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Food Engineering

Combination Treatments for Food Stability, Safety and Quality

By: Lothar Leistner, Grahame W. Gould, G. W. Gould

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Hardcover | 31 August 2002

At a Glance

Hardcover
212 Pages

Dimensions(cm)
25.4 x 17.78 x 1.91

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For hundreds of years, foods have been preserved by heating, chilling, drying, salting, conserving, acidification, oxygen-removal, fermenting and adding various preservatives, and often these methods are applied in combinations. More recently, the underlying principles of these traditional methods have been defined and effective limits of these factors for microbial growth, survival and death have been established. Food preservation and food quality depends in most cases on the empirical and now more often on the deliberate and intelligent application of combined preservative factors, or on so-called hurdle technology. It has also become obvious that futuristic food preservation methods are most effective in combination with additional hurdles. Thus, hurdle technology is also the key of food preservation in the future. Furthermore, basic aspects of hurdle technology have been recognized to be of fundamental importance and are increasingly studied in relation to hurdle technology. This text addresses all aspects of hurdle technology, including its possibilities and limitations, and provides comprehensive outlines and evaluation. World-renowned on the subject, Leistner and Gould have been instrumental in the development of the hurdle technology concept and have obtained much practical experience in the application of this successful approach in the food industry worldwide.

Industry Reviews

"...the first work on hurdle technology in which all aspects, the possibilities, and the limitations of hurdle technology, are comprehensively outlined and evaluated."
(Trade Review)

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You Can Find This Book In

Non-Fiction Engineering & Technology Industrial Chemistry & Manufacturing Technologies Industrial Chemistry Food & Beverage Technology Industry & Industrial Studies Manufacturing Industries Food Manufacturing & Related Industries Agriculture & Farming

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Paperback

Published: 20th September 2012

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Introduction	p. 1
Current and Future Food Preservation Technologies	p. 2
Low Temperature	p. 5
Reduction in Water Activity	p. 6
Reduction in pH	p. 8
Preservatives	p. 9
Vacuum-Packaging and Modified Atmosphere-Packaging	p. 10
Microstructure	p. 11
Heat	p. 11
New and Emerging Physical Preservation Technologies	p. 13
Conclusion	p. 15
The Hurdle Concept	p. 17
Hurdle Effect	p. 18
Hurdle Technology	p. 21
Total Quality	p. 22
Further Dimensions of Hurdle Technology	p. 24
Medical Aspects	p. 24
Barriers to Food	p. 25
Hurdle Technology and Enzymes	p. 25
Hurdle Technology for Sustainable Food Processing	p. 27
Quantitative Approach to Hurdle Technology	p. 27
Basic Aspects	p. 29
Homeostasis	p. 29
Acidification	p. 32
Organic Acid Preservatives	p. 34
Reduction in Water Activity	p. 35
Temperature	p. 36
Heat	p. 36
Metabolic Exhaustion	p. 37
Stress Reactions	p. 41
Multitarget Preservation	p. 43
Hurdles in Foods	p. 47
Major Hurdles	p. 47
Additional Hurdles	p. 48
Predictive Microbiology	p. 51
Background	p. 51
Status and Value of Predictive Modeling	p. 52
Relevance to Hurdle Technology	p. 53
Food Design and Risk Assessment	p. 59
Integrated Approach	p. 59
User Guide for Food Design	p. 59
Risk Assessment	p. 62
Applications in Industrialized Countries	p. 65
Raw Materials	p. 65
Fermented Foods	p. 65
Fermented Sausages (Salami)	p. 66
Raw Hams	p. 68
Heated Foods	p. 69
F-SSP	p. 70
a[subscript w]-SSP	p. 72
pH-SSP	p. 74
Combi-SSP	p. 76
Army Provisions	p. 77
Chilled Foods	p. 80
Raw Vegetables	p. 80
Sous Vide Dishes	p. 81
Invisible Technology	p. 83
Healthful Foods	p. 83
Low-fat and/or Low-salt Foods	p. 83
Functional Foods	p. 84
Packaging of Foods	p. 85
Packaging of Hurdle-Technology Foods	p. 85
Less Packaging	p. 85
Future Food Preservation	p. 87
Irradiation	p. 87
Emerging Technologies	p. 88
Applications in Developing Countries	p. 91
Principles of Food Preservation in Developing Countries	p. 92
Intermediate-Moisture Foods	p. 93
High-Moisture Foods	p. 95
Recent Applications of Hurdle Technology in Developing Countries	p. 96
Latin America	p. 96
Fruit Products	p. 98
Fish Products	p. 109
Meat Products	p. 111
India	p. 113
Dairy Products	p. 115
Cereal Products	p. 118
Vegetables and Fruits	p. 119
Meat and Poultry Products	p. 122
China	p. 126
Meats in General	p. 127
Western Meats	p. 127
Fusion Meats	p. 128
Traditional Meats	p. 129
Dried Meats	p. 131
Raw Sausage	p. 134
Raw Hams	p. 136
Rabbit Meats	p. 138
Game	p. 139
Africa	p. 140
South Africa	p. 140
Nigeria	p. 141
Legislatory Status	p. 145
Chilled Pasteurized Foods	p. 146
Canned Meat Products	p. 147
Built-in Safety Hurdles for Foods	p. 149
Labeling	p. 150
Conclusions and Perspectives	p. 153
Potential for the Wider Use of Hurdles	p. 154
Multitarget Preservation	p. 154
Metabolic Exhaustion	p. 155
Modeling of Hurdle Preservation Systems	p. 156
Hurdles and New and Emerging Preservation Technologies	p. 156
Cost, Convenience, and Sustainability	p. 157
Control of Nonmicrobiological Quality Deteriorations	p. 158
Hurdles in Animals, Food, and Man	p. 159
Linkage of Hurdle Technology with Other Concepts	p. 159
Implementation	p. 160
References	p. 161
Index	p. 185
Table of Contents provided by Ingram. All Rights Reserved.

Food Engineering

Combination Treatments for Food Stability, Safety and Quality

At a Glance

Hardcover

Industry Reviews

Shipping

How to return your order

Defective items

You Can Find This Book In

Other Editions and Formats

Paperback

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