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Food Processing Technology (5th Ed.) Principles and Practice Woodhead Publishing Series in Food Science, Technology and Nutrition Series

Langue : Anglais
Couverture de l’ouvrage Food Processing Technology

Food Processing Technology: Principles and Practice, Fifth Edition  includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take place at ambient temperature; Part III describes processing using heat; Part IV describes processing by removing heat; and Part V describes post-processing operations.

This book continues to be the most comprehensive reference in the field, covering all processing unit operations in a single volume. The title brings key terms and definitions, sample problems, recommended further readings and illustrated processes.

PART I - BASIC PRINCIPLES 1. Properties of foods

PART II: AMBIENT-TEMPERATURE PROCESSING 2. Raw material preparation 3. Extraction and separation of food components 4. Size reduction 5. Mixing, forming and coating 6. Food biotechnology 7. Minimal processing

PART III: PROCESSING BY APPLICATION OF HEATProcessing using steam or water 8. Blanching 9. Industrial cooking 10. Pasteurisation 11. Heat sterilisation 12. Evaporation and distillation Processing using hot air or heated surfaces 13. Dehydration 14. Smoking 15. Baking and roasting 16. Extrusion cooking Processing using hot oils 17. Frying Electromagnetic processing using direct and radiated energy 18. Dielectric, ohmic and infrared heating

PART IV: PROCESSING BY REMOVAL OF HEAT 19. Heat removal by refrigeration 21. Chilling 22. Freezing 23. Freeze Drying and Freeze Concentration

PART V POST-PROCESSING OPERATIONS 24. Packaging 25. Filling and sealing of containers 26. Materials handling, storage and distribution

Dr Peter Fellows is a senior consultant in food processing, working mostly in Africa and Asia. Over the last 30 years, he has worked extensively as a food technologist in over twenty countries, supporting institutions that promote small-scale agro-industrial development programmes. He is a Visiting Fellow at Oxford Brookes University in the UK, and has held the UNESCO Chair in Post-Harvest Technology at Makerere University, Uganda. In addition to Food processing technology, he has written 22 books and numerous articles on different aspects of food processing.
  • Presents current trends on food sustainability, environmental considerations, changing consumer choices, reduced packaging and energy use, and functional and healthy/plant-based foods
  • Includes highly illustrated line drawings and/or photographs to show the principles of equipment operation and/or examples of equipment that is used commercially
  • Contains worked examples of common calculations

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Mots-clés :

3D food printing; Acrylamide; Active and intelligent packaging; Agglomeration of powders; Animal carcasses; Antifreeze proteins; Aseptic processing; Automated guided vehicles; Azeotropic mixtures; Bacteriocins; Baking; Barosensitivity of microorganisms; Barrier properties; Batch and continuous ovens; Batters; Blanching; Braising; Bratt pan; Breadcrumbs; Breakfast cereals; C botulinum; CO2 snow; Can seams; Canning; Centrifugation; Checkweighing; Chocolate; Cleaning and sanitation; Closures; Coating; Coefficient of performance; Cold plasma; Commercial sterility; Compound coatings; Concentric tube heat exchanger; Constituents in smoke; Contaminants; Conveyors; Cooling; Cream; Crispbread; Crop cleaning; Cryogenic chilling; Cryogenic freezers; Cryogens; Cultured meat; D-values and z-values of enzymes and microorganisms; Deep-fat frying; Dehydration; Dehydrofreezing; Dense-phase carbon dioxide; Dicing; Dielectric heating; Dielectric loss factor; Direct heating; Distillation; Distillation column; Dry heat; Drying rate; Edible and biodegradable packaging; Edible barrier coatings; Effects of heat on foods; Electric arc discharges; Electromagnetic waves; Emulsification; Emulsifying agents; Encapsulation; Energy consumption; ?-radiation; Environmental considerations; Enzymes and microorganisms; Evaporation; Expression; Extraction; Extruded confectionery; Extruder-operating conditions; Extrusion cooking; F value; Fermentation; Fermented foods; Filling liquid and solid foods; Filtration; Fluid flow; Food storage; Forced circulation evaporators; Form-fill-seal equipment; Forming; Freeze concentration; Freeze drying; Freezing; Frozen storage; Fruit juices; Frying; Functional foods; Gas blending; Genetic modification; Glass transitions; Grading; Heat and mass transfer; Heat balance