LEADER 05499nam 2200745 a 450 001 9910828596403321 005 20200520144314.0 010 $a9786613333445 010 $a9783527634378 010 $a3527634371 010 $a9781283333443 010 $a1283333449 010 $a9783527634361 010 $a3527634363 010 $a9783527634385 010 $a352763438X 035 $a(CKB)2550000000061892 035 $a(EBL)693851 035 $a(OCoLC)797918210 035 $a(SSID)ssj0000645825 035 $a(PQKBManifestationID)11442316 035 $a(PQKBTitleCode)TC0000645825 035 $a(PQKBWorkID)10684476 035 $a(PQKB)11151130 035 $a(OCoLC)769188923 035 $a(MiAaPQ)EBC693851 035 $a(Au-PeEL)EBL693851 035 $a(CaPaEBR)ebr10509846 035 $a(CaONFJC)MIL333344 035 $a(PPN)189486007 035 $a(Perlego)1003603 035 $a(EXLCZ)992550000000061892 100 $a20111206d2012 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aFood processing handbook /$fedited by James G. Brennan and Alistair S. Grandison 205 $a2nd ed. 210 $aWeinheim $cWiley-VCH$d2012 215 $a1 online resource (815 p.) 300 $aDescription based upon print version of record. 311 08$a9783527324682 311 08$a3527324682 320 $aIncludes bibliographical references and index. 327 $aFood Processing Handbook; Food Processing Handbook; Contents; Preface to the Second Edition; Preface to the First Edition; List of Contributors; 1 Postharvest Handling and Preparation of Foods for Processing; 1.1 Introduction; 1.2 Properties of Raw Food Materials and Their Susceptibility to Deterioration and Damage; 1.2.1 Raw Material Properties; 1.2.1.1 Geometric Properties; 1.2.1.2 Color; 1.2.1.3 Texture; 1.2.1.4 Flavor; 1.2.1.5 Functional Properties; 1.2.2 Raw Material Specifications; 1.2.3 Deterioration of Raw Materials; 1.2.4 Damage to Raw Materials 327 $a1.2.5 Improving Processing Characteristics through Selective Breeding and Genetic Engineering1.3 Storage and Transportation of Raw Materials; 1.3.1 Storage; 1.3.1.1 Temperature; 1.3.1.2 Humidity; 1.3.1.3 Composition of Atmosphere; 1.3.1.4 Other Considerations; 1.3.2 Transportation; 1.4 Raw Material Cleaning; 1.4.1 Dry Cleaning Methods; 1.4.2 Wet Cleaning Methods; 1.4.3 Peeling; 1.5 Sorting and Grading; 1.5.1 Criteria and Methods of Sorting; 1.5.2 Grading; 1.6 Blanching; 1.6.1 Mechanisms and Purposes of Blanching; 1.6.2 Processing Conditions; 1.6.3 Blanching Equipment 327 $a1.7 Sulfiting of Fruits and VegetablesReferences; 2 Thermal Processing; 2.1 Introduction; 2.1.1 Reasons for Heating Foods; 2.1.2 Safety and Quality Issues; 2.1.3 Product Range; 2.2 Reaction Kinetics; 2.2.1 Microbial Inactivation; 2.2.2 Heat Resistance at Constant Temperature; 2.3 Temperature Dependence; 2.3.1 Batch and Continuous Processing; 2.3.2 Continuous Heat Exchangers; 2.3.2.1 Direct Heating; 2.4 Heat Processing Methods; 2.4.1 Thermization; 2.4.2 Pasteurization; 2.4.2.1 HTST Pasteurization; 2.4.2.2 Tunnel (Spray) Pasteurizers; 2.4.2.3 Extended Shelf Life Products; 2.4.3 Sterilization 327 $a2.4.3.1 In-Container Processing2.4.3.2 UHT Processing; 2.5 Special Problems with Viscous and Particulate Products; 2.6 Ohmic Heating; 2.6.1 Introduction; 2.6.2 Fundamental Principles of Ohmic Heating; 2.6.2.1 Electrochemical Reaction on Electrodes; 2.6.2.2 Heating Pattern of Multiphase Food in Ohmic System; 2.6.2.3 Modeling of Ohmic Heating; 2.7 Filling Procedures; 2.8 Storage; References; 3 Evaporation and Dehydration; 3.1 Evaporation (Concentration, Condensing); 3.1.1 General Principles; 3.1.2 Equipment Used in Vacuum Evaporation; 3.1.2.1 Vacuum Pans; 3.1.2.2 Short Tube Vacuum Evaporators 327 $a3.1.2.3 Long-Tube Evaporators3.1.2.4 Plate Evaporators; 3.1.2.5 Agitated Thin-Film Evaporators; 3.1.2.6 Centrifugal Evaporators; 3.1.2.7 Refractance Window Evaporator; 3.1.2.8 Ancillary Equipment; 3.1.3 Multiple-Effect Evaporation; 3.1.4 Vapor Recompression; 3.1.5 Applications for Evaporation; 3.1.5.1 Concentrated Liquid Products; 3.1.5.2 Evaporation as a Preparatory Step to Further Processing; 3.1.5.3 The Use of Evaporation to Reduce Transport, Storage, and Packaging Costs; 3.2 Dehydration (Drying); 3.2.1 General Principles; 3.2.2 Drying Solid Foods in Heated Air 327 $a3.2.3 Equipment Used in Hot Air Drying of Solid Food Pieces 330 $aThe second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in foodprocessing, stressing topics vital to the food industry today and pinpointing the trends in future research and development.Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes ? physical,chemical, microbiological and organoleptic ? that occur during food preservation. In so doing, the text covers in detail such techniques aspost-harvest handling, thermal processing, evapora 606 $aFood industry and trade 615 0$aFood industry and trade. 676 $a664 701 $aBrennan$b J. G$075071 701 $aGrandison$b Alistair S$01646844 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910828596403321 996 $aFood processing handbook$93994068 997 $aUNINA