Minimal Processing Technologies in the Food Industry PDF
By:Thomas Ohlsson,Nils Bengtsson
Published on 2002 by Woodhead Publishing
Consumers increasingly demand foods which retain their natural flavour, colour and texture and contain fewer additives such as preservatives. In response to these needs, one of the most important recent developments in the food industry has been the development of minimal processing technologies designed to limit the impact of processing on nutritional and sensory quality and to preserve food without the use of synthetic additives. This important collection reviews the range of minimal processing techniques, their advantages and disadvantages, and their use in food production. Traditional thermal processing techniques can be both beneficial to foods in such areas as preservation and flavour formation but detrimental in damaging other sensory and nutritional properties. Minimising undesirable changes can be achieved in a number of ways, whether through more effective process control, the use of High Temperature Short Time (HTST) techniques such as aseptic processing, or newer thermal technologies such as volume heating methods. The book discusses these various approaches and reviews the range of thermal technologies such as infrared heating, dielectric methods such as the use of microwaves, and ohmic heating. This discussion is complemented by the following chapter which discusses alternatives to thermal processing, ranging from irradiation to high pressure processing and the use of pulsed electric fields. The safety and effectiveness of minimal processing depends on the use of novel preservation technologies, most notably in packaging. The book therefore includes reviews of modified atmosphere packaging and the range of active and smart packaging techniques, as well as looking at the use of natural preservatives. The issue of the safety of minimally processed foods is also considered in two chapters looking at the use of hurdle technology and establishing safety criteria for minimally-processed foods. The collection concludes with case-studies on minimal processing in practice, looking first at fresh produce and then at processed foods, and a final chapter on the future of minimal processing.
This Book was ranked at 20 by Google Books for keyword Science et technologie.
Book ID of Minimal Processing Technologies in the Food Industry's Books is Dsr8NP6P9f8C, Book which was written byThomas Ohlsson,Nils Bengtssonhave ETAG "oQ+Yb9umWuM"
Book which was published by Woodhead Publishing since 2002 have ISBNs, ISBN 13 Code is 9781855735477 and ISBN 10 Code is 1855735474
Reading Mode in Text Status is false and Reading Mode in Image Status is true
Book which have "288 Pages" is Printed at BOOK under CategoryTechnology and Engineering
Book was written in en
eBook Version Availability Status at PDF is falseand in ePub is false
Book Preview
Download Minimal Processing Technologies in the Food Industry PDF Free
Download Minimal Processing Technologies in the Food Industry Books Free
Download Minimal Processing Technologies in the Food Industry Free
Download Minimal Processing Technologies in the Food Industry PDF
Download Minimal Processing Technologies in the Food Industry Books
Aucun commentaire:
Enregistrer un commentaire