Food Processing 2e

Herausgegeben von Clark, Stephanie; Jung, Stephanie; Lamsal, Buddhi

• Gebundenes Buch

Produktbeschreibung

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, as
well 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 edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies
as well as environmental and sustainability issues currently facing the food processing industry.

The book is divided into two sections, the first focusing on principles of food processing and handling, and
the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.

Produktdetails

• Verlag: Wiley & Sons
• 2. Aufl.
• Seitenzahl: 592
• Erscheinungstermin: 3. Juni 2014
• Englisch
• Abmessung: 260mm x 208mm x 37mm
• Gewicht: 1497g
• ISBN-13: 9780470671146
• ISBN-10: 0470671149
• Artikelnr.: 40721758

Autorenporträt

ABOUT THE EDITORS Dr Stephanie Clark is Associate Director of the Midwest Dairy Foods Research Center and Associate Professor in the Department of Food Science and Human Nutrition at Iowa State University. Dr Stephanie Jung is Associate Professor in the Department of Food Science and Human Nutrition at Iowa State University. Dr Buddhi Lamsal is Assistant Professor in the Department of Food Science and Human Nutrition at Iowa State University.

Inhaltsangabe

List of Contributors
xi 1 Principles of Food Processing
1 Sung Hee Park
Buddhi P. Lamsal
and V.M. Balasubramaniam 1.1 Processing of foods: an introduction
1 1.2 Unit operations in food processing
2 1.3 Thermophysical properties
microbial aspects
and other considerations in food processing
4 1.4 Common food preservation/processing technologies
7 1.5 Other food processing/preservation technologies
12 1.6 Emerging issues and sustainability in food processing
13 1.7 Conclusion
13 2 Thermal Principles and Kinetics
17 Prabhat Kumar and K.P. Sandeep 2.1 Introduction
17 2.2 Methods of thermal processing
17 2.3 Microorganisms
20 2.4 Thermal kinetics
21 2.5 Thermal process establishment
24 2.6 Thermal process calculation
26 2.7 Thermal process validation
28 2.8 Process monitoring and control
29 2.9 Emerging processing technologies
29 2.10 Future trends
30 3 Separation and Concentration Technologies in Food Processing
33 Yves Pouliot
Valérie Conway
and Pierre-Louis Leclerc 3.1 Introduction
33 3.2 Physical separation of food components
34 3.3 Processes involving phase separation
37 3.4 Membrane separations
46 3.5 Sustainability of separation technologies in food processing
57 4 Dehydration
61 Robert H. Driscoll 4.1 Introduction
61 4.2 Drying and food quality
61 4.3 Hot air drying
62 4.4 Drying theory
67 4.5 Drying equipment
71 4.6 Analysis of dryers
75 4.7 Sustainability
77 4.8 Conclusion
77 5 Chilling and Freezing of Foods
79 Stephen J. James and Christian James 5.1 Introduction to the food cold chain
79 5.2 Effect of refrigeration on food safety and quality
79 5.3 Blanching
83 5.4 Principles of refrigeration systems
84 5.5 Heat transfer during chilling and freezing
86 5.6 Chilling and freezing systems
87 5.7 Chilled and frozen storage systems
92 5.8 Chilled and frozen transport systems
93 5.9 Refrigerated retail display systems
95 5.10 Recommended temperatures
99 5.11 Refrigeration and the environment
100 5.12 Specifying
designing
and commissioning refrigeration systems
101 5.13 Conclusion
102 6 Fermentation and Enzyme Technologies in Food Processing
107 Ali Demirci
Gulten Izmirlioglu
and Duygu Ercan 6.1 Introduction
107 6.2 Fermentation culture requirements
108 6.3 Fermentation technologies
112 6.4 Downstream processing
114 6.5 Fermented foods
117 6.6 Enzyme applications
123 6.7 Sustainability
131 6.8 Concluding remarks and future trends
131 7 Alternative Food Processing Technologies
137 Hudaa Neetoo and Haiqiang Chen 7.1 Introduction
137 7.2 Alternative thermal processing technologies
137 7.3 Alternative non-thermal processing technologies
144 7.4 Sustainability and energy efficiency of processing methods
159 7.5 Conclusion
160 8 Nanotechnology for Food: Principles and Selected Applications
171 Sundaram Gunasekaran 8.1 Introduction
171 8.2 Biosensing
172 8.3 Packaging
191 8.4 Nanotechnology and sustainability
198 8.5 Summary
199 9 Sustainability and Environmental Issues in Food Processing
207 Fionnuala Murphy
Kevin McDonnell
and Colette C. Fagan 9.1 Introduction
207 9.2 Sustainable food processing drivers
207 9.3 Environmental impact of food processing
210 9.4 Green technologies: examples in the food processing industry
213 9.5 Environmental sustainability assessment methods
214 9.6 Conclusion
227 10 Food Safety and Quality Assurance
233 Tonya C. Schoenfuss and Janet H. Lillemo 10.1 Introduction
233 10.2 Elements of total quality management
233 10.3 Hazard Analysis Critical Control Point (HACCP) system
235 10.4 Sanitary processing conditions
236 10.5 Supporting prerequisite programs
242 10.6 Product quality assurance
245 10.7 Conclusion
246 11 Food Packaging
249 Joongmin Shin and Susan E.M. Selke 11.1 Introduction
249 11.2 Functions of food packaging
249 11.3 Packaging systems
250 11.4 Materials for food packaging
251 11.5 Other packaging types
263 11.6 Sustainable food packaging
268 12 Food Laws and Regulations
275 Barbara Rasco 12.1 Introduction
275 12.2 The regulatory status of food ingredients and additives
276 12.3 Adulteration and misbranding
276 12.4 The global food trade: risk from adulterated and misbranded foods
279 12.5 US Department of Agriculture programs
280 12.6 Environmental Protection Agency programs
283 12.7 The Food Safety Modernization Act
283 12.8 Summary
291 13 Crops - Cereals
293 Kent D. Rausch and Vijay Singh 13.1 Introduction
293 13.2 Industrial corn processing for food uses
293 13.3 Industrial wheat processing for food uses
300 13.4 Sustainability of corn and wheat processing
302 14 Crops - Legumes
305 George Amponsah Annor
Zhen Ma
and Joyce Irene Boye 14.1 Introduction
305 14.2 Technologies involved in legume processing
306 14.3 Traditional processing technologies
307 14.4 Modern processing technologies
310 14.5 Ingredients from legumes
312 14.6 Novel applications
329 14.7 Conclusion
331 15 Processing of Fruit and Vegetable Beverages
339 José I. Reyes-De-Corcuera
Renée M. Goodrich-Schneider
Sheryl Barringer
and Miguel A. Landeros-Urbina 15.1 Introduction
339 15.2 Juices
341 15.3 Nectars
356 15.4 Clean-in-place
358 15.5 Conclusion
360 16 Fruits and Vegetables - Processing Technologies and Applications
363 Nutsuda Sumonsiri and Sheryl A. Barringer 16.1 Raw materials
363 16.2 Basic processing
369 17 Milk and Ice Cream Processing
383 Maneesha S. Mohan
Jonathan Hopkinson
and Federico Harte 17.1 Introduction
383 17.2 Physical and chemical properties of milk constituents
383 17.3 Milk handling
386 17.4 Dairy product processing
391 17.5 US regulations for milk and milk products
400 17.6 Sustainability of the dairy industry
402 17.7 Conclusion
402 18 Dairy - Fermented Products
405 R.C. Chandan 18.1 Introduction
405 18.2 Consumption trends
406 18.3 Production of starters for fermented dairy foods
406 18.4 Biochemical basis of lactic fermentation for flavor and texture generation
410 18.5 Yogurt
410 18.6 Cultured (or sour) cream
422 18.7 Cheeses
424 18.8 Sustainability efforts in whey processing
431 19 Eggs and Egg Products Processing
437 Jianping Wu 19.1 Introduction
437 19.2 Shell egg formation
437 19.3 Structure of eggs
438 19.4 Chemical composition of eggs
440 19.5 Shell egg processing
441 19.6 Further processing of eggs and egg products
444 19.7 Liquid egg products
445 19.8 Pasteurization
446 19.9 Desugarization
448 19.10 Dehydration
449 19.11 Egg further processing (value-added processing)
449 19.12 Sustainability
450 19.13 Conclusion
450 20 Fats and Oils - Plant Based
457 Amy S. Rasor and Susan E. Duncan 20.1 Introduction
457 20.2 Sources
composition
and uses of plant-based fats and oils
457 20.3 Properties of plant-based fats and oils
460 20.4 Nutritional areas of interest
461 20.5 Degradation of plant-based fats and oils
462 20.6 General handling considerations
463 20.7 Recovery of oils from their source materials
463 20.8 Refining
466 20.9 Modification of plant-based fats and oils
469 20.10 Packaging and postprocessing handling
473 20.11 Margarine processing
473 20.12 Mayonnaise processing
476 20.13 Sustainability
477 21 Fats and Oils - Animal Based
481 Stephen L. Woodgate and Johan T. van der Veen 21.1 Introduction
481 21.2 Raw materials
481 21.3 Land animals
482 21.4 Processing methods
484 21.5 EU legislation
487 21.6 Safety
488 21.7 Characteristics and quality
490 21.8 Applications
493 21.9 Health aspects
496 21.10 Sustainability
497 21.11 Conclusion
497 22 Aquatic Food Products
501 Mahmoudreza Ovissipour
Barbara Rasco
and Gleyn Bledsoe 22.1 Introduction
501 22.2 Aquatic plants and animals as food
501 22.3 Cultivation
harvesting
and live handling - reducing stress and maintaining quality
502 22.4 Animal welfare issues in fisheries
507 22.5 Harvesting methods and effect on quality
507 22.6 Reducing stress in live handling
508 22.7 Fishing methods
510 22.8 Refrigerated products
514 22.9 Freezing and frozen products
515 22.10 Surimi and surimi analog products
520 22.11 Curing
brining
smoking
and dehydration
521 22.12 Additives and edible coatings
524 22.13 Roes and caviar
525 22.14 Other non-muscle tissues used as food
528 22.15 Fish meal and protein hydrolyzates
and fish oil
530 22.16 Sustainability
531 22.17 Summary
532 23 Meats - Beef and Pork Based
535 Robert Maddock 23.1 Introduction
535 23.2 Beef and pork characteristics and quality
535 23.3 General categories of beef and pork processing
537 23.4 Equipment needed in beef and pork processing
545 23.5 Beef and pork processing and HACCP
547 23.6 Sustainability
547 24 Poultry Processing and Products
549 Douglas P. Smith 24.1 Poultry processing
549 24.2 Turkey processing
562 24.3 Duck processing
562 24.4 Microbiology and food safety
563 24.5 Sustainable poultry production and processing
564 24.6 Conclusion
565 Index
567