Minimal Processing Technologies in the Food Industries
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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.
Key Features
- Reviews the range of minimal processing techniques, their advantages and disadvantages and their use in food production
- Discusses the range of thermal technologies, such as infrared heating, ohmic heating, and dielectric methods, including the use of microwaves
- Presents alternatives to thermal processing, ranging from irradiation to high pressure processing and the use of pulsed electric fields
Readership
Food scientists, technologists, and processors
Table of Contents
- Minimal processing of foods with thermal methods; Minimal processing of foods with non-thermal methods; Modified atmosphere packaging (MAP); Active and intelligent packaging; Natural food preservatives; Hurdle concept; Safety criteria for minimally processed foods; Minimal processing in practice: Fresh fruits and vegetables; Minimal processing in practice: Seafood; Minimal processing in the future: Integration across the supply chain.
Product details
- No. of pages: 304
- Language: English
- Copyright: © Woodhead Publishing 2002
- Published: July 26, 2002
- Imprint: Woodhead Publishing
- eBook ISBN: 9781855736795
About the Editors
T Ohlsson
Professor Thomas Ohlsson works within the internationally-renowned Swedish Institute for Food and Biotechnology (SIK) and is a well-known authority on minimal processing techniques.
Affiliations and Expertise
formerly SIK
N Bengtsson
Professor Nils Bengtsson recently retired from SIK and now works as a consultant.
Affiliations and Expertise
Consultant, Sweden
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