Food Processing: Advances in Thermal Technologies

✍ Scribed by Kshirod Kumar Dash, Sourav Chakraborty

• Publisher: CRC Press
• Year: 2021
• Tongue: English
• Leaves: 222
• Category: Library

✦ Synopsis

In food processing, thermal operations are the most common and conventional methods for obtaining and treating different products. This book covers basics and advances in thermal processing of food. These include drying processes, evaporation, blanching, deep fat frying, crystallization, extraction, and ohmic heating, in terms of food engineering and process design aspect. It further describes theoretical aspects, the basics of rate kinetics, and their application for the analysis of food quality indices including practical-oriented issues related to food technology. Traditional and new extraction techniques are also covered.

Key features

Presents engineering focus on thermal food processing technologies.
Discusses sub-classification for recent trends and relevant industry information/examples.
Different current research-oriented results are included as a key parameter.
Covers advances in drying, evaporation, blanching, crystallization, and ohmic heating.
Includes mathematical modeling and numerical simulations.
Food Processing: Advances in Thermal Technologies is aimed at graduate students and professionals in food engineering, food technology, and biological systems engineering

✦ Table of Contents

Cover
Half Title
Title Page
Copyright Page
Table of Contents
Preface
List of Figures
List of Tables
About the Editors
Contributors
Chapter 1: Rate Kinetics in Thermal Food-Processing Operations
1.1 Introduction
1.2 The Theoretical Basis of Reaction Rate Kinetics in Thermal Processing
1.2.1 Zero-Order Reaction
1.2.2 First-Order Reaction
1.2.3 Second-Order Reaction
1.2.4 Pseudo-First-Order Model
1.2.5 Pseudo-Second-Order Model
1.2.6 Special Kinetic Models
1.2.6.1 Two Fractions or Biphasic Model
1.2.6.2 Weibull Model
1.2.6.3 Fractional Conversion Model
1.2.7 Temperature Dependence of Reaction Rate Constant
1.2.8 Q10-Value
1.2.9 Z-Value
1.3 Methods for Estimating Kinetic Parameters in Thermal Processes
1.4 Application of Kinetic Models in Thermal Processing of Food
1.4.1 Color Kinetics in Food Processing
1.4.1.1 Theoretical Considerations
1.4.1.2 Application of Color Kinetics
1.4.2 Kinetics of Bioactive Compounds
1.4.3 Texture Kinetics
1.5 Numerical Problems Related to Thermal Kinetics of Food Materials
Some Numerical Problems
1.6 Conclusion
References
Chapter 2: Advances in Drying Technology for Food Processing
2.1 Fundamentals of Drying
2.1.1 Development of Drying Technologies
2.1.2 Criteria for Selection and Classification of Dryers
2.1.3 Issues with Current Drying Techniques for Foods
2.1.4 Need for Advanced Drying Technology for Foods
2.2 Advanced Drying Techniques
2.2.1 Contact–Sorption Drying
2.2.1.1 Contact–Sorption Drying Mechanism
2.2.1.2 Moisture Transfer by Different Mechanisms
2.2.1.3 Categorization of Sorbents Based on K-Values
2.2.2 Dielectric Drying
2.2.2.1 Microwave Heating
2.2.2.2 Radio Frequency (RF) Heating
2.2.3 Drying with Inert Solids
2.2.3.1 Drying Mechanism
2.2.3.2 Vibro-Fluidized-Bed Dryer Using Inert Particles
2.2.4 Pneumatic Flash Drying
2.2.5 Foam-Mat Drying
2.2.5.1 Foam Formation and Stability
2.2.5.2 Foam Generation Methods
2.2.5.3 Foam-Mat Drying Technique
2.2.5.4 Drying Process
2.2.6 Heat-Pump Drying
2.2.7 Impinging Stream Drying
2.2.8 Infrared Drying
2.2.9 Osmotic Drying
2.3 Pulse Combustion Drying
2.4 Refractance Window (RW) Drying
2.5 Slush Drying
2.6 Atmosphere Freeze-Drying
2.7 Superheated Steam Drying
2.8 Solar Drying
2.9 Hybrid Drying
2.10 Conclusions
References
Chapter 3: Applications of Evaporation in Food Processing
3.1 Introduction
3.2 Principles and Classification of Evaporators
3.2.1 Pan and Batch Evaporators
3.2.2 Short Tube Evaporators
3.2.3 Rising-Film Evaporators
3.2.4 Falling-Film Evaporators
3.2.5 Agitated Film Evaporators
3.2.6 Forced Circulation Evaporators
3.2.7 Plate Evaporators
3.3 Evaporator Operation
3.3.1 Single-Effect Evaporators and Their Application
3.3.2 Multiple-Effect Evaporators and Their Application
3.4 Role of Evaporation Techniques in Various Food-Processing Practices
3.4.1 Concentration of Liquid Foods
3.4.2 Crystallization
3.4.3 Flavor Extraction
3.4.4 Water and Solvent Recovery
3.4.5 Emulsification
3.5 Industrial Applications of Evaporators
3.5.1 Dairy Industry
3.5.2 Fruit and Vegetable Industry
3.5.3 Waste Water Treatment
3.5.4 Corn Industry
3.6 Industrial Challenges and Scale-Up of Evaporators
3.6.1 Economic Considerations
3.6.2 Heat Transfer Rate on Both Steam and Product Side
3.6.3 Temperature Difference between Steam and Boiling Product
3.6.4 Initial State of Feed
3.6.5 Heat Transfer Coefficient and Wall Thermal Resistance
3.6.6 Fouling and Corrosion
3.6.7 Foaming
3.7 Research-Oriented Problems
3.8 Conclusion
References
Chapter 4: Blanching Treatments in Food Processing
4.1 Introduction
4.2 Traditional Blanching Methods
4.2.1 Hot-Water Blanching
4.2.2 Steam Blanching
4.3 Need for Blanching
4.3.1 Inactivation of Enzymes Related to Food Quality
4.3.2 Enhancing Drying Rate and Product Quality
4.3.3 Removing Toxic Content and Pesticide Residues
4.3.4 Expelling Air Trapped Inside Plant Tissues
4.4 Novel Blanching Methods
4.4.1 High-Pressure Blanching
4.4.2 Microwave Blanching
4.4.3 Ohmic Blanching
4.4.4 Infrared Blanching
4.5 Effect on Food Quality
4.6 Conclusion
References
Chapter 5: Thermal Processing of Food
5.1 Introduction
5.2 Thermal Death Rate Kinetics of Microorganisms
5.3 Decimal Reduction Time (D-Value)
5.4 Evaluation of the Effect of Temperature on Thermal Inactivation
5.5 Z-Value or Temperature Coefficient of Microbial Destruction
5.6 Thermal Death Time (F-Value)
5.7 Effects of Thermal Processing on Food Constitutents
5.8 Thermal Sterilization
5.9 Thermal Pasteurization
5.9.1 Thermal Inactivation Processes Using Emerging Technologies
5.9.1.1 Case Study 1: High-Pressure Processing as a Pretreatment for Thermosonication
5.9.1.2 Case Study 2: Application of High Pressure in Thermal Sterilization
5.9.1.3 Case Study 3: Pressure-Assisted Thermal Stabilization Techniques
5.9.1.4 Case Study 4: Application of High Pressure to Inactivate Polyphenol Oxidase
5.9.1.5 Case Study 5: Surface Pasteurization Treatment for Thermal Inactivation
5.10 Concluding Remarks and Future Scope
References
Chapter 6: Fundamentals and Applications of Deep-Fat Frying
6.1 Introduction
6.2 Frying Mechanism
6.2.1 Deep-Fat Frying or Immersion Frying
6.2.2 Deep-Fat Frying Process
6.2.3 Heat and Mass Transfer During Deep-Fat Frying
6.3 Mathematical Models
6.3.1 Mass and Heat Balance Models (Semi-Empirical Models)
6.3.2 Deterministic Models (De Models)
6.3.3 Mechanistic Models (Multiphase Porous Media Models)
6.4 Structural Development and Changes During DFF
6.5 Properties of Fried Food
6.6 Chemical Reactions of Oil During Deep-Fat Frying
6.6.1 Oil Hydrolysis
6.6.2 Oil Oxidation
6.6.3 Oil Polymerization
6.6.4 Effect on the Lipid Fraction of Foods
6.6.5 Effect on Protein Content of Food
6.6.6 Effect on the Mineral Content of Food
6.6.7 Changes in Vitamin Content and Degradation of Antioxidants
6.7 Uptake of Fat in DFF Foods
6.8 Nutritional Aspects of Fried Food
6.9 Effect of Deep-Fat Frying on Nutritional Properties of Food
6.9.1 Effect on Human Health of Consumption of Fried Food
6.9.2 Product Quality and Shelf Life
6.10 Hydrocolloids for Coating During DFF
6.11 Gums for Coating During Deep-Fat Frying
6.12 Conclusion
References
Chapter 7: Crystallization: Fundamentals, Current Research, and Role in Product Development
7.1 Introduction
7.2 Principles of Crystallization
7.2.1 Principles
7.2.2 Behavior of Components in Solution
7.2.3 Phase Behavior and Crystallization Kinetics
7.3 Advances in the Study of Fat Crystallization
7.4 Food Products with Crystals as Major Component
7.5 Recent Advances in Characterization and Processing Techniques
7.5.1 Characterization Methods and Techniques
7.5.2 Processing Techniques
7.5.3 Advanced Computational Methods for Crystallization
7.6 Future Prospects and Research
7.6.1 Effect of Research Advances in Novel Product Development
7.7 Conclusions
Acknowledgments
References
Chapter 8: Application of Ohmic Heating in Food Processing
8.1 Introduction
8.2 Principles of Ohmic Heating
8.3 Factors Affecting the Ohmic Heating Process
8.3.1 Process-Dependent Factors
8.3.1.1 Electric Field Strength
8.3.1.2 Location of Particles
8.3.1.3 Electrode Types
8.3.1.4 Temperature
8.3.1.5 Frequency of the Electric Current
8.3.2 Food Composition-Dependent Factors
8.3.2.1 Electrical Conductivity
8.3.2.2 Particle Size and Concentration of Material
8.3.2.3 Ionic Concentration
8.4 Application of Ohmic Heating
8.4.1 Application to Food Products
8.4.1.1 Starches and Flour
8.4.1.2 Meat Products
8.4.1.3 Fruits and Vegetables
8.4.2 Application in Food Processing
8.5 Impact of Ohmic Heating on the Quality Properties of the Food Material
8.5.1 Impact on Color
8.5.2 Impact on Rheological Properties
8.5.3 Impact on Viscosity and pH
8.6 Impact of Ohmic Heating on the Inactivation of Enzymes
8.7 Impact of Ohmic Heating on the Inactivation of Microorganisms
8.8 Response Surface Methodology-Based Mathematical Modeling of the Ohmic Heating Process
8.8.1 Analysis of Response for Strawberry
8.8.2 Optimization of Ohmic Heating Conditions
8.9 Merits and Demerits of Ohmic Heating Process
8.10 Conclusion
References
Chapter 9: Extraction Technology Applications in Food and Biological Products
9.1 Introduction
9.2 Extraction Methods
9.2.1 Solvent Extraction
9.2.2 Pressurized Liquid Extraction
9.2.3 Supercritical Fluid Extraction
9.2.4 Microwave-Assisted Extraction
9.2.5 Pulsed Electric Field-Assisted Extraction
9.2.6 High Hydrostatic Pressure
9.2.7 Ultrasound-Assisted Extraction
9.2.8 Enzyme-Assisted Extraction
9.2.9 Steam Distillation and Hydro Distillation
9.3 Applications of Extraction Processes
9.4 Conclusion
References
Index
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