Handbook of Food Processing

ISBN-13: 9781498721752 / Angielski / Twarda / 2015 / 22 str.

Theodoros Varzakas;Constantina Tzia;¬Abar

Opis

Packed with case studies and problem calculations, Handbook of Food Processing: Food Preservation presents the information necessary to design food processing operations and goes on to describe the equipment needed to carry them out in detail. The book covers every step in the sequence of converting raw material to the final product. It also discusses the most common food engineering unit operations and food preservation processes, such as blanching, pasteurization, chilling, and freezing to aseptic packaging, non-thermal food processing, and the use of biosensors.

Highlights Include

• Case study on the effect of blanching conditions on sulforaphane content in purple and roman cauliflower ("brassica oleracea l. Var. Botrytis")
• Principles of thermal processing described along with thermal process calculations
• Case study on microwave preservation of fruit-based products: application to kiwifruit puree
• Principles and applications of Ohmic heating
• Advances in food additives and contaminants
• Use of edible films and coatings in fresh fruits and vegetables preservation

The book provides information regarding the common food preservation methods such as blanching, thermal processing of foods, canning, extrusion-cooking, drying or dehydration of foods, chilling, and freezing. It also describes the principles and applications of new thermal and non-thermal food processing technologies, i.e., microwave heating, ohmic heating, high pressure (HP) processing, pulsed electric field (PEF) processing, magnetic fields, ultrasound, use of edible films and coatings, food packaging-aseptic packaging, and modified atmosphere, biosensor and ozone applications. The book helps you keep up with diverse consumer demands and rapidly developing markets.

Spis treści

Blanching. Thermal Processing. Canning. Canning of Fishery Products. Extrusion – Cooking. Dehydration-Spray Drying-Freeze Drying. Chilling. Freezing. Microwave Heating. Microwave Heating Technology. Advances in Food Additives and Contaminants. Ohmic Heating: Principles and Application in Thermal Food Processing. High Pressure Process Design and Evaluation. High Pressure Processing of Foods: Technology and Applications. Pulsed Electric Fields. Ultrasonic and UV Disinfection of Food. Edible Coatings and Films to Preserve Quality of Fresh Fruits and Vegetables. Food Packaging – Aseptic Packaging. Modified Atmosphere Packaging of Fruits and Vegetables. Biosensors in Food Technology, Safety and Quality Control. Ozone Applications in Food Processing.