"Written by four experts actively researching alternatives to conventional thermal methods in food preservation. Presents information on traditional and emerging nonthermal food processing technologies in a convenient, single-source volume--offering an incisive view of the latest experimental results, state-of-the-art applications, and new developments in food preservation technology. Furnishes a thorough review of nonthermal techniques such as high hydrostatic pressure, pulsed electric fields, oscillating magnetic fields, light pulses, ionizing irradiation, the use of chemicals and bacteriocins as preservation aids, and combined methods/hurdle technology."
Table of Contents
Emerging technologies in food preservation; high hydrostatic pressure food processing; high intensity pulsed electric fields - processing equipment and design; biological effects and applications of pulsed electric fields for the preservation of foods; oscillating magnetic fields for food processing; application of light pulses in sterilization of foods and packaging materials; food irradiation; chemicals and biochemicals for food preservation; hurdle technology.
". . .cover[s]. . .the gamut of nonthermal processing technologies. "
". . .a nice introductory text of nonthermal food preservation technologies. For a researcher in one of these fields, this book provides an interesting summary of the state of the art. For the general food technologist, this [is] an excellent resource when considering alternative technologies for microbial preservation. "
---Journal of Food Processing and Preservation