Efnisyfirlit

• Cover image
• Title page
• Table of Contents
• Copyright
• Dedication
• About the book
• Acknowledgements
• Introduction
  • 1 Stages in food processing
  • 2 The food industry in the future
  • Further reading
• Part I: Basic principles
  • Chapter 1. Properties of foods and principles of processing
    • Abstract
    • 1.1 Physical properties
    • 1.2 Biochemical properties
    • 1.3 Engineering principles
    • 1.4 Process monitoring and control
    • 1.5 Hygienic design and cleaning of processing facilities and equipment
    • 1.6 Water and waste management
    • References
    • Further reading
• Part II. Ambient-temperature processing
  • Chapter 2. Raw material preparation
    • Abstract
    • 2.1 Cleaning foods
    • 2.2 Sorting and grading
    • 2.3 Peeling and coring
    • References
  • Chapter 3. Extraction and separation of food components
    • Abstract
    • 3.1 Centrifugation
    • 3.2 Filtration
    • 3.3 Expression
    • 3.4 Extraction using solvents
    • 3.5 Membrane separation
    • 3.6 Effects on foods and microorganisms
    • References
  • Chapter 4. Size reduction
    • Abstract
    • 4.1 Size reduction of solid foods
    • 4.2 Size reduction in liquid foods
    • References
  • Chapter 5. Mixing, forming, coating and encapsulation
    • Abstract
    • 5.1 Mixing
    • 5.2 Forming
    • 5.3 Coating foods
    • References
  • Chapter 6. Food biotechnology
    • Abstract
    • 6.1 Fermentation technology
    • 6.2 Microbial enzymes
    • 6.3 Bacteriocins and antimicrobial ingredients
    • 6.4 Functional foods
    • 6.5 Genetic modification
    • 6.6 Nutritional genomics
    • References
  • Chapter 7. Minimal processing methods
    • Abstract
    • 7.1 Introduction
    • 7.2 High pressure processing
    • 7.3 Irradiation
    • 7.4 Ozone
    • 7.5 Power ultrasound
    • 7.6 PEF processing
    • 7.7 Pulsed light
    • 7.8 Other minimal processing methods under development
    • References
• Part III. Processing by application of heat
  • Chapter 8. Blanching
    • Abstract
    • 8.1 Theory
    • 8.2 Equipment
    • 8.3 Effect on foods
    • 8.4 Effect on microorganisms
    • References
  • Chapter 9. Industrial cooking
    • Abstract
    • 9.1 Cooking using moist heat
    • 9.2 Sous vide cooking
    • 9.3 Cooking using dry heat
    • References
  • Chapter 10. Pasteurisation
    • Abstract
    • 10.1 Theory
    • 10.2 Equipment
    • 10.3 Effects on foods
    • References
  • Chapter 11. Heat sterilisation
    • Abstract
    • 11.1 In-container sterilisation
    • 11.2 Ultrahigh temperature/aseptic processes
    • 11.3 Effects on foods
    • References
  • Chapter 12. Evaporation and distillation
    • Abstract
    • 12.1 Evaporation
    • 12.2 Distillation
    • References
  • Chapter 13. Dehydration
    • Abstract
    • 13.1 Theory
    • 13.2 Equipment
    • 13.3 Control of dryers
    • 13.4 Types of powders
    • 13.5 Rehydration
    • 13.6 Effects on foods and microorganisms
    • References
  • Chapter 14. Smoking
    • Abstract
    • 14.1 Theory
    • 14.2 Processing
    • 14.3 Effects on foods
    • 14.4 Effects on microorganisms
    • References
  • Chapter 15. Baking and roasting
    • Abstract
    • 15.1 Theory
    • 15.2 Equipment
    • 15.3 Effects on foods and microorganisms
    • References
  • Chapter 16. Extrusion cooking
    • Abstract
    • 16.1 Theory
    • 16.2 Equipment
    • 16.3 Applications
    • 16.4 Effect on foods and microorganisms
    • References
  • Chapter 17. Frying
    • Abstract
    • 17.1 Theory
    • 17.2 Equipment
    • 17.3 Effects of frying on oils
    • 17.4 Effects of frying on foods
    • 17.5 Effects of frying on microorganisms
    • References
  • Chapter 18. Dielectric, ohmic and infrared heating
    • Abstract
    • 18.1 Dielectric heating
    • 18.2 Ohmic heating
    • 18.3 Infrared heating
    • References
• Part IV. Processing by the removal of heat
  • Chapter 19. Heat removal by refrigeration
    • Abstract
    • 19.1 Theory
    • 19.2 Equipment
    • References
  • Chapter 20. Cooling and chilling
    • Abstract
    • 20.1 Cooling crops and carcasses
    • 20.2 Chilling
    • 20.3 Cold storage
    • References
  • Chapter 21. Freezing
    • Abstract
    • 21.1 Theory
    • 21.2 Equipment
    • 21.3 Effects on foods
    • 21.4 Effects on microorganisms
    • References
  • Chapter 22. Freeze drying and freeze concentration
    • Abstract
    • 22.1 Freeze drying
    • 22.2 Freeze concentration
    • References
• Part V. Postprocessing operations
  • Chapter 23. Packaging
    • Abstract
    • 23.1 Theory
    • 23.2 Types of packaging materials
    • 23.3 Packaging materials for modified atmosphere packaging
    • 23.4 Printing
    • 23.5 Packaging developments
    • 23.6 Environmental and regulatory considerations
    • References
  • Chapter 24. Filling and sealing of containers
    • Abstract
    • 24.1 Rigid and semirigid containers
    • 24.2 Flexible containers
    • 24.3 Twist-wrapping
    • 24.4 Shrink-wrapping and stretch-wrapping
    • 24.5 Tamper-evident and tamper-resistant closures
    • 24.6 Labelling
    • 24.7 Checkweighing
    • 24.8 Metal detection
    • References
    • Further reading
  • Chapter 25. Materials handling, storage and distribution
    • Abstract
    • 25.1 Materials handling
    • 25.2 Storage
    • References
    • Further reading
• Glossary, acronyms and symbols
• Index

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