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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]
| 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] |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Chichester, England : , : Wiley Blackwell, , 2014 |
| Descrizione fisica | 1 online resource (602 p.) |
| Disciplina | 338.4/7664 |
| Soggetto topico | Food industry and trade |
| ISBN |
1-118-84628-1
1-118-84631-1 1-118-84629-X |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| 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 |
| Record Nr. | UNINA-9910138955603321 |
| Chichester, England : , : Wiley Blackwell, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Handbook of Food Products Manufacturing [[electronic resource] ] : 2 Volume Set
| Handbook of Food Products Manufacturing [[electronic resource] ] : 2 Volume Set |
| Autore | Hui Y. H |
| Pubbl/distr/stampa | Hoboken, : Wiley, 2007 |
| Descrizione fisica | 1 online resource (2317 p.) |
| Disciplina | 664 |
| Altri autori (Persone) |
ChandanRamesh C
ClarkStephanie CrossNanna A DobbsJoannie C HurstW. Jeffrey NolletLeo M. L ShimoniEyal SinhaNirmal SmithErika B SurapatSomjit Toldr?Fidel TitchenalAlan |
| Soggetto topico |
Food -- Composition -- Handbooks, manuals, etc
Food -- Composition Food industry and trade -- Handbooks, manuals, etc Food industry and trade Food Chemical Engineering Chemical & Materials Engineering Engineering & Applied Sciences |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-280-90104-7
9786610901043 0-470-11355-3 0-470-11354-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Handbook of Food Products Manufacturing; Contents; PREFACE; CONTRIBUTORS LIST; CONTRIBUTORS; VOLUME 1; PART A: FOOD MANUFACTURING: BACKGROUND; Section I: Principles and Establishments Classification; 1. Fundamentals of Food Manufacturing; 2. Fermented Products and Their Manufacture; 3. Food Manufacturing in the United States: Standard Industrial Classification; Section II: Flavors: Food Processing, Product Developments, and Recent Advances; 4. Food Flavorings: Principles of Applications; 5. Product Development; 6. Extraction Modes; 7. Distillation and Drying; 8. Genetic Engineering
9. Flavor Compounds Produced by Fungi, Yeasts, and Bacteria10. Flavor Production by Solid and Liquid Fermentation; 11. Herbs, Spices, and Essential Oils; Section III: Food Sanitation and Establishment Inspection; 12. FDA GMPs, HACCP, and the Food Code; 13. Food Establishment Inspection; PART B: FOOD PRODUCTS MANUFACTURING; Section IV: Bakery Products; 14. Manufacturing of Bread and Bakery Products; 15. Muffins and Bagels; 16. Fundamentals of Cakes: Ingredients and Production; 17. Traditional Italian Products from Wheat and Other Starchy Flours; 18. Flavor Migration in Solid Food Matrices Section V: Beverages19. Carbonated Beverages; 20. The Beer Brewing Process: Wort Production and Beer Fermentation; 21. Manufacture of Whisky; Section VI: Cereals: Rice and Noodles; 22. Rice-Based Products; 23. Asian (Oriental) Noodles and Their Manufacture; Section VII: Cheeses; 24. Cheddar and Related Hard Cheeses; 25. Pasteurized Process and Related Cheeses; 26. Cottage Cheese; 27. Cheese Varieties Made by Direct Acidification of Hot Milk; 28. Cream Cheese as an Acidified Protein-Stabilized Emulsion Gel; Section VIII: Confectionery; 29. Chocolate and Cocoa 30. Confectionery: Inspection and EnforcementSection IX: Fats and Oils; 31. Margarine and Dairy Spreads: Processing and Technology; 32. Cream Products; 33. Influence of Processing on Virgin Olive Oil Quality; Section X: Fruits and Fruit Juices; 34. Apple: Production, Chemistry, and Processing; 35. Strawberries and Blueberries: Phytonutrients and Products; 36. Major Tropical Fruits and Products: Banana, Mango, and Pineapple; 37. Fruit Juices; 38. Dried Banana; 39. Fresh-Cut Fruits; Section XI: Functional Foods; 40. Functional Foods and Ingredients 41. Functional Foods: International Considerations42. Functional Foods Based on Dairy Ingredients; 43. Functional Properties of Milk Constituents; 44. Functional Foods Based on Meat Products; 45. Gluten-Free Cereal Products as a Functional Food; VOLUME 1 INDEX; VOLUME 2; PART B: FOOD PRODUCTS MANUFACTURING (CONTINUED); Section XII: Health Ingredients and Health Products Development for Preventing or Treating Human Diseases; 46. Bioactive Peptides from Food Proteins; 47. Lipid-Soluble Vitamins: Nutritional and Functional Aspects 48. Phytochemicals in Mediterranean Diet: The Interaction Between Tomato and Olive Oil Bioactive Compounds |
| Altri titoli varianti |
Handbook of Food Products Manufacturing, 2 Volume Set
Handbook of Food Products Manufacturing, Two-Volume Set |
| Record Nr. | UNINA-9910143688303321 |
Hui Y. H
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| Hoboken, : Wiley, 2007 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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