Minimal Processing Technologies in the Food IndustryAuthor:
Publisher: CRC Press
Publish date: August 2002
Discusses various approaches for minimizing undesirable changes, such as High Temperature Short Time techniques and new thermal technologies Reviews the range of thermal technologies such as infrared heating, dielectric methods, and ohmic heating Presents alternatives to thermal processing, from irradiation to high pressure processing and the use of pulsed electric fields Considers the safety and effectiveness of minimal processing with a review of modified atmosphere packaging and the range of active and smart packaging techniques Looks at the use of natural preservatives and hurdle technology Establishes safety criteria for minimally-processed foods Presents case studies on minimal processing in practice, covering fresh produce and processed foods Consumers increasingly demand foods that retain their natural flavor, color, and texture and contain fewer additives such as preservatives. In response to those needs, one of the most important recent developments in the food industry has been the development of minimal processing technologies designed to limit the impact of processing on nutritional and sensory quality and to preserve food without the use of synthetic additives. This important collection reviews the range of minimal processing techniques, their advantages and disadvantages, and their use in food production.