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Conventional and advanced food processing technologies / / edited by Suvendu Bhattacharya
Conventional and advanced food processing technologies / / edited by Suvendu Bhattacharya
Pubbl/distr/stampa Chichester, England : , : Wiley Blackwell, , 2015
Descrizione fisica 1 online resource (755 p.)
Disciplina 664/.02
Soggetto topico Food industry and trade
ISBN 1-118-40630-3
1-5231-1132-1
1-118-40628-1
1-118-40631-1
Classificazione TEC012000
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Cover; Title Page; Copyright; Contents; List of Contributors; Foreword; Section 1 Conventional Food Processing; Chapter 1 Drying and Dehydration Processes in Food Preservation and Processing; 1.1 Introduction; 1.2 Drying kinetics; 1.3 Different drying processes; 1.3.1 Hot-air drying; 1.3.2 Vacuum drying; 1.3.3 Microwave drying; 1.3.4 Freeze drying; 1.3.5 Spray drying; 1.3.6 Osmotic dehydration; 1.3.7 Atmospheric freeze drying; 1.3.8 Sonic drying; 1.3.9 Heat pump drying; 1.3.10 Infrared drying; 1.3.11 Superheated steam drying; 1.3.12 Intermittent drying
1.3.13 Instant controlled pressure drop drying1.3.14 Sun drying and solar drying; 1.3.15 Supercritical drying; 1.3.16 Flash drying; 1.3.17 Pulse drying; 1.3.18 Pulse combustion drying; 1.4 Conclusions; Abbreviations; References; Chapter 2 Size Reduction Practices in Food Processing; 2.1 Introduction; 2.1.1 Size reduction of solids; 2.1.2 Process of grinding; 2.2 Applications of the grinding process; 2.2.1 Dry grinding; 2.2.2 Wet grinding; 2.3 Grinding energy laws; 2.4 Machinery requirement; 2.4.1 Crushers; 2.4.2 Grinders; 2.5 Mechanism of size reduction
2.5.1 Grinding of heat-sensitive and fat-containing materials2.5.2 Cutting of fruits and vegetables; 2.6 Size reduction of liquid; 2.6.1 Homogenization; 2.6.2 Atomization; 2.7 Conclusions; References; Chapter 3 Dough Processing: Sheeting, Shaping, Flattening and Rolling; 3.1 Introduction; 3.2 Dough sheeting; 3.2.1 Technology; 3.2.2 Rheological studies on dough behaviour; 3.3 Shaping; References; Chapter 4 Extrusion Processing of Foods; 4.1 Introduction; 4.2 Application of extrusion technology; 4.3 Description of an extruder; 4.3.1 Type of extruder; 4.3.2 Components of an extruder
4.4 Selected extrusion technology4.4.1 Pasta products; 4.4.2 Breakfast cereals; 4.4.3 Texturized vegetable protein (TVP); 4.4.4 Snack foods; 4.5 Post-extrusion treatment; 4.6 Quality characteristics of product; 4.7 Equations related to food extrusion; 4.8 Present status; References; Chapter 5 The Process of Gelling; 5.1 Introduction; 5.2 Classification of gels; 5.3 Gelling process; 5.4 Mechanism of gel formation; 5.5 Methods for characterization of gels; 5.6 Mathematical models; 5.7 Conclusions; References
Chapter 6 Thermal Food Preservation Techniques (Pasteurization, Sterilization, Canning and Blanching)6.1 Introduction; 6.2 Pasteurization and sterilization; 6.2.1 Pasteurization; 6.2.2 Sterilization; 6.3 Aseptic processing; 6.4 Canning; 6.4.1 Batch retort systems; 6.4.2 Continuous retort systems; 6.5 Blanching; References; Chapter 7 Extraction Processes; 7.1 Introduction; 7.2 Conventional extraction; 7.2.1 Separation of steam volatiles; 7.2.2 Solvent extraction; 7.3 Advanced extraction processes; 7.3.1 Ultrasound assisted extraction; 7.3.2 Microwave assisted extraction
7.3.3 High pressure extraction
Record Nr. UNINA-9910132173903321
Chichester, England : , : Wiley Blackwell, , 2015
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Conventional and advanced food processing technologies / / edited by Suvendu Bhattacharya
Conventional and advanced food processing technologies / / edited by Suvendu Bhattacharya
Pubbl/distr/stampa Chichester, England : , : Wiley Blackwell, , 2015
Descrizione fisica 1 online resource (755 p.)
Disciplina 664/.02
Soggetto topico Food industry and trade
ISBN 1-118-40630-3
1-5231-1132-1
1-118-40628-1
1-118-40631-1
Classificazione TEC012000
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Cover; Title Page; Copyright; Contents; List of Contributors; Foreword; Section 1 Conventional Food Processing; Chapter 1 Drying and Dehydration Processes in Food Preservation and Processing; 1.1 Introduction; 1.2 Drying kinetics; 1.3 Different drying processes; 1.3.1 Hot-air drying; 1.3.2 Vacuum drying; 1.3.3 Microwave drying; 1.3.4 Freeze drying; 1.3.5 Spray drying; 1.3.6 Osmotic dehydration; 1.3.7 Atmospheric freeze drying; 1.3.8 Sonic drying; 1.3.9 Heat pump drying; 1.3.10 Infrared drying; 1.3.11 Superheated steam drying; 1.3.12 Intermittent drying
1.3.13 Instant controlled pressure drop drying1.3.14 Sun drying and solar drying; 1.3.15 Supercritical drying; 1.3.16 Flash drying; 1.3.17 Pulse drying; 1.3.18 Pulse combustion drying; 1.4 Conclusions; Abbreviations; References; Chapter 2 Size Reduction Practices in Food Processing; 2.1 Introduction; 2.1.1 Size reduction of solids; 2.1.2 Process of grinding; 2.2 Applications of the grinding process; 2.2.1 Dry grinding; 2.2.2 Wet grinding; 2.3 Grinding energy laws; 2.4 Machinery requirement; 2.4.1 Crushers; 2.4.2 Grinders; 2.5 Mechanism of size reduction
2.5.1 Grinding of heat-sensitive and fat-containing materials2.5.2 Cutting of fruits and vegetables; 2.6 Size reduction of liquid; 2.6.1 Homogenization; 2.6.2 Atomization; 2.7 Conclusions; References; Chapter 3 Dough Processing: Sheeting, Shaping, Flattening and Rolling; 3.1 Introduction; 3.2 Dough sheeting; 3.2.1 Technology; 3.2.2 Rheological studies on dough behaviour; 3.3 Shaping; References; Chapter 4 Extrusion Processing of Foods; 4.1 Introduction; 4.2 Application of extrusion technology; 4.3 Description of an extruder; 4.3.1 Type of extruder; 4.3.2 Components of an extruder
4.4 Selected extrusion technology4.4.1 Pasta products; 4.4.2 Breakfast cereals; 4.4.3 Texturized vegetable protein (TVP); 4.4.4 Snack foods; 4.5 Post-extrusion treatment; 4.6 Quality characteristics of product; 4.7 Equations related to food extrusion; 4.8 Present status; References; Chapter 5 The Process of Gelling; 5.1 Introduction; 5.2 Classification of gels; 5.3 Gelling process; 5.4 Mechanism of gel formation; 5.5 Methods for characterization of gels; 5.6 Mathematical models; 5.7 Conclusions; References
Chapter 6 Thermal Food Preservation Techniques (Pasteurization, Sterilization, Canning and Blanching)6.1 Introduction; 6.2 Pasteurization and sterilization; 6.2.1 Pasteurization; 6.2.2 Sterilization; 6.3 Aseptic processing; 6.4 Canning; 6.4.1 Batch retort systems; 6.4.2 Continuous retort systems; 6.5 Blanching; References; Chapter 7 Extraction Processes; 7.1 Introduction; 7.2 Conventional extraction; 7.2.1 Separation of steam volatiles; 7.2.2 Solvent extraction; 7.3 Advanced extraction processes; 7.3.1 Ultrasound assisted extraction; 7.3.2 Microwave assisted extraction
7.3.3 High pressure extraction
Record Nr. UNINA-9910807871203321
Chichester, England : , : Wiley Blackwell, , 2015
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui