This volume is a definitive modern-day reference for all thoseinvolved in thermal processing. It covers all of the essentialinformation regarding the preservation of food products by heat. Itincludes all types of food product, from those high in acid andgiven a mild heat process to the low-acid sterilised foods thatrequire a full botulinum cook. Different chapters deal with themanufacturing steps from raw material microbiology, through variousprocessing regimes, validation methods, packaging, incubationtesting and spoilage incidents. The authors have extensiveknowledge of heat preservation covering all parts of the world andrepresent organisations with formidable reputations in thisfield.
This book is an essential resource for all scientists andtechnologists in the food manufacturing industry as well asresearchers and students of food science and technology.
This second edition of Food Preservation and Biodeterioration is fully updated and reorganised throughout. It discusses how the agents of food biodeterioration operate and how the commercial methods available to counteract these agents are applied to produce safe and wholesome foods. With this book, readers will discover traditional methods as well as major advances in preservation technology. Both microbiological and chemical pathways are analysed.
This topic being important to all producers of food, the readership spans food scientists across industry and academia, particularly those involved with safety and quality.