Food Processing E-Book

• Herausgeber: John Wiley & Sons
• Kategorie: Fachliteratur
• Sprache: Englisch

Seitenzahl: 1776

Veröffentlichungsjahr: 2014

Beschreibung

FOOD PROCESSING

Food Processing: Principles and Applications, Second Edition is the fully revised new edition of this best-selling food technology title. Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry.

The book is divided into two sections, the first focusing on principles of food processing and handling, and the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.

Leseprobe

CONTENTS

Cover

Title page

Copyright page

List of Contributors

1 Principles of Food Processing

1.1 Processing of foods: an introduction

1.2 Unit operations in food processing

1.3 Thermophysical properties, microbial aspects, and other considerations in food processing

1.4 Common food preservation/processing technologies

1.5 Other food processing/preservation technologies

1.6 Emerging issues and sustainability in food processing

1.7 Conclusion

References

2 Thermal Principles and Kinetics

2.1 Introduction

2.2 Methods of thermal processing

2.3 Microorganisms

2.4 Thermal kinetics

2.5 Thermal process establishment

2.6 Thermal process calculation

2.7 Thermal process validation

2.8 Process monitoring and control

2.9 Emerging processing technologies

2.10 Future trends

References

3 Separation and Concentration Technologies in Food Processing

3.1 Introduction

3.2 Physical separation of food components

3.3 Processes involving phase separation

3.4 Membrane separations

3.5 Sustainability of separation technologies in food processing

References

4 Dehydration

4.1 Introduction

4.2 Drying and food quality

4.3 Hot air drying

4.4 Drying theory

4.5 Drying equipment

4.6 Analysis of dryers

4.7 Sustainability

4.8 Conclusion

References

Further reading

5 Chilling and Freezing of Foods

5.1 Introduction to the food cold chain

5.2 Effect of refrigeration on food safety and quality

5.3 Blanching

5.4 Principles of refrigeration systems

5.5 Heat transfer during chilling and freezing

5.6 Chilling and freezing systems

5.7 Chilled and frozen storage systems

5.8 Chilled and frozen transport systems

5.9 Refrigerated retail display systems

5.10 Recommended temperatures

5.11 Refrigeration and the environment

5.12 Specifying, designing, and commissioning refrigeration systems

5.13 Conclusion

References

6 Fermentation and Enzyme Technologies in Food Processing

6.1 Introduction

6.2 Fermentation culture requirements

6.3 Fermentation technologies

6.4 Downstream processing

6.5 Fermented foods

6.6 Enzyme applications

6.7 Sustainability

6.8 Concluding remarks and future trends

References

7 Alternative Food Processing Technologies

7.1 Introduction

7.2 Alternative thermal processing technologies

7.3 Alternative non-thermal processing technologies

7.4 Sustainability and energy efficiency of processing methods

7.5 Conclusion

References

8 Nanotechnology for Food

8.1 Introduction

8.2 Biosensing

8.3 Packaging

8.4 Nanotechnology and sustainability

8.5 Summary

References

9 Sustainability and Environmental Issues in Food Processing

9.1 Introduction

9.2 Sustainable food processing drivers

9.3 Environmental impact of food processing

9.4 Green technologies: examples in the food processing industry

9.5 Environmental sustainability assessment methods

9.6 Conclusion

References

10 Food Safety and Quality Assurance

10.1 Introduction

10.2 Elements of total quality management

10.3 Hazard Analysis Critical Control Point (HACCP) system

10.4 Sanitary processing conditions

10.5 Supporting prerequisite programs

10.6 Product quality assurance

10.7 Conclusion

References

11 Food Packaging

11.1 Introduction

11.2 Functions of food packaging

11.3 Packaging systems

11.4 Materials for food packaging

11.5 Other packaging types

11.6 Sustainable food packaging

References

12 Food Laws and Regulations

12.1 Introduction

12.2 The regulatory status of food ingredients and additives

12.3 Adulteration and misbranding

12.4 The global food trade: risk from adulterated and misbranded foods

12.5 US Department of Agriculture programs

12.6 Environmental Protection Agency programs

12.7 The Food Safety Modernization Act

12.8 Summary

References

13 Crops – Cereals

13.1 Introduction

13.2 Industrial corn processing for food uses

13.3 Industrial wheat processing for food uses

13.4 Sustainability of corn and wheat processing

References

14 Crops – Legumes

14.1 Introduction

14.2 Technologies involved in legume processing

14.3 Traditional processing technologies

14.4 Modern processing technologies

14.5 Ingredients from legumes

14.6 Novel applications

14.7 Conclusion

References

15 Processing of Fruit and Vegetable Beverages

15.1 Introduction

15.2 Juices

15.3 Nectars

15.4 Clean-in-place

15.5 Conclusion

References

Further reading

16 Fruits and Vegetables – Processing Technologies and Applications

16.1 Raw materials

16.2 Basic processing

References

17 Milk and Ice Cream Processing

17.1 Introduction

17.2 Physical and chemical properties of milk constituents

17.3 Milk handling

17.4 Dairy product processing

17.5 US regulations for milk and milk products

17.6 Sustainability of the dairy industry

17.7 Conclusion

References

18 Dairy – Fermented Products

18.1 Introduction

18.2 Consumption trends

18.3 Production of starters for fermented dairy foods

18.4 Biochemical basis of lactic fermentation for flavor and texture generation

18.5 Yogurt

18.6 Cultured (or sour) cream

18.7 Cheeses

18.8 Sustainability efforts in whey processing

References

19 Eggs and Egg Products Processing

19.1 Introduction

19.2 Shell egg formation

19.3 Structure of eggs

19.4 Chemical composition of eggs

19.5 Shell egg processing

19.6 Further processing of eggs and egg products

19.7 Liquid egg products

19.8 Pasteurization

19.9 Desugarization

19.10 Dehydration

19.11 Egg further processing (value-added processing)

19.12 Sustainability

19.13 Conclusion

Acknowledgments

References

20 Fats and Oils – Plant Based

20.1 Introduction

20.2 Sources, composition, and uses of plant-based fats and oils

20.3 Properties of plant-based fats and oils

20.4 Nutritional areas of interest

20.5 Degradation of plant-based fats and oils

20.6 General handling considerations

20.7 Recovery of oils from their source materials

20.8 Refining

20.9 Modification of plant-based fats and oils

20.10 Packaging and postprocessing handling

20.11 Margarine processing

20.12 Mayonnaise processing

20.13 Sustainability

References

21 Fats and Oils – Animal Based

21.1 Introduction

21.2 Raw materials

21.3 Land animals

21.4 Processing methods

21.5 EU legislation

21.6 Safety

21.7 Characteristics and quality

21.8 Applications

21.9 Health aspects

21.10 Sustainability

21.11 Conclusion

References

22 Aquatic Food Products

22.1 Introduction

22.2 Aquatic plants and animals as food

22.3 Cultivation, harvesting, and live handling – reducing stress and maintaining quality

22.4 Animal welfare issues in fisheries

22.5 Harvesting methods and effect on quality

22.6 Reducing stress in live handling

22.7 Fishing methods

22.8 Refrigerated products

22.9 Freezing and frozen products

22.10 Surimi and surimi analog products

22.11 Curing, brining, smoking, and dehydration

22.12 Additives and edible coatings

22.13 Roes and caviar

22.14 Other non-muscle tissues used as food

22.15 Fish meal and protein hydrolyzates, and fish oil

22.16 Sustainability

22.17 Summary

References

23 Meats – Beef and Pork Based

23.1 Introduction

23.2 Beef and pork characteristics and quality

23.3 General categories of beef and pork processing

23.4 Equipment needed in beef and pork processing

23.5 Beef and pork processing and HACCP

23.6 Sustainability

References

24 Poultry Processing and Products

24.1 Poultry processing

24.2 Turkey processing

24.3 Duck processing

24.4 Microbiology and food safety

24.5 Sustainable poultry production and processing

24.6 Conclusion

Supplemental Images

Index

Eula

List of Tables

Chapter 01

Table 1.1 Decimal reduction time (D value, min) of selected pathogenic and spoilage microorganisms found in food material

Table 1.2 Water activity values in different food products

Chapter 02

Table 2.1 D and z values of important microorganisms

Table 2.2 D

c

and z

c

values for enzymes and quality attributes (Lund, 1975)

Chapter 03

Table 3.1 Summary of the types of filtration equipment used in food processing

Table 3.2 Requirements for solvent extraction of oils

Table 3.3 Dielectric constant of solvents used for extraction

Table 3.4 Characteristics of commercially available membranes

Table 3.5 Typical performance parameters of pressure-driven membrane processes