New Methods of Food Preservation

Grahame W. Gould, a recognized authority in his field, has compiled this volume to examine new and emerging techniques for preserving food that are currently or soon will be commercially viable. The text covers chemical, biological, and physically based approaches, emphasizing both the innovative use of traditional procedures and more radical methods. These include combination preservation strategies and the application of high hydrostatic pressures or voltage pulses to inactivate microorganisms within food products. The work also addresses the direct and synergistic application of ultrasonic radiation as a means of extending shelf life. It is organized to provide detailed descriptions of these technologies, making it suitable for professionals in food science and engineering who require specific technical information. The book does not offer general cooking advice or historical narratives for casual readers. Instead, it focuses on the practical implementation of advanced preservation systems. Readers seeking simple home canning instructions will find this text unsuitable. It is designed for those interested in the technological aspects of food science and engineering. The content remains focused on the scientific principles behind these methods rather than culinary applications.