Food Sterilization and Preservation Technology

Author: Yang Shouqing
Publisher:
Publish Date: 2005-05-01
Features: This book comprehensively and systematically elaborates on the principles and technological applications of food storage, preservation, and sterilization. It is divided into three parts for discussion. The first part introduces the progress and principles of preservation technology according to the level of mastery required by technicians, providing a theoretical basis for specific technical applications. The second part focuses on the new "cold" sterilization technologies that preserve food nutritional value, detailing the theoretical knowledge of various novel sterilization techniques. The third part, building on the first two parts, emphasizes the preservation techniques for various types of food. The features of this book are twofold: first, it combines theory and practice, enabling readers to apply knowledge flexibly and creatively after understanding the underlying principles; second, it emphasizes the novelty of content and technology, selecting key technologies that align with current "food safety" and "nutritional health" needs to inspire readers' ideas and drive technological innovation. Based on these characteristics, this book is suitable for technicians in food and agricultural product storage, preservation, and processing enterprises, research institutions, and students and faculty in related fields.
Table of Contents
Part I Principles of Food Storage and Preservation
Chapter 1 Principles of Fruit and Vegetable Storage and Preservation
Section 1 Chemical Composition of Fruits and Vegetables
Section 2 Postharvest Physiology of Fruits and Vegetables
Section 3 Postharvest Treatment of Fruits and Vegetables
Chapter 2 Principles of Poultry and Meat Product Storage and Preservation
Section 1 Principles of Meat Storage and Preservation
Section 2 Principles of Egg Storage and Preservation
Chapter 3 Principles of Aquatic Product Storage and Preservation
Section 1 Chemical Composition of Aquatic Product Muscle
Section 2 Spoilage of Aquatic Products
Section 3 Changes in Aquatic Products During Storage
Section 4 Live Preservation Techniques for Aquatic Products
Chapter 4 Principles of Edible Fungus Storage and Preservation
Section 1 Morphological Characteristics of Edible Fungi
Section 2 Chemical Composition of Edible Fungi
Section 3 Postharvest Physiology of Edible Fungi
Chapter 5 Principles of Food Processing Product Storage
Section 1 Fatty Acid Hydrolysis
Section 2 Food Browning
Section 3 Starch Aging
Section 4 Decline in Freshness of Animal Products
Section 5 Microbial Spoilage
Section 6 Vitamin Degradation
Chapter 6 New and Modern Preservation Technologies at Home and Abroad
Section 1 Barrier Technology
Section 2 Biological Preservation Technology
Section 3 New Modified Atmosphere Packaging Technology
Section 4 Edible Packaging Films
Section 5 High-Pressure Food Storage
Section 6 Glass Transition Temperature Transfer Storage Technology
Section 7 New Packaging Materials
Section 8 Other Food Storage and Preservation Technologies
Part II New Technologies for Food Sterilization and Preservation
Chapter 7 Pulse Electric Field Sterilization and Preservation Technology
Chapter 8 Electrolytic Sterilization and Preservation Technology
Chapter 9 Alternating Current Sterilization and Preservation Technology
Chapter 10 Ultrasonic Sterilization and Preservation Technology
Chapter 11 Laser Sterilization and Preservation Technology
Chapter 12 Pulse Intense Light Sterilization and Preservation Technology
Chapter 13 Magnetic Sterilization and Preservation Technology
Part III Methods of Food Storage and Preservation
Chapter 14 Methods of Fruit Storage and Preservation
Section 1 Storage and Preservation of Pome Fruits
Section 2 Storage and Preservation of Stone Fruits
Section 3 Storage and Preservation of Berry Fruits
Section 4 Storage and Preservation of Citrus Fruits
Section 5 Storage and Preservation of Tropical and Subtropical Fruits
Section 6 Storage and Preservation of Melons
Section 7 Storage and Preservation of Other Fruits
Chapter 15 Methods of Vegetable Storage and Preservation
Section 1 Storage and Preservation of Leafy Vegetables
Section 2 Storage and Preservation of Legume Vegetables
Section 3 Storage and Preservation of Root Vegetables
Section 4 Storage and Preservation of Aquatic Vegetables
Section 5 Storage and Preservation of Solanaceous Vegetables
Section 6 Storage and Preservation of Melon Vegetables
Section 7 Storage and Preservation of Perennial Vegetables
Section 8 Storage and Preservation of Other Vegetables
Chapter 16 Methods of Poultry and Meat Product Storage and Preservation
Section 1 Storage and Preservation of Meat
Section 2 Storage and Preservation of Poultry Eggs
Chapter 17 Methods of Aquatic Product Live Preservation
Section 1 Storage and Preservation of Aquatic Products
Section 2 Live Storage and Transportation of Aquatic Products
Section 3 Live Storage of Fish and Shellfish
Section 4 Shiitake
Section 5 Hericium
Section 6 Tremella
Section 7 Auricularia
Section 8 Tremella Fuciformis
Section 9 Other Edible Fungi
Section 10 Common Edible Fungus Storage and Preservation Methods
Chapter 19 Methods of Grain, Oil, and Food Processing Product Storage and Preservation
Section 1 Storage and Preservation of Grains and Oils
Section 2 Storage and Preservation of Processed Foods