Hurdle Technologies Combination Treatments for Food Stability, Safet
Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality is the first work on hurdle technology in which all aspects, the possibilities and limitations of hurdle technology, are comprehensively outlined and evaluated. World-renow
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FOOD ENGINEERING SERIES Series Editor Gustavo V. Barbosa-Canovas, Washington State University
Advisory Board Jose Miguel Aguilera, Pontific a Universidad Catolica de Chile Petro Fito, Universidad Politecnica Richard W. Hartel, University of Wisconsin Jozef Kokini, Rutgers University Michael McCarthy, University of California at Davis Martin Okos, Purdue University Micha Peleg, University of Massachusetts Leo Pyle, University of Reading Shafiur Rahman, Hort Research M. Anandha Rao, Cornell University Y rjo Roos, University College Cork Walter L. Spiess, Bundesforschungsanstalt Jorge Welti-Chanes, Universidad de las Americas-Puebla
Food Engineering Series Jose M. Aguilera and David W. Stanley, Microstructural Principles of Food Processing and Engineering, Second Edition (1999) Stella M. Alzamora, Maria S. Tapia, and Aurelio Lopez-Malo, Minimally Processed Fruits and Vegetables: Fundamental Aspects and Applications (2000) Gustavo Barbosa-Canovas and Humberto Vega-Mercado, Dehydration of Foods (1996) Pedro Fito, Enrique Ortega-Rodriguez, and Gustavo Barbosa-Canovas, Food Engineering 2000 (1997) PJ. Fryer, D.L. Pyle, and C.D. Rielly, Chemical Engineering for the Food Industry (1997) Richard W. Hartel, Crystallization in Foods (2001) Marc E.G. Hendrickx and Dietrich Knorr, Ultra High Pressure Treatments of Food (2000)
S.D. Holdsworth, Thermal Processing of Packaged Foods (1997) Lothar Leistner and Grahame W. Gould, Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality (2002) Michael J. Lewis and Neil J. Heppell, Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization (2000) Rosana G. Moreira, M. Elena Castell-Perez, and Maria A. Barrufet, Deep-Fat Frying: Fundamentals and Applications (1999) Rosana G. Moreira, Automatic Control for Food Processing Systems (2001) M. Anandha Rao, Rheology of Fluid and Semisolid Foods: Principles and Applications (1999)
Hurdle Technologies Combination Treatments for Food Stability, Safety and Quality
by Lothar Leistner Formerly Director and Professor of the Federal Centre for Meat Research Kulmbach, Germany
and Grahame W. Gould Formerly Uni/ever Research Bedford, United Kingdom
Springer Science+Business Media, LLC
ISBN 978-1-4613-5220-4 ISBN 978-1-4615-0743-7 (eBook) DOI 10.1007/978-1-4615-0743-7 ©2002 Springer Science+Business Media New York Originally published by Kluwer / Plenum Publishers, New York in 2002 Softcover reprint ofthe hardcover Ist edition 2002
1098765432 A C.I.P. record for this book is available from the Library of Congress AII rights reserved No part of this book may be reproduced, stored in a retrieval system, ar transmitted in any form or by any means, electronic, mechanical, photocopying, microfilming, recording, or otherwise, without written permission from the Publisher, with the exception of any material supplied specificaIly for the purpose of being entered and executed on a computer system, for exclusive use by the purchaser of the work
Foreword
The concept of using a hurdle approach, which employs a
