Description
Book SynopsisThis book discusses how the agents of food biodeterioration operate, and examines the commercially-used industrial methods available to control them, allowing the production of safe and wholesome foods. There is an emphasis on the equipment employed to carry out the various methods of preservation.
Trade Review"[An] excellent book ... .This book contains superb colour photographs, referencing and index systems." (
Food & Beverage Reporter, March 2010)
“The need for continuous research … is paramount in maintaining the world food supply. It is, therefore, very timely that we should have a text, written by experts, to tell us where we are and where we should be going in the future. Each chapter has an excellent list of references … .The overall value of this book is as an important reference work on the subject, since it gives up-to-date reviews of the present position in each technology. This book can be recommended to chemical and process engineers as a highly useful compendium of information.” (The Chemical Engineer, October 2008)
"Targeted at food scientists and technologists in industry and academia." (Food Manufacturer)
"This book is very informative and would be of use to a wide variety of audiences which require basic or introductory knowledge through to intermediary skills of these concepts." (Microbiology Today)
"Food Biodeterioration and Preservation is directed at food scientists and technologists in industry and academia. Since it covers all the commonly-used methods of food preservation, it will be relevant across the entire food manufacturing industry" (Food Engineering & Ingredients)
“A far reaching survey that should be read by …food manufacturing industry, from agriculture to factories. A top pick for community library science collections.” (Midwest Book Review)
Table of Contents1. Control of biodeterioration in food.
Susan Featherstone, Nampak Research and Development, Cape Town, South Africa.
2. Principles of HACCP: the importance of HACCP Systems in food manufacturing Sara Mortimore, Director, Quality and Regulatory Operations, General Mills Inc., Minneapolis, USA; and.
Sue Emond, Campden and Chorleywood Food Research Association, Chipping Camden, Gloucestershire, UK.
3. Thermal processing.
Dr Ian J. Britt, IFTPS, Guelph, ON, Canada; and.
Dr Gary S. Tucker, Campden and Chorleywood Food Research Association, Department of Process and Product Development, Chipping Camden, Gloucestershire, UK.
4. Food chilling.
Dr Steve James and Christian James, Food Refrigeration and Process Engineering Research Centre (FRPERC), Langford, North Somerset, UK.
5. Freezing.
Dr Martin George, Campden and Chorleywood Food Research Association, Department of Food Manufacturing Technologies, Chipping Camden, Gloucestershire, UK.
6. Drying as a means of controlling food bio-deterioration.
Professor Xiao Dong Chen, Department of Chemical Engineering, Monash University, Clayton, VIC, Australia.
7. Modified atmosphere packaging (MAP).
Brian P.F. Day, Key Project Manager – Food Processing & Differentiation, Food Science Australia, Werribee, Victoria, Australia..
8. Hurdle techniques.
Gail Betts and Linda Everis, Department of Microbiology, Campden and Chorleywood Food Research Association, Chipping Campden, Gloucestershire, UK.
9. Novel commercial preservation methods.
Craig Leadley, Campden and Chorleywood Food Research Association, Department of Food Manufacturing Technologies, Chipping Camden, Gloucestershire, UK
