Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in this authoritative collection. The first part of the book examines the key issue of maintaining safety as preservation methods become more varied and complex. The rest of the book looks both at individual technologies and how they are combined to achieve the right balance of safety, quality and shelf-life for particular products.
- Provides an authoritative review of the development of new and old food preservation technologies and the ways they can be combined to preserve particular foods
- Examines the emergence of a new generation of natural preservatives in response to consumer concerns about synthetic additives
- Includes chapters on natural antimicrobials, bacteriocins and antimicrobial enzymes, as well as developments in membrane filtration, ultrasound and high hydrostatic pressure
Part 1 Ingredients: The use of natural antimicrobials
Combining natural antimicrobial systems with other preservation techniques: The case of meat
Edible coatings. Part 2 Traditional preservation technologies: The control of pH
The control of water activity
Developments in conventional heat treatment
Combining heat treatment, control of water activity and pressure to preserve foods
Combining traditional and new preservation techniques to control pathogens: the case of E.coli
Developments in freezing. Part 3 Emerging preservation techniques: Biotechnology and reduced spoilage
Membrane filtration techniques in food preservation
High intensity light
Ultrasound as a preservation technology
Modified atmosphere packaging (MAP)
Pulsed electric fields
High hydrostatic pressure technology in food preservation. Part 4 Assessing preservation requirements: Modelling food spoilage
Modelling applied to foods: The case of solid foods
Modelling applied to processes: The case of thermal preservation
Food preservation and the development of microbial resistance
Safety criteria for minimally-processed food.
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.