Advances in thermal and non-thermal
food preservation

Advances in Thermal and Non-Thermal Food Preservation provides current, definitive and factual material written by experts on different thermal and non-thermal food preservation technologies. Emphasizing inactivation of microorganisms through the application of traditional as well as newer and novel techniques and their combinations, the book's chapters cover:

• thermal food preservation techniques (e.g. retorting, UHT and aseptic processing),
• minimal thermal processing (e.g. sous-vide processing), and
• non-thermal food preservation techniques (e.g. high pressure processing and pulsed technologies).

The editors give special emphasis to the commercial aspects of non-conventional food preservation techniques. As the most comprehensive and contemporary resource of its kind, Advances in Thermal and Non-Thermal Food Preservation is the definitive standard in describing the inactivation of microorganisms through conventional and newer, more novel techniques.

Contents

• Basic food microbiology
• Thermal processing of liquid foods with or without particulates
• Aseptic processing
• UHT and aseptic processing of milk and milk products
• Microwave and radiofrequency heating
• Novel thermal processing technologies
• Sous vide and cook-chill processing of foods: concept development and microbiological safety
• Radio frequency heating: commercial developments
• Active packaging: a non-thermal process
• The ozonation concept: advantages of ozone treatment and commercial developments
• Electronic pasteurization
• High pressure processing of foods
• Pulsed electric field technology: effect on milk and fruit juices
• Index

Hardback book - 288 pages, 53 illustrations.

ISBN: 9780813829685