Food processing technology : principles and practice
著者
書誌事項
Food processing technology : principles and practice
（Woodhead Publishing in food science, technology and nutrition）
CRC Press , Woodhead Pub., c2009
3rd ed
- Woodhead : pbk.
- CRC Press : pbk.
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注記
Includes bibliographical references and index
内容説明・目次
- 巻冊次
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CRC Press : pbk. ISBN 9781439808214
内容説明
Widely regarded as a standard work in its field, this book introduces the range of processing techniques that are used in food manufacturing. It explains the principles of each process, the processing equipment used, operating conditions and the effects of processing on micro-organisms that contaminate foods, the biochemical properties of foods and their sensory and nutritional qualities.
The book begins with an overview of important basic concepts. It describes unit operations that take place at ambient temperature or involve minimum heating of foods. Subsequent chapters examine operations that heat foods to preserve them or alter their eating quality, and explore operations that remove heat from foods to extend their shelf life with minimal changes in nutritional quality or sensory characteristics. Finally, the book reviews post-processing operations, including packaging and distribution logistics.
The third edition has been substantially rewritten, updated and extended to include the many developments in food technology that have taken place since the second edition was published in 2000. Nearly all unit operations have undergone significant developments, and these are reflected in the large amount of additional material in each chapter. In particular, advances in microprocessor control of equipment, `minimal' processing technologies, genetic modification of foods, functional foods, developments in `active' or `intelligent' packaging, and storage and distribution logistics are described. Developments in 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.
目次
Basic Principles. Ambient-Temperature Processing. Processing by Application of Heat. Processing by Removal of Heat. Post-Processing Operations. Appendices.
- 巻冊次
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Woodhead : pbk. ISBN 9781845692162
内容説明
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.
目次
- Part 1 Basic principles: Properties of foods. Part 2 Ambient-temperature processing: Raw material preparation
- Size reduction
- Mixing and forming
- Separation and concentration of food components
- Food biotechnology
- Irradiation
- High-pressure processing
- Minimal processing methods under development. Part 3 Processing by application of heat: Heat processing
- Heat processing using steam or water
- Pasteurisation
- Heat sterilisation
- Evaporation and distillation
- Extrusion
- Heat processing using hot air
- Smoking
- Baking and roasting
- Frying
- Heat processing by direct and radiated energy. Part 4 Processing by removal of heat: Chilling and modified atmospheres
- Freezing
- Freeze drying and freeze concentration. Part 5 Post-processing operations: Coating
- Packaging
- Filling and sealing of containers
- Materials handling and process control.
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