Nonthermal food preservation processes

Berk, Zeki. Food Process Engneering and Technology. Biul-ington. Mass. Academic Press, 2009. Contains chape ters on thermal and nonthermal food preservation, includes periodic word problems with answers to illustrate concepts and practical applications. 

Thermal processing is the most widely employed method for food preservation and concentration. However, indns-trial thermal treatments may have negative impacts on nutritious components, snch as anthocyanins, carotenoids, vitamins and bioactive proteins, and sensory parameters, such as color, aroma, flavor [107,108]. To meet the current market demand, recent developments in the food indns-try have focused on nonthermal technologies. Membrane... 

Raso, J. and Barbosa-Canovas, G.V. (2003) Nonthermal preservation of foods using combined processing techniques . Critical Reviews in Food Science and Nutrition, 43, 265-285. 

High hydrostatic pressure (HHP) processing is another method for the preservation of foods. It is a nonthermal preservation technique and causes little or no change in the organoleptic and nntri-tional quality of product unlike most conventional heat treatments. Enzymatic reactions may be enhanced or inhibited by pressure and pressure-induced changes in the enzyme-substrate interaction, changes in the reaction mechanism, the effect on a particular rate-limiting step, or the overall catalytic rate [111],... 

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