LEADER 05398nam 2200637 450 001 9910138955603321 005 20200520144314.0 010 $a1-118-84628-1 010 $a1-118-84631-1 010 $a1-118-84629-X 035 $a(CKB)2550000001256704 035 $a(EBL)1662196 035 $a(OCoLC)875820246 035 $a(MiAaPQ)EBC1662196 035 $a(DLC) 2014003279 035 $a(Au-PeEL)EBL1662196 035 $a(CaPaEBR)ebr10856813 035 $a(CaONFJC)MIL588427 035 $a(PPN)190194448 035 $a(EXLCZ)992550000001256704 100 $a20140414h20142014 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $2rdacontent 182 $2rdamedia 183 $2rdacarrier 200 00$aFood processing $eprinciples and applications /$fedited by Stephanie Clark, Stephanie Jung, and Buddhi Lamsal ; Andy Meaden, cover design ; contributors George Amponsah Annor [and forty five others] 205 $aSecond edition. 210 1$aChichester, England :$cWiley Blackwell,$d2014. 210 4$dİ2014 215 $a1 online resource (602 p.) 300 $aDescription based upon print version of record. 311 $a0-470-67114-9 311 $a1-306-57176-6 320 $aIncludes bibliographical references at the end of each chapters and index. 327 $aFood Processing: Principles and Applications; Copyright; Contents; List of Contributors; 1 Principles of Food Processing; 1.1 Processing of foods: an introduction; 1.2 Unit operations in food processing; 1.2.1 Heat transfer; 1.2.2 Mass transfer; 1.2.3 Fluid flow; 1.2.4 Mixing; 1.2.5 Size adjustment; 1.2.6 Separation; 1.3 Thermophysical properties, microbial aspects, and other considerations in food processing; 1.3.1 Raw material handling; 1.3.2 Cleaning and sanitation; 1.3.3 Engineering properties of food, biological, and packaging material; 1.3.4 Microbiological considerations 327 $a1.3.5 Role of acidity and water activity in food safety and quality1.3.6 Reaction kinetics; 1.4 Common food preservation/processing technologies; 1.4.1 Goals of food processing; 1.4.2 Processes using addition or removal of heat; 1.4.3 Non-thermal food processing and preservation; 1.4.4 Redefining pasteurization; 1.5 Other food processing/preservation technologies; 1.5.1 Fermentation; 1.5.2 Extrusion; 1.5.3 Baking; 1.5.4 Hurdle technology; 1.5.5 Packaging; 1.6 Emerging issues and sustainability in food processing; 1.7 Conclusion; References; 2 Thermal Principles and Kinetics; 2.1 Introduction 327 $a2.2 Methods of thermal processing2.2.1 Blanching; 2.2.2 Pasteurization; 2.2.3 Hot filling; 2.2.4 Sterilization; 2.3 Microorganisms; 2.3.1 Factors affecting microbial growth; 2.4 Thermal kinetics; 2.4.1 Destruction of a microbial population; 2.4.2 Destruction of quality attributes; 2.4.3 Process optimization; 2.5 Thermal process establishment; 2.5.1 Temperature distribution test; 2.5.2 Heat penetration test; 2.6 Thermal process calculation; 2.6.1 The general method; 2.6.2 The formula method; 2.6.3 The numerical methods; 2.7 Thermal process validation; 2.7.1 Temperature measurement 327 $a2.7.2 Microbiological validation2.7.3 Time-temperature integrators; 2.8 Process monitoring and control; 2.8.1 Critical factors in thermal processing; 2.9 Emerging processing technologies; 2.9.1 Ohmic heating; 2.9.2 Microwave heating; 2.10 Future trends; References; 3 Separation and Concentration Technologies in Food Processing; 3.1 Introduction; 3.2 Physical separation of food components; 3.2.1 Filtration; 3.2.2 Centrifugation (separators, clarifiers); 3.2.3 Pneumatic separation; 3.2.4 Mechanical expression; 3.3 Processes involving phase separation; 3.3.1 Liquid-liquid; 3.3.2 Liquid-gas 327 $a3.4 Membrane separations3.4.1 Pressure-driven processes; 3.4.2 Other membrane-based processes; 3.5 Sustainability of separation technologies in food processing; References; 4 Dehydration; 4.1 Introduction; 4.2 Drying and food quality; 4.2.1 Deterioration reactions in foods; 4.3 Hot air drying; 4.3.1 Product equilibrium; 4.3.2 Moisture content definitions; 4.3.3 Evaporation of water; 4.3.4 Important psychrometric equations; 4.3.5 Wet bulb temperature; 4.4 Drying theory; 4.4.1 Important moisture definitions; 4.4.2 Vapor adsorption theories; 4.4.3 Hysteresis 327 $a4.4.4 Theory of moisture movement within a product 330 $aFood Processing: Principles and Applications second edition is the fully revised new edition of this best-selling food technology title.Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, aswell as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former e 606 $aFood industry and trade 615 0$aFood industry and trade. 676 $a338.4/7664 702 $aClark$b Stephanie 702 $aJung$b Stephanie 702 $aLamsal$b Buddhi 702 $aAmponsah Annor$b George 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910138955603321 996 $aFood processing$9719632 997 $aUNINA