Food Processing Technology: Principles and Practice (Woodhead Publishing in Food Science, Technology and Nutrition)
Language: English
Pages: 928
ISBN: 1845692160
Format: PDF / Kindle (mobi) / ePub
The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. 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.
- 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
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years, have caused food processors to change their operations in four key respects. First, there is increasing investment in capital intensive, automated processes to reduce labour and energy costs. Second, there has been a change in philosophy from quality control, achieved by testing final products, to a more sophisticated approach to quality assurance, which involves all aspects of management. Third, high levels of competition and slowing of the growth in the food market in Europe and USA
equipment are discussed in Chapters 11–13 and 17 (for liquids through pipes or over metal plates) and Chapters 15, 16 and 21 (for air moving over the surface of food or metal). The Reynolds number can also be used to determine the power requirements for pumps and mixers used for blending and mixing operations (Chapter 5). In turbulent flow, particles of fluid move in all directions and solids are retained in suspension more readily. This reduces the formation of deposits on heat exchangers and
heater Jacketed vessel Agitated jacketed vessel Evaporator Evaporator Boiler Chilled water plant 10–50 100 500 500 1000–3000 5–50 500 Adapted from Lewis (1990). The unknown wall temperatures 2 and 3 are therefore not required and all factors to solve the equation can be measured. The sum of the resistances to heat flow is termed the overall heat transfer coefficient (OHTC) U and the rate of heat transfer may then be expressed as Q UA a À b 1:22 The OHTC is an important term which is
saves $1.4 million/yr in fuel. Food Process. (USA) January 96–98. WHITAKER, J. R. (1972) Principles of Enzymology for the Food Sciences. Marcel Dekker, New York. WHITMAN, W. E., CRAWFORD, A. G. and ELSEN, C. R. (1981) Energy Use in the Food Manufacturing Industry, Final Report to the Commission of the European Communities, No. EUR 7073 en. Commission of the European Communities, Brussels. WITTING, L. A. and DIMICK, P. S. (1982) Effects of processing on food lipids. In: M. Rechcigl (ed.) Handbook
found on raw foods Type of contaminant Examples Metals Mineral Plant Animal Chemicala Microbial cells Microbial products Ferrous and non-ferrous metals, bolts, filings Soil, engine oil, grease, stones Leaves, twigs, weed seeds, pods and skins Hair, bone, excreta, blood, insects, larvae Fertiliser, pesticides, herbicides Soft rots, fungal growth, yeasts Colours, flavours, toxins a Not to be confused with adulterants (chemicals intentionally added to food which are forbidden by law) or