The best-selling first edition of this contributed book established itself as a highly practical and authoritative source of information on shelf-life evaluation. Every food manufacturer is concerned about shelf life, as are the major retailers and ingredient suppliers. Increasing consumer interest in food safety, quality and date marking, competitive pressures from retailers and extensive legislative changes have combined to give this subject new significance. A proper evaluation of shelf life must be grounded on sound scientific prinicles, supported by up-to-date techniques. This book begins with six chapters reviewing the principles of shelf-life evaluation, followed by ten chapters on a number of selected food products such as chilled yogurt and other dairy desserts, seafood, and meat. The latest edition has been expanded to include new chapters on HACCP, preservation technology and shelf life, and minimally processed, ready-to-eat ambient-stable meat products. Sufficient information on the principles and practice of shelf life evaluation has been included for the beginner as well as for those who are more experienced in this area.Therefore, color and flavoring are usually added asep- tically at the end of the process. ... For large-scale manufacture the fruit conserve is normally delivered in 800-l000 kg stainless steel vessels, for smaller processing operations in 25-40 kg poly bags. ... With this manual operation it is essential that the filler is reassembled with great care, and that a sterilizing rinse is given prior to the commencement ofanbsp;...
|Title||:||Shelf Life Evaluation of Foods|
|Author||:||C.M.D. Man, Adrian A. Jones|
|Publisher||:||Springer Science & Business Media - 2000-07-31|