Food processing : principles and applications / / edited by Stephanie Clark, Stephanie Jung, and Buddhi Lamsal ; Andy Meaden, cover design ; contributors George Amponsah Annor [and forty five others]

• Pubblicazione: Chichester, England : , : Wiley Blackwell, , 2014; ©2014
• Edizione: Second edition.
• Descrizione fisica: 1 online resource (602 p.)
• Disciplina: 338.4/7664
• Soggetto topico: Food industry and trade
• Persona (resp. second.): ClarkStephanie; JungStephanie; LamsalBuddhi; Amponsah AnnorGeorge
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references at the end of each chapters and index.
• Nota di contenuto: Food 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 ; 1.3.5 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 ; 2.2 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 ; 2.7.2 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 ; 3.4 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 ; 4.4.4 Theory of moisture movement within a product
• Sommario/riassunto: Food 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
• Titolo autorizzato: Food processing
• ISBN: 1-118-84628-1; 1-118-84631-1; 1-118-84629-X
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910138955603321
• Lo trovi qui: Univ. Federico II