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Processing and Packaging of Heat Preserved Foods.

PROCESSING and PACKAGING of HEAT PRESERVED FOODS. Edited by J A G Rees and J Bettison. 250 pages with index. Price: 58.00 [pounds]. (UK: The Blackie Publishing Group)

This book sets out the processes, package types and the proper practices that are necessary for the safe production of heat-preserved foods. Because each of the contributors is well versed in his own subject, it could be said that here we have the collective experience of both the major Research Associations and the third largest packaging company in the world. Whilst it is a much overused expression, one might safely say that here we have the 'state-of-the-art' information on this topic. It is unfortunate that the packaging of food in relation to heat preservation is not taught as a subject in its own right.

The eleven contributors and the editors have developed nine chapters whose fully descriptive titles are: Introduction; Principles of heat preservation; Heat processing equipment; Aseptic processing and packaging of heat preserved foods; Packaging of heat preserved foods in metal containers; Packaging of heat preserved foods in glass containers; Packaging of heat preserved foods in plastic containers; Leaker spoilage of foods heat preserved in hermetically sealed containers; The effect of heat preservation on product quality; and Recommendations for the good manufacturing practice of heat preserved foods.

This book is aimed at the new entrant to the industry to make sure they fully understand both the complexities and importance of this whole topic, after all it is very big business. It details the techniques involved and gives a rundown on why it is all necessary because at the end of the day we need to produce food that is safe and nutritionally sound. This informative book contains many references to further reading.
COPYRIGHT 1991 Food Trade Press Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Feb 1, 1991
Previous Article:The Encyclopedia of Food and Nutrition.
Next Article:Functional Additives for Bakery Foods.

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