Minimal Processing Technologies in the Food Industries

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 productionDiscusses the range of thermal technologies, such as infrared heating, ohmic heating, and dielectric methods, including the use of microwavesPresents alternatives to thermal processing, ranging from irradiation to high pressure processing and the use of pulsed electric fields