Food Preservation Techniques
Food Preservation Techniques

Author: Peter Zeuthen

Publisher: Elsevier

Published: 2003-10-30

Total Pages: 600

ISBN-13: 1855737140

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Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in this authoritative collection. The first part of the book examines the key issue of maintaining safety as preservation methods become more varied and complex. The rest of the book looks both at individual technologies and how they are combined to achieve the right balance of safety, quality and shelf-life for particular products. - Provides an authoritative review of the development of new and old food preservation technologies and the ways they can be combined to preserve particular foods - Examines the emergence of a new generation of natural preservatives in response to consumer concerns about synthetic additives - Includes chapters on natural antimicrobials, bacteriocins and antimicrobial enzymes, as well as developments in membrane filtration, ultrasound and high hydrostatic pressure

Old Books, New Technologies
Old Books, New Technologies

Author: David McKitterick

Publisher: Cambridge University Press

Published: 2013-04-18

Total Pages: 297

ISBN-13: 1107355613

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As we rely increasingly on digital resources, and libraries discard large parts of their older collections, what is our responsibility to preserve 'old books' for the future? David McKitterick's lively and wide-ranging study explores how old books have been represented and interpreted from the eighteenth century to the present day. Conservation of these texts has taken many forms, from early methods of counterfeiting, imitation and rebinding to modern practices of microfilming, digitisation and photography. Using a comprehensive range of examples, McKitterick reveals these practices and their effects to address wider questions surrounding the value of printed books, both in terms of their content and their status as historical objects. Creating a link between historical approaches and the emerging technologies of the future, this book furthers our understanding of old books and their significance in a world of emerging digital technology.

Conservation Technology
Conservation Technology

Author: Serge A. Wich

Publisher: Oxford University Press

Published: 2021

Total Pages: 316

ISBN-13: 0198850247

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"The global loss of biodiversity is occurring at an unprecedented pace. Despite the considerable effort devoted to conservation science and management, we still lack the basic data on the distribution and density of most animal and plant species, which in turn hampers our efforts to study changes over time. In addition, we often lack behavioural data from the very animals most influenced by environmental changes; this is largely due to the financial and logistical limitations associated with gathering scientific data on animals that are either widely distributed, cryptic, or negatively influenced by human presence. To overcome these limitations, conservationists are increasingly integrating/employing/incorporating technology to facilitate such data collection. The use of camera traps, acoustic sensors, satellite data, drones, and sophisticated computer algorithms to analyse the large datasets collected are becoming increasingly common. Although there are several specialist books on some of these technologies, there is currently no overarching volume that describes the available technology for conservation and evaluates its varied applications. This edited volume will fill this void, bringing together a team of international experts using a diverse range of approaches"--

Historic Preservation Technology
Historic Preservation Technology

Author: Robert A. Young

Publisher: John Wiley & Sons

Published: 2008-03-21

Total Pages: 448

ISBN-13: 0471788368

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This introduction to historic preservation goes well beyond the Secretary of the Interior's Standards for Rehabilitation and shows how wood, stone, masonry, and metal were used in the past and how adaptive re-use can be employed to bring modern amenities to historic structures. The book covers all aspects of the exterior and interior building fabric, including windows, roofing, doors, porches, and electrical and mechanical systems for both residential and small-scale commercial buildings. Richly illustrated with photographs showing typical elements of historic buildings, decay mechanisms, and remediation techniques, the book also contains a variety of useful case studies and features a companion Website that offers dozens of additional images and resources.

Innovative Technologies for Food Preservation
Innovative Technologies for Food Preservation

Author: Francisco J. Barba

Publisher: Academic Press

Published: 2017-09-21

Total Pages: 329

ISBN-13: 0128110325

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Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressurized fluids); electromagnetic technologies (like pulsed electric fields, high voltage electrical discharges, Ohmic heating, chemical electrolysis, microwaves, radiofrequency, cold plasma, UV-light); acoustic technologies (ultrasound, shockwaves); innovative chemical processing technologies (ozone, chlorine dioxide, electrolysis, oxidized water) and others like membrane filtration and dense phase CO2. The title also focuses on understanding the effects of such processing technologies on inactivation of the most relevant pathogenic and spoilage microorganisms to ensure food safety and stability. Over the course of the 20th century, the interest and demand for the development and application of new food preservation methods has increased significantly. The research in the last 50 years has produced various innovative food processing technologies and the use of new technologies for inactivation of spoilage and/or pathogenic microorganisms will depend on several factors. At this stage of development there is a need to better understand the mechanisms that govern microbial inactivation as induced by new and innovative processing technologies, as well as suitable and effective conditions for inactivating the microorganism. - Serves as a summary of relevant spoilage and pathogenic microorganisms for different foods as influenced by the application of innovative technologies for their preservation - Provides readers with an in-depth understanding on how effective innovative processing technologies are for controlling spoilage and pathogenic microorganisms in different foods - Integrates concepts in order to find the optimum conditions for microbial inactivation and preservation of major and minor food compounds

Food Preservation Process Design
Food Preservation Process Design

Author: Dennis R. Heldman

Publisher: Academic Press

Published: 2011-03-14

Total Pages: 365

ISBN-13: 0080919650

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The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated.The new dimension to be emphasized is the emerging technologies for preservation of foods and the need for sound base of information to be developed as inputs for systematic process design. The focus of the work is on process design, and emphasizes the need for quantitative information as inputs to process design.The concepts presented build on the successful history of thermal processing of foods and use many examples from these types of preservation processes. Preservation of foods by refrigeration, freezing, concentration and dehydration are not addressed directly, but many of the concepts to be presented would apply. Significant attention is given to the fate of food quality attributes during the preservation process and the concept of optimizing process parameters to maximize the retention of food quality. - Focuses on Kinetic Models for Food Components - Reviews Transport Models in Food Systems - Asseses Process Design Models

Nonthermal Preservation of Foods
Nonthermal Preservation of Foods

Author: Enrique Palou

Publisher: CRC Press

Published: 1997-10-06

Total Pages: 304

ISBN-13: 9780824799793

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"Written by four experts actively researching alternatives to conventional thermal methods in food preservation. Presents information on traditional and emerging nonthermal food processing technologies in a convenient, single-source volume--offering an incisive view of the latest experimental results, state-of-the-art applications, and new developments in food preservation technology. Furnishes a thorough review of nonthermal techniques such as high hydrostatic pressure, pulsed electric fields, oscillating magnetic fields, light pulses, ionizing irradiation, the use of chemicals and bacteriocins as preservation aids, and combined methods/hurdle technology."