Food Processing Technology - Principles and Practice (5th Edition)
This book 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 oper...
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| Main Author | |
|---|---|
| Format | eBook Book |
| Language | English |
| Published |
Oxford
Elsevier
2022
Woodhead Pub Elsevier Science & Technology Woodhead Publishing |
| Edition | 5 |
| Series | Woodhead publishing series in food science, technology and nutrition |
| Subjects | |
| Online Access | Get full text |
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| Abstract | This book 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. |
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| AbstractList | This book 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. 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. |
| Author | Fellows P. J |
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| Copyright | 2022 |
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| Notes | Previous edition: 2017 Includes bibliographical references and index |
| OCLC | 1333084071 |
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| PublicationPlace | Oxford |
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| PublicationSeriesTitle | Woodhead publishing series in food science, technology and nutrition |
| PublicationYear | 2022 |
| Publisher | Elsevier Woodhead Pub Elsevier Science & Technology Woodhead Publishing |
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| Snippet | This book includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical... Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully... |
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| SubjectTerms | Food industry and trade Food industry and trade fast Food processing machinery Food Science Manufacture & Processing |
| TableOfContents | Title Page
Introduction
Table of Contents
1. Properties of Foods and Principles of Processing
Part II. Ambient-Temperature Processing
2. Raw Material Preparation
3. Extraction and Separation of Food Components
4. Size Reduction
5. Mixing, Forming, Coating and Encapsulation
6. Food Biotechnology
7. Minimal Processing Methods
Part III. Processing by Application of Heat
8. Blanching
9. Industrial Cooking
10. Pasteurisation
11. Heat Sterilisation
12. Evaporation and Distillation
13. Dehydration
14. Smoking
15. Baking and Roasting
16. Extrusion Cooking
17. Frying
18. Dielectric, Ohmic and Infrared Heating
Part IV. Processing by the Removal of Heat
19. Heat Removal by Refrigeration
20. Cooling and Chilling
21. Freezing
22. Freeze Drying and Freeze Concentration
Part V. Postprocessing Operations
23. Packaging
24. Filling and Sealing of Containers
25. Materials Handling, Storage and Distribution
Glossary, Acronyms and Symbols
Index 6.1.4 Effects on foods -- 6.1.4.1 Sensory characteristics -- 6.1.4.2 Nutritional value -- 6.1.4.3 Safety -- 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 -- 6.5.1.1 Legislation and public perceptions of genetically modified foods -- 6.5.1.2 Safety testing -- 6.5.2 Genetically modified microorganisms and their products -- 6.5.3 Marker-assisted selection -- 6.6 Nutritional genomics -- References -- 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 -- 7.2.3.1 Operation -- 7.2.4 Process developments -- 7.2.4.1 Pulsed HPP systems -- 7.2.4.2 Combinations of HPP and other minimal processing technologies -- 7.2.5 Packaging -- 7.2.6 Effects on food components -- 7.2.7 Effects on enzymes -- 7.2.8 Inactivation of microorganisms -- 7.2.8.1 Effect on parasites and viruses -- 7.2.9 Regulation -- 7.2.10 Applications -- 7.2.10.1 Meat products -- 7.2.10.2 Seafoods -- 7.2.10.3 Dairy products -- 7.2.10.4 Fruit and vegetable products -- 7.2.10.5 Other potential applications -- 7.3 Irradiation -- 7.3.1 Introduction -- 7.3.2 Theory -- 7.3.2.1 Dose distribution -- 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 -- 7.3.8.1 Induced radioactivity and radiolytic products -- 7.3.8.2 Effects on nutritional and sensory properties -- 7.3.9 Effects on microorganisms -- 7.3.10 Effects on packaging -- 7.4 Ozone -- 7.4.1 Ozone production and use 3.4.3.3 Continuous solvent extractors -- 3.4.4 Development of alternatives to organic solvents -- 3.4.4.1 Supercritical carbon dioxide -- Microwave-assisted extraction -- Ultrasound-assisted extraction -- Pulse electric field (PEF)-assisted extraction -- High pressure-assisted extraction -- Aqueous enzyme extraction -- 3.5 Membrane separation -- 3.5.1 Theory -- 3.5.1.1 Hydrostatic pressure systems -- 3.5.2 Equipment and applications -- 3.5.2.1 Reverse osmosis -- 3.5.2.2 Nanofiltration, ultrafiltration and microfiltration -- 3.5.2.3 Pervaporation -- 3.5.3 Types of membrane systems -- 3.5.3.1 Ion exchange and electrodialysis -- 3.6 Effects on foods and microorganisms -- 3.6.1 Effect on microorganisms -- References -- 4 Size reduction -- 4.1 Size reduction of solid foods -- 4.1.1 Theory -- 4.1.2 Equipment -- 4.1.2.1 Cutting, slicing, dicing, mincing, shredding and flaking equipment -- 4.1.2.2 Milling equipment -- 4.1.2.3 Ball mills -- 4.1.2.4 Disc (or plate) mills -- 4.1.2.5 Hammer mills -- 4.1.2.6 Jet pulverising mills -- 4.1.2.7 Roller mills -- 4.1.2.8 Pulping equipment -- 4.1.3 Developments in size reduction technology -- 4.1.4 Effect on foods -- 4.1.4.1 Sensory characteristics -- 4.1.4.2 Nutritional value -- 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 -- 4.2.3.1 Membrane emulsification -- 4.2.3.2 Pressure homogenisers -- 4.2.3.3 Rotor-stator (or high-shear) homogenisers and colloid mills -- 4.2.3.4 Ultrasonic homogenisers -- 4.2.4 Effect on foods -- 4.2.4.1 Viscosity or texture -- 4.2.4.2 Colour, aroma and nutritional value -- 4.2.5 Effect on microorganisms -- References -- 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 1.4.2.2 Spectroscopic sensors -- 1.4.2.3 Other methods for nondestructive quality analysis of foods -- 1.4.3 Process controllers -- 1.4.3.1 Batching and blending -- 1.4.4 Software developments and the Internet of Things -- 1.4.5 Neural networks, fuzzy logic and robotics -- 1.4.5.1 Artificial Neural networks -- 1.4.5.2 Fuzzy logic -- 1.4.5.3 Robotics -- 1.5 Hygienic design and cleaning of processing facilities and equipment -- 1.5.1 Hygienic design -- 1.5.1.1 Buildings -- 1.5.1.2 Layout -- 1.5.1.3 Utility services -- 1.5.1.4 Equipment -- 1.5.2 Cleaning and sanitation -- 1.5.2.1 Disinfection -- 1.5.2.2 Methods of cleaning -- 1.6 Water and waste management -- References -- Further reading -- II. Ambient-temperature processing -- 2 Raw material preparation -- 2.1 Cleaning foods -- 2.1.1 Wet cleaning -- 2.1.1.1 Methods to remove insects and microorganisms -- 2.1.2 Dry methods of cleaning -- 2.1.2.1 Magnetic and electrostatic separators -- 2.1.2.2 Screens and shape sorters -- 2.2 Sorting and grading -- 2.2.1 Shape and size sorting -- 2.2.1.1 Theory -- 2.2.1.2 Equipment -- 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 -- References -- 3 Extraction and separation of food components -- 3.1 Centrifugation -- 3.1.1 Theory -- 3.1.2 Equipment -- 3.1.2.1 Separation of immiscible liquids -- 3.1.2.2 Centrifugal clarifiers -- 3.1.2.3 Desludging, decanting or dewatering centrifuges -- 3.2 Filtration -- 3.2.1 Theory -- 3.2.2 Equipment -- 3.2.2.1 Pressure filters -- 3.2.2.2 Vacuum filters -- 3.3 Expression -- 3.3.1 Theory -- 3.3.2 Equipment -- 3.3.2.1 Batch presses -- 3.3.2.2 Continuous presses -- 3.4 Extraction using solvents -- 3.4.1 Theory -- 3.4.2 Solvents -- 3.4.3 Equipment -- 3.4.3.1 Single-stage solvent extractors -- 3.4.3.2 Multistage solvent extractors 7.4.2 Antimicrobial activity Front Cover -- Food Processing Technology -- Copyright Page -- Dedication -- Contents -- About the book -- Acknowledgements -- Introduction -- 1 Stages in food processing -- 2 The food industry in the future -- References -- Further reading -- I. Basic principles -- 1 Properties of foods and principles of processing -- 1.1 Physical properties -- 1.1.1 Density and specific gravity -- 1.1.1.1 Solid foods -- 1.1.1.2 Liquid foods -- 1.1.1.3 Gases -- 1.1.2 Viscosity -- 1.1.3 Surface activity -- 1.1.3.1 Sols and gels -- 1.1.3.2 Emulsions -- 1.1.3.3 Foams -- 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 -- 1.3.1.1 Mass balances -- 1.3.2 Fluid flow -- 1.3.2.1 Fluid flow through fluidised beds -- 1.3.3 Phase and glass transitions -- 1.3.3.1 Phase transition -- 1.3.3.2 Steam generation -- 1.3.3.3 Glass transitions -- 1.3.4 Heat transfer -- 1.3.4.1 Sensible and latent heat -- 1.3.4.2 Energy balances -- 1.3.4.3 Types of heat transfer -- 1.3.4.4 Conduction -- 1.3.4.5 Convection -- 1.3.4.6 Unsteady state heat transfer by conduction and convection -- 1.3.4.7 Radiation -- 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 -- 1.3.7.1 Losses of nutrients -- 1.3.8 Sources of heat and methods of application to foods -- 1.3.8.1 Direct heating methods -- 1.3.8.2 Indirect heating methods -- 1.3.8.3 Magnetic induction heating -- 1.3.9 Energy use and methods to reduce energy consumption -- 1.3.9.1 Energy use in food distribution -- 1.3.9.2 Reductions in energy use -- 1.3.9.3 Energy efficiency audits -- 1.4 Process monitoring and control -- 1.4.1 Process analytical technology and quality by design -- 1.4.2 Sensors -- 1.4.2.1 Biosensors 5.1.4 Equipment -- 5.1.4.1 Mixers for dry powders or particulate solids -- 5.1.4.2 Mixers for low- or medium-viscosity liquids -- 5.1.4.3 Mixers for high-viscosity liquids and pastes -- 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 -- 5.2.3.1 Moulding equipment -- 5.2.3.2 Depositors -- 5.2.4 Cold extrusion -- 5.2.5 Three-dimensional food printing -- 5.2.5.1 Extrusion-based printing (or 'material jetting') -- 5.2.5.2 Inkjet printing -- 5.2.5.3 Powder bed fusion -- 5.2.5.4 Binder jetting -- 5.2.5.5 Other applications -- 5.2.5.6 Constraints -- 5.2.5.7 Four-dimensional food printing -- 5.3 Coating foods -- 5.3.1 Coating materials -- 5.3.1.1 Chocolate and compound coatings -- 5.3.1.2 Chocolate tempering -- 5.3.1.3 Compound coatings -- 5.3.1.4 Batters, powders and breadcrumbs -- 5.3.2 Equipment -- 5.3.2.1 Enrobers -- 5.3.2.2 Dusting or breading equipment -- 5.3.2.3 Pan coating -- 5.3.2.4 Hard coatings -- 5.3.2.5 Soft coatings -- 5.3.2.6 Chocolate coating -- 5.3.3 Microencapsulation -- 5.3.3.1 Liposomes -- 5.3.3.2 Nanoparticles -- 5.3.3.3 Packaging applications -- 5.3.4 Edible barrier coatings -- References -- 6 Food biotechnology -- 6.1 Fermentation technology -- 6.1.1 Theory -- 6.1.1.1 Batch culture -- 6.1.1.2 Continuous culture -- 6.1.2 Equipment -- 6.1.2.1 Submerged cultures -- 6.1.2.2 Temperature control -- 6.1.2.3 pH control -- 6.1.2.4 Dissolved oxygen control -- 6.1.2.5 Agitation control -- 6.1.2.6 Foaming control -- 6.1.2.7 Control of medium addition and fermentation time -- 6.1.2.8 Displays and data logging -- 6.1.2.9 Automatic control of fermenters -- 6.1.2.10 Solid substrate fermentations -- 6.1.2.11 Control of temperature and aeration -- 6.1.2.12 Moisture content -- 6.1.2.13 Equipment -- 6.1.3 Commercial food fermentations |
| Title | Food Processing Technology - Principles and Practice (5th Edition) |
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