Food Processing Handbook

Description

Title: Food Processing Handbook
Description:
Pages: 608

Contents:
Preface.
List of Contributors.

1 Postharvest Handling and Preparation of Foods for Processing (Alistair S. Grandison).
1.1 Introduction.
1.2 Properties of Raw Food Materials and Their Susceptibility to Deterioration and Damage.
1.3 Storage and Transportation of Raw Materials.
1.4 Raw Material Cleaning.
1.5 Sorting and Grading.
1.6 Blanching.
1.7 Sulphiting of Fruits and Vegetables.
References.
2 Thermal Processing (Michael J. Lewis).
2.1 Introduction.
2.2 Reaction Kinetics.
2.3 Temperature Dependence.
2.4 Heat Processing Methods.
2.5 Filling Procedures.
2.6 Storage.
References.
3 Evaporation and Dehydration (James G. Brennan).
3.1 Evaporation (Concentration, Condensing).
3.2 Dehydration (Drying).
References.
4 Freezing (Jose Mauricio Pardo and Keshavan Niranjan).
4.1 Introduction.
4.2 Refrigeration Methods and Equipment.
4.3 Low Temperature Production.
4.4 Freezing Kinetics.
4.5 Effects of Refrigeration on Food Quality.
References.
5 Irradiation (Alistair S. Grandison).
5.1 Introduction.
5.2 Principles of Irradiation.
5.3 Equipment.
5.4 Safety Aspects.
5.5 Effects on the Properties of Food.
5.6 Detection Methods for Irradiated Foods.
5.7 Applications and Potential Applications.
References.
6 High Pressure Processing (Margaret F. Patterson, Dave A. Ledward and Nigel Rogers).
6.1 Introduction.
6.2 Effect of High Pressure on Microorganisms.
6.3 Ingredient Functionality.
6.4 Enzyme Activity.
6.5 Foaming and Emulsification.
6.6 Gelation.
6.7 Organoleptic Considerations.
6.8 Equipment for HPP.
6.9 Pressure Vessel Considerations.
6.10 Current and Potential Applications of HPP for Foods.
References.
7 Pulsed Electric Field Processing, Power Ultrasound and Other Emerging Technologies (Craig E.

Leadley and Alan Williams).
7.1 Introduction.
7.2 Pulsed Electric Field Processing.
7.3 Power Ultrasound.
7.4 Other Technologies with Potential.
7.5 Conclusions.
References.
8 Baking, Extrusion and Frying (Bogdan J. Dobraszczyk, Paul Ainsworth, Senol Ibanoglu, and

Pedro Bouchon).
8.1 Baking Bread.
8.2 Extrusion.
8.3 Frying.
References.
9 Packaging (James G. Brennan and Brian P. F. Day).
9.1 Introduction.
9.2 Factors Affecting the Choice of a Packaging Material and/or Container for a Particular

Duty.
9.3 Materials and Containers Used for Packaging Foods.
9.4 Modified Atmosphere Packaging.
9.5 Aseptic Packaging.
9.6 Active Packaging.
References.
10 Safety in Food Processing (Carol A. Wallace).
10.1 Introduction.
10.2 Safe Design.
10.3 Prerequisite Good Manufacturing Practice Programmes.
10.4 HACCP, the Hazard Analysis and Critical Control Point System.
References.
11 Process Control In Food Processing (Keshavan Niranjan, Araya Ahromrit and Ahok S. Khare).
11.1 Introduction.
11.2 Measurement of Process Parameters.
11.3 Control Systems.
11.4 Process Control in Modern Food Processing.
11.5 Concluding Remarks.
References.
12 Environmental Aspects of Food Processing (Niharika Mishra, Ali Abd El-Aal Bakr and Keshavan

Niranjan).
12.1 Introduction.
12.2 Waste Characteristics.
12.3 Wastewater Processing Technology.
12.4 Resource Recovery From Food Processing Wastes.
12.5 Environmental Impact of Packaging Wastes.
12.6 Refrigerents.
12.7 Energy Issues Related to Environment.
12.8 Life Cycle Assessment.
References.
13 Water and Waste Treatment (R. Andrew Wilbey).
13.1 Introduction.
13.2 Fresh Water.
13.3 Waste Water.
13.4 Sludge Disposal.
13.5 Final Disposal of Waste Water.
References.
14 Separations in Food Processing (James G. Brennan, Alistair S. Grandison and Michael J.

Lewis).
14.1 Introduction.
14.2 Solid-Liquid Filtration.
14.3 Centrifugation.
14.4 Solid-Liquid Extraction (Leaching).
14.5 Distillation.
14.6 Crystallisation.
14.7 Membrane Processes.
14.8 Ion Exchange.
14.9 Electrodialysis.
References.
15 Mixing, Emulsification and Size Reduction (James G. Brennan).
15.1 Mixing (Agitation, Blending).
15.2 Emulsification.
15.3 Size Reduction (Crushing, Comminution, Grinding, Milling) of Solids.
References.

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