Food Preservation And Biodeterioration

Author : Gary S. Tucker
Publisher : John Wiley & Sons
ISBN 13 : 1118904621
Total Pages : 282 pages
Book Rating : 4.26/5 ( download)

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Download or read book Food Preservation and Biodeterioration written by Gary S. Tucker and published by John Wiley & Sons. This book was released on 2022-01-25 with total page 282 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Author : Gary S. Tucker
Publisher : John Wiley & Sons
ISBN 13 : 0470697962
Total Pages : 264 pages
Book Rating : 4.62/5 ( download)

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Download or read book Food Biodeterioration and Preservation written by Gary S. Tucker and published by John Wiley & Sons. This book was released on 2008-04-30 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biodeterioration can be defined as the breakdown of food by agents of microbiological origin, either directly or from products of their metabolism. Microbiological sources can be present in foods prior to packaging or on the surfaces of packaging materials. The shelf life and safety of the food will depend on the type and quantity of microorganism, as well as the hurdles to their growth offered by various preservation techniques. This book discusses how the agents of food biodeterioration operate, and examines the commercially-used industrial methods available to control them, allowing the production of safe and wholesome foods. There is an emphasis on the equipment employed to carry out the various methods of preservation. The introductory chapter describes in detail the microorganisms and mechanisms of food breakdown intrinsic to various key food types; dairy, meat and fish, fruit, and vegetables. Direct microorganism action will be covered in addition to enzymatic breakdown. The second chapter addresses HACCP, including food safety legislation. Subsequent chapters outline the principal, commercially-used methods of preserving foods. These chapters follow a common structure: theoretical background; flow sheets of operations; food preparation/processing equipment; special features of hygiene; packaging; shelf life; and product safety. Food Biodeterioration and Preservation is directed at food scientists and technologists in industry and academia. Since it covers all the commonly-used methods of food preservation, it will be relevant across the entire food manufacturing industry.

Author : Gary Tucker
Publisher :
ISBN 13 : 9781118904657
Total Pages : pages
Book Rating : 4.56/5 ( download)

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Download or read book Food Preservation and Biodeterioration written by Gary Tucker and published by . This book was released on 2016 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : G. W. Gould
Publisher : Springer Science & Business Media
ISBN 13 : 146152105X
Total Pages : 343 pages
Book Rating : 4.51/5 ( download)

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Download or read book New Methods of Food Preservation written by G. W. Gould and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 343 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Ananya Gaur
Publisher : Onlinegatha
ISBN 13 : 9390662184
Total Pages : 610 pages
Book Rating : 4.80/5 ( download)

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Download or read book Food Preservation written by Ananya Gaur and published by Onlinegatha. This book was released on with total page 610 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Food Preservation presents the information necessary to design food processing operations and goes on to describe the equipment needed to carry them out in detail. The book covers every step in the sequence of converting raw material to the final product. It also discusses the most common food engineering unit operations and food preservation processes,such as,blanching,pasteurization,chilling and freezing to aseptic packaging,non-thermal food processing and the use of biosensors.The book provides information regarding the common food preservation methods such as blanching,thermal processing of foods,canning,extrusion cooking,drying or dehydration of foods,chilling and freezing. It also describes the principles and applications of new thermal and non-thermal food processing technologies,i.e.,microwave heating,ohmic heating,high pressure processing etc.

Author : Mohammad Shafiur Rahman
Publisher : CRC Press
ISBN 13 : 0429531354
Total Pages : 1526 pages
Book Rating : 4.54/5 ( download)

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Download or read book Handbook of Food Preservation written by Mohammad Shafiur Rahman and published by CRC Press. This book was released on 2020-06-10 with total page 1526 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Author : Rajeev Bhat
Publisher : John Wiley & Sons
ISBN 13 : 0470655852
Total Pages : 661 pages
Book Rating : 4.56/5 ( download)

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Download or read book Progress in Food Preservation written by Rajeev Bhat and published by John Wiley & Sons. This book was released on 2012-03-05 with total page 661 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.

Author : Michalina Falkiewicz-Dulik
Publisher : Elsevier
ISBN 13 : 1927885027
Total Pages : 475 pages
Book Rating : 4.24/5 ( download)

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Download or read book Handbook of Material Biodegradation, Biodeterioration, and Biostablization written by Michalina Falkiewicz-Dulik and published by Elsevier. This book was released on 2015-04-28 with total page 475 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Material Biodegradation, Biodeterioration, and Biostabilization, Second Edition gives extensive information on the microorganisms involved in the biodegradation of materials, along with the biocides which are permitted for use according to the most up-to-date worldwide legislation. Mechanisms of biodegradation and biodeterioration, results of biodeterioration, and methods of biostabilization are covered for a large number of products, making the title relevant for a range of industries and applications, including construction, coatings/paints, medical and pharmaceutical applications, and electronics. In addition, the health and safety aspects of biocide application are covered in detail, as well as the personal protection of practitioners who are required to use them. The contents and the most-up-to-date information make this book essential for almost all the fields of applied chemistry. Enables practitioners to identify the organisms responsible for biodeterioration in materials, select suitable preventative measures, and safely deploy methods of biostabilization Contains information on the biostabilization of various industrial products, including 24 groups of polymers Includes critical (and current) health and safety, environmental, and regulatory guidelines and best practices, and their relationships to legislation, regulation, toxicity, micro-organisms, biocides, and polymers Essential reading for scientists and practitioners as new regulations eliminate the use of previously used materials Contains up-to-date information on legislation and regulations governing the use of biocides in the European Union, the United States, and worldwide

Author : Vijay K. Juneja
Publisher : Springer
ISBN 13 : 1493975560
Total Pages : 438 pages
Book Rating : 4.63/5 ( download)

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Download or read book Microbial Control and Food Preservation written by Vijay K. Juneja and published by Springer. This book was released on 2018-01-23 with total page 438 pages. Available in PDF, EPUB and Kindle. Book excerpt: This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation. Chapters from experts in the field cover new and emerging alternative food preservation techniques and highlight their potential applications in food processing. A variety of different natural antimicrobials are discussed, including their source, isolation, industrial applications, and the dosage needed for use as food preservatives. In addition, the efficacy of each type of antimicrobial, used alone or in combination with other food preservation methods, is considered. Factors that limit the use of antimicrobials as food preservatives, such as moisture, temperature, and the ingredients comprising foods, are also discussed. Finally, consumer perspectives related to the acceptance of various preservation approaches for processed foods are described.

Author : Ioannis S. Boziaris
Publisher : CRC Press
ISBN 13 : 1466580763
Total Pages : 468 pages
Book Rating : 4.63/5 ( download)

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Download or read book Novel Food Preservation and Microbial Assessment Techniques written by Ioannis S. Boziaris and published by CRC Press. This book was released on 2014-04-14 with total page 468 pages. Available in PDF, EPUB and Kindle. Book excerpt: Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high-pressure sonication, ozone, and UV treatment. This book presents a summary of these novel food processing techniques. It also covers new methods used to monitor microbial activity, including spectroscopic methods (