Food preservation science

Author: Liu Jianxue
Publisher:
Publish Date: 2006-09-01
Features: Food Preservation Science is a mandatory undergraduate course for Food Science and Engineering. It serves as the theoretical foundation for food processing and food engineering technologies. This book is divided into 10 chapters, primarily covering the fundamental theories and methods of food preservation that are popular both domestically and internationally, while incorporating some new preservation theories and technologies. Each chapter focuses on the basic principles of food preservation, the impact of preservation methods on food quality, preservation techniques, and engineering equipment, highlighting engineering advantages, strengthening applied foundations, and catering to readers from various food fields for reference and self-study. Based on years of teaching and research experience, the author has considered structuring the Food Preservation Science course as the main framework, dividing the Food Processing course into different directions such as fruit and vegetable processing, grain and oil processing, livestock product processing, aquatic product processing, and dairy product processing, to facilitate the design and teaching of specialized courses. Additionally, the author has drawn on the strengths of similar textbooks both domestically and internationally, integrating numerous recent research findings and their own years of research and professional experience, making the textbook content more comprehensive and innovative.
In the introduction, the textbook analyzes the thermodynamic and kinetic principles of food quality changes and their mathematical models. Subsequently, it introduces the chemical composition of food and its changes during preservation in separate chapters. It summarizes traditional preservation principles and technologies in China, such as the principles of low-temperature food preservation, modified atmosphere preservation, drying preservation, canning preservation, smoking and fermentation preservation, and fresh preservation. It also covers newly developed preservation technologies in recent years, such as food irradiation preservation, high-pressure preservation, and chemical preservation. Each chapter follows the structure of basic preservation principles, the impact of preservation methods on food quality, preservation techniques, and engineering equipment, emphasizing engineering technology and practical application methods to facilitate systematic learning for students and reference for readers in different food fields.