Food Biodeterioration and PreservationISBN: 978-1-4051-5417-8
Hardcover
264 pages
December 2007, Wiley-Blackwell
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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.