The subject matter dealt with in this book should complement the literature up great on the Croatia

The subject matter dealt with in this book should complement the literature up great on the Croatian language in us completely ignored the scientific and technical field of food technology and engineering. Today, scientific research is increasingly concerned with the study of the operations and processes that aim to produce food products of greater nutritional value and what better organoleptic characteristics. Therefore, the development process of food moving in three directions: (1) to the production of so-called. minimally processed up great food, (2) by improving the existing procedures and devices, and (3) to the application of new, so-called. alternative production processes. This book gives a comprehensive view of new possibilities, "alternative" methods of food processing and direction of their development in the future. Due to the dynamic development of the areas in which we are concerned up great here, it is inevitable that the selected facilities will be subject up great to amendments and possible new interpretations of phenomena related to the new food processing methods. This tutorial is intended for students of undergraduate, graduate and postgraduate studies in the field of food technology and engineering, primarily students of Food Technology, University of Zagreb, given that content follows the methodological units curriculum up great courses of food preservation processes and courses of Food Process Engineering 2 . however, the book is intended up great for both professionals (engineers) in the food industry and institutions associated with the production and trade of food products.
An integral part of the book consists of chapters that were developed by my colleague: doc. dr. Suzana Rimac Brnčić, FOOD PROCESSING LIGHT strong intensity; doc. dr. Greta Krešic, food processing high blood pressure; and dr. Anet Rezek Jambrak, food processing pulsing electric field. I am extremely grateful to them for their efforts.
On this occasion I wish to thank the reviewers, distinguished professors, emeritus professor Tomislav Lovrić (Food Technology and Biotechnology, University up great of Zagreb), prof. dr. Vesna Lelas (Food Technology and Biotechnology, up great University of Zagreb), prof. dr. Andrew Pozderović (Food Technology, University "JJ Strossmayer" in Osijek), prof. dr. Blackwell Science (Food Technology, University "JJ Strossmayer" in Osijek) and prof. dr. Rajki Božanić (Food Technology and Biotechnology, University of Zagreb) for helpful advice on finishing the manuscript.
In recent times, the food industry overcame scientific approach to the processing of food. Therefore, as a team three scientific disciplines collide during food processing (food science, food technology and food engineering), in the foreground there Food Process Engineering as a discipline that deals with the operations and processes of refining raw materials that we use for food production and its preservation, taking into account that the maximum store raw food ingredients and to provide the greatest possible nutritional value of the finished product.
Preservation consists of different processes that aim to be as much as possible during the long period of time preserve the original quality of some foods, ie, to prevent up great its deterioration and degradation. There are many factors that cause spoilage of foods; most of the activity of native micro-organisms and enzymes, up great the presence of insects, rodents and other pests and other factors that accelerate the degradation of some native food ingredients, such as temperature (beyond a certain optimum range), the air (the presence up great of oxygen), light, moisture, and time. Under classical term preservation of foodstuffs involves the prevention of deterioration that occurs as a result of activities (activity) up great of microorganisms. To prevent the destructive action of microorganisms in foods, different up great methods and techniques of conservation. Knowing the characteristics and needs of the micro-organism to maintain life, traditional measuring methods of preserving remove its activity, and extend the life of a food. The methods while applying for must be effective, and that their use does not impair the nutritional value of foods and to avoid undesirable changes in its sensory properties.
In the last 10 years, consumers demand that produced food has a more natural flavor and color and shelf life allows for a reasonable period of storage before consumption. Listed on the consumer demands Food Process Engineering responded by applying new methods of food processing which enables Chile manufacturing of minimally processed foods. In this method include: pulsed electric field, oscillating magnetic field and high hydrostatic pressure, as well as newer methods whose commercial exploitation is on the rise; ultrasound as a method of homogenization of food, then use methods based on pulsed