Abstract
All techniques of food preservation are designed to prevent spoilage and limit changes, and thus impart ‘shelf life’ to the food. The most important methods of food preservation used by the food industry at the present time are:
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i
Heat processing
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ii
Refrigeration
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iii
Reduction of available water
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iv
Preservation by chemical means
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v
Control of the atmosphere surrounding the food
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vi
Curing and smoking
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vii
Fermentation.
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References and further reading
Atherton, D. Aseptic Processing. Study to establish the capabilities and limitations of available machinery for aseptic processing and packaging of foodstuffs. Campden Food Preservation Research Association (CFPRA) Technical Memorandum 270, May 1981.
Burton, H. Aseptic packaging. Soc. Dairy Tech. Symp. on UHT Processing of Dairy Products, May 1969.
Hahn, G. Co-ordinating the sterilization of convection heated food products. Food, November 1982, 34.
Hallstrom, B. Process developments and their impact on packaging. Euro Food Pack, Int. Conf. on Food Packaging, Vienna, September 1982, 231.
Rose, D. Guidelines for the Processing and Aseptic Packaging of Low-Acid Foods. Technical Manual No. 11, CFPRA, 1986.
Symposium, Aseptic Packaging, April 1983, CFPRA Proc, Stratford upon Avon.
Symposium, Aseptic Processing and Packaging of Foods, The Swedish Food Institute (SIK), University of Lund, September 1985, especially the following papers: A.C. Hersom, Technical and scientific arguments (9); A. Astrom, Aseptic packaging (139); D.A. Herbert, Aseptic packaging in plastic materials (159); G. Czerny, Basic aspects of sterilizing packaging materials (166); B. von Bockelmann, General aspects of aseptic packaging in flexible containers; I.J. Pflug and L.G. Zechman, Microbial death kinetics in the heat processing of food: determining an F-value (211).
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© 1987 Blackie and Son Ltd
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Paine, F.A. (1987). Aseptic packaging. In: Paine, F.A. (eds) Modern Processing, Packaging and Distribution Systems for Food. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-8592-9_2
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DOI: https://doi.org/10.1007/978-1-4684-8592-9_2
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