Food Processing Handbook
Wiley-VCH Verlag GmbH (Hersteller)
978-3-527-60757-0 (ISBN)
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Focusing on the technology involved, this handbook describes the principles as well as the equipment used and the changes physical, chemical, microbiological and organoleptic that occur during food preservation. In doing so, the text covers in detail such techniques as post harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high pressure processing, emerging technologies, baking, extrusion, frying and packaging. In addition, current concerns about the safety of processed foods and control of food processes are addressed, as are the impact of processing on the environment and separation and conversion operations widely used in the food industry. Scientists and engineers involved in food manufacture, research and development in both industry and academia will benefit greatly from the contents as will students studying food related topics at undergraduate and postgraduate levels.
POSTHARVEST HANDLING AND PREPARATION OF FOODS FOR PROCESSING Introduction Properties of Raw Food Materials and their Susceptibility to Deterioration and Damage Storage and Transportation of Raw Materials Raw Material Cleaning Sorting and Grading Blanching Sulphiting of Fruits and Vegetables References THERMAL PROCESSING Introduction Reaction Kinetics Temperature Dependence Continuous Heat Exchangers Heat Processing Methods Filling Procedures Storage References EVAPORATION AND DEHYDRATION Evaporation (Concentration, Condensing) Dehydration (Drying) References FREEZING Introduction Refrigeration Methods and Equipment Low Temperature Production Freezing Kinetics Effects of Refrigeration on Food Quality Freezing Kinetics IRRADIATION Introduction Principles of Irradiation Equipment Safety Aspects Effects on the Properties of Food Detection Methods for Irradiated Food Applications and Potential Applications References HIGH PRESSURE PROCESSING Introduction Effect of High Pressure on Micrioorganisms Ingredient Functionality Enzyme Activity Foaming and Emulsification Gelation Organoleptic Considerations Equipment for High Pressure Processing Pressure Vessel Considerations Current and Potential Applications of High Pressure Processing of Foods References PULSED ELECTRIC FIELD PROCESSING, POWER ULTRASOUND AND OTHER EMERGING TECHNOLOGIES Introduction Pulsed Electric Field Processing Power Ultrasound Other Technologies with Potential Conclusions References BAKING, EXTRUSION, FRYING Baking Bread Extrusion Frying References PACKAGING Introduction Factors Affecting the Choice of a Packaging Material and/or Container for a Particular Duty Materials and Containers Used for Packaging Food Modified Atmosphere Packaging (MAP) Aseptic Packaging Active Packaging References SAFETY IN FOOD PROCESSING Introduction Safe Design Prerequisite Good Manufacturing Practice Programmes HACCP Ongoing Control of Food Safety in Processing References CONTROL IN FOOD PROCESSING ENVIRONMENTAL ASPECTS OF FOOD PROCESSING Introduction Waste Characteristics Waste Water Processing Technology Resource Recovery from Food Processing Wastes Environmental Impact of Packaging Wastes Refrigerents Energy Issues Related to Environment Life Cycle Assessment References WATER AND WASTE TREATMENT Introduction Fresh Water Waste Water Sludge Disposal Final Disposal of Waste Water References SEPARATIONS IN FOOD PROCESSING Introduction Solid liquid Filtration Centrifugation Solid liquid Extraction (Leaching) Distillation Crystallisation Membrane Processes Ion Exchange Electrodialysis References MIXING, EMULSIFICTION, SIZE REDUCTION Mixing (Agitation, Blending) Eulsification Size Reduction (Crushing, Comminution, Grinding, Milling) of Solids References
| Erscheint lt. Verlag | 9.5.2006 |
|---|---|
| Verlagsort | Weinheim |
| Sprache | englisch |
| Gewicht | 10 g |
| Themenwelt | Naturwissenschaften ► Chemie |
| ISBN-10 | 3-527-60757-9 / 3527607579 |
| ISBN-13 | 978-3-527-60757-0 / 9783527607570 |
| Zustand | Neuware |
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