Handbook of Food Preservation

This comprehensive guide explores modern food preservation techniques, covering postharvest technology, preservation methods, and their effects on food quality, safety, and stability, making it essential for food scientists and technologists.

The Handbook of Food Preservation explores the complexities of food processing, which has evolved into a multifaceted science that integrates various disciplines. Since its first edition in 1999, this book has served as a valuable resource for understanding the techniques and technologies involved in both traditional and advanced food preservation methods. The Third Edition offers a foundational overview of postharvest technology for both plant and animal-based foods, focusing on minimally processed foods and combined preservation techniques known as hurdle technology.

Each chapter provides detailed information on various preservation methods, including the terminology and sequential steps involved, along with the necessary equipment. The book examines how different preservation techniques impact food products, discussing reaction kinetics and prediction models that relate to food stability. Additionally, it outlines the optimal conditions required to ensure quality and safety while highlighting the practical applications of these methods across a range of food products.

With 18 new chapters, the revised edition emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques. It covers extensive topics such as postharvest handling, chemical and microbial preservation methods, and the control of water, structure, and atmosphere. The Handbook of Food Preservation remains an essential reference for food scientists, technologists, and engineers in both industrial and academic settings, offering a comprehensive guide to the art and science of food preservation.