Minimal Processing Technologies in the Food Industries
( Woodhead Publishing Series in Food Science, Technology and Nutrition )
Publication series ：Woodhead Publishing Series in Food Science, Technology and Nutrition
Author： Ohlsson T;Bengtsson N
Publisher： Elsevier Science
Publication year： 2002
E-ISBN: 9781855736795
P-ISBN(Paperback): 9781855735477
P-ISBN(Hardback): 9781855735477
Subject： TS2 food industry
Language： ENG
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Description
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 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
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