Автор:G.W. Gould (editor)Название: New Methods of Food Preservation
Издательство: Springer
Год: 1995
Формат: pdf
Размер: 35.8Mb
Язык: Английский
Книга описывает новые технологии сохранения пищи, которые уже начали использоваться в промышленности, или находятся ещё на стадии разработки и вероятно будут использоваться в будущем.
New techniques of preservation more-or-less derived from traditional procedures (chilling; freezing; drying; curing; conserving; fermenting; the addition of preservatives; heatpasteurisation and sterilisation) include the successful application of combination preservation or 'hurdle' methods, vacuum- and modified atmosphere-packaging, and continuous sterilisation coupled to aseptic packaging. More innovative techniques, such as the use of ionising radiation, are increasingly being employed. At the same time, there is a reawakening of interest in even more radical approaches. Some of these more radical approaches are chemically-based, some biological and some physical. This book covers these major trends in such a way as to summarise progress already made and also to indicate potential for the future.
