Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take place at ambient temperature; Part III describes processing using heat; Part IV describes processing by removing heat; and Part V describes post-processing operations.
This book continues to be the most comprehensive reference in the field, covering all processing unit operations in a single volume. The title brings key terms and definitions, sample problems, recommended further readings and illustrated processes.
1. 7.1: Introduction - p. 251 2. 7.2: High pressure processing - p. 255 3. 7.3: Irradiation - p. 267 4. 7.4: Ozone - p. 276 5. 7.5: Power ultrasound - p. 280 6. 7.6: PEF processing - p. 284 7. 7.7: Pulsed light - p. 290 8. 7.8: Other minimal processing methods under development - p. 295 9. Chapter 8 Blanching - p. 317 10. Chapter 9 Industrial cooking - p. 327 11. Chapter 10 Pasteurisation - p. 343 12. Chapter 11 Heat sterilisation - p. 357 13. Chapter 12 Evaporation and distillation - p. 389 14. Chapter 13 Dehydration - p. 415 15. Chapter 14 Smoking - p. 455 16. Chapter 15 Baking and roasting - p. 467 17. Chapter 16 Extrusion cooking - p. 483 18. Chapter 17 Frying - p. 505 19. Chapter 18 Dielectric, ohmic and infrared heating - p. 523 20. Chapter 19 Heat removal by refrigeration - p. 551 21. Chapter 20 Cooling and chilling - p. 567 22. Chapter 21 Freezing - p. 585 23. Chapter 22 Freeze drying and freeze concentration - p. 619 24. Chapter 23 Packaging - p. 633 25. 23.1: Theory - p. 634 26. 23.2: Types of packaging materials - p. 643 27. 23.3: Packaging materials for modified atmosphere packaging - p. 663 28. 23.4: Printing - p. 669 29. 23.5: Packaging developments - p. 673 30. 23.6: Environmental and regulatory considerations - p. 688 31. Chapter 24 Filling and sealing of containers - p. 711 32. Chapter 25 Materials handling, storage and distribution - p. 739 33. Index - p. 765 34. Index - continued - p. 771 35. Index - continued - p. 777
Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take place at ambient temperature; Part III describes processing using heat; Part IV describes processing by removing heat; and Part V describes post-processing operations.
This book continues to be the most comprehensive reference in the field, covering all processing unit operations in a single volume. The title brings key terms and definitions, sample problems, recommended further readings and illustrated processes.
1. 7.1: Introduction - p. 251 2. 7.2: High pressure processing - p. 255 3. 7.3: Irradiation - p. 267 4. 7.4: Ozone - p. 276 5. 7.5: Power ultrasound - p. 280 6. 7.6: PEF processing - p. 284 7. 7.7: Pulsed light - p. 290 8. 7.8: Other minimal processing methods under development - p. 295 9. Chapter 8 Blanching - p. 317 10. Chapter 9 Industrial cooking - p. 327 11. Chapter 10 Pasteurisation - p. 343 12. Chapter 11 Heat sterilisation - p. 357 13. Chapter 12 Evaporation and distillation - p. 389 14. Chapter 13 Dehydration - p. 415 15. Chapter 14 Smoking - p. 455 16. Chapter 15 Baking and roasting - p. 467 17. Chapter 16 Extrusion cooking - p. 483 18. Chapter 17 Frying - p. 505 19. Chapter 18 Dielectric, ohmic and infrared heating - p. 523 20. Chapter 19 Heat removal by refrigeration - p. 551 21. Chapter 20 Cooling and chilling - p. 567 22. Chapter 21 Freezing - p. 585 23. Chapter 22 Freeze drying and freeze concentration - p. 619 24. Chapter 23 Packaging - p. 633 25. 23.1: Theory - p. 634 26. 23.2: Types of packaging materials - p. 643 27. 23.3: Packaging materials for modified atmosphere packaging - p. 663 28. 23.4: Printing - p. 669 29. 23.5: Packaging developments - p. 673 30. 23.6: Environmental and regulatory considerations - p. 688 31. Chapter 24 Filling and sealing of containers - p. 711 32. Chapter 25 Materials handling, storage and distribution - p. 739 33. Index - p. 765 34. Index - continued - p. 771 35. Index - continued - p. 777
