Food Processing Handbook: 2 Volume Set

Focusing on the technology involved, this handbook describes the principles as well as the equipment used and the changes – physical, chemical, microbiological and organoleptic – that occur during food preservation. In doing so the text covers in detail such techniques as post–harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high pressure processing, emerging technologies, baking, extrusion, frying and packaging. In addition current concerns about the safety of processed foods and control of food processes are addressed, as are the impact of processing on the environment and separation and conversion operations widely used in the food industry.
Scientists and engineers involved in food manufacture, research and development in both industry and academia will benefit greatly from the contents as will students studying food related topics at undergraduate and postgraduate levels.

Spis treści:
Preface to the Second Edition XV
Preface to the First Edition XVII
List of Contributors XIX
Content of Volume 1
1 Postharvest Handling and Preparation of Foods for Processing 1
Alistair S. Grandison
1.1 Introduction 1
1.2 Properties of Raw Food Materials and Their Susceptibility to Deterioration and Damage 2
1.3 Storage and Transportation of Raw Materials 9
1.4 Raw Material Cleaning 13
1.5 Sorting and Grading 20
1.6 Blanching 25
1.7 Sulfiting of Fruits and Vegetables 28
References 29
2 Thermal Processing 31
Michael J. Lewis and Soojin Jun
2.1 Introduction 31
2.2 Reaction Kinetics 35
2.3 Temperature Dependence 37
2.4 Heat Processing Methods 46
2.5 Special Problems with Viscous and Particulate Products 65
2.6 Ohmic Heating 67
2.7 Filling Procedures 72
2.8 Storage 72
References 73
3 Evaporation and Dehydration 77
James G. Brennan
3.1 Evaporation (Concentration, Condensing) 77
3.2 Dehydration (Drying) 91
References 126
4 Freezing 131
Jos´e Mauricio Pardo and Keshavan Niranjan
4.1 Introduction 131
4.2 Refrigeration Methods and Equipment 131
4.3 Low Temperature Production 135
4.4 Freezing Kinetics 145
4.5 Effects of Refrigeration on Food Quality 150
References 151
5 Irradiation 153
Alistair S. Grandison
5.1 Introduction 153
5.2 Principles of Irradiation 153
5.3 Equipment 160
5.4 Safety Aspects 165
5.5 Effects on the Properties of Food 165
5.6 Detection Methods for Irradiated Foods 167
5.7 Applications and Potential Applications 168
References 176
6 High Pressure Processing 179
Margaret F. Patterson, Dave A. Ledward, Craig Leadley, and Nigel Rogers
6.1 Introduction 179
6.2 Effect of High Pressure on Microorganisms 182
6.3 Ingredient Functionality 188
6.4 Enzyme Activity 189
6.5 Foaming and Emulsification 191
6.6 Gelation 193
6.7 Organoleptic Considerations 195
6.8 Equipment for HPP 196
6.9 Pressure Vessel Considerations 197
6.10 Current and Potential Applications of HPP for Foods 200
References 201
7 Emerging Technologies for Food Processing 205
Liliana Alamilla–Beltr´an, Jorge Welti–Chanes, Jos´e Jorge Chanona–P´erez, Ma de Jes ´us Perea–Flores, and Gustavo F. Guti´errez–L´opez
7.1 Introduction 205
7.2 Pulsed Electric Field Processing 206
7.3 Ultrasound Power 215
7.4 Other Technologies 218
7.5 Conclusions 220
References 221
8 Packaging 225
James G. Brennan and Brian P.F. Day
8.1 Introduction 225
8.2 Factors Affecting the Choice of a Packaging Material and/or Container for a Particular Duty 226
8.3 Materials and Containers Used for Packaging Foods 233
8.4 Modified Atmosphere Packaging 258
8.5 Aseptic Packaging 261
8.6 Active Packaging 264
8.7 Intelligent Packaging 272
8.8 The Role of Nanotechnology in Food Packaging 276
References 276
Content of Volume 2
Separations in Food Processing Part 1 281
James G. Brennan and Alistair S. Grandison
9.1 Introduction 281
9.2 Solid–Liquid Filtration 283
9.3 Centrifugation 294
9.4 Solid–Liquid Extraction (Leaching) 302
9.5 Distillation 311
9.6 Crystallization 320
References 327
10 Separations in Food Processing: Part 2 – Membrane Processing, Ion Exchange, and Electrodialysis 331
Michael J. Lewis and Alistair S. Grandison
10.1 Membrane Processes 331
10.2 Ion Exchange 348
10.3 Electrodialysis 357
References 360
11 Mixing, Emulsification, and Size Reduction 363
James G. Brennan
11.1 Mixing (Agitation, Blending) 363
11.2 Emulsification 374
11.3 Size Reduction (Crushing, Comminution, Grinding, Milling) of Solids 386
References 404
12 Baking 407
Stanley P. Cauvain
12.1 Introduction 407
12.2 The Key Characteristics of Existing Bakery Product Groups 408
12.3 Bread Making 411
12.4 The Manufacture of Cakes 422
12.5 Biscuit and Cookie Making 424
12.6 The Manufacture of Pastry Produ cts 426
References 427
13 Extrusion 429
Paul Ainsworth
13.1 General Principles 429
13.2 Extrusion Equipment 432
13.3 Effects of Extrusion on the Properties of Foods 437
References 449
14 Food Deep–Fat Frying 455
Pedro Bouchon
14.1 General Principles 455
14.2 Effect of Deep–Fat Fried Food on Human Health 461
14.3 Oil Absorption in Deep–Fat Fried Food 465
14.4 Deep–Fat Frying Equipment 475
14.5 French Fries, Potato Chips, and Fabricated Chips Production 477
References 483
Further Reading 489
15 Safety in Food Processing 491
Carol A. Wallace
15.1 Introduction 491
15.2 Safe Design 491
15.3 Prerequisite Programs 495
15.4 HACCP, the Hazard Analysis and Critical Control Point System 502
15.5 Ongoing Control of Food Safety in Processing 511
References 512
16 Traceability in Food Processing and Distribution 515
Christopher Knight
16.1 What Is Traceability? 515
16.2 Traceability and Legislation 516
16.3 Traceability and International/Private Standards 518
16.4 Traceability and Private Standards 519
16.5 Traceability in the Food Supply Chain 519
16.6 Product Identification 520
16.7 Management of Traceability Information 522
16.8 The Traceability System 523
16.9 Examples of Traceability Systems 525
References 530
17 The Hygienic Design of Food Processing Plant 533
Tony Hasting
17.1 Introduction 533
17.2 Engineering Factors Influencing Hygiene 534< /i>
17.3 Hygienic Equipment Design 536
17.4 Process Design 545
17.5 Process Operation and Control 551
17.6 Future Trends 556
17.7 Conclusions 557
References 557
18 Process Control in Food Processing 559
Keshavan Niranjan, Araya Ahromrit, and Ashok S. Khare
18.1 Introduction 559
18.2 Measurement of Process Parameters 559
18.3 Control Systems 560
18.4 Process Control in Modern Food Processing 566
18.5 Concluding Remarks 569
References 570
19 Environmental Aspects of Food Processing 571
Niharika Mishra, Ali Abd El–Aal Bakr, Keshavan Niranjan, and Gary Tucker
19.1 Introduction 571
19.2 Waste Characteristics 572
19.3 Wastewater Processing Technology 573
19.4 Resource Recovery from Food Processing Wastes 574
19.5 Environmental Impact of Packaging Wastes 575
19.6 Refrigerants 578
19.7 Energy Issues Related to the Environment 580
19.8 Life Cycle Assessment 582
19.9 Calculating Greenhouse Gas Emissions 582
References 589
Further Reading 591
20 Water and Waste Treatment 593
R. Andrew Wilbey
20.1 Introduction 593
20.2 Fresh Water 593
20.3 Wastewater 603
20.4 Sludge Disposal 618
20.5 Final Disposal of Wastewater 619
References 620
21 Process Realisation 623
Kevan G. Leach
21.1 Synopsis 623
21.2 Manufacturing Design 623
21.3 Process and Plant Design 624
21.4 Process Economics – Investment Criteria 629
21.5 Determining and Improving Process Performance& #160;635
21.6 Variation 638
21.7 Brief Introduction to Lean and Waste 650
21.8 Tools for Continuous Improvement 654
References 665
22 Microscopy Techniques and Image Analysis for the Quantitative Evaluation of Food Microstructure 667
Maria de Jes ´us Perea–Flores, Ang´elica Gabriela Mendoza–Madrigal, Jos´e Jorge Chanona–P´erez, Liliana Alamilla–Beltr´an, and Gustavo Fidel Gutierrez–L´opez
22.1 Introduction 667
22.2 Microstructure, Nanostructure, and Levels of Structure 669
22.3.1 Light Microscopy 673
22.4 Image Analysis 677
22.5 Applications of Microscopy and Image Analysis Techniques 679
22.6 Concluding Remarks 689
References 689
23 Nanotechnology in the Food Sector 693
Christopher J. Kirby
23.1 Introduction 693
23.2 The Driving Force for Nanotechnology Development 694
23.3 Manufacture of Nanosystems: General Principles 695
23.4 Nanotechnology and Food 696
23.5 Delivery Systems for Functional Food Ingredients 697
23.6 Application of Nanotechnology in Food Packaging and Other Contact Surfaces 712
23.7 Other Areas of Application 716
23.8 Potential Health and Safety Concerns Involved with Ingestion of Nanoparticulates 717
23.9 Regulatory Aspects 719
23.10 Recent Initiatives 721
References 722
24 Fermentation and the Use of Enzymes 727
Dimitris Charalampopoulos
24.1 Introduction 727
24.2 Fermentation Theory 727
24.3 Fermented Foods 735
24.4 Enzyme Technology 742
References 750
Index 753
< br>Nota biograficzna:
James G. Brennan qualified with a BSc(Hons) degree in Dairy Science from University College Cork, Ireland, in 1959. In 1960 he obtained an MSc degree, by research, in the same subject. Following a short spell in industry he moved to the National College of Food Technology (NCFT), Weybridge, UK, to undertake a postgraduate course in Food Technology. On successful completion of that course he joined the academic staff of NCFT. In 1966 NCFT became part of the University of Reading. In 1982 NCFT moved from Weybridge to the main University of Reading campus. Mr Brennan continued as a member of the academic staff of the University of Reading until his retirement in 2002, completing over forty years of service. His teaching interests were mainly in food dehydration, food packaging and separation operations. His research interests were in the fundamentals of dehydration and physical/textural properties of foods and their measurement. He supervised over twenty PhD students and published well over one hundred research and technical papers. He is author of a book on food dehydration and co–author with three colleagues of a well known book on food engineering operations. He edited and contributed material to the first edition of this book. He also collaborated with industry in a number of projects. Together with his wife, Anne, he travelled widely during his career including extended stays teaching and researching in Australia and the USA. In retirement he continues to write, edit and review papers and books in his field.
Alistair S. Grandison qualified with a BSc (Hons) in Biochemistry from the University of Liverpool in 1973 and a PhD from the same university in 1976. Following a short spell at the Royal Liverpool Hospital he moved to the National Institute for Research in Dairying where he worked on cheese and dairy products. In 1987 he moved to the University of Reading as a lecturer. He is currently a Senior Lecturer in the Department of Food and Nutritional Sciences where his teaching interests include dairy science and food processing in general. His research has covered many aspects of dairy science and technology including the lactoperoxidase system, separation processes and the coagulation of milk and manfacture of dairy products, frequently involving industrial collaboration. He has supervised 25 PhD students and published around 150 research papers, edited one book and written a number of book chapters.

Okładka tylna:
Focusing on the technology involved, this handbook describes the principles as well as the equipment used and the changes – physical, chemical, microbiological and organoleptic – that occur during food preservation. In doing so the text covers in detail such techniques as post–harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high pressure processing, emerging technologies, baking, extrusion, frying and packaging. In addition current concerns about the safety of processed foods and control of food processes are addressed, as are the impact of processing on the environment and separation and conversion operations widely used in the food industry.
Scientists and engineers involved in food manufacture, research and development in both industry and academia will benefit greatly from the contents as will students studying food related topics at undergraduate and postgraduate levels.