FOOD PROCESSING: RECENT DEVELOPMENTS
INTRODUCTION THE FOOD INDUSTRY TODAY ABOUT THIS BOOK NOTE ON THE SECOND EDITION PART I BASIC PRINCIPLES PROPERTIES OF FOODS AND PROCESSING THEORY PROPERTIES OF LIQUIDS, SOLIDS AND GASES DENSITY AND SPECIFIC GRAVITY VISCOSITY SURFACE ACTIVITY RHEOLOGY AND TEXTURE MATERIAL TRANSFER FLUID FLOW FLUID FLOW THROUGH FLUIDISED BEDS HEAT TRANSFER ENERGY BALANCES MECHANISMS OF HEAT TRANSFER SOURCES OF HEAT AND METHODS OF APPLICATION TO FOODS ENERGY CONSERVATION EFFECT OF HEAT ON MICRO-ORGANISMS EFFECT OF HEAT ON NUTRITIONAL AND SENSORY CHARACTERISTICS WATER ACTIVITY EFFECT OF AW ON FOODS EFFECTS OF PROCESSING ON SENSORY CHARACTERISTICS OF FOODS TEXTURE TASTE, FLAVOUR AND AROMA COLOUR EFFECTS OF PROCESSING ON NUTRITIONAL PROPERTIES FOOD SAFETY, GOOD MANUFACTURING PRACTICE AND QUALITY ASSURANCE HACCP HURDLE TECHNOLOGY ACKNOWLEDGEMENTS REFERENCES PROCESS CONTROL AUTOMATIC CONTROL SENSORS CONTROLLERS COMPUTER-BASED SYSTEMS PROGRAMMABLE LOGIC CONTROLLERS (PLCS) TYPES OF CONTROL SYSTEMS SOFTWARE DEVELOPMENTS NEURAL NETWORKS PART II AMBIENT-TEMPERATURE PROCESSING RAW MATERIAL PREPARATION CLEANING WET CLEANING DRY CLEANING REMOVING CONTAMINANTS AND FOREIGN BODIES SORTING SHAPE AND SIZE SORTING COLOUR SORTING WEIGHT SORTING GRADING PEELING FLASH STEAM PEELING KNIFE PEELING ABRASION PEELING CAUSTIC PEELING FLAME PEELING SIZE REDUCTION SIZE REDUCTION OF SOLID FOODS THEORY EQUIPMENT EFFECT ON FOODS SIZE REDUCTION IN LIQUID FOODS (EMULSIFICATION AND HOMOGENISATION) MIXING AND FORMING MIXING THEORY OF SOLIDS MIXING THEORY OF LIQUIDS MIXING FORMING BREAD MOULDERS PIE AND BISCUIT FORMERS CONFECTIONERY MOULDERS SEPARATION AND CONCENTRATION OF FOOD COMPONENTS CENTRIFUGATION FILTRATION EXPRESSION EXTRACTION USING SOLVENTS MEMBRANE CONCENTRATION (HYPERFILTRATION AND ULTRAFILTRATION) FERMENTATION AND ENZYME TECHNOLOGY FERMENTATION TYPES OF FOOD FERMENTATIONS ENZYME TECHNOLOGY ENZYME PRODUCTION FROM MICRO-ORGANISMS APPLICATION OF ENZYMES IN FOOD PROCESSING IRRADIATION MEASUREMENT OF RADIATION DOSE DOSE DISTRIBUTION EFFECT ON MICRO-ORGANISMS APPLICATIONS STERILISATION (OR ‘RADAPPERTISATION’) REDUCTION OF PATHOGENS (OR ‘RADICIDATION’) PROLONGING SHELF LIFE (OR ‘RADURISATION’) CONTROL OF RIPENING DISINFESTATION INHIBITION OF SPROUTING INDUCED RADIOACTIVITY RADIOLYTIC PRODUCTS NUTRITIONAL AND SENSORY VALUE EFFECT ON PACKAGING DETECTION OF IRRADIATED FOODS PHYSICAL METHODS CHEMICAL METHODS BIOLOGICAL METHODS ACKNOWLEDGEMENT PROCESSING USING ELECTRIC FIELDS, HIGH HYDROSTATIC PRESSURE, LIGHT OR ULTRASOUND PULSED ELECTRIC FIELD PROCESSING HIGH PRESSURE PROCESSING PROCESSING AND EQUIPMENT EFFECT ON MICRO-ORGANISMS, ENZYMES AND FOOD COMPONENTS PROCESSING USING PULSED LIGHT EQUIPMENT AND OPERATION EFFECT ON MICRO-ORGANISMS AND FOODS PROCESSING USING ULTRASOUND APPLICATION TO PROCESSING OTHER METHODS PART III PROCESSING BY APPLICATION OF HEAT A HEAT PROCESSING USING STEAM OR WATER BLANCHING STEAM BLANCHERS HOT-WATER BLANCHERS NUTRIENTS COLOUR AND FLAVOUR PASTEURISATION PASTEURISATION OF PACKAGED FOODS PASTEURISATION OF UNPACKAGED LIQUIDS COLOUR, FLAVOUR AND AROMA VITAMIN LOSS HEAT STERILISATION IN-CONTAINER STERILISATION RETORTING (HEAT PROCESSING) ULTRA HIGH-TEMPERATURE (UHT)/ASEPTIC PROCESSES PROCESSING FLAVOUR AND AROMA TEXTURE OR VISCOSITY NUTRITIVE VALUE EVAPORATION AND DISTILLATION EVAPORATION DISTILLATION EXTRUSION 14 4 1 RHEOLOGICAL PROPERTIES OF THE FOOD 14 1 2 OPERATING CHARACTERISTICS 14 2 1 SINGLE-SCREW EXTRUDERS 14 2 2 TWIN-SCREW EXTRUDERS 14 2 3 ANCILLARY EQUIPMENT 14 3 1 COLD EXTRUSION 14 3 2 EXTRUSION COOKING 14 4 1 SENSORY CHARACTERISTICS 14 4 2 NUTRITIONAL VALUE B HEAT PROCESSING USING HOT AIR DEHYDRATION 15 1 1 DRYING USING HEATED AIR 15 1 2 DRYING USING HEATED SURFACES 15 2 1 HOT-AIR DRIERS 15 2 2 HEATED-SURFACE (OR CONTACT) DRIERS 15 3 1 TEXTURE 15 3 2 FLAVOUR AND AROMA 15 3 3 COLOUR 15 3 4 NUTRITIONAL VALUE REHYDRATION BAKING AND ROASTING 16 2 1 DIRECT HEATING OVENS 16 2 2 INDIRECT HEATING OVENS 16 2 3 BATCH OVENS 16 2 4 CONTINUOUS AND SEMI-CONTINUOUS OVENS 16 3 1 TEXTURE 16 3 2 FLAVOUR, AROMA AND COLOUR NUTRITIONAL VALUE C HEAT PROCESSING USING HOT OILS FRYING SHALLOW (OR CONTACT) FRYING DEEP-FAT FRYING EFFECT OF HEAT ON OIL EFFECT OF HEAT ON FRIED FOODS D HEAT PROCESSING BY DIRECT AND RADIATED ENERGY DIELECTRIC, OHMIC AND INFRARED HEATING DIELECTRIC HEATING OHMIC HEATING EQUIPMENT AND APPLICATIONS INFRARED HEATING PART IV PROCESSING BY THE REMOVAL OF HEAT CHILLING FRESH FOODS PROCESSED FOODS COOK–CHILL SYSTEMS MECHANICAL REFRIGERATORS CRYOGENIC CHILLING CHILL STORAGE CONTROL OF STORAGE CONDITIONS CONTROLLED- OR MODIFIED-ATMOSPHERE STORAGE AND PACKAGING MODIFIED- AND CONTROLLED-ATMOSPHERE STORAGE (MAS AND CAS) MODIFIED-ATMOSPHERE PACKAGING 20 2 1 MAP FOR FRESH FOODS 20 2 2 MAP FOR PROCESSED FOODS 20 2 3 PACKAGING MATERIALS FOR MAP 20 2 4 ACTIVE PACKAGING SYSTEMS 21 FREEZING 21 1 1 ICE CRYSTAL FORMATION 21 1 2 SOLUTE CONCENTRATION 21 1 3 VOLUME CHANGES 21 1 4 CALCULATION OF FREEZING TIME 21 2 1 COOLED-AIR FREEZERS 21 2 2 COOLED-LIQUID FREEZERS 21 2 3 COOLED-SURFACE FREEZERS 21 2 4 CRYOGENIC FREEZERS CHANGES IN FOODS 21 3 1 EFFECT OF FREEZING 21 3 2 EFFECTS OF FROZEN STORAGE 21 3 3 THAWING FREEZE DRYING AND FREEZE CONCENTRATION FREEZE DRYING (LYOPHILISATION) 22 1 1 THEORY 22 1 2 EQUIPMENT 22 1 3 EFFECT ON FOODS FREEZE CONCENTRATION 22 2 1 THEORY 22 2 2 EQUIPMENT PART V POST-PROCESSING OPERATIONS COATING OR ENROBING COATING MATERIALS 23 1 1 BATTERS, POWDERS AND BREADCRUMBS CHOCOLATE AND COMPOUND COATINGS ENROBERS DUSTING OR BREADING PAN COATING HARD COATINGS SOFT COATINGS CHOCOLATE COATING PACKAGING LIGHT HEAT MOISTURE AND GASES MICRO-ORGANISMS, INSECTS, ANIMALS AND SOILS MECHANICAL STRENGTH TYPES OF PACKAGING MATERIALS TEXTILES AND WOOD METAL GLASS FLEXIBLE FILMS RIGID AND SEMI-RIGID PLASTIC CONTAINERS PAPER AND BOARD COMBINED PACKAGING SYSTEMS ACTIVE PACKAGING TECHNOLOGIES PRINTING BAR CODES AND OTHER MARKINGS INTERACTIONS BETWEEN PACKAGING AND FOODS ENVIRONMENTAL CONSIDERATIONS PACKAGING COSTS MANUFACTURE OF PACKAGING MATERIALS DISTRIBUTION OF PACKAGING MATERIALS AND INGREDIENTS FOR FOOD PRODUCTION DISTRIBUTION TO RETAILERS AND CONSUMERS CONSUMER RECYCLING