Food Processing: Principles and Applications, 1st Edition (Hardback) book cover

Food Processing

Principles and Applications, 1st Edition

By Hosahalli S. Ramaswamy, Michele Marcotte

CRC Press

440 pages | 237 B/W Illus.

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pub: 2005-08-23
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Description

Food Processing: Principles and Applications is a comprehensive resource that explores the basic and applied aspects of food processing. It describes the physical, chemical, and microbiological basis for each method of preservation. Particular 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 meticulously 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. 

Reviews

“… sets out to address the basic principles of and applications of the major food processing technologies used commercially. … It covers the theory of the techniques well and combines this with a practical hands-on approach. … The scope of the book, which is in-depth coverage of a few major technologies, compared with the broader coverage of others may well be the deciding factor for would-be purchasers or academics considering prescribing the book as a food engineering text book.”

— H. Deeth, in International Journal of Dairy Technology, Vol. 60, No. 2, May 2007

Table of 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

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science