| Ultra High Pressure Treatment of Foods 2001 Edition Contributor(s): Hendrickx, Marc E. G. (Editor), Knorr, Dietrich (Editor) |
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ISBN: 0306472783 ISBN-13: 9780306472787 Publisher: Springer OUR PRICE: $161.49 Product Type: Hardcover - Other Formats Published: September 2002 Annotation: This book examines the use of high-pressure technology in food processing and preservation. The editors have assembled a respected list of contributors from both academia and industry to explore the fundamental aspects of this non-thermal treatment of foods, beginning with a section on the evolution of high-pressure processing. The second part of the book consists of chapters dealing with the effects of this treatment on the microbiology, food quality, and food structure of foods. The next section looks at how this processing technique affects shelf life, liquid and solid foods. Finally, the book addresses the specific processing aspects, equipment, and the regulatory issues involved with high-pressure treatment. |
| Additional Information |
| BISAC Categories: - Technology & Engineering | Food Science - General - Cooking | Methods - Canning & Preserving |
| Dewey: 664 |
| LCCN: 2001022757 |
| Series: Food Engineering |
| Physical Information: 1.01" H x 6.64" W x 10.28" (2.12 lbs) 340 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: During the past decade, consumer demand for convenient, fresh-like, safe, high-quality food products has grown. The food industry has responded by applying a number of new technologies including high hydrostatic pressure for food processing and preservation. In addition, food scientists have demonstrated the feasibility of industrial-scale high pressure processing. This technology is of specific interest to the food industry because it provides an attractive alternative to conventional methods of thermal processing, which often produce undesirable changes in foods and hamper the balance between high quality (color, flavor, and functionality) and safety. In addition, it offers opportunities for creating new ingredients and products because of the specific actions of high pressure on bio- logical materials and food constituents. It allows food scientists to redesign exist- ing processes and to create entirely new ones using high pressure technology alone or in combination with conventional processes (e. g., pressure-temperature combinations ). Researchers have investigated high pressure processing for the past century. Scientists such as Hite and Bridgman did pioneering work at the turn of the 20th century. Then during the 1980s and 1990s, there was a large effort to investigate the effects of high pressure on biological materials, particularly foods. The initial research activities in the late 1980s and early 1990s focused on exploratory activ- ities in the food area. |
