Efnisyfirlit

• Cover image
• Title page
• Table of Contents
• Copyright
• Dedication
• About the book
• Acknowledgements
• Introduction
• 1 Stages in food processing
• 2 The food industry in the future
• Further reading
• Part I: Basic principles
• Chapter 1. Properties of foods and principles of processing
• Abstract
• 1.1 Physical properties
• 1.2 Biochemical properties
• 1.3 Engineering principles
• 1.4 Process monitoring and control
• 1.5 Hygienic design and cleaning of processing facilities and equipment
• 1.6 Water and waste management
• References
• Further reading
• Part II. Ambient-temperature processing
• Chapter 2. Raw material preparation
• Abstract
• 2.1 Cleaning foods
• 2.2 Sorting and grading
• 2.3 Peeling and coring
• References
• Chapter 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
• References
• Chapter 4. Size reduction
• Abstract
• 4.1 Size reduction of solid foods
• 4.2 Size reduction in liquid foods
• References
• Chapter 5. Mixing, forming, coating and encapsulation
• Abstract
• 5.1 Mixing
• 5.2 Forming
• 5.3 Coating foods
• References
• Chapter 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
• Chapter 7. Minimal processing methods
• Abstract
• 7.1 Introduction
• 7.2 High pressure processing
• 7.3 Irradiation
• 7.4 Ozone
• 7.5 Power ultrasound
• 7.6 PEF processing
• 7.7 Pulsed light
• 7.8 Other minimal processing methods under development
• References
• Part III. Processing by application of heat
• Chapter 8. Blanching
• Abstract
• 8.1 Theory
• 8.2 Equipment
• 8.3 Effect on foods
• 8.4 Effect on microorganisms
• References
• Chapter 9. Industrial cooking
• Abstract
• 9.1 Cooking using moist heat
• 9.2 Sous vide cooking
• 9.3 Cooking using dry heat
• References
• Chapter 10. Pasteurisation
• Abstract
• 10.1 Theory
• 10.2 Equipment
• 10.3 Effects on foods
• References
• Chapter 11. Heat sterilisation
• Abstract
• 11.1 In-container sterilisation
• 11.2 Ultrahigh temperature/aseptic processes
• 11.3 Effects on foods
• References
• Chapter 12. Evaporation and distillation
• Abstract
• 12.1 Evaporation
• 12.2 Distillation
• References
• Chapter 13. Dehydration
• Abstract
• 13.1 Theory
• 13.2 Equipment
• 13.3 Control of dryers
• 13.4 Types of powders
• 13.5 Rehydration
• 13.6 Effects on foods and microorganisms
• References
• Chapter 14. Smoking
• Abstract
• 14.1 Theory
• 14.2 Processing
• 14.3 Effects on foods
• 14.4 Effects on microorganisms
• References
• Chapter 15. Baking and roasting
• Abstract
• 15.1 Theory
• 15.2 Equipment
• 15.3 Effects on foods and microorganisms
• References
• Chapter 16. Extrusion cooking
• Abstract
• 16.1 Theory
• 16.2 Equipment
• 16.3 Applications
• 16.4 Effect on foods and microorganisms
• References
• Chapter 17. Frying
• Abstract
• 17.1 Theory
• 17.2 Equipment
• 17.3 Effects of frying on oils
• 17.4 Effects of frying on foods
• 17.5 Effects of frying on microorganisms
• References
• Chapter 18. Dielectric, ohmic and infrared heating
• Abstract
• 18.1 Dielectric heating
• 18.2 Ohmic heating
• 18.3 Infrared heating
• References
• Part IV. Processing by the removal of heat
• Chapter 19. Heat removal by refrigeration
• Abstract
• 19.1 Theory
• 19.2 Equipment
• References
• Chapter 20. Cooling and chilling
• Abstract
• 20.1 Cooling crops and carcasses
• 20.2 Chilling
• 20.3 Cold storage
• References
• Chapter 21. Freezing
• Abstract
• 21.1 Theory
• 21.2 Equipment
• 21.3 Effects on foods
• 21.4 Effects on microorganisms
• References
• Chapter 22. Freeze drying and freeze concentration
• Abstract
• 22.1 Freeze drying
• 22.2 Freeze concentration
• References
• Part V. Postprocessing operations
• Chapter 23. Packaging
• Abstract
• 23.1 Theory
• 23.2 Types of packaging materials
• 23.3 Packaging materials for modified atmosphere packaging
• 23.4 Printing
• 23.5 Packaging developments
• 23.6 Environmental and regulatory considerations
• References
• Chapter 24. Filling and sealing of containers
• Abstract
• 24.1 Rigid and semirigid containers
• 24.2 Flexible containers
• 24.3 Twist-wrapping
• 24.4 Shrink-wrapping and stretch-wrapping
• 24.5 Tamper-evident and tamper-resistant closures
• 24.6 Labelling
• 24.7 Checkweighing
• 24.8 Metal detection
• References
• Further reading
• Chapter 25. Materials handling, storage and distribution
• Abstract
• 25.1 Materials handling
• 25.2 Storage
• References
• Further reading
• Glossary, acronyms and symbols
• Index