Food preservation technology

Author: Deng Shunyang
Publisher:
Publish Date: 2006-01-01
Features: Food is a highly perishable product, not only susceptible to oxidation and spoilage but also easily contaminated by microbial growth, which can even lead to fatal diseases in humans. Therefore, scientific food preservation is not only crucial for the food industry and commerce (extending shelf life) but also even more important for consumers. This book begins with cold preservation, then introduces vacuum preservation, modified atmosphere preservation, radiation preservation, electron beam preservation, microwave, electric field, magnetic field, ultraviolet, and infrared physical sterilization methods. It then covers the development of safe biological methods in recent years, such as lactic acid bacteria, antimicrobial peptides, and enzymatic methods. Subsequently, it categorizes and discusses preservation methods for different types of food, including fruits and vegetables, meat and aquatic products, as well as grains and dairy products. Finally, it provides a detailed introduction to various food antioxidants, preservatives, and antimicrobial agents.