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"This book will discuss conventional and advanced food processing techniques in detail, outlining their specific applications along with examples, models, and suggestions for further reading for students and professionals, including those without an advanced background knowledge of food processing. Section1 will be dedicated to the conventional food processing techniques which are presently the most widely used globally, while Section 2 will look at the more advanced techniques which may indicate the future direction of food processing. Each chapter will have the following structure: Practical applications Machinery employed Models available Case study Recent trends References By following this structure, an dedicating each chapter to a different technology, the book will be a useful practical and academic reference, taking account of the practical questions which are of prime importance to the industry (such as the machinery required and costs involved), as well as the theoretical background and cutting edge research which academics will value. The inclusion of a detailed case study in each chapter is a major strength and will be a key point of interest for both practitioners and academics. The book will cover all the major processing technologies currently in use, and the advanced technologies that may be expected to be increasingly employed in the future. It will show that, in reality, conventional and advanced technologies are often operated together, and are not mutually exclusive. This book will be appropriate for professionals in the food processing industry, and also for postgraduate students seeking an insight into food processing technologies. The book brings together the practical applications and implications of different food processing operations into a single volume, ideal for reference and practical purposes alike. The fusion of the practical (case studies, machinery) and the theoretical (models and research) with an up-to-date sensibility (each chapter contains a section which focuses explicitly on recent trends), makes this book ideal for industry, academia and reference use"--...
List of contents
List of Contributors xix
Foreword xxv
Section 1 Conventional Food Processing 1
1 Drying and Dehydration Processes in Food Preservation and Processing 3
Panagiotis A. Michailidis and Magdalini K. Krokida
1.1 Introduction 3
1.2 Drying kinetics 4
1.3 Different drying processes 4
1.4 Conclusions 28
Abbreviations 29
References 29
2 Size Reduction Practices in Food Processing 33
A. Chakkaravarthi and Suvendu Bhattacharya
2.1 Introduction 33
2.2 Applications of the grinding process 35
2.3 Grinding energy laws 38
2.4 Machinery requirement 39
2.5 Mechanism of size reduction 44
2.6 Size reduction of liquid 46
2.7 Conclusions 48
References 48
3 Dough Processing: Sheeting, Shaping, Flattening and Rolling 51
B. Patel and O. H. Campanella
3.1 Introduction 51
3.2 Dough sheeting 52
3.3 Shaping 68
References 71
4 Extrusion Processing of Foods 75
Rupesh Kumar Dubey and Suvendu Bhattacharya
4.1 Introduction 75
4.2 Application of extrusion technology 76
4.3 Description of an extruder 77
4.4 Selected extrusion technology 81
4.5 Post-extrusion treatment 87
4.6 Quality characteristics of product 89
4.7 Equations related to food extrusion 90
4.8 Present status 92
References 93
5 The Process of Gelling 99
Shanthilal J. and Suvendu Bhattacharya
5.1 Introduction 99
5.2 Classification of gels 100
5.3 Gelling process 103
5.4 Mechanism of gel formation 104
5.5 Methods for characterization of gels 105
5.6 Mathematical models 109
5.7 Conclusions 111
References 111
6 Thermal Food Preservation Techniques (Pasteurization, Sterilization, Canning and Blanching) 115
Arthur A. Teixeira
6.1 Introduction 115
6.2 Pasteurization and sterilization 116
6.3 Aseptic processing 119
6.4 Canning 121
6.5 Blanching 127
References 128
7 Extraction Processes 129
K. Udaya Sankar
7.1 Introduction 129
7.2 Conventional extraction 129
7.3 Advanced extraction processes 130
References 151
8 Baking 159
R. Sai Manohar
8.1 Introduction 159
8.2 Bread 160
8.3 Biscuit 173
8.4 Cake 182
8.5 Machinery 189
8.6 Conclusions 192
References 193
9 Frying of Foods 197
Franco Pedreschi and Javier Enrione
9.1 Introduction 197
9.2 Frying as a unit operation 199
9.3 Properties of fried products 202
9.4 Machinery of frying 208
9.5 Stability of fried products 211
9.6 Conclusions 215
References 216
10 Roasting and Toasting Operations in Food: Process Engineering and Applications 221
Sila Bhattacharya
10.1 Introduction 221
10.2 Applications of the process in specific foods 222
10.3 Process modelling 232
10.4 Machinery and methods 235
10.5 Changes during roasting/toasting 239
10.6 Recent researches 241
10.7 Possible future applications 242
10.8 Conclusions 242
Symbols 243
References 243
11 Micronization and Encapsulation: Application of Supercritical Fluids in Water Removal 249
M. Thereza M. S. Gomes, Diego T. Santos and M. Angela A. Meireles
11.1 Introduction 249
11.2 Supercritical fluid 251
11
About the author
Dr Suvendu Bhattacharya is the Chief Scientist in the Food Engineering Department at the Central Food Technological Research Institute, Mysore, India.
Summary
Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages.
