New Methods of Food Preservation

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Автор:G.W. Gould(editor)
Название: New Methods of Food Preservation
Издательство: Springer
Год: 1995
Формат: pdf
Размер: 35.8Mb
Язык: Английский


Книга обрисовывает новейшие технологии сохранения еды, которые теснее начали употребляться в индустрии, либо находятся ещё на стадии разработки и возможно будут употребляться в дальнейшем.
New techniques of preservation more-or-less derived from traditional procedures(chilling; freezing; drying; curing; conserving; fermenting; the addition of preservatives; heatpasteurisation and sterilisation)include the successful application of combination preservation or 'hurdle' methods, vacuum- and modified atmosphere-packaging, and continuous sterilisation coupled to aseptic packaging. More innovative techniques, such as the use of ionising radiation, are increasingly being employed. At the same time, there is a reawakening of interest in even more radical approaches. Some of these more radical approaches are chemically-based, some biological and some physical. This book covers these major trends in such a way as to summarise progress already made and also to indicate potential for the future.


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