Minimal Processing Technologies in the Food Industries.

Format:

Book

Author/Creator:

Ohlsson, T.

Contributor:

Bengtsson, N.

Series:

Woodhead Publishing Series in Food Science, Technology and Nutrition

Language:

English

Physical Description:

1 online resource (305 p.)

Other Title:

Minimal processing technologies in the food industry

Woodhead Publishing Series in Food Science, Technology and Nutrition

Place of Publication:

Burlington : Elsevier Science, 2002.

Language Note:

English

Summary:

The emergence of 'minimal' processing techniques, which have a limited impact on a food's nutritional and sensory properties, has been a major new development in the food industry. This book provides an authoritative review of the range of minimal techniques currently available, their applications and safety and quality issues.Reviews the range of minimal processing techniques, their advantages and disadvantages and their use in food productionDiscusses the range of thermal technologies, such as infrared heating, ohmic heating, and dielectric methods, including the use

Contents:

Front Cover; Minimal Processing Technologies in the Food Industry; Copyright Page; Table of Contents; List of contributors; Foreword; Chapter 1. Introduction; 1.1 References; Chapter 2. Minimal processing of foods with thermal methods; 2.1 Introduction: thermal methods and minimal processing; 2.2 Minimal processing by thermal conduction, convection andradiation; 2.3 Heat processing in the package; 2.4 Aseptic processing and semi-aseptic processing; 2.5 Sous-vide processing; 2.6 Infrared heating; 2.7 Electric volume heating methods for foods; 2.8 Electric resistance/ohmic heating

2.9 High frequency or radio frequency heating2.10 Microwave heating; 2.11 Inductive electrical heating; 2.12 Future trends; 2.13 References and further reading; Chapter 3. Minimal processing of foods with non-thermal methods; 3.1 Introduction; 3.2 Ionising radiation; 3.3 High pressure processing; 3.4 Methods based on pulsed discharge of a high energy capacitor; 3.5 Pulsed white light; 3.6 Ultraviolet light; 3.7 Laser light; 3.8 Pulsed electric field (PEF) or high electric fieldpulses (HEFP); 3.9 Oscillating magnetic fields; 3.10 Other non-thermal antimicrobial treatments; 3.11 Ultrasound

3.12 Pulse power system3.13 Air ion bombardment; 3.14 Plasma sterilisation at atmospheric pressure; 3.15 Conclusion; 3.16 References and further reading; Chapter 4. Modified atmosphere packaging; 4.1 Introduction; 4.2 MAP principles; 4.3 MAP gases; 4.4 Gas mixtures; 4.5 Packaging and packages; 4.6 MAP of non-respiring foods; 4.7 MAP of respiring foods; 4.8 The safety of MAP food products; 4.9 The future of MAP; 4.10 References and further reading; Chapter 5. Active and intelligent packaging; 5.1 Introduction; 5.2 Definitions; 5.3 Active packaging techniques; 5.4 Oxygen absorbers

5.5 Carbon dioxide absorbers and emitters5.6 Ethylene absorbers; 5.7 Moisture/water absorbers; 5.8 Ethanol emitters; 5.9 Active packaging materials; 5.10 Oxygen-absorbing packaging materials; 5.11 Packaging materials with antioxidants; 5.12 Enzymatic packaging materials; 5.13 Antimicrobial agents in packaging materials; 5.14 Flavour-scalping materials; 5.15 Temperature-sensitive films; 5.16 Temperature control packaging; 5.17 Intelligent packaging techniques; 5.18 Time-temperature indicators; 5.19 Oxygen and carbon dioxide indicators; 5.20 Freshness and doneness indicators

5.21 Consumer and legislative issues5.22 Future trends; 5.23 References; Chapter 6. Natural food preservatives; 6.1 Introduction; 6.2 Antimicrobial agents; 6.3 Antimicrobial proteins and peptides; 6.4 Plant-derived antimicrobial agents; 6.5 Activity of natural antimicrobials; 6.6 Natural food preservatives: mechanisms of action; 6.7 Application in food products; 6.8 Natural antioxidants in food systems; 6.9 Activity mechanisms of natural antioxidants; 6.10 Commercial natural antioxidants: sources and suppliers

6.11 Natural compounds with dual protective functionality as preservatives and antioxidants

Notes:

Description based upon print version of record.

Description based on publisher supplied metadata and other sources.

ISBN:

1-280-37249-4

9786610372492

1-59124-431-5

1-85573-679-9

OCLC:

475996444