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Food Processing
Principles and Applications
Stephanie Clark (Edited by), Stephanie Jung (Edited by), Buddhi Lamsal (Edited by)
9780470671146, Wiley
Hardback, published 23 May 2014
600 pages
25.3 x 19.6 x 3.3 cm, 1.325 kg
“As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.” (Biotechnology, Agronomy, Society and Environment, 1 October 2014)
FOOD PROCESSING Food Processing: Principles and Applications, Second Edition is the fully revised new edition of this best-selling food technology title. Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry. The book is divided into two sections, the first focusing on principles of food processing and handling, and the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.
List of Contributors xi 1 Principles of Food Processing 1 1.1 Processing of foods: an introduction 1 2 Thermal Principles and Kinetics 17 2.1 Introduction 17 3 Separation and Concentration Technologies in Food Processing 33 3.1 Introduction 33 4 Dehydration 61 4.1 Introduction 61 5 Chilling and Freezing of Foods 79 5.1 Introduction to the food cold chain 79 6 Fermentation and Enzyme Technologies in Food Processing 107 6.1 Introduction 107 7 Alternative Food Processing Technologies 137 7.1 Introduction 137 8 Nanotechnology for Food: Principles and Selected Applications 171 8.1 Introduction 171 9 Sustainability and Environmental Issues in Food Processing 207 9.1 Introduction 207 10 Food Safety and Quality Assurance 233 10.1 Introduction 233 11 Food Packaging 249 11.1 Introduction 249 12 Food Laws and Regulations 275 12.1 Introduction 275 13 Crops – Cereals, 293 13.1 Introduction 293 14 Crops – Legumes 305 14.1 Introduction 305 15 Processing of Fruit and Vegetable Beverages 339 15.1 Introduction 339 16 Fruits and Vegetables – Processing Technologies and Applications 363 16.1 Raw materials 363 17 Milk and Ice Cream Processing 383 17.1 Introduction 383 18 Dairy – Fermented Products 405 18.1 Introduction 405 19 Eggs and Egg Products Processing 437 19.1 Introduction 437 20 Fats and Oils – Plant Based 457 20.1 Introduction 457 21 Fats and Oils – Animal Based 481 21.1 Introduction 481 22 Aquatic Food Products 501 22.1 Introduction 501 23 Meats – Beef and Pork Based 535 23.1 Introduction 535 24 Poultry Processing and Products 549 24.1 Poultry processing 549 Index 567
Sung Hee Park, Buddhi P. Lamsal, and V.M. Balasubramaniam
1.2 Unit operations in food processing 2
1.3 Thermophysical properties, microbial aspects, and other considerations in food processing 4
1.4 Common food preservation/processing technologies 7
1.5 Other food processing/preservation technologies 12
1.6 Emerging issues and sustainability in food processing 13
1.7 Conclusion 13
Prabhat Kumar and K.P. Sandeep
2.2 Methods of thermal processing 17
2.3 Microorganisms 20
2.4 Thermal kinetics 21
2.5 Thermal process establishment 24
2.6 Thermal process calculation 26
2.7 Thermal process validation 28
2.8 Process monitoring and control 29
2.9 Emerging processing technologies 29
2.10 Future trends 30
Yves Pouliot, Valérie Conway, and Pierre-Louis Leclerc
3.2 Physical separation of food components 34
3.3 Processes involving phase separation 37
3.4 Membrane separations 46
3.5 Sustainability of separation technologies in food processing 57
Robert H. Driscoll
4.2 Drying and food quality 61
4.3 Hot air drying 62
4.4 Drying theory 67
4.5 Drying equipment 71
4.6 Analysis of dryers 75
4.7 Sustainability 77
4.8 Conclusion 77
Stephen J. James and Christian James
5.2 Effect of refrigeration on food safety and quality 79
5.3 Blanching 83
5.4 Principles of refrigeration systems 84
5.5 Heat transfer during chilling and freezing 86
5.6 Chilling and freezing systems 87
5.7 Chilled and frozen storage systems 92
5.8 Chilled and frozen transport systems 93
5.9 Refrigerated retail display systems 95
5.10 Recommended temperatures 99
5.11 Refrigeration and the environment 100
5.12 Specifying, designing, and commissioning refrigeration systems 101
5.13 Conclusion 102
Ali Demirci, Gulten Izmirlioglu, and Duygu Ercan
6.2 Fermentation culture requirements 108
6.3 Fermentation technologies 112
6.4 Downstream processing 114
6.5 Fermented foods 117
6.6 Enzyme applications 123
6.7 Sustainability 131
6.8 Concluding remarks and future trends 131
Hudaa Neetoo and Haiqiang Chen
7.2 Alternative thermal processing technologies 137
7.3 Alternative non-thermal processing technologies 144
7.4 Sustainability and energy efficiency of processing methods 159
7.5 Conclusion 160
Sundaram Gunasekaran
8.2 Biosensing 172
8.3 Packaging 191
8.4 Nanotechnology and sustainability 198
8.5 Summary 199
Fionnuala Murphy, Kevin McDonnell, and Colette C. Fagan
9.2 Sustainable food processing drivers 207
9.3 Environmental impact of food processing 210
9.4 Green technologies: examples in the food processing industry 213
9.5 Environmental sustainability assessment methods 214
9.6 Conclusion 227
Tonya C. Schoenfuss and Janet H. Lillemo
10.2 Elements of total quality management 233
10.3 Hazard Analysis Critical Control Point (HACCP) system 235
10.4 Sanitary processing conditions 236
10.5 Supporting prerequisite programs 242
10.6 Product quality assurance 245
10.7 Conclusion 246
Joongmin Shin and Susan E.M. Selke
11.2 Functions of food packaging 249
11.3 Packaging systems 250
11.4 Materials for food packaging 251
11.5 Other packaging types 263
11.6 Sustainable food packaging 268
Barbara Rasco
12.2 The regulatory status of food ingredients and additives 276
12.3 Adulteration and misbranding 276
12.4 The global food trade: risk from adulterated and misbranded foods 279\
12.5 US Department of Agriculture programs 280
12.6 Environmental Protection Agency programs 283
12.7 The Food Safety Modernization Act 283
12.8 Summary 291
Kent D. Rausch and Vijay Singh
13.2 Industrial corn processing for food uses 293
13.3 Industrial wheat processing for food uses 300
13.4 Sustainability of corn and wheat processing 302
George Amponsah Annor, Zhen Ma, and Joyce Irene Boye
14.2 Technologies involved in legume processing 306
14.3 Traditional processing technologies 307
14.4 Modern processing technologies 310
14.5 Ingredients from legumes 312
14.6 Novel applications 329
14.7 Conclusion 331
José I. Reyes-De-Corcuera, Renée M. Goodrich-Schneider, Sheryl Barringer, and Miguel A. Landeros-Urbina
15.2 Juices 341
15.3 Nectars 356
15.4 Clean-in-place 358
15.5 Conclusion 360
Nutsuda Sumonsiri and Sheryl A. Barringer
16.2 Basic processing 369
Maneesha S. Mohan, Jonathan Hopkinson, and Federico Harte
17.2 Physical and chemical properties of milk constituents 383
17.3 Milk handling 386
17.4 Dairy product processing 391
17.5 US regulations for milk and milk products 400
17.6 Sustainability of the dairy industry 402
17.7 Conclusion 402
R.C. Chandan
18.2 Consumption trends 406
18.3 Production of starters for fermented dairy foods 406
18.4 Biochemical basis of lactic fermentation for flavor and texture generation 410
18.5 Yogurt 410
18.6 Cultured (or sour) cream 422
18.7 Cheeses 424
18.8 Sustainability efforts in whey processing 431
Jianping Wu
19.2 Shell egg formation 437
19.3 Structure of eggs 438
19.4 Chemical composition of eggs 440
19.5 Shell egg processing 441
19.6 Further processing of eggs and egg products 444
19.7 Liquid egg products 445
19.8 Pasteurization 446
19.9 Desugarization 448
19.10 Dehydration 449
19.11 Egg further processing (value-added processing) 449
19.12 Sustainability 450
19.13 Conclusion 450
Amy S. Rasor and Susan E. Duncan
20.2 Sources, composition, and uses of plant-based fats and oils 457
20.3 Properties of plant-based fats and oils 460
20.4 Nutritional areas of interest 461
20.5 Degradation of plant-based fats and oils 462
20.6 General handling considerations 463
20.7 Recovery of oils from their source materials 463
20.8 Refining 466
20.9 Modification of plant-based fats and oils 469
20.10 Packaging and postprocessing handling 473
20.11 Margarine processing 473
20.12 Mayonnaise processing 476
20.13 Sustainability 477
Stephen L. Woodgate and Johan T. van der Veen
21.2 Raw materials 481
21.3 Land animals 482
21.4 Processing methods 484
21.5 EU legislation 487
21.6 Safety 488
21.7 Characteristics and quality 490
21.8 Applications 493
21.9 Health aspects 496
21.10 Sustainability 497
21.11 Conclusion 497
Mahmoudreza Ovissipour, Barbara Rasco, and Gleyn Bledsoe
22.2 Aquatic plants and animals as food 501
22.3 Cultivation, harvesting, and live handling – reducing stress and maintaining quality 502
22.4 Animal welfare issues in fisheries 507
22.5 Harvesting methods and effect on quality 507
22.6 Reducing stress in live handling 508
22.7 Fishing methods 510
22.8 Refrigerated products 514
22.9 Freezing and frozen products 515
22.10 Surimi and surimi analog products 520
22.11 Curing, brining, smoking, and dehydration 521
22.12 Additives and edible coatings 524
22.13 Roes and caviar 525
22.14 Other non-muscle tissues used as food 528
22.15 Fish meal and protein hydrolyzates, and fish oil 530
22.16 Sustainability 531
22.17 Summary 532
Robert Maddock
23.2 Beef and pork characteristics and quality 535
23.3 General categories of beef and pork processing 537
23.4 Equipment needed in beef and pork processing 545
23.5 Beef and pork processing and HACCP 547
23.6 Sustainability 547
Douglas P. Smith
24.2 Turkey processing 562
24.3 Duck processing 562
24.4 Microbiology and food safety 563
24.5 Sustainable poultry production and processing 564
24.6 Conclusion 565
Subject Areas: Business & management [KJ]
