salvatore Parisi

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  1. Marco Fiorino
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  2. Salvatore Parisi
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Correspondence to Marco Fiorino .

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Fiorino, M., Parisi, S. (2016). Undesired Chemical Alterations and Process-Related Causes. The Role of Thermal Control and the Management of Thermal Machines. In: The Chemistry of Thermal Food Processing Procedures. SpringerBriefs in Molecular Science(). Springer, Cham. https://doi.org/10.1007/978-3-319-42463-7_3

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