Food Preservation And Biodeterioration

Author : Gary S. Tucker
Publisher : John Wiley & Sons
Page : 264 pages
File Size : 54,9 Mb
Release : 2008-04-30
Category : Technology & Engineering
ISBN : 9780470697962

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Food Biodeterioration and Preservation by Gary S. Tucker Pdf

Biodeterioration can be defined as the breakdown of food by agents of microbiological origin, either directly or from products of their metabolism. Microbiological sources can be present in foods prior to packaging or on the surfaces of packaging materials. The shelf life and safety of the food will depend on the type and quantity of microorganism, as well as the hurdles to their growth offered by various preservation techniques. This book discusses how the agents of food biodeterioration operate, and examines the commercially-used industrial methods available to control them, allowing the production of safe and wholesome foods. There is an emphasis on the equipment employed to carry out the various methods of preservation. The introductory chapter describes in detail the microorganisms and mechanisms of food breakdown intrinsic to various key food types; dairy, meat and fish, fruit, and vegetables. Direct microorganism action will be covered in addition to enzymatic breakdown. The second chapter addresses HACCP, including food safety legislation. Subsequent chapters outline the principal, commercially-used methods of preserving foods. These chapters follow a common structure: theoretical background; flow sheets of operations; food preparation/processing equipment; special features of hygiene; packaging; shelf life; and product safety. Food Biodeterioration and Preservation is directed at food scientists and technologists in industry and academia. Since it covers all the commonly-used methods of food preservation, it will be relevant across the entire food manufacturing industry.

Author : Gary S. Tucker
Publisher : John Wiley & Sons
Page : 282 pages
File Size : 41,8 Mb
Release : 2022-01-25
Category : Technology & Engineering
ISBN : 9781118904626

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Food Preservation and Biodeterioration by Gary S. Tucker Pdf

Food Preservation and ­Biodeterioration Food Preservation and Biodeterioration Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism. Preservation on the other hand is the process by which food materials are maintained in their original condition or as close to this as possible. This second edition of Food Preservation and Biodeterioration is fully updated and reorganised throughout. It discusses how the agents of food biodeterioration operate and how the commercial methods available to counteract these agents are applied to produce safe and wholesome foods. With this book, readers will discover traditional methods and major advances in preservation technology. Both microbiological and chemical pathways are analysed. This topic being important to all producers of food, the readership spans food scientists across the industry and academia, particularly those involved with safety and quality.

Author : Gary Tucker
Publisher : Unknown
Page : 128 pages
File Size : 43,5 Mb
Release : 2016
Category : Food
ISBN : 1118904656

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Food Preservation and Biodeterioration by Gary Tucker Pdf

Author : Richard Coles,Mark J. Kirwan
Publisher : John Wiley & Sons
Page : 360 pages
File Size : 43,7 Mb
Release : 2011-04-25
Category : Technology & Engineering
ISBN : 9781405189101

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Food and Beverage Packaging Technology by Richard Coles,Mark J. Kirwan Pdf

Now in a fully revised and updated second edition, this volume provides a contemporary overview of food processing/packaging technologies. It acquaints the reader with food preservation processes, shelf life and logistical considerations, as well as packaging materials, machines and processes necessary for a wide range of packaging presentations. The new edition addresses environmental and sustainability concerns, and also examines applications of emerging technologies such as RFID and nanotechnology. It is directed at packaging technologists, those involved in the design and development of packaging, users of packaging in food companies and those who specify or purchase packaging. Key Features: An up-to-date and comprehensive handbook on the most important sector of packaging technology Links methods of food preservation to the packaging requirements of the common types of food and the available food packages Covers all the key packaging materials - glass, plastics and paperboard Fully revised second edition now covers sustainability, nanotechnology and RFID

Author : Richard Coles,Derek McDowell,Mark J. Kirwan
Publisher : CRC Press
Page : 370 pages
File Size : 45,7 Mb
Release : 2003-08-15
Category : Technology & Engineering
ISBN : 084939788X

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Food Packaging Technology by Richard Coles,Derek McDowell,Mark J. Kirwan Pdf

The protection and preservation of a product, the launch of new products or re-launch of existing products, perception of added-value to products or services, and cost reduction in the supply chain are all objectives of food packaging. Taking into consideration the requirements specific to different products, how can one package successfully meet all of these goals? Food Packaging Technology provides a contemporary overview of food processing and packaging technologies. Covering the wide range of issues you face when developing innovative food packaging, the book includes: Food packaging strategy, design, and development Food biodeterioation and methods of preservation Packaged product quality and shelf life Logistical packaging for food marketing systems Packaging materials and processes The battle rages over which type of container should be used for which application. It is therefore necessary to consider which materials, or combination of materials and processes will best serve the market and enhance brand value. Food Packaging Technology gives you the tools to determine which form of packaging will meet your business goals without compromising the safety of your product.

Author : Mohammad U. H. Joardder,Mahadi Hasan Masud
Publisher : Springer
Page : 245 pages
File Size : 51,5 Mb
Release : 2019-04-23
Category : Technology & Engineering
ISBN : 9783030115302

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Food Preservation in Developing Countries: Challenges and Solutions by Mohammad U. H. Joardder,Mahadi Hasan Masud Pdf

This text identifies common mistakes and challenges in food preservation in developing countries, offering solutions which can play a significant role in reducing food waste in these countries. The book offers critical analysis of current preservation techniques for fruits and vegetables, meat, fish, dairy, and grain, identifying key mistakes and challenges and proposing effective solutions. Feasibility tests for implementing these innovative approaches are also presented. A well-rounded study of the various causes of food waste in developing nations, this book plays a key role in bringing effective food preservation methods to the developing world. Food Preservation in Developing Countries: Challenges and solutions studies common food preservation techniques for fruits and vegetables, fish, meat, dairy, and grains, pinpointing the areas where waste occurs due to transportation, contamination, and low quality post processing. Innovative potential solutions are presented, including the feasibility of implementation of these advanced preservation techniques. The book takes a critical look at barriers to proper food preservation in these regions and offers practical solutions which can be implemented in a cost effective and timely manner. With almost one third of the world's food supply wasted each year and 13% of the world's inhabitants going hungry, this is an incredibly important and timely text.

Author : Mohammad Shafiur Rahman
Publisher : CRC Press
Page : 1526 pages
File Size : 43,8 Mb
Release : 2020-06-10
Category : Technology & Engineering
ISBN : 9780429531354

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Handbook of Food Preservation by Mohammad Shafiur Rahman Pdf

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.

Author : Rajeev Bhat,Abd Karim Alias,Gopinadhan Paliyath
Publisher : John Wiley & Sons
Page : 661 pages
File Size : 41,5 Mb
Release : 2012-03-05
Category : Technology & Engineering
ISBN : 9780470655856

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Progress in Food Preservation by Rajeev Bhat,Abd Karim Alias,Gopinadhan Paliyath Pdf

This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.

Author : Vinita Vishwakarma,Dawn S S,K. Gobi Saravanan,A. M. Kamalan Kirubaharan,Saravanamuthu Vigneswaran,Gayathri Naidu
Publisher : CRC Press
Page : 136 pages
File Size : 46,8 Mb
Release : 2021-09-13
Category : Science
ISBN : 9781000442601

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Polymetallic Coatings to Control Biofouling in Pipelines by Vinita Vishwakarma,Dawn S S,K. Gobi Saravanan,A. M. Kamalan Kirubaharan,Saravanamuthu Vigneswaran,Gayathri Naidu Pdf

Most of the pipelines used for the transport of various fluids are susceptible to the formation of biofilms, and the undesirable accumulation of microorganisms in pipelines leads to biodeterioration and increases the maintenance cost of the pipelines. This book focuses on nanostructured polymetallic coatings for corrosion and biofouling protection in offshore oil and gas pipelines, marine pipelines, ship structures and port facilities, and corrosion resistance surfaces of several engineered structures. Considering various reasons of biofouling in pipelines that transport crude and refined petroleum, gas, biofuels, and other fluids including sewage, slurry, and water for drinking or irrigation, the underlying mechanism is thoroughly explained. A comparison of various protective techniques is also highlighted for the choice of methods for specific applications. Features: Provides information on biofouling control with broad significance and applicability in various industrial and research areas. Discusses microbially induced corrosion on biofuel transporting pipelines. Includes data from experiments conducted to overcome biofouling and biocorrosion. Gives out particular attention to metallic coatings and environmental considerations. Explores novel technologies preventing biofouling on metallic and polymeric substrates. This book is for researchers and graduate students in Coatings and Paints, Microbiology, Bioprocess Engineering, Biotechnology, Industrial Engineering, Mechanical and Chemical Engineering, Marine Engineering, Surface and Corrosion Engineering, and Water and Wastewater Treatment.

Author : Dennis Allsopp,Kenneth J. Seal,Christine C. Gaylarde
Publisher : Cambridge University Press
Page : 260 pages
File Size : 51,5 Mb
Release : 2004-06-28
Category : Science
ISBN : 0521528879

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Introduction to Biodeterioration by Dennis Allsopp,Kenneth J. Seal,Christine C. Gaylarde Pdf

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Author : Robert John Koestler
Publisher : Metropolitan Museum of Art
Page : 574 pages
File Size : 47,9 Mb
Release : 2003
Category : Art
ISBN : 9781588391070

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Art, Biology, and Conservation by Robert John Koestler Pdf

Despite the perception that artworks are timeless and unchanging, they are actually subject to biological attack from a variety of sources--from bacteria to fungi to insects. This groundbreaking volume, which publishes the proceedings of a conference held at The Metropolitan Museum of Art in 2002, explores how the development of these organisms can be arrested while preserving both the work of art and the health of the conservator.The richly illustrated text, containing the writings of over 40 scientists and conservators, is divided into sections on stone and mural paintings, paper, textiles, wood and archaeological materials, treatment and prevention, and special topics. The artworks and cultural properties discussed include, among many others, Paleolithic cave paintings, Tiffany drawings, huts built by early Antarctic explorers, and a collection of toothbrushes taken from Auschwitz victims.

Author : G. W. Gould
Publisher : Springer Science & Business Media
Page : 343 pages
File Size : 41,8 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461521051

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New Methods of Food Preservation by G. W. Gould Pdf

Author : Edith Joseph
Publisher : Springer Nature
Page : 367 pages
File Size : 45,6 Mb
Release : 2021-05-05
Category : Science
ISBN : 9783030694111

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Microorganisms in the Deterioration and Preservation of Cultural Heritage by Edith Joseph Pdf

This open access book offers a comprehensive overview of the role and potential of microorganisms in the degradation and preservation of cultural materials (e.g. stone, metals, graphic documents, textiles, paintings, glass, etc.). Microorganisms are a major cause of deterioration in cultural artefacts, both in the case of outdoor monuments and archaeological finds. This book covers the microorganisms involved in biodeterioration and control methods used to reduce their impact on cultural artefacts. Additionally, the reader will learn more about how microorganisms can be used for the preservation and protection of cultural artefacts through bio-based and eco-friendly materials. New avenues for developing methods and materials for the conservation of cultural artefacts are discussed, together with concrete advances in terms of sustainability, effectiveness and toxicity, making the book essential reading for anyone interested in microbiology and the preservation of cultural heritage.

Author : Anthony H. Rose
Publisher : Unknown
Page : 544 pages
File Size : 47,9 Mb
Release : 1981
Category : Science
ISBN : UOM:39015004559475

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Microbial Biodeterioration by Anthony H. Rose Pdf

De achteruitgang in waarde of kwaliteit van materialen door micro-organismen wordt voor de volgende stoffen of goederen behandeld: hout, steen, wol, huiden en vellen, metalen, schilderijen en beeldhouwwerk, tabak, brandstoffen en olien, latex verfstoffen, rubber, kruiden en cosmetica, plastics

Author : N. K. Dubey
Publisher : CABI
Page : 305 pages
File Size : 51,6 Mb
Release : 2011
Category : Technology & Engineering
ISBN : 9781845936716

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Natural Products in Plant Pest Management by N. K. Dubey Pdf

This book contains 13 chapters which deal with the current state and future prospects of botanical pesticides in the eco-friendly management of plant pests. Different issues, including the global scenario on the application of botanical pesticides, plant products in the control of mycotoxins, the commercial application of botanical pesticides and their prospects in green consumerism, natural products as allelochemicals, their efficacy against viral diseases and storage pests, and bioactive products from fungal endophytes, are covered. The book may be useful to many, including plant pathologists, microbiologists, entomologists, plant scientists and natural product chemists. It is expected that the book will be a source of inspiration to many for future developments in the field. It is also hoped that the book will become useful for those engaged in such an extraordinary and attractive area. The book would serve as the key reference for recent developments in frontier research on natural products in the management of agricultural pests and also for the scientists working in this area.