Conventional and Advanced Food Processing Technologies (eBook, PDF)
Redaktion: Bhattacharya, Suvendu
Conventional and Advanced Food Processing Technologies (eBook, PDF)
Redaktion: Bhattacharya, Suvendu
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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…mehr
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- Produktdetails
- Verlag: John Wiley & Sons
- Seitenzahl: 744
- Erscheinungstermin: 4. September 2014
- Englisch
- ISBN-13: 9781118406311
- Artikelnr.: 41738860
- Verlag: John Wiley & Sons
- Seitenzahl: 744
- Erscheinungstermin: 4. September 2014
- Englisch
- ISBN-13: 9781118406311
- Artikelnr.: 41738860
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 Rezek 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
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 Rezek 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