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Food preservation by moisture control
Journal of Food Engineering 9 (1989)
163-166
Book Reviews
Food Preservation by Moisture Control. Edited by C. C. Seow, Elsevier Science Publishers, London, 1988, xiv + 277 pp. ISBN 1 85166 261 8. Price: g36.00.
This volume is based on selected papers presented at the International Symposium on Preservation of Foods in Tropical Regions by Control of the Internal Aqueous Environment, held in Penang in September 1987. As such, it is a compromise between proceedings and a monograph on water removal from foods in tropical countries; a compromise which, in this case, has produced a useful book. The most curious aspect of the book is that the contents page lists chapter titles and authors, but no page numbers. The difficulty in locating individual chapters this causes is exacerbated by the identical type size of chapter titles and the text. The index is also inadequate; for example, although there are two chapters on the microbiology .of dried fish, there is no reference to these under ‘Microbiological quality’ in the index. Similarly, there is no reference to a chapter on starch-based intermediate moisture foods under ‘Intermediate moisture foods’ in the index. However, having overcome the problems of finding anything in this book, its content is useful and well-written. It is divided into three sections. The first is concerned with fundamental aspects of water in foods and is a useful review of the physical, biological and mycological behaviour of foods with reduced water activity. The second and third sections deal with dehydration and water reduction in tropical foods of animal and plant origin, with great emphasis on the understanding and improvement of traditional products. This will prove invaluable to those needing to understand and improve traditional food preservation operations in the tropics. Stuart Thome 163 Journal
of Food Engineering
(9) (1989) - 0
England. Printed in Great Britain
1989 Elsevier
Science Publishers
Ltd,
163-166
Book Reviews
Food Preservation by Moisture Control. Edited by C. C. Seow, Elsevier Science Publishers, London, 1988, xiv + 277 pp. ISBN 1 85166 261 8. Price: g36.00.
This volume is based on selected papers presented at the International Symposium on Preservation of Foods in Tropical Regions by Control of the Internal Aqueous Environment, held in Penang in September 1987. As such, it is a compromise between proceedings and a monograph on water removal from foods in tropical countries; a compromise which, in this case, has produced a useful book. The most curious aspect of the book is that the contents page lists chapter titles and authors, but no page numbers. The difficulty in locating individual chapters this causes is exacerbated by the identical type size of chapter titles and the text. The index is also inadequate; for example, although there are two chapters on the microbiology .of dried fish, there is no reference to these under ‘Microbiological quality’ in the index. Similarly, there is no reference to a chapter on starch-based intermediate moisture foods under ‘Intermediate moisture foods’ in the index. However, having overcome the problems of finding anything in this book, its content is useful and well-written. It is divided into three sections. The first is concerned with fundamental aspects of water in foods and is a useful review of the physical, biological and mycological behaviour of foods with reduced water activity. The second and third sections deal with dehydration and water reduction in tropical foods of animal and plant origin, with great emphasis on the understanding and improvement of traditional products. This will prove invaluable to those needing to understand and improve traditional food preservation operations in the tropics. Stuart Thome 163 Journal
of Food Engineering
(9) (1989) - 0
England. Printed in Great Britain
1989 Elsevier
Science Publishers
Ltd,