Food preservation is an action or a method of maintaining foods at a desired level of properties or nature
for their maximum benefits. In general, each step of handling, processing, storage, and distribution
affects the characteristics of food, which may be desirable or undesirable. Thus, understanding the effects
of each preservation method and handling procedure on foods is critical in food processing. The first edition
of this book was the first definitive source of information on food preservation. It was well received
by readers and became a bestseller and was also translated into Spanish by Acribia, Spain, in 2003.
Appreciation from scientists, academics, and industry professionals around the globe encouraged me to
produce an updated version. This edition has been developed by expanding the previous one with the
addition of new chapters and updating most of the chapters of the first edition. The 25 chapters in the
first edition are now expanded to 44 chapters.
The processing of food is no longer as simple or straightforward as in the past. It is now moving from
an art to a highly interdisciplinary science. A number of new preservation techniques are being developed
to satisfy current demands of economic preservation and consumer satisfaction in nutritional and sensory
aspects, convenience, absence of preservatives, low demand of energy, and environmental safety. Better
understanding and manipulation of these conventional and sophisticated preservation methods could help
to develop high-quality, safe products by better control of the processes and efficient selection of ingredients.
Food processing needs to use preservation techniques ranging from simple to sophisticated; thus, any
food process must acquire requisite knowledge about the methods, the technology, and the science of
mode of action. Keeping this in mind, this edition has been developed to discuss the fundamental and practical aspects of most of the food preservation methods important to practicing industrial and academic
food scientists, technologists, and engineers. Innovative technology in preservation is being developed in
the food industry that can extend shelf life; minimize risk; is environment friendly; or can improve functional,
sensory, and nutritional properties. The large and ever-increasing number of food products and new
preservation techniques available today creates a great demand for an up-to-date handbook of food preservation methods. This book emphasizes practical, cost-effective, and safe strategies for implementing
preservation techniques and dissects the exact mode or mechanisms involved in each preservation method
by highlighting the effect of preservation methods on food properties.
The first edition was divided into four parts. Part 1: Preservation of Fresh Food Products encompassed
the overview of food preservation and postharvest handling of foods. Part 2: Conventional Food
Preservation Methods presented comprehensive details on glass transition, water activity, drying, concentration, freezing, irradiation, modified atmosphere, hurdle technology, and the use of natural preservatives, antioxidants, pH, and nitrites. Part 3: Potential Food Preservation Methods detailed new and
innovative preservation techniques, such as pulsed electric fields, ohmic heating, high-pressure treatment,
edible coating, encapsulation, light, and sound. Part 4: Enhancing Food Preservation by Indirect
Approach described areas that indirectly help food preservation by improving quality and safety. These
areas are packaging and hazard analysis.
The second edition is divided into five parts. The grouping of Parts 2 and 3 in the first edition could
not be a clear approach since it was not easy to separate the conventional and the potential methods. In
the second edition, a better rational approach is used for grouping. The basis of grouping is the mode of
Part 1: Preservation of Fresh Food Products encompasses the overview of food preservation and postharvest
handling of foods, which includes physiology of fresh fruits and vegetables; handling and postharvest
treatments of fruits and vegetables; and postharvest handling of grains and pulses, fish and seafood, red
meat, milk; and also minimal processing of fruits and vegetables. This part can be read independently for
those who want a basic background in postharvest technology for foods of plant and animal origin. It also
gives valuable background information on the causes of food deterioration and classification of food preservation methods with the mode of their action.
Part 2: Preservation Using Chemicals and Microbes presents comprehensive preservation methods
based on additives of chemical or microbiological nature, including fermentation, antimicrobials, antioxidants, pH-lowering agents, and nitrides. Each chapter covers the mode of preservation actions and their applications in food products.
Part 3: Preservation by Controlling of Water, Structure, and Atmosphere details preservation methods
based on physical nature, including modified-atmosphere packaging; glass transition and state diagram;
membrane technology; stickiness and caking; drying, including osmotic dehydration; water activity; surface
treatment and edible coating; encapsulation and controlled release.
Part 4: Preservation Using Heat and Energy describes preservation methods based on thermal and
other forms of energy, including pasteurization, canning and sterilization, cooking and frying, freezing,
freezing–melting (or freeze concentration), microwave, ultrasound, ohmic heating, light, irradiation,
pulsed electric field, magnetic field, and high pressure. In addition, chapters on hurdle technology (or
combined methods) that uses a combination of preservation techniques are also included.
Part 5: Enhancing Food Preservation by Indirect Approach presents the approaches that indirectly help
food preservation by improving quality and safety. These techniques are packaging, hygienic design and
sanitation, hazard analysis and critical control point (HACCP), good manufacturing practice (GMP), and
commercial considerations of managing profit and quality. Packaging is an integral part of food preservation
and it has very wide scope. In this edition, packaging techniques are presented in three chapters.
This second edition will be an invaluable resource for practicing and research food technologists, engineers,
and scientists, and a valuable text for upper-level undergraduate and graduate students in food,
agriculture/biological science, and engineering. Writing a book is an endless process, so the editor would
appreciate receiving new information and comments to assist in future compilations. I am confident that
this edition will prove to be interesting, informative, and enlightening to readers.