The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques creates a great demand for an up to date handbook that will facilitate understanding of the methods, technology, and science involved in the manipulation of these conventional and sophisticated preservation methods.
Extensively revised, reorganized, and expanded from 25 to 44 chapters, the Handbook of Food Preservation, Second Edition remains the definitive resource on food preservation. It emphasizes practical, cost-effective, and safe-strategies for implementing preservation techniques and dissects the exact mode or mechanism involved in each method by highlighting the effects on food properties. Divided into five sections the book begins with an overview of food preservation and handling including fresh fruits and vegetables, grains and pulses, fish, red meat, and milk. It presents comprehensive preservation methods based on chemical and microbiological additives, such as fermentation and pH lowering agents. The book details methods of physical manipulation involving modified-atmosphere packaging, membrane technology, surface treatment, and edible coating. There is also an extensive description of preservation methods using thermal and other energy such as irradiation, high-pressure, and pulsed electric or magnetic fields. Finally, the book presents a range of indirect approaches to improve quality and safety and good manufacturing practices.
Containing fundamental and practical aspects of today's current and emerging preservation methods, the Handbook of Food Preservation, Second Edition helps practicing industrial and academic food scientists, technologists, and engineers develop high-quality, safe products through better understanding and control of the processes.
Food Preservation: an Overview, Dr. M.S. Rahman
Postharvest Physiology of Fruits and Vegetables, Dr V. K. Mishra and Dr. T. V. Gamage
Postharvest Handling and Treatments of Fruits and Vegetables, Dr V. K. Mishra and Dr. T. V. Gamage
Post-Harvest Handling of Grains and Pulses, Dr. Y. Lan and Dr. A. K Mahapatra
Minimal Processing of Fruits and Vegetables, Dr. C.O. Perera
Postharvest Handling and Preservation of Fish and Seafood, Dr. L.Opara, Dr. S. M. Al-Jufaili, and Dr. M.S. Rahman
Postharvest Handing of Red Meat, Dr. I. Kadim and Dr. O.Mahgoub
Postharvest Handling of Milk, Dr. N.Guizani
Part B: Preservation Using Chemicals and Microbes
Fermentation as a Method for Food Preservation, Dr. N. Guizani and Dr. A. Mothershaw
Natural Antimicrobials for Food Preservation, Dr. L. Gorris
Antioxidants in Food Preservation, Dr. J. Pokorny
pH in Food Preservation, Dr. M.S. Rahman
Nitrides in Food Preservation, Dr. M.S. Rahman
Part C: Preservation by Controlling Water, Structure, and Atmosphere
Modified-Atmosphere Packaging of Produce, Dr. L. Gorris
Glass Transition and State Diagram of Foods, Dr. M.S. Rahman
Food Preservation and Processing using Membranes, Dr. S.S. Sablani
Stickiness and Caking in Food Preservation, Dr. B. Bhandari
Drying and Food Preservation, Dr. M.S. Rahman and Dr. C. Perera
Osmotic Dehydration of Foods, Dr. M.S. Rahman
Water Activity and Food Preservation, Dr. M.S. Rahman and Dr. T.P. Labuza
Surface Treatments and Edible Coating in Food Preservation, Dr. E.A. Baldwin
Encapsulation and Controlled Release of Food Ingredients and Bioactives, Dr. F. Shahidi and Dr. R. Pegg
Part D: Preservation Using Heat and Energy
Pasteurization and Food Preservation, Dr. M. N. Ramesh
Canning and Sterilization of Foods, Dr. M. N. Ramesh
Cooking and Frying of Foods, Dr. M. N. Ramesh
Food Preservation by Freezing, Dr. M.S. Rahman and Dr. J.F. Velez Ruiz
Freezing-Melting (FM) Process in Food Concentration, Dr. M.S. Rahman, Dr. M. Ahmed, and Dr. X.D. Chen
Microwave Pasteurization and Sterilization of Foods, Dr. J. Ahmed and Dr. H. Ramaswamy
Ultrasound in Food Processing and Preservation, Dr. P. J. Torley and Dr. B.R. Bhandari
Food Preservation Aspects of Ohmic Heating, Dr. M. Lima
Light Energy in Food Preservation, Dr. M.S. Rahman
Irradiation Preservation of Foods, Dr. M.S. Rahman
Pulsed Electric Field in Food Preservation, Dr. G.V. Barbosa-Canovas, Dr. H. Vega-Mercado, Dr. M.M. Gongora-Nieto, Dr. B.G. Swanson
High Pressure Treatment in Food Preservation, Dr. G.V. Barbosa-Canovas, Dr. E. Palou, Dr. A. Lopez-Malo, and Dr. B. G. Swanson
Applications of Magnetic Field in Food Preservation, Dr. J. Ahmed and Dr. H. Ramaswamy
Combined Methods for Food Preservation, Dr. L. Leistner
Update on Hurdle Technology for Mild and Effective Preservation of Foods, Dr. L. Leistner
Part E: Enhancing Food Preservation by Indirect Approach
Packaging as a Preservation Technique, Dr. M.S. Rahman
Types of Packaging Materials Used for Foods, Dr. R.H. Driscoll and Dr. M.S. Rahman
Food Packaging Interaction, Dr. S.S. Sablani and Dr. M.S. Rahman
Hygienic Design and Sanitation, Dr. M.S. Rahman
Hazard Analysis and Critical Control Point (HACCP), Mr. T. De Silva
Good Manufacturing Practice (GMP), Mr. T.De Silva
Commercial Considerations: Managing Profit and Quality, Dr. A. Perera and Mr. G. La Rooy
Biography
M. Shafiur Rahman
