Efnisyfirlit

• Cover image
• Title page
• Table of Contents
• Dedication
• Copyright
• Biography
• Acknowledgements
• Introduction
• A brief history of food processing
• About this book
• Part I: Basic Principles
• 1. Properties of food and principles of processing
• Abstract
• 1.1 Composition of foods
• 1.2 Physical properties
• 1.3 Biochemical properties
• 1.4 Food quality, safety, spoilage and shelf-life
• 1.5 Quality assurance: management of food quality and safety
• 1.6 Process monitoring and control
• 1.7 Hygienic design and cleaning of processing facilities and equipment
• 1.8 Engineering principles
• References
• Recommended further reading
• Part II: Ambient Temperature Processing
• Part II. Ambient Temperature Processing
• 2. Raw material preparation
• Abstract
• 2.1 Cooling crops and carcasses
• 2.2 Cleaning foods
• 2.3 Sorting and grading
• 2.4 Peeling
• References
• Recommended further reading
• 3. Extraction and separation of food components
• Abstract
• 3.1 Centrifugation
• 3.2 Filtration
• 3.3 Expression
• 3.4 Extraction using solvents
• 3.5 Membrane separation
• 3.6 Effects on foods and microorganisms
• 3.7 Effect on microorganisms
• References
• Recommended further reading
• 4. Size reduction
• Abstract
• 4.1 Size reduction of solid foods
• 4.2 Size reduction in liquid foods
• References
• Recommended further reading
• 5. Mixing, forming and coating
• Abstract
• 5.1 Mixing
• 5.2 Forming
• 5.3 Coating foods
• References
• Recommended further reading
• 6. Food biotechnology
• Abstract
• 6.1 Fermentation technology
• 6.2 Microbial enzymes
• 6.3 Bacteriocins and antimicrobial ingredients
• 6.4 Functional foods
• 6.5 Genetic modification
• 6.6 Nutritional genomics
• References
• Recommended further reading
• 7. Minimal processing methods
• Abstract
• 7.1 Introduction
• 7.2 High-pressure processing
• 7.3 Irradiation
• 7.4 Ozone
• 7.5 Pulsed electric field processing
• 7.6 Pulsed light and ultraviolet light
• 7.7 Power ultrasound
• 7.8 Other minimal processing methods under development
• References
• Recommended further reading
• Part III: Processing by Application of Heat
• Part III. Processing by Application of Heat
• 8. Overview of heat processing
• Abstract
• 8.1 Sources of heat and methods of application to foods
• 8.2 Energy use and methods to reduce energy consumption
• 8.3 Types of heat exchanger
• References
• Recommended further reading
• Part III.A: Heat Processing Using Steam or Hot Water
• 9. Blanching
• Abstract
• 9.1 Theory
• 9.2 Equipment
• 9.3 Effect on foods
• 9.4 Effect on microorganisms
• References
• Recommended further reading
• 10. Industrial cooking
• Abstract
• 10.1 Cooking using moist heat
• 10.2 Sous vide cooking
• 10.3 Cooking using dry heat
• References
• Recommended further reading
• 11. Pasteurisation
• Abstract
• 11.1 Theory
• 11.2 Equipment
• 11.3 Effects on foods
• References
• Recommended further reading
• 12. Heat sterilisation
• Abstract
• 12.1 In-container sterilisation
• 12.2 Ultrahigh-temperature/aseptic processes
• 12.3 Effects on foods
• References
• Recommended further reading
• 13. Evaporation and distillation
• Abstract
• 13.1 Evaporation
• 13.2 Distillation
• References
• Recommended further reading
• Part III.B: Processing Using Hot Air or Heated Surfaces
• 14. Dehydration
• Abstract
• 14.1 Theory
• 14.2 Equipment
• 14.3 Control of dryers
• 14.4 Rehydration
• 14.5 Effects on foods and microorganisms
• References
• Recommended further reading
• 15. Smoking
• Abstract
• 15.1 Theory
• 15.2 Processing
• 15.3 Effects on foods
• 15.4 Effects on microorganisms
• References
• Recommended further reading
• 16. Baking and roasting
• Abstract
• 16.1 Theory
• 16.2 Equipment
• 16.3 Effects on foods and microorganisms
• References
• Recommended further reading
• 17. Extrusion cooking
• Abstract
• 17.1 Theory
• 17.2 Equipment
• 17.3 Applications
• 17.4 Effect on foods and microorganisms
• References
• Recommended further reading
• Part III.C: Heat Processing Using Hot Oils
• 18. Frying
• Abstract
• 18.1 Theory
• 18.2 Equipment
• 18.3 Types of oils used for frying
• 18.4 Effects of frying on oils
• 18.5 Effects of frying on foods
• 18.6 Effects of frying on microorganisms
• References
• Recommended further reading
• Part III.D: Processing by Direct and Radiated Energy
• 19. Dielectric, ohmic and infrared heating
• Abstract
• 19.1 Dielectric heating
• 19.2 Ohmic heating
• 19.3 Infrared heating
• References
• Recommended further reading
• Part IV: Processing by Removal of Heat
• Part IV. Processing by Removal of Heat
• 20. Heat removal by refrigeration
• Abstract
• 20.1 Theory
• 20.2 Equipment
• References
• Recommended further reading
• 21. Chilling
• Abstract
• 21.1 Theory
• 21.2 Equipment
• 21.3 Applications to processed foods
• 21.4 Effects on foods
• 21.5 Effects on microorganisms
• References
• Recommended further reading
• 22. Freezing
• Abstract
• 22.1 Theory
• 22.2 Equipment
• 22.3 Effects on foods
• 22.4 Effects on microorganisms
• References
• Recommended further reading
• 23. Freeze drying and freeze concentration
• Abstract
• 23.1 Freeze drying
• 23.2 Freeze concentration
• References
• Recommended further reading
• Part V: Postprocessing Operations
• Part V. Postprocessing Operations
• 24. Packaging
• Abstract
• 24.1 Theory
• 24.2 Types of packaging materials
• 24.3 Packaging materials for modified atmosphere packaging (MAP)
• 24.4 Printing
• 24.5 Packaging developments
• 24.6 Environmental and regulatory considerations
• References
• Recommended further reading
• 25. Filling and sealing of containers
• Abstract
• 25.1 Rigid and semirigid containers
• 25.2 Flexible containers
• 25.3 Twist-wrapping
• 25.4 Shrink-wrapping and stretch-wrapping
• 25.5 Tamper-evident and tamper-resistant closures
• 25.6 Labelling
• 25.7 Checkweighing
• 25.8 Metal detection
• References
• Recommended further reading
• 26. Materials handling, storage and distribution
• Abstract
• 26.1 Materials handling
• 26.2 Storage
• 26.3 Logistics and control of storage and distribution
• References
• Recommended further reading
• Annex A. Food components
• A.1 Structure of food macromolecules
• A.2 Vitamins and minerals
• A.3 Functional components of foods
• Annex B. Micro-organisms
• B.1 Pathogens
• B.2 Viruses
• B.3 Enzymes from genetically modified (GM) microorganisms
• B.4 Food fermentations
• Annex C. Units and conversions
• C.1 Units
• C.2 Conversions
• C.3 Mesh sizes
• Annex D. Glossary, acronyms, symbols
• D.1 Glossary
• D.2 List of acronyms
• D.3 Symbols
• Index