Food processing

Food Processing: Principles and Applications is a comprehensive resource that explores the basic and applied aspects of food processing. It describes the physical, chemical, and microbiological basis for each method of preservation. Particular emphasis is placed on the application of three of the most universally used commercial processes: thermal processing, freezing, and dehydration. 

Thermal processing --- perhaps the most widely used technology in the world --- is examined in thorough discussions of the microbial basis of the process and on microbial destruction kinetics. Also described is the characterization of the heating behavior of foods and the equipment used for thermal processing. 

Low temperature preservation is also demonstrated with a focus on freezing. The fundamentals of the freezing process, and the techniques and equipment used in commercial freezing operations are also explained. The thermophysical properties and the modeling of freeze times are meticulously addressed in sequence.

Aspects of dehydration are detailed from drying fundamentals to drying equipment, modeling, and storage stability. In the final section, separation processes are highlighted: evaporation, membrane processing, freeze concentration, extraction, and osmotic dehydration.

This book is ideal for undergraduate students in food science who are taking courses in food processing. It is also a must have resource for food process engineers and researchers to forecast results of food processing methods. 

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