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Food Processing: Principles and Applications

Edited by Hosahalli S Ramaswamy, Michele Marcotte 
CRC Press  August 2005  



Hardback  440 pp  ISBN 9781587160080      £83.00
Covers terms, definitions, units and dimensions, mass and energy balance fundamentals, and practice problems

  • Highlights applications, problem solving, and modeling through the presentation of lab experiments, practice problems, and problem sets, each corresponding with the topics discussed
  • Provides an overview of food processing techniques such as blanching, pasteurization, sterilization, freezing, drying, post harvest storage, psychrometry, moisture sorption isotherms, water activity, osmotic drying, freeze concentration, ultrafiltration, and reverse osmosis
Food Processing: Principles and Applications is a comprehensive resource that explores the basic and applied aspects of food processing. The authors illustrate the physical, chemical, and microbiological basis for each method of preservation. 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 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.

Contents

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

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CRC Press : food science : process engineering

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