Food Processing Technology. Principles and Practice

✍ Scribed by P.J. Fellows (Auth.)

• Publisher: Woodhead Publishing
• Year: 2009
• Tongue: English
• Leaves: 893
• Series: Woodhead Publishing in Food Science, Technology and Nutrition
• Edition: 3
• Category: Library

✦ Synopsis

The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, 'minimal' processing technologies, functional foods, developments in 'active' or 'intelligent' packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time.

• Introduces a range of processing techniques that are used in food manufacturing
• Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods
• Describes post-processing operations, including packaging and distribution logistics

✦ Table of Contents

Content:
Front matter, Pages i-iii
Copyright, Page iv
Acknowledgements, Page xvi
Dedication, Page xvii
Introduction, Pages 1-8
1 - Properties of food and processing, Pages 11-95
2 - Raw material preparation, Pages 99-124
3 - Size reduction, Pages 125-156
5 - Mixing and forming, Pages 157-187
6 - Separation and concentration of food components, Pages 188-228
6 - Food biotechnology, Pages 229-270
7 - Irradiation, Pages 271-289
8 - High-pressure processing, Pages 290-312
9 - Minimal processing methods under development, Pages 313-335
10 - Heat processing, Pages 339-366
11 - Blanching, Pages 369-380
13 - Pasteurisation, Pages 381-395
13 - Heat sterilisation, Pages 396-429
15 - Evaporation and distillation, Pages 430-455
16 - Extrusion, Pages 456-477
16 - Dehydration, Pages 481-524
17 - Smoking, Pages 525-537
18 - Baking and roasting, Pages 538-551
19 - Frying, Pages 555-577
20 - Dielectric, ohmic and infrared heating, Pages 581-609
21 - Chilling and modified atmospheres, Pages 613-649
22 - Freezing, Pages 650-686
23 - Freeze drying and freeze concentration, Pages 687-699
24 - Coating, Pages 703-712
25 - Packaging, Pages 713-781
26 - Filling and sealing of containers, Pages 782-803
27 - Materials handling and process control, Pages 804-844
Appendix A.1: Selection of hydrocolloids, Pages 846-848
Appendix A.2: Nature, properties, functions and sources of vitamins, Pages 849-851
31 - Appendix A.3: Properties, functions and sources of minerals, Pages 852-856
32 - Appendix A.4: Additives currently permitted in food within the EU and their associated E numbers, Pages 857-860
Appendix A.5: Examples of functional components of foods, Pages 861-864
Appendix B.1: Sources and symptoms of pathogenic bacteria, Pages 865-868
35 - Appendix B.2: Characteristics of viral foodborne infections, Page 869
36 - Appendix B.3: Enzymes from GM micro-organisms used in food processing, Pages 870-872
Appendix B.4: Examples of food fermentations, Pages 873-875
Appendix C.1: Units and conversions, Pages 876-877
Appendix D.1: Glossary, Pages 878-886
Appendix D.2: List of acronyms, Pages 887-891
Appendix D.3: Symbols, Pages 892-894
Index, Pages 895-913