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MINIMAL METHODS OF FOOD PRESERVATION.

Author(s) : CAMPBELL-PLATT G.

Type of article: Article

Summary

THE AUTHOR REVIEWS THE 14 MAIN FOOD CROPS AND LOOKS SPECIFICALLY AT FOOD CONSUMPTION IN THE UNITED KINGDOM WHERE 1/3 OF THE POPULATION OVEREAT, AND FOOD EXPENDITURE AS A PERCENTAGE OF TOTAL INCOME IS INCREASING. THE COMMERCIAL DEVELOPMENT OF FOOD TECHNOLOGY IS DISCUSSED AT LENGTH, WITH IRRADIATION AS ONE OF THE LATER CONCEPTS TO BE USED IN FOOD PRESERVATION. MINIMAL METHODS OFFOOD PRESERVATION SUCH AS HEAT, PACKAGING, CHILLING AND MODIFIED ATMOSPHERES WITH IRRADIATION MAY INVOLVE A COMBINATION OF THESE TECHNOLOGIES, BUT EACH TECHNOLOGY CAN ONLY OFFER PART OF THE ANSWER. THESE INDIVIDUAL TECHNOLOGIES ARE THEN CONSIDERED IN DETAIL AND THE AUTHOR CONCLUDES BY LOOKING AT THE FUTURE WHICH IS PREDICTABLY BLEAK FOR MANY AREAS OF THE WORLD. G.R.S.

Details

  • Original title: MINIMAL METHODS OF FOOD PRESERVATION.
  • Record ID : 1989-1220
  • Languages: English
  • Subject: Figures, economy
  • Source: Food Sci. Technol. Today - vol. 2 - n. 2
  • Publication date: 1988/06
  • Document available for consultation in the library of the IIR headquarters only.

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