Handbook of food preservation
著者
書誌事項
Handbook of food preservation
CRC Press, c2020
3rd ed
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注記
Previous ed.: 2007
Includes bibliographical references and index
内容説明・目次
内容説明
The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers' understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods.
The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products.
Features:
Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin
Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite
Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release
Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field
Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.
目次
Preface. Introduction: Historical Progress in Food Preservation. Part I: Preservation of Fresh Food Products. Food Preservation: an Overview. Cleaning, Washing and Disinfection. Cutting, Slicing and Dicing. Postharvest Physiology of Fruits and Vegetables. Postharvest Handling and Treatments of Fruits and Vegetables. Post-Harvest Handling of Grains and Pulses. Postharvest Handling and Preservation of Fish and Seafood. Postharvest Handing of Red Meat. Postharvest Handling of Chicken Meat. Postharvest Handling of Milk. Postharvest Handling of Eggs. Part II: Preservation of Minimally Processed Foods. Minimal Processing of Fruits and Vegetables. Ready-to-Eat Meals. Part-Baking Food Products. Combined Methods for Food Preservation. Update on Hurdle Technology for Mild and Effective Preservation of Foods. Progress in Developing Guidelines of Food Preservation for Food Authorities. Part III: Preservation Using Chemicals and Microbes. Fermentation as a Method for Food Preservation. Natural Antimicrobials for Food Preservation. Antioxidants in Food Preservation. pH in Food Preservation. Nitrides in Food Preservation. Salts, Organic Acids, Phosphates and Sulfites in Food Preservations. Part IV: Preservation by Controlling Water, Structure, and Atmosphere. Modified-Atmosphere Packaging of Produce. Glass Transition and State Diagram of Foods. Food Preservation and Processing using Membranes. Stickiness and Caking in Food Preservation. Drying and Food Preservation. Smoking and Food Preservation. Osmotic Dehydration of Foods. Water Activity and Food Preservation. Surface Treatments and Edible Coating in Food Preservation. Encapsulation and Controlled Release of Food Ingredients and Bioactives. Part V: Preservation Using Heat and Energy. Pasteurization and Food Preservation. Canning and Sterilization of Foods. Cooking and Frying of Foods. Extrusion Cooking of Foods. Food Preservation by Freezing. Thermal Concentration and Evaporation. Freezing-Melting (FM) Process in Food Concentration. Microwave Pasteurization and Sterilization of Foods. Ultrasound in Food Processing and Preservation. Food Preservation Aspects of Ohmic Heating. UV Light in Food Preservation. High Intensity Pulsed Light in Food Preservation. Irradiation Preservation of Foods. Pulsed Electric Field in Food Preservation. High Pressure Treatment in Food Preservation. Applications of Magnetic Field in Food Preservation. Preservation of Nutritional Value of Processed Foods. Part VI: Enhancing Food Preservation by Indirect Approach. Packaging as a Preservation Technique. Types of Packaging Materials Used for Foods. Food Packaging Interaction. Intelligent Food Packaging. Hygienic Design and Sanitation. Hazard Analysis and Critical Control Point (HACCP). Good Manufacturing Practice (GMP). Commercial Considerations: Managing Profit and Quality. Part VII: Issues and Technologies Related to Food Preservation. Biotechnology in Foods. Food Security and Sustainability. Concerns of Pesticides in Foods. Food Traceability. Waste Management and Utilization. Food Labeling. Food Laws, Regulations and Standards.
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