The increasing demand for food as well as changes in consumption habits have led to the greater availability and variety of food with a longer shelf life. However, these items, when not properly preserved, can lead to severe food-borne illnesses that can be fatal. Thus, countless studies are now geared towards the processing, distributing, and safe storage of foods.
Novel Technologies and Systems for Food Preservation is an essential reference source that discusses novel and emerging cooling and heating technologies, processes, and systems for food preservation, as well as improvements for control and monitoring systems that aim to foster energy efficiency, equipment safety, and performance. Additionally, it looks at concepts that may be useful for the development of new policies and legislation concerning food preservation. Featuring research on topics such as energy efficiency, food quality, and legislation policies, this book is ideally designed for government officials, policymakers, food and service industry professionals, food safety inspectors, researchers, academicians, and students
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Author(s): Pedro Dinis Gaspar, Pedro Dinho da Silva
Series: Practice, Progress, and Proficiency in Sustainability (PPPS)
Publisher: Engineering Science Reference
Year: 2019
Language: English
Pages: 416
City: Hershey
Title Page
Copyright Page
Book Series
Editorial Advisory Board
Table of Contents
Detailed Table of Contents
Preface
Chapter 1: Closed Refrigerated Display Cabinets
Chapter 2: Frost Measuring and Prediction Systems for Demand Defrost Control
Chapter 3: Processes and Technological Systems for Thawing of Fish
Chapter 4: Energy Efficiency in Meat Processing
Chapter 5: Solar Refrigeration for Post-Harvest Storage of Agricultural Products
Chapter 6: Thermal Technologies and Systems for Food Preservation
Chapter 7: Uses of Non-Thermal Treatment Technologies in Liquid Foodstuff
Chapter 8: Pinus Pinaster Bark Composition and Applications
Chapter 9: Technologies for Monitoring the Safety of Perishable Food Products
Chapter 10: Reference on Rice Quality and Safety
Chapter 11: Food Quality and Safety Regulation Systems at a Glance
Chapter 12: Reference on Mycotoxins Occurrence, Prevalence, and Risk Assessment in Food Systems
Compilation of References
About the Contributors
Index
