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Other Applied Science Fields
Food Science and Technology
Food Processing and Preservation
1. Introduction to Food Processing and Preservation
2. Fundamentals of Food Spoilage
3. Thermal Processing Methods
4. Low-Temperature Preservation
5. Dehydration and Concentration
6. Chemical Preservation Methods
7. Fermentation Technology
8. Smoking and Curing
9. Emerging Processing Technologies
10. Unit Operations in Food Processing
11. Food Packaging Technology
12. Quality Assurance and Control
13. Effects of Processing on Food Components
8.
Smoking and Curing
8.1.
Smoking Principles
8.1.1.
Smoke Generation
8.1.2.
Smoke Components
8.1.3.
Preservation Mechanisms
8.2.
Smoking Methods
8.2.1.
Cold Smoking
8.2.1.1.
Temperature Control
8.2.1.2.
Duration Requirements
8.2.1.3.
Product Applications
8.2.2.
Hot Smoking
8.2.2.1.
Temperature Control
8.2.2.2.
Cooking Effects
8.2.2.3.
Product Applications
8.2.3.
Liquid Smoke
8.2.3.1.
Production Methods
8.2.3.2.
Application Techniques
8.2.3.3.
Flavor Considerations
8.3.
Curing Processes
8.3.1.
Dry Curing
8.3.1.1.
Salt Application
8.3.1.2.
Moisture Control
8.3.1.3.
Aging Requirements
8.3.2.
Wet Curing
8.3.2.1.
Brine Preparation
8.3.2.2.
Injection Methods
8.3.2.3.
Tumbling Processes
8.4.
Equipment and Facilities
8.4.1.
Smoking Chambers
8.4.2.
Smoke Generators
8.4.3.
Environmental Controls
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7. Fermentation Technology
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9. Emerging Processing Technologies