Physical Principles of Food Preservation: Revised and Expanded

ISBN-13: 9780824740634 / Angielski / Twarda / 2003 / 640 str.

Marcus Karel; Daryl B. Lund; Karel Karel

Opis

The second edition of this text examines the properties, conditions and theoretical principles governing the safety and efficacy of various food preservation, storage and packaging techniques. Qualitatively and quantitatively, it formulates the principles of food preservation and storage stability and offers step-by-step detail on traditional and emerging preservation procedures including dehydration, heating, freezing, concentration, irradiation and high-pressure processing.

O autorze

Marcus Karel is Emeritus State of New Jersey Professor of Food Science, Rutgers University, New Jersey, and Professor Emeritus of Chemical Engineering, Massachusetts Institute of Technology, Cambridge. Dr. Karel is the author or coauthor of three books, eight patents, and over 300 research and review papers in the areas of food engineering and the physical chemistry of foods. The recipient of the Cruess Award, the Appert Medal of the Institute of Food Technologists, and the Food Engineering Award and Gold Medal of the American Society of Agricultural Engineers, he received the A.B. degree in biology from Boston University, Massachusetts, and the Ph.D. degree in food technology from the Massachusetts Institute of Technology, Cambridge. Dr. Karel also received Honorary Doctorates from the Israel Institute of Technology, Technion, the University of Burgundy in Dijon, France, and the University of Helsinki, Finland. Daryl B. Lund is Executive Director, North Central Association of Agricultural Experiment Station Directors, and Professor of Food Engineering, Department of Food Science, University of Wisconsin-Madison. The author or coauthor of numerous professional publications including the Handbook of Food Engineering (Marcel Dekker, Inc.), he is the recipient ofIFT's International Award and the Carl R. Fellers Award. A Fellow of the Institute of Food Technologists (IFT) and the Institute of Food Science and Technology (UK), and a Charter Fellow of the Institute of Food Science and Technology, Professor Lund received the B.S. degree in mathematics and the Ph.D. degree in food science from the University of Wisconsin-Madison.