Food Processing Handbook, Second Edition

Year: 2011
Tongue: English
Leaves: 789
Category: Library

No coin nor oath required. For personal study only.

✦ Synopsis

The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food
processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development.

Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes ? physical,
chemical, microbiological and organoleptic ? that occur during food preservation. In so doing, the text covers in detail such techniques as
post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing.

This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry
and academia, as well as students of food-related topics at undergraduate and postgraduate levels.

From Reviews on the First Edition:
"This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods."
Journal of Dairy Technology, August 2008

"This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth."
CHOICE, September 2006Content:
Chapter 1 Postharvest Handling and Preparation of Foods for Processing (pages 1–30): Dr. Alistair S. Grandison
Chapter 2 Thermal Processing (pages 31–75): Michael J. Lewis and Soojin Jun
Chapter 3 Evaporation and Dehydration (pages 77–130): James G. Brennan
Chapter 4 Freezing (pages 131–152): Jose Mauricio Pardo and Keshavan Niranjan
Chapter 5 Irradiation (pages 153–177): Dr. Alistair S. Grandison
Chapter 6 High Pressure Processing (pages 179–204): Margaret F. Patterson, Dave A. Ledward, Craig Leadley and Nigel Rogers
Chapter 7 Emerging Technologies for Food Processing (pages 205–224): Liliana Alamilla?Beltran, Jorge Welti?Chanes, Jose Jorge Chanona?Perez, Ma de Jesus Perea?flores and Gustavo F. Gutierrez?Lopez
Chapter 8 Packaging (pages 225–280): James G. Brennan and Brian P. F. Day
Chapter 9 Separations in Food Processing Part 1 (pages 281–329): James G. Brennan and Dr. Alistair S. Grandison
Chapter 10 Separations in Food Processing: Part 2 – Membrane Processing, Ion Exchange, and Electrodialysis (pages 331–362): Michael J. Lewis and Dr. Alistair S. Grandison
Chapter 11 Mixing, Emulsification, and Size Reduction (pages 363–406): James G. Brennan
Chapter 12 Baking (pages 407–428): Stanley P. Cauvain
Chapter 13 Extrusion (pages 429–453): Paul Ainsworth
Chapter 14 Food Deep?Fat Frying (pages 455–489): Pedro Bouchon
Chapter 15 Safety in Food Processing (pages 491–513): Carol A. Wallace
Chapter 16 Traceability in Food Processing and Distribution (pages 515–531): Christopher Knight
Chapter 17 The Hygienic Design of Food Processing Plant (pages 533–558): Tony Hasting
Chapter 18 Process Control in Food Processing (pages 559–570): Keshavan Niranjan, Araya Ahromrit and Ashok S. Khare
Chapter 19 Environmental Aspects of Food Processing (pages 571–591): Niharika Mishra, Ali Abd El?Aal Bakr, Keshavan Niranjan and Gary Tucker
Chapter 20 Water and Waste Treatment (pages 593–621): R. Andrew Wilbey
Chapter 21 Process Realisation (pages 623–666): Kevan G. Leach
Chapter 22 Microscopy Techniques and Image Analysis for the Quantitative Evaluation of Food Microstructure (pages 667–692): Maria de Jesus Perea?Flores, Angelica Gabriela Mendoza?Madrigal, Jose Jorge Chanona?Perez, Liliana Alamilla?Beltran and Gustavo Fidel Gutierrez?Lopez
Chapter 23 Nanotechnology in the Food Sector (pages 693–726): Christopher J. Kirby
Chapter 24 Fermentation and the Use of Enzymes (pages 727–752): Dimitris Charalampopoulos

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