Description
This text describes food preservation techniques, with emphasis being placed both on the innovative exploitation of traditional procedures, including “combination preservation” methods, and on more radical approaches such as the use of high hydrostatic pressures or voltage pulses to inactivate micro-organisms in food, and the direct and synergistic application or ultrasonic radiation. The book is intended to enable food technologists, product development staff, production managers and quality assurance personnel to assimilate the essential principals behind each technique and review the applications. This book should be of interest to food technologists, new product development staff, quality assurance and controlled staff and production managers in most sectors of the food industry.
