Food Preservation and Biodeterioration E-Book

Gary S. Tucker

• Herausgeber: John Wiley & Sons
• Kategorie: Fachliteratur
• Sprache: Englisch

Seitenzahl: 498

Veröffentlichungsjahr: 2016

Beschreibung

Food Preservation and ­Biodeterioration

Food Preservation and Biodeterioration

Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism. Preservation on the other hand is the process by which food materials are maintained in their original condition or as close to this as possible.

This second edition of Food Preservation and Biodeterioration is fully updated and reorganised throughout. It discusses how the agents of food biodeterioration operate and how the commercial methods available to counteract these agents are applied to produce safe and wholesome foods. With this book, readers will discover traditional methods and major advances in preservation technology. Both microbiological and chemical pathways are analysed.

This topic being important to all producers of food, the readership spans food scientists across the industry and academia, particularly those involved with safety and quality.

Leseprobe

Table of Contents

Cover

Title Page

Preface

1 Control of Biodeteriorationin Food

1.1 OVERVIEW

1.2 A SUMMARY OF THE DIFFERENT KINDS OF BIODETERIORATION

1.3 KINDS OF LIVING ORGANISMS INVOLVED IN BIODETERIORATION

1.4 FOOD BIODETERIORATION

1.5 DESCRIPTION OF THE MECHANISMS OF FOOD BIODETERIORATION

1.6 MICROORGANISMS INVOLVED IN BIODETERIORATION REACTIONS

REFERENCES

2 Principles of HACCP: The Importance of HACCP Systems in Food Manufacturing

2.1 INTRODUCTION AND HISTORICAL PERSPECTIVE

2.2 THE HACCP PRINCIPLES AND CODEX (CAC 1997)

2.3 HACCP IMPLEMENTATION: IMPORTANT CONSIDERATIONS

2.4 THE IMPORTANCE OF HACCP IN FOOD MANUFACTURING: THE PREVENTATIVE MINDSET

2.5 THE LEGAL POSITION

2.6 CLOSING THOUGHTS

APPENDICES

REFERENCES

3 Thermal Processing

3.1 INTRODUCTION

3.2 STERILISATION – LOW-ACID FOODS

3.3 PASTEURISATION

3.4 EQUIPMENT FOR THERMAL PROCESSING

3.5 CONCLUSIONS

REFERENCES

4 Chilling

4.1 INTRODUCTION

4.2 CHILLING OPERATIONS

4.3 CHILLED STORAGE

4.4 RETAIL DISPLAY

4.5 CONCLUSIONS

REFERENCES

5 Freezing

5.1 INTRODUCTION

5.2 THE PHYSICAL AND CHEMICAL ASPECTS OF FREEZING

5.3 THE EFFECT OF FREEZING ON MICROORGANISMS

5.4 FOOD FREEZING OPERATIONS

5.5 MONITORING THE QUALITY AND SAFETY OF FROZEN FOODS

5.6 NEW DEVELOPMENTS

5.7 CONCLUSIONS

REFERENCES

6 Drying

6.1 INTRODUCTION

6.2 DRYING PROCESSES AND DRYING EQUIPMENT

6.3 BACTERIA DEACTIVATION KINETICS DURING THE DRYING PROCESS

6.4 CONCLUDING REMARKS

REFERENCES

7 Modified Atmosphere Packaging

7.1 INTRODUCTION

7.2 BACKGROUND INFORMATION

7.3 MAP MATERIALS

7.4 MAP MACHINERY

7.5 SELECTED MAP FOOD APPLICATIONS

7.6 MAP OF FRESH PRODUCE

7.7 CONCLUSIONS

REFERENCES

8 Preservatives

8.1 INTRODUCTION

8.2 TYPES OF PRESERVATIVES

8.3 CONCLUSIONS

REFERENCES

9 Hurdle Techniques

9.1 INTRODUCTION

9.2 HURDLE TECHNOLOGIES

9.3 PREDICTIVE MODELLING

9.4 CONCLUSIONS

REFERENCES

10 Novel Commercial Preservation Methods

10.1 INTRODUCTION

10.2 OHMIC HEATING

10.3 HIGH PRESSURE PROCESSING (HPP)

10.4 MICROWAVE AND RADIO-FREQUENCY HEATING

10.5 PULSED ELECTRIC FIELD PROCESSING

10.6 IRRADIATION

10.7 CONCLUSIONS

REFERENCES

Index

End User License Agreement

List of Tables

Chapter 01

Table 1.1 Examples of the diversity of biodeterioration.