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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.
Wydanie ilustrowane
“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.” (Biotechnology, Agronomy, Society and Environment, 1 October 2014)
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
About the Authors
Dr Stephanie Clark is Associate Director of the Midwest Dairy Foods Research Center and Associate Professor Food Science & 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 Associate Professor, Food Science and Human Nutrition, Iowa State University.
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.
About the Authors
Dr Stephanie Clark is Associate Director of the Midwest Dairy Foods Research Center and Associate Professor Food Science & 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, Food Science and Human Nutrition, Iowa State University.
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