Food Biodeterioration and Preservation

ISBN-13: 9781405154178 / Angielski / Twarda / 2007 / 264 str.

Gary Tucker

Opis

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.

Recenzje

"[An] excellent book ... .This book contains superb colour photographs, referencing and index systems." ( Food & Beverage Reporter , March 2010) The need for continuous research is paramount in maintaining the world food supply. It is, therefore, very timely that we should have a text, written by experts, to tell us where we are and where we should be going in the future. Each chapter has an excellent list of references .The overall value of this book is as an important reference work on the subject, since it gives up–to–date reviews of the present position in each technology. This book can be recommended to chemical and process engineers as a highly useful compendium of information. ( The Chemical Engineer , October 2008) "Targeted at food scientists and technologists in industry and academia." ( Food Manufacturer ) "This book is very informative and would be of use to a wide variety of audiences which require basic or introductory knowledge through to intermediary skills of these concepts." ( Microbiology Today ) "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" ( Food Engineering & Ingredients ) A far reaching survey that should be read by food manufacturing industry, from agriculture to factories. A top pick for community library science collections. ( Midwest Book Review )

Spis treści

1. Control of biodeterioration in food.

Susan Featherstone, Nampak Research and Development, Cape Town, South Africa.

2. Principles of HACCP: the importance of HACCP Systems in food manufacturing Sara Mortimore, Director, Quality and Regulatory Operations, General Mills Inc., Minneapolis, USA; and.

Sue Emond, Campden and Chorleywood Food Research Association, Chipping Camden, Gloucestershire, UK.

3. Thermal processing.

Dr Ian J. Britt, IFTPS, Guelph, ON, Canada; and.

Dr Gary S. Tucker, Campden and Chorleywood Food Research Association, Department of Process and Product Development, Chipping Camden, Gloucestershire, UK.

4. Food chilling.

Dr Steve James and Christian James, Food Refrigeration and Process Engineering Research Centre (FRPERC), Langford, North Somerset, UK.

5. Freezing.

Dr Martin George, Campden and Chorleywood Food Research Association, Department of Food Manufacturing Technologies, Chipping Camden, Gloucestershire, UK.

6. Drying as a means of controlling food bio–deterioration.

Professor Xiao Dong Chen, Department of Chemical Engineering, Monash University, Clayton, VIC, Australia.

7. Modified atmosphere packaging (MAP).

Brian P.F. Day, Key Project Manager Food Processing & Differentiation, Food Science Australia, Werribee, Victoria, Australia..

8. Hurdle techniques.

Gail Betts and Linda Everis, Department of Microbiology, Campden and Chorleywood Food Research Association, Chipping Campden, Gloucestershire, UK.

9. Novel commercial preservation methods.

Craig Leadley, Campden and Chorleywood Food Research Association, Department of Food Manufacturing Technologies, Chipping Camden, Gloucestershire, UK

O autorze

Dr Gary S. Tucker, Department of Process and Product Development, Campden & Chorleywood Food Research Association, Chipping Campden, Gloucester, UK

Blurb

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.