Food Processing: Principles and Applications

ISBN-13: 9781587160080 / Angielski / Twarda / 2005 / 440 str.

Hosahalli Ramaswamy; Michele Marcotte

Opis

This book covers the physical, chemical, and microbiological basis of the different methods of food preservation with special reference to the application of three of the most widely used commercial processes: thermal processing, freezing, and dehydration. An overview of current technological advances in other methods of preservation completes the book. Emphasizing applications, problem solving, and modeling, the book contains lab experiments, practice problems, and problem sets that correspond with the topics presented. By covering both basic and applied aspects of food processing, it serves as a valuable textbook in food science programs worldwide.

Recenzje

“… sets out to address the basic principles of and applications of the major food processing technologies used commercially. … It covers the theory of the techniques well and combines this with a practical hands-on approach. … The scope of the book, which is in-depth coverage of a few major technologies, compared with the broader coverage of others may well be the deciding factor for would-be purchasers or academics considering prescribing the book as a food engineering text book.”
— H. Deeth, in International Journal of Dairy Technology, Vol. 60, No. 2, May 2007

Spis treści

INTRODUCTION BACKGROUND BASICS   Units, Dimensions, Conversions, Common Terms, Definitions   Mass Balance   Energy Balance   Heat Transfer Fundamentals   Fluid Flow   Rheological Properties   Thermophysical Properties     THERMAL PROCESSING   Introduction   Historical Perspectives   Classification of Thermal Processes   Principles of Thermal Processing   Thermal Resistance of Microorganisms   Lethality Concept   Characterization of Heat Penetration Data   Thermal Process Calculations   Thermal Process Calculations for Pasteurization   Commercial Canning Operations   Thermal Process Equipment   Commercial Retorts   Quality Improvement in Thermally Processed Foods   Novel Thermal Processing Techniques     LOW TEMPERATURE PRESERVATION Introduction Refrigerated Storage  Food Freezing FOOD DEHYDRATION   Introduction   Dehydration Fundamentals   Drying Curve   Mass and Energy Balance in Air Drying   Air-Moisture Relationships   Effect of Air Temperature, Velocity, and Humidity on Drying   Effect of Product Characteristics on Drying   Dryer Selection   Common Drying Systems   Novel Drying Techniques   Energy Aspects and Thermal Efficiency   Quality and Storage Stability of Dehydrated Foods  Trends SEPARATION AND CONCENTRATION    Introduction   Evaporation   Membrane Processing   Freeze Concentration   Extraction   Supercritical Fluid Extraction   Osmotic Dehydration  (OD)   Future Trends APPENDIX A: Conversion Factors APPENDIX B: Thermophysical Properties APPENDIX C: Heat and Mass Transfer Charts  REFERENCES CITED  ADDITIONAL READING MATERIAL INDEX

O autorze

Hosahalli S. Ramaswamy, Michele Marcotte