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Food Preservation Techniques
Woodhead Publishing Ltd, Oct 2003, Pages: 400
Preserving food to extend its shelf-life, whilst ensuring its safety and quality, is a central preoccupation of the food industry. As a result, there has been a steady stream of new 'minimal' preservation techniques. At the same time, the development of the hurdle concept has led to renewed interest in the use of more traditional preservation methods and the ways they can be combined with newer technologies. With its distinguished editors and international team of contributors, Food preservation techniques provides an authoritative review of these developments and the ways they can be combined to preserve particular foods.
Part 1 begins by looking at the emergence of a new generation of natural preservatives in response to consumer concerns about synthetic additives. There are chapters on natural antimicrobials, bacteriocins, natural antimicrobials, antimicrobial enzymes and edible coatings, together with a discussion of how natural antimicrobial systems can be combined with other technologies.
Part 2 considers current research on the application of traditional preservation techniques. There are chapters on the control of pH and water activity to prevent microbial growth, and developments in heat treatment and freezing. These are complemented by discussion of how these techniques can be combined with each other and newer technologies to extend shelf-life without compromising safety or quality.
Part 3 covers these newer technologies. It includes chapters on the use of biotechnology, developments in membrane filtration, high intensity light, ultrasound, modified atmosphere packaging, pulsed electric fields and high hydrostatic pressure.
Part 4 considers the challenges in combining these techniques in a way that preserves sensory quality without compromising product safety. There are chapters on key issues such as modelling spoilage and the effectiveness of preservation techniques, the increasingly important problem of microbial resistance to the use of milder preservation methods, and setting safety criteria to account for such problems.
Food preservation techniques will be a standard reference in helping food processors extend shelf-life whilst maximising food safety and quality.
About the Editors
Peter Zeuthen recently retired as Head of the Department Of Biotechnology and Food at the Technical University of Denmark.
Leif Bogh-Sorenson works for the Danish Veterinary and Food Administration.
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