Food Processing Technology

Höfundur: P.J. Fellows (Útgáfa: 5)
Food Processing Technology

Kaup valmöguleikar

Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned.

Part I describes basic concepts; Part II describes operations that take place at ambient temperature; Part III describes processing using heat; Part IV describes processing by removing heat; and Part V describes post-processing operations. This book continues to be the most comprehensive reference in the field, covering all processing unit operations in a single volume. The title brings key terms and definitions, sample problems, recommended further readings and illustrated processes.

Nánar um bókina

Útgefandi
Elsevier S & T
ISBN
9780323984317
Print ISBN
9780323857376
Format
ePub
Útgáfa
5
Höfundar
P.J. Fellows
Tungumál
English
Útgefið
2022-06-18
Prent takmörkun á líftíma
10

Kaflar

  • Food Processing Technology
  • Cover
  • Title Page
  • Copyright
  • Dedication
  • Contents
  • About the Book
  • Acknowledgements
  • Chapter 1 Properties of foods and principles of processing
  • 1.1: Physical properties
  • 1.1.1: Density and specific gravity
  • 1.1.2: Viscosity
  • 1.1.3: Surface activity
  • 1.1.4: Water activity
  • 1.2: Biochemical properties
  • 1.2.1: Acids, bases and pH
  • 1.2.2: Redox potential
  • 1.3: Engineering principles
  • 1.3.1: Mass transfer and mass balances
  • 1.3.2: Fluid flow
  • 1.3.3: Phase and glass transitions
  • 1.3.4: Heat transfer
  • 1.3.5: Types of heat exchangers
  • 1.3.6: Effect of heat on microorganisms and enzymes
  • 1.3.7: Effect of heat on nutritional and sensory characteristics of foods
  • 1.3.8: Sources of heat and methods of application to foods
  • 1.3.9: Energy use and methods to reduce energy consumption
  • 1.4: Process monitoring and control
  • 1.4.1: Process analytical technology and quality by design
  • 1.4.2: Sensors
  • 1.4.3: Process controllers
  • 1.4.4: Software developments and the Internet of Things
  • 1.4.5: Neural networks, fuzzy logic and robotics
  • 1.5: Hygienic design and cleaning of processing facilities and equipment
  • 1.5.1: Hygienic design
  • 1.5.2: Cleaning and sanitation
  • 1.6: Water and waste management
  • Chapter 2 Raw material preparation
  • 2.1: Cleaning foods
  • 2.1.1: Wet cleaning
  • 2.1.2: Dry methods of cleaning
  • 2.2: Sorting and grading
  • 2.2.1: Shape and size sorting
  • 2.2.2: Weight sorting
  • 2.2.3: Colour and machine vision sorting and grading systems
  • 2.2.4: Other types of grader
  • 2.3: Peeling and coring
  • 2.3.1: Coring
  • Chapter 3 Extraction and separation of food components
  • 3.1: Centrifugation
  • 3.1.1: Theory
  • 3.1.2: Equipment
  • 3.2: Filtration
  • 3.2.1: Theory
  • 3.2.2: Equipment
  • 3.3: Expression
  • 3.3.1: Theory
  • 3.3.2: Equipment
  • 3.4: Extraction using solvents
  • 3.4.1: Theory
  • 3.4.2: Solvents
  • 3.4.3: Equipment
  • 3.4.4: Development of alternatives to organic solvents
  • 3.5: Membrane separation
  • 3.5.1: Theory
  • 3.5.2: Equipment and applications
  • 3.5.3: Types of membrane systems
  • 3.6: Effects on foods and microorganisms
  • 3.6.1: Effect on microorganisms
  • Chapter 4 Size reduction
  • 4.1: Size reduction of solid foods
  • 4.1.1: Theory
  • 4.1.2: Equipment
  • 4.1.3: Developments in size reduction technology
  • 4.1.4: Effect on foods
  • 4.1.5: Effect on microorganisms
  • 4.2: Size reduction in liquid foods
  • 4.2.1: Theory
  • 4.2.2: Emulsifying agents and stabilisers
  • 4.2.3: Equipment
  • 4.2.4: Effect on foods
  • 4.2.5: Effect on microorganisms
  • Chapter 5 Mixing, forming, coating and encapsulation
  • 5.1: Mixing
  • 5.1.1: Theory of solids mixing
  • 5.1.2: Theory of liquids mixing
  • 5.1.3: Gas mixing and blending
  • 5.1.4: Equipment
  • 5.1.5: Effect on foods and microorganisms
  • 5.2: Forming
  • 5.2.1: Bread moulders
  • 5.2.2: Pie, tart and biscuit formers
  • 5.2.3: Confectionery moulders and depositors
  • 5.2.4: Cold extrusion
  • 5.2.5: Three-dimensional food printing
  • 5.3: Coating foods
  • 5.3.1: Coating materials
  • 5.3.2: Equipment
  • 5.3.3: Microencapsulation
  • 5.3.4: Edible barrier coatings
  • Chapter 6 Food biotechnology
  • 6.1: Fermentation technology
  • 6.1.1: Theory
  • 6.1.2: Equipment
  • 6.1.3: Commercial food fermentations
  • 6.1.4: Effects on foods
  • 6.2: Microbial enzymes
  • 6.2.1: Novel enzyme technologies
  • 6.3: Bacteriocins and antimicrobial ingredients
  • 6.3.1: Chitin and chitosans
  • 6.4: Functional foods
  • 6.4.1: Health and nutrition claims and regulation
  • 6.4.2: Probiotic, prebiotic and synbiotic foods
  • 6.5: Genetic modification
  • 6.5.1: Genetically modified food crops
  • 6.5.2: Genetically modified microorganisms and their products
  • 6.5.3: Marker-assisted selection
  • 6.6: Nutritional genomics
  • Chapter 7 Minimal processing methods
  • 7.1: Introduction
  • 7.1.1: Hurdle concepts
  • 7.2: High pressure processing
  • 7.2.1: Introduction
  • 7.2.2: Theory
  • 7.2.3: Equipment and operation
  • 7.2.4: Process developments
  • 7.2.5: Packaging
  • 7.2.6: Effects on food components
  • 7.2.7: Effects on enzymes
  • 7.2.8: Inactivation of microorganisms
  • 7.2.9: Regulation
  • 7.2.10: Applications
  • 7.3: Irradiation
  • 7.3.1: Introduction
  • 7.3.2: Theory
  • 7.3.3: Equipment
  • 7.3.4: Measurement of radiation dose
  • 7.3.5: Detection of irradiated foods
  • 7.3.6: Regulation
  • 7.3.7: Applications
  • 7.3.8: Effects on foods
  • 7.3.9: Effects on microorganisms
  • 7.3.10: Effects on packaging
  • 7.4: Ozone
  • 7.4.1: Ozone production and use
  • 7.4.2: Antimicrobial activity
  • 7.4.3: Processing applications
  • 7.4.4: Limitations and potential toxicity
  • 7.5: Power ultrasound
  • 7.5.1: Theory
  • 7.5.2: Processing equipment
  • 7.5.3: Effect on microorganisms, enzymes and food components
  • 7.6: PEF processing
  • 7.6.1: Theory
  • 7.6.2: Equipment and operation
  • 7.6.3: Effects on microorganisms, enzymes and food components
  • 7.6.4: Applications of PEF
  • 7.6.5: Combinations of PEF and other treatments
  • 7.6.6: Regulation
  • 7.7: Pulsed light
  • 7.7.1: Theory
  • 7.7.2: Equipment
  • 7.7.3: Effect on microorganisms, enzymes and food components
  • 7.7.4: Regulation and use
  • 7.8: Other minimal processing methods under development
  • 7.8.1: Dense-phase carbon dioxide
  • 7.8.2: Electric arc discharge processing and cold plasma
  • 7.8.3: Oscillating magnetic fields
  • 7.8.4: Pulsed X-rays
  • Chapter 8 Blanching
  • 8.1: Theory
  • 8.2: Equipment
  • 8.2.1: Steam blanchers
  • 8.2.2: Hot-water blanchers
  • 8.2.3: Newer blanching methods
  • 8.3: Effect on foods
  • 8.4: Effect on microorganisms
  • Chapter 9 Industrial cooking
  • 9.1: Cooking using moist heat
  • 9.1.1: Equipment
  • 9.2: Sous vide cooking
  • 9.2.1: Theory
  • 9.2.2: Processing
  • 9.2.3: Effects on foods
  • 9.3: Cooking using dry heat
  • 9.3.1: Equipment
  • Chapter 10 Pasteurisation
  • 10.1: Theory
  • 10.2: Equipment
  • 10.2.1: Pasteurisation of packaged foods
  • 10.2.2: Pasteurisation of unpackaged liquids
  • 10.2.3: Novel pasteurisation methods
  • 10.3: Effects on foods
  • Chapter 11 Heat sterilisation
  • 11.1: In-container sterilisation
  • 11.1.1: Theory
  • 11.1.2: Retorting
  • 11.1.3: Equipment
  • 11.2: Ultrahigh temperature/aseptic processes
  • 11.2.1: Theory
  • 11.2.2: Processing
  • 11.2.3: Equipment
  • 11.3: Effects on foods
  • 11.3.1: Canning
  • 11.3.2: UHT processing
  • Chapter 12 Evaporation and distillation
  • 12.1: Evaporation
  • 12.1.1: Theory
  • 12.1.2: Improving the economics of evaporation
  • 12.1.3: Equipment
  • 12.1.4: Effect on foods and microorganisms
  • 12.2: Distillation
  • 12.2.1: Theory
  • 12.2.2: Equipment
  • 12.2.3: Effects on foods and microorganisms
  • Chapter 13 Dehydration
  • 13.1: Theory
  • 13.1.1: Drying using heated air
  • 13.1.2: Drying using heated surfaces
  • 13.2: Equipment
  • 13.2.1: Hot-air dryers
  • 13.2.2: Heated-surface (or contact) dryers
  • 13.3: Control of dryers
  • 13.4: Types of powders
  • 13.4.1: Agglomeration
  • 13.5: Rehydration
  • 13.6: Effects on foods and microorganisms
  • 13.6.1: Sensory properties
  • 13.6.2: Nutritional value
  • 13.6.3: Effects on microorganisms
  • Chapter 14 Smoking
  • 14.1: Theory
  • 14.1.1: Constituents in smoke
  • 14.1.2: Tasteless smoke
  • 14.1.3: Liquid smoke
  • 14.2: Processing
  • 14.2.1: Equipment
  • 14.3: Effects on foods
  • 14.3.1: Organoleptic quality
  • 14.3.2: Nutritional value
  • 14.3.3: Health concerns
  • 14.4: Effects on microorganisms
  • Chapter 15 Baking and roasting
  • 15.1: Theory
  • 15.2: Equipment
  • 15.2.1: Direct and indirect heating
  • 15.2.2: Energy-saving features
  • 15.2.3: Batch and semicontinuous ovens
  • 15.2.4: Continuous ovens
  • 15.2.5: Control of ovens
  • 15.3: Effects on foods and microorganisms
  • 15.3.1: Changes to sensory characteristics
  • 15.3.2: Changes to nutritional value
  • 15.3.3: Effects on microorganisms
  • Chapter 16 Extrusion cooking
  • 16.1: Theory
  • 16.1.1: Properties of ingredients
  • 16.1.2: Extruder-operating characteristics
  • 16.2: Equipment
  • 16.2.1: Single-screw extruders
  • 16.2.2: Twin-screw extruders
  • 16.2.3: Control of extruders
  • 16.3: Applications
  • 16.3.1: Confectionery products
  • 16.3.2: Cereal products
  • 16.3.3: Protein-based foods
  • 16.4: Effect on foods and microorganisms
  • 16.4.1: Sensory characteristics
  • 16.4.2: Nutritional value
  • 16.4.3: Effects on microorganisms
  • Chapter 17 Frying
  • 17.1: Theory
  • 17.1.1: Heat and mass transfer
  • 17.1.2: Types of oils used for frying
  • 17.1.3: Oil absorption
  • 17.2: Equipment
  • 17.2.1: Atmospheric fryers
  • 17.2.2: Vacuum and pressure fryers
  • 17.2.3: Control of fryer operation, oil filtration and heat recovery
  • 17.3: Effects of frying on oils
  • 17.4: Effects of frying on foods
  • 17.4.1: Changes to food texture, colour and flavour
  • 17.4.2: Nutritional changes and health concerns
  • 17.5: Effects of frying on microorganisms
  • Chapter 18 Dielectric, ohmic and infrared heating
  • 18.1: Dielectric heating
  • 18.1.1: Theory
  • 18.1.2: Equipment
  • 18.1.3: Applications
  • 18.1.4: Effects on foods and microorganisms
  • 18.2: Ohmic heating
  • 18.2.1: Theory
  • 18.2.2: Equipment and applications
  • 18.2.3: Effects on foods and microorganisms
  • 18.3: Infrared heating
  • 18.3.1: Theory
  • 18.3.2: Equipment and applications
  • 18.3.3: Effects on foods and microorganisms
  • Chapter 19 Heat removal by refrigeration
  • 19.1: Theory
  • 19.1.1: Refrigerants and cryogens
  • 19.1.2: The refrigeration cycle
  • 19.1.3: Magnetic refrigeration
  • 19.2: Equipment
  • 19.2.1: Control of mechanical refrigerators
  • 19.2.2: Temperature monitoring
  • Chapter 20 Cooling and chilling
  • 20.1: Cooling crops and carcasses
  • 20.1.1: Theory
  • 20.1.2: Equipment
  • 20.2: Chilling
  • 20.2.1: Equipment
  • 20.2.2: Chilling of processed foods
  • 20.2.3: Cook–chill systems
  • 20.2.4: Effects on sensory and nutritional qualities of foods
  • 20.2.5: Effects on microorganisms
  • 20.3: Cold storage
  • Chapter 21 Freezing
  • 21.1: Theory
  • 21.1.1: Ice crystal formation
  • 21.1.2: Solute concentration
  • 21.1.3: Calculation of freezing time
  • 21.1.4: Thawing
  • 21.2: Equipment
  • 21.2.1: Mechanical freezers
  • 21.2.2: Cryogenic freezers
  • 21.2.3: Developments in freezing technologies
  • 21.2.4: Frozen storage
  • 21.2.5: Thawing
  • 21.3: Effects on foods
  • 21.3.1: Freezing
  • 21.3.2: Frozen storage
  • 21.3.3: Thawing
  • 21.4: Effects on microorganisms
  • Chapter 22 Freeze drying and freeze concentration
  • 22.1: Freeze drying
  • 22.1.1: Theory
  • 22.1.2: Equipment
  • 22.1.3: Effects on foods and microorganisms
  • 22.2: Freeze concentration
  • 22.2.1: Theory
  • 22.2.2: Equipment
  • 22.2.3: Effects on foods and microorganisms
  • Chapter 23 Packaging
  • 23.1: Theory
  • 23.1.1: Factors affecting the selection of a packaging material
  • 23.1.2: Interactions between packaging and foods
  • 23.2: Types of packaging materials
  • 23.2.1: Textiles and wood
  • 23.2.2: Metal
  • 23.2.3: Glass
  • 23.2.4: Flexible films
  • 23.2.5: Rigid and semirigid plastic containers
  • 23.2.6: Paper and board
  • 23.2.7: Combined packaging systems
  • 23.3: Packaging materials for modified atmosphere packaging
  • 23.3.1: Effect on microorganisms
  • 23.4: Printing
  • 23.4.1: Barcodes and other markings
  • 23.5: Packaging developments
  • 23.5.1: Edible and biodegradable materials
  • 23.5.2: Nanotechnology
  • 23.5.3: Active and intelligent packaging
  • 23.6: Environmental and regulatory considerations
  • 23.6.1: Environmental issues
  • 23.6.2: Regulatory aspects
  • Chapter 24 Filling and sealing of containers
  • 24.1: Rigid and semirigid containers
  • 24.1.1: Filling
  • 24.1.2: Sealing
  • 24.2: Flexible containers
  • 24.2.1: Form-fill-seal equipment
  • 24.2.2: Tray, pot and carton sealing
  • 24.3: Twist-wrapping
  • 24.4: Shrink-wrapping and stretch-wrapping
  • 24.5: Tamper-evident and tamper-resistant closures
  • 24.6: Labelling
  • 24.7: Checkweighing
  • 24.8: Metal detection
  • 24.8.1: Detecting other contaminants
  • Chapter 25 Materials handling, storage and distribution
  • 25.1: Materials handling
  • 25.1.1: Solids handling methods
  • 25.1.2: Liquid handling methods
  • 25.2: Storage
  • 25.2.1: Ambient storage
  • 25.2.2: Distribution warehousing
  • 25.2.3: Modified and controlled atmosphere storage
  • Index
  • Index - continued
  • Index - continued