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Minimal processing technologies in the food industry Published by Woodhead Publishing (2002) | 
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Discover how minimal processing can be used to produce food products with improved flavour, colour and texture whilst reducing the use of additives Increasingly, consumers are demanding foods which retain their natural flavour, colour and texture and with less use of additives. Minimal processing technology can help food companies achieve this as it limits the impact of processing on nutritional and sensory quality and can reduce the use of synthetic additives. This hardback book reviews a wide range of minimal processing techniques, covering their advantages, disadvantages and use in food production. Arising from a collaborative network of 38 research organisations and food companies across the Nordic countries, it provides a single comprehensive overview of different aspects of minimal processing. It covers thermal methods (e.g. high temperature short time, volume heating, infrared heating, ohmic heating and microwaves) and non-thermal methods (e.g. irradiation, high pressure,electric field, modified atmosphere packaging). It also is also relevant to generic issues such as the hurdle concept and safety uses and uses fresh fruit and vegetables and seafood to describe of minimal processing in practice. Finally, it takes a look at the future of minimal processing within an integrated food supply In working through these areas, it covers not just the mechanical systems but how they can be applied to problems delaying ripening, enzymic browning, antimicrobial efficlipid oxidationxidation, and will be of use to anyone interested in the proof of this technology. Contents
Hardback book - 288 pages |