Minimal Processing Technologies in the Food Industries (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Consumers increasingly demand foods that retain their natural flavor, color, and texture and contain fewer additives such as preservatives. In response to those needs, one of the most important recent developments in the food industry has been the development of minimal processing technologies designed to limit the impact of processing on nutritional and sensory quality and to preserve food without the use of synthetic additives. This important collection reviews the range of minimal processing techniques, their advantages and disadvantages, and their use in food production. The emergence of ‘minimal’ processing techniques, which have a limited impact on a food’s nutritional and sensory properties, has been a major new development in the food industry. This book provides an authoritative review of the range of minimal techniques currently available, their applications and safety and quality issues.

• Reviews the range of minimal processing techniques, their advantages and disadvantages and their use in food production
• Discusses the range of thermal technologies, such as infrared heating, ohmic heating, and dielectric methods, including the use of microwaves
• Presents alternatives to thermal processing, ranging from irradiation to high pressure processing and the use of pulsed electric fields

The emergence of 'minimal' processing techniques, which have a limited impact on a food's nutritional and sensory properties, has been a major new development in the food industry. This book provides an authoritative review of the range of minimal techniques currently available, their applications and safety and quality issues. Reviews the range of minimal processing techniques, their advantages and disadvantages and their use in food production Discusses the range of thermal technologies, such as infrared heating, ohmic heating, and dielectric methods, including the use of microwaves Presents alternatives to thermal processing, ranging from irradiation to high pressure processing and the use of pulsed electric fields "The safety and effectiveness of minimal processing depends on the use of novel preservation technologies, most notably in packaging. The book therefore includes reviews of modified atmosphere packaging and the range of active and smart packaging techniques, as well as looking at the use of natural preservatives. The issue of the safety of minimally processed foods is also considered in two chapters looking at the use of hurdle technology and establishing safety criteria for minimally-processed foods. The collection concludes with case-studies on minimal processing in practice, looking first at fresh produce and then at processed foods, and a final chapter on the future of minimal processing."--Jacket Annotation CONTENTS Minimal processing of foods with thermal methods; Minimal processing of foods with non-thermal methods; Modified atmosphere packaging (MAP); Active and intelligent packaging; Natural food preservatives; Hurdle concept; Safety criteria for minimally processed foods; Minimal processing in practice: fresh fruits and vegetables; Minimal processing in practice: seafood; Minimal processing in the future: integration across the supply chain The term 'minimal processing' has been defined in various ways, for example very broadly as 'the least possible treatment to achieve a purpose' (Manvell, 1996).