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Food processing technology: Principles and practice (Third edition)

P J Fellows 
Woodhead  June 2009  



Paperback  928 pages  ISBN 9781845692162      £50.00
Introduces a range of processing techniques that are used in food manufacturing
  • explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods
  • describes post-processing operations, including packaging and distribution logistics
  • this updated and extended third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies avaliable

Widely regarded as a standard work in its field, this book introduces the range of processing techniques that are used in food manufacturing. It explains the principles of each process, the processing equipment used, operating conditions and the effects of processing on micro-organisms that contaminate foods, the biochemical properties of foods and their sensory and nutritional qualities.

The third edition is divided into five parts. Part one describes some important basic concepts. Part two describes unit operations that take place at ambient temperature or involve minimum heating of foods. Part three includes operations that heat foods to preserve them or to alter their eating quality. Part four describes operations that remove heat from foods to extend their shelf life with minimal changes in nutritional quality or sensory characteristics. Part five describes post-processing operations, including packaging and distribution logistics.

The third edition has been substantially rewritten, updated and extended to include the many developments in food technology that have taken place since the second edition was published in 2000. Nearly all unit operations have undergone significant developments, and these are reflected in the large amount of additional material in each chapter. In particular, advances in microprocessor control of equipment, €minimal€ processing technologies, genetic modification of foods, functional foods, developments in €active€ or €intelligent€ packaging, and storage and distribution logistics are described. Developments in technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time.

The third edition consolidates the position of Food processing technology as the best single-volume introduction to food manufacturing technologies. It is an essential text for undergraduate and postgraduate students in food technology, food science, food marketing and distribution, agriculture, nutrition, and hospitality management/catering. It is also an ideal reference for all professionals in the food industry.

Contents

PART 1 BASIC PRINCIPLES

Properties of foods and processing - Properties of foods - Food spoilage, safety and shelf-life - Types of processing - Effects of processing - Control of processing. References

PART 2 AMBIENT-TEMPERATURE PROCESSING

Raw material preparation - Cooling crops and carcasses - Cleaning. Sorting and grading - Peeling - References

Size reduction - Size reduction of solid foods - Size reduction of liquid foods - References

Mixing and forming - Mixing - Forming - References

Separation and concentration of food components - Centrifugation - Filtration - Expression - Extraction using solvents - Membrane concentration - References

Food biotechnology - Genetic modification - Nutritional genomics - Functional foods - Fermentation technology - Microbial Enzymes - Microencapsulation and controlled release technologies - Bacteriocins and antimicrobial ingredients - References

Irradiation - Theory - Equipment - Applications - Effect on foods - Effect on micro-organisms - Effect on packaging - Detection of irradiated foods - References

High-pressure processing - Theory - Equipment - Effect on parasites and micro-organisms - Effect on enzymes - Effects on foods - Combinations of high pressure and other minimal processing techniques - References

Minimal processing methods under development - Pulsed electric field processing - Processing using electric arc discharges - Processing using oscillating magnetic fields - Processing using pulsed light and UV light - Processing using pulsed X-rays - Processing using ultrasound - References

PART 3 PROCESSING BY APPLICATION OF HEAT

Heat processing - Theory - Sources of heat and methods of application to foods - Effect of heat on micro-organisms and enzymes - Effect of heat on nutritional and sensory characteristics of foods - References

A. Heat processing using steam or water Blanching - Theory - Equipment - Effect on foods - Effect on micro-organisms - References

Pasteurisation - Theory - Equipment - Effect on foods - References

Heat sterilisation - In-container sterilisation - Ultra high-temperature (UHT)/aseptic processes - Effect on foods - References

Evaporation and distillation - Evaporation - Distillation - References

Extrusion - Extrusion cooking theory - Equipment - Applications - Effects on foods and micro-organisms - References

B. Heat processing using hot air Dehydration - Theory - Equipment - Control of dryers - Rehydration - Effect on foods and micro-organisms - References

Smoking - Theory - Processing - Effect on foods - Effect on micro-organisms - References

Baking and roasting - Theory - Equipment - Effect on foods and micro-organisms - References

C. Heat processing using hot oils Frying - Theory - Equipment - Types of oils used for frying - Effect of frying on foods and micro-organisms - References

D. Heat processing by direct and radiated energy Dielectric, ohmic and infrared heating - Dielectric heating - Ohmic Heating - Infrared heating - References

PART 4 PROCESSING BY REMOVAL OF HEAT

Chilling and modified atmospheres - Theory - Equipment - Applications - Effect on sensory and nutritional qualities of foods - Effect on micro-organisms - References

Freezing - Theory - Equipment - Effect on foods - Effects on micro-organisms - References

Freeze drying and freeze concentration - Freeze drying - Freeze concentration - References

PART 5 POST-PROCESSING OPERATIONS

Coating - Coating materials - Equipment - Microencapsulation and edible barrier coatings - References

Packaging - Theory - Types of packaging materials - MAP - Packaging developments - Printing - Environmental considerations - References

Filling and sealing of containers - Rigid and Semi-Rigid Containers - Flexible containers - Shrink-wrapping and stretch-wrapping - Tamper-Evident Packaging - Labelling - Checkweighing - Metal detection - References

Materials handling and process control - Materials handling - Process control - Logistics and control of storage and distribution - References

PART 6 Appendices

Appendix A - Selection of hydrocolloids - Nature, properties, functions and sources of vitamins - Properties, functions and sources of minerals - Additives currently permitted in food within the EU and their associated E Numbers - Examples of functional components of foods

Appendix B - Sources and symptoms of pathogenic bacteria - Characteristics of viral foodborne infection - Enzymes from GM micro-organisms used in food processing - Examples of food fermentations

Appendix C - Units and conversions

Appendix D - Glossary - List of acronyms - List of symbols
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