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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 contents
List of Contributors, xi
1 Principles of Food Processing, 1
Sung Hee Park, Buddhi P. Lamsal, and V.M. Balasubramaniam
1.1 Processing of foods: an introduction, 1
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
2 Thermal Principles and Kinetics, 17
Prabhat Kumar and K.P. Sandeep
2.1 Introduction, 17
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
3 Separation and Concentration Technologies in Food Processing, 33
Yves Pouliot, Valérie Conway, and Pierre-Louis Leclerc
3.1 Introduction, 33
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
4 Dehydration, 61
Robert H. Driscoll
4.1 Introduction, 61
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
5 Chilling and Freezing of Foods, 79
Stephen J. James and Christian James
5.1 Introduction to the food cold chain, 79
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
6 Fermentation and Enzyme Technologies in Food Processing, 107
Ali Demirci, Gulten Izmirlioglu, and Duygu Ercan
6.1 Introduction, 107
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
7 Alternative Food Processing Technologies, 137
Hudaa Neetoo and Haiqiang Chen
7.1 Introduction, 137
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
8 Nanotechnology for Food: Principles and Selected Applications, 171
Sundaram Gunasekaran
8.1 Introduction, 171
8.2 Biosensing, 172
8.3 Packaging, 191
8.4 Nanotechnology and sustainability, 198
8.5 Summary, 199
9 Sustainability and Environmental Issues in Food Processing, 207
Fionnuala Murphy, Kevin McDonnell, and C
About the author
ABOUT THE EDITORS Dr Stephanie Clark is Associate Director of the Midwest Dairy Foods Research Center and Associate Professor in the Department of Food Science and Human Nutrition at Iowa State University.
Dr Stephanie Jung is Associate Professor in the Department of Food Science and Human Nutrition at Iowa State University.
Dr Buddhi Lamsal is Assistant Professor in the Department of Food Science and Human Nutrition at Iowa State University.
Summary
Food Processing: Principles and Applications second edition is the fully revised new edition of this best-selling food technology title.
Report
"As a hands-on guide to the essential processingprinciples and their applications, covering the theoretical andapplied aspects of food processing in one accessible volume, thisbook is a valuable tool for food industry professionals across allmanufacturing sectors, and serves as a relevant primary orsupplemental text for students of food science." ( Biotechnology, Agronomy, Society and Environment , 1October 2014)
