ABSTRACT
Thermal processing involves heating food, either in a sealed container or by passing it through a heat exchanger, followed by packaging. The main objective of the process is to eliminate pathogenic microorganisms that endanger public health as well as those microorganisms and enzymes that cause deterioration of the food during storage by
2.1 Thermal Processing of Foods ............................................................................9 2.2 Thermal Processing Principles ........................................................................ 10 2.3 Impact of Processing and Storage Conditions on Bioactive Compounds ........ 11
2.3.1 Postharvest Changes ............................................................................ 11 2.3.2 Effects of Preliminary Operations ...................................................... 12 2.3.3 Effect of Thermal Processing on Food Quality .................................. 12 2.3.4 Effects of Storage on Food Quality ..................................................... 13
2.3.4.1 Degradation Reactions during Processing and Storage ....... 13 2.3.4.2 Loss of Vitamins .................................................................. 16 2.3.4.3 Loss of Proteins ................................................................... 16 2.3.4.4 Flavor Loss ........................................................................... 17
2.4 Process Methods for Minimizing Food Quality Losses .................................. 18 2.4.1 Agitating Retorts ................................................................................. 18 2.4.2 Thin Prole Processing: Flexible Pouches .......................................... 19 2.4.3 Aseptic Processing ..............................................................................20 2.4.4 Microwave, Radio Frequency, and Ohmic Heating ............................20 2.4.5 Instant and High-Heat Infusion ...........................................................20 2.4.6 Pressure-Assisted Thermal Processing ...............................................22 2.4.7 Time-Temperature Integrators for Thermal Process Evaluation ........22
