1st Edition
Food Processing Principles and Applications
438 Pages
237 B/W Illustrations
by
CRC Press
440 Pages
by
CRC Press
Also available as eBook on:
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.... Read more
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
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
Biography
Hosahalli S. Ramaswamy, Michele Marcotte
“… 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
