1st Edition

Food Processing Principles and Applications

    438 Pages 237 B/W Illustrations
    by CRC Press

    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. 

    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

    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