Conventional and Advanced Food Processing Technologies

Herausgegeben von Bhattacharya, Suvendu

• Gebundenes Buch

Produktbeschreibung

Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages.

Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data.

Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.

---

Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.

Produktdetails

• Verlag: Wiley & Sons
• Artikelnr. des Verlages: 1W118406320
• 1. Auflage
• Seitenzahl: 752
• Erscheinungstermin: 17. November 2014
• Englisch
• Abmessung: 249mm x 174mm x 104mm
• Gewicht: 1421g
• ISBN-13: 9781118406328
• ISBN-10: 111840632X
• Artikelnr.: 41374865

Autorenporträt

Dr Suvendu Bhattacharya is the Chief Scientist in the Food Engineering Department at the Central Food Technological Research Institute, Mysore, India.

Inhaltsangabe

List of Contributors xix
Foreword xxv
Section 1 Conventional Food Processing 1
1 Drying and Dehydration Processes in Food Preservation and Processing 3
Panagiotis A. Michailidis and Magdalini K. Krokida
1.1 Introduction 3
1.2 Drying kinetics 4
1.3 Different drying processes 4
1.4 Conclusions 28
Abbreviations 29
References 29
2 Size Reduction Practices in Food Processing 33
A. Chakkaravarthi and Suvendu Bhattacharya
2.1 Introduction 33
2.2 Applications of the grinding process 35
2.3 Grinding energy laws 38
2.4 Machinery requirement 39
2.5 Mechanism of size reduction 44
2.6 Size reduction of liquid 46
2.7 Conclusions 48
References 48
3 Dough Processing: Sheeting, Shaping, Flattening and Rolling 51
B. Patel and O. H. Campanella
3.1 Introduction 51
3.2 Dough sheeting 52
3.3 Shaping 68
References 71
4 Extrusion Processing of Foods 75
Rupesh Kumar Dubey and Suvendu Bhattacharya
4.1 Introduction 75
4.2 Application of extrusion technology 76
4.3 Description of an extruder 77
4.4 Selected extrusion technology 81
4.5 Post-extrusion treatment 87
4.6 Quality characteristics of product 89
4.7 Equations related to food extrusion 90
4.8 Present status 92
References 93
5 The Process of Gelling 99
Shanthilal J. and Suvendu Bhattacharya
5.1 Introduction 99
5.2 Classification of gels 100
5.3 Gelling process 103
5.4 Mechanism of gel formation 104
5.5 Methods for characterization of gels 105
5.6 Mathematical models 109
5.7 Conclusions 111
References 111
6 Thermal Food Preservation Techniques (Pasteurization, Sterilization,
Canning and Blanching) 115
Arthur A. Teixeira
6.1 Introduction 115
6.2 Pasteurization and sterilization 116
6.3 Aseptic processing 119
6.4 Canning 121
6.5 Blanching 127
References 128
7 Extraction Processes 129
K. Udaya Sankar
7.1 Introduction 129
7.2 Conventional extraction 129
7.3 Advanced extraction processes 130
References 151
8 Baking 159
R. Sai Manohar
8.1 Introduction 159
8.2 Bread 160
8.3 Biscuit 173
8.4 Cake 182
8.5 Machinery 189
8.6 Conclusions 192
References 193
9 Frying of Foods 197
Franco Pedreschi and Javier Enrione
9.1 Introduction 197
9.2 Frying as a unit operation 199
9.3 Properties of fried products 202
9.4 Machinery of frying 208
9.5 Stability of fried products 211
9.6 Conclusions 215
References 216
10 Roasting and Toasting Operations in Food: Process Engineering and
Applications 221
Sila Bhattacharya
10.1 Introduction 221
10.2 Applications of the process in specific foods 222
10.3 Process modelling 232
10.4 Machinery and methods 235
10.5 Changes during roasting/toasting 239
10.6 Recent researches 241
10.7 Possible future applications 242
10.8 Conclusions 242
Symbols 243
References 243
11 Micronization and Encapsulation: Application of Supercritical Fluids in
Water Removal 249
M. Thereza M. S. Gomes, Diego T. Santos and M. Angela A. Meireles
11.1 Introduction 249
11.2 Supercritical fluid 251
11.3 Developmental stages 251
11.4 Process description and influence of process parameters 252
11.5 Conclusions and future perspectives 262
Abbreviations 263
References 263
12 Flavouring and Coating Technologies for Preservation and Processing of
Foods 267
Miguel A. Cerqueira, Maria José Costa, Melissa C. Rivera, Óscar L. Ramos
and António A. Vicente
12.1 Introduction 267
12.2 Flavouring of foods 269
12.3 Edible coatings for food applications 280
12.4 Food flavouring by coating 287
12.5 Regulatory aspects and future trends 293
References 296
13 Instantization and Agglomeration of Foods 313
Siddeswari Sindawal and Suvendu Bhattacharya
13.1 Introduction 313
13.2 Applications of the technology/process 314
13.3 Process technology 324
13.4 Scientific principles 330
13.5 Conclusions and future possibilities 331
References 332
14 Fortification and Impregnation Practices in Food Processing 337
Beate Petersen
14.1 Introduction 337
14.2 Food modification by vacuum impregnation 338
14.3 Food modification by osmotic dehydration 339
14.4 Influence parameters on food modification by VI and OD 340
14.5 Traditional and future applications 348
14.6 Combination of OD and VI with other processes 350
14.7 Conclusions 352
Abbreviations 353
References 353
15 Refrigeration in Food Preservation and Processing 357
Q. Tuan Pham
15.1 Introduction 357
15.2 Changes in foods during refrigeration 359
15.3 Chilling and freezing time prediction 362
15.4 Refrigeration equipment 370
15.5 Refrigerated storage and transport 375
15.6 Recent developments in food refrigeration 381
15.7 Conclusions 383
References 384
16 Biotransformation in Food Processing 387
Lalitagauri Ray and Debabrata Bera
16.1 Introduction 387
16.2 Production of gluconic acid 389
16.3 Ascorbic acid 392
16.4 Lactose hydrolysis by -galactosidase 393
16.5 Invert sugar 395
16.6 Production of oligosaccharides 397
16.7 Glucose isomerization 397
16.8 Production of flavour and fragrance 399
16.9 Artificial sweetener 401
16.10 Conclusions 403
References 404
Section 2 Advanced Processes 411
17 Ultraviolet in Food Preservation and Processing 413
Albert Ibarz, Alfonso Garvín and Víctor Falguera
17.1 Introduction 413
17.2 Microbial disinfection 417
17.3 Mycotoxin elimination 423
17.4 Inactivation of enzymes in juices 425
17.5 Improvement of polymer films 426
17.6 Conclusions 427
References 427
18 Application of Microwave Technology in Food Preservation and Processing
437
Birgitta Wäppling Raaholt, Emma Holtz, Sven Isaksson and Lilia Ahrné
18.1 Introduction 437
18.2 Background 437
18.3 Principles 439
18.4 Applications of microwave in food preservation and processing 451
18.5 Present status and future possibilities 461
18.6 Conclusions 464
References 465
19 Infrared in Food Preservation and Processing 471
Ipsita Das and S.K. Das
19.1 Introduction 471
19.2 Theory of infrared drying 472
19.3 Application of infrared energy in food industry 477
19.4 Conclusions 492
References 495
20 Application of Radiowave Frequency in Food Processing 501
Francesco Marra, Tesfaye Faye Bedane, Rahmi Uyar, Ferruh Erdogdu and James
G. Lyng
20.1 Introduction 501
20.2 Principles of RF processing 502
20.3 Use of RF heating in food processing 503
20.4 Factors influencing RF heating processes 507
20.5 Computer simulation of RF heating in food processing 508
20.6 Conclusions 509
References 509
21 Application of Ultrasonics in Food Preservation and Processing 515
Anet Re¿zek Jambrak and Zoran Herceg
21.1 Introduction 515
21.2 Ultrasound mechanism 516
21.3 Application of ultrasound in food processing 522
21.4 Conclusions 531
References 532
22 Membrane Processing 537
Alfredo Cassano, Carmela Conidi and Enrico Drioli
22.1 Introduction 537
22.2 Terminology and general considerations 538
22.3 Pressure-driven membrane operations 540
22.4 Electrodialysis 544
22.5 Membrane contactors 546
22.6 Membrane bioreactors 552
22.7 Pervaporation 555
22.8 Conclusions 560
Abbreviations 560
References 561
23 Nanoparticles and Nanotechnology in Food 567
Shanthilal J. and Suvendu Bhattacharya
23.1 Introduction 567
23.2 Advantages of nanotechnology 569
23.3 Applications in food preservation and processing 570
23.4 Process technology 582
23.5 Regulatory and safety issues 585
23.6 Conclusions 588
References 588
24 High Pressure Processing: Current Status 595
Mukund V. Karwe, Jose Maldonado and Swetha Mahadevan
24.1 Introduction 595
24.2 Heat transfer during high pressure processing 596
24.3 Mass transfer during high pressure processing 601
24.4 Studies on nonuniformity of pressure in solid foods 604
24.5 Effect of high pressure on bioactive compounds in foods 606
24.6 Mechanisms of microbial inactivation during high pressure processing
608
References 610
25 Ozone Processing 617
Fátima A. Miller, Teresa R.S. Brandão and Cristina L.M. Silva
25.1 Introduction 617
25.2 Ozone properties 619
25.3 Ozone generation 620
25.4 Antimicrobial action 622
25.5 Applications of ozone 627
25.6 Remarks on health and safety concerns 637
References 637
26 Application of Pulsed Electric Fields in Food 645
Claudia Siemer, Kemal Aganovic, Stefan Toepfl and Volker Heinz
26.1 Introduction 645
26.2 Principle of action 646
26.3 Application 648
26.4 Equipment design 662
26.5 Outlook 664
References 665
27 Ohmic Heating 673
Cuiren Chen
27.1 Introduction 673
27.2 Applications of OH system 675
27.3 OH heating process and equipment 676
27.4 Modelling of the OH process 679
27.5 Critical factors of OH processing 683
27.6 Sensitivity analysis of the continuous OH system 685
27.7 Conclusions 686
References 688
28 Intelligent Identification System for Poultry Portion Sorting 691
Adnan Khashman
28.1 Introduction 691
28.2 Automation in poultry processing 692
28.3 Intelligent poultry portion identification 693
28.4 Future possible applications 700
28.5 Conclusions 701
References 702
Index 705