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Food Processing Handbook

ISBN: 978-3-527-60720-4
607 pages
May 2006
Food Processing Handbook (352760720X) cover image
Focusing on the technology involved, this handbook describes the principles as well as the equipment used and the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In doing so the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high pressure processing, emerging technologies, baking, extrusion, frying and packaging. In addition current concerns about the safety of processed foods and control of food processes are addressed, as are the impact of processing on the environment and separation and conversion operations widely used in the food industry.
Scientists and engineers involved in food manufacture, research and development in both industry and academia will benefit greatly from the contents as will students studying food related topics at undergraduate and postgraduate levels.
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POSTHARVEST HANDLING AND PREPARATION OF FOODS FOR PROCESSING
Introduction
Properties of Raw Food Materials and their Susceptibility to Deterioration and Damage
Storage and Transportation of Raw Materials
Raw Material Cleaning
Sorting and Grading
Blanching
Sulphiting of Fruits and Vegetables
References
THERMAL PROCESSING
Introduction
Reaction Kinetics
Temperature Dependence
Continuous Heat Exchangers
Heat Processing Methods
Filling Procedures
Storage
References
EVAPORATION AND DEHYDRATION
Evaporation (Concentration, Condensing)
Dehydration (Drying)
References
FREEZING
Introduction
Refrigeration Methods and Equipment
Low Temperature Production
Freezing Kinetics
Effects of Refrigeration on Food Quality
Freezing Kinetics
IRRADIATION
Introduction
Principles of Irradiation
Equipment
Safety Aspects
Effects on the Properties of Food
Detection Methods for Irradiated Food
Applications and Potential Applications
References
HIGH PRESSURE PROCESSING
Introduction
Effect of High Pressure on Micrioorganisms
Ingredient Functionality
Enzyme Activity
Foaming and Emulsification
Gelation
Organoleptic Considerations
Equipment for High Pressure Processing
Pressure Vessel Considerations
Current and Potential Applications of High Pressure Processing of Foods
References
PULSED ELECTRIC FIELD PROCESSING, POWER ULTRASOUND AND OTHER EMERGING TECHNOLOGIES
Introduction
Pulsed Electric Field Processing
Power Ultrasound
Other Technologies with Potential
Conclusions
References
BAKING, EXTRUSION, FRYING
Baking Bread
Extrusion
Frying
References
PACKAGING
Introduction
Factors Affecting the Choice of a Packaging Material and/or Container for a Particular Duty
Materials and Containers Used for Packaging Food
Modified Atmosphere Packaging (MAP)
Aseptic Packaging
Active Packaging
References
SAFETY IN FOOD PROCESSING
Introduction
Safe Design
Prerequisite Good Manufacturing Practice Programmes
HACCP
Ongoing Control of Food Safety in Processing
References
CONTROL IN FOOD PROCESSING
ENVIRONMENTAL ASPECTS OF FOOD PROCESSING
Introduction
Waste Characteristics
Waste Water Processing Technology
Resource Recovery from Food Processing Wastes
Environmental Impact of Packaging Wastes
Refrigerents
Energy Issues Related to Environment
Life Cycle Assessment
References
WATER AND WASTE TREATMENT
Introduction
Fresh Water
Waste Water
Sludge Disposal
Final Disposal of Waste Water
References
SEPARATIONS IN FOOD PROCESSING
Introduction
Solid-liquid Filtration
Centrifugation
Solid-liquid Extraction (Leaching)
Distillation
Crystallisation
Membrane Processes
Ion Exchange
Electrodialysis
References
MIXING, EMULSIFICTION, SIZE REDUCTION
Mixing (Agitation, Blending)
Eulsification
Size Reduction (Crushing, Comminution, Grinding, Milling) of Solids
References
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Professor James Gerard Brennan lectured at The National College of Food Technology, Whiteknights, Reading. He is a founder member and fellow of the Institute of Food Science and Technology and served on its Council and on several of its committees. Over the years he has undertaken assignments for industrial companies, mainly in the fields of dehydratation, packaging, texture measurement, product and process development. Professor Brennan is a member of the editorial board of the Journal of Food Engineering, author of two books and of several chapters in books and published around 30 review articles and over 120 papers in scientific journals.
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?This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods.? ( Journal of Dairy Technology, August 2008)

"This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth." (CHOICE, September 2006)

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