Food processing technology: principles and practice
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Boca Raton [u.a.]
CRC Pr. [u.a.]
2000
|
| Ausgabe: | 2. ed. |
| Schriftenreihe: | Woodhead Publishing in food science and technology
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XXXI, 575 S. Ill., graph. Darst. |
| ISBN: | 1855735334 |
Internformat
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| 300 | |a XXXI, 575 S. |b Ill., graph. Darst. | ||
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Datensatz im Suchindex
| _version_ | 1804128215753555968 |
|---|---|
| adam_text | Titel: Food processing technology
Autor: Fellows, Peter
Jahr: 2000
Contents
Acknowledgements ........................................................... xvii
Glossary ...................................................................... xix
List of symbols ............................................................... xxvii
List of acronyms ............................................................. xxx
Introduction .................................................................. 1
The food industry today .................................................... 1
About this book ............................................................ 3
Note on the second edition ................................................. 4
PART I BASIC PRINCIPLES 7
1 Properties of foods and processing theory ............................. 9
1.1 Properties of liquids, solids and gases .............................. 9
1.1.1 Density and specific gravity ................................ 10
1.1.2 Viscosity ................................................... 13
1.1.3 Surface activity ............................................. 14
1.1.4 Rheology and texture ....................................... 16
1.2 Material transfer .................................................... 18
1.3 Fluidflow .......................................................... 21
1.3.1 Fluid flow through fluidised beds .......................... 26
14 Heat transfer ........................................................ 26
1.4.1 Energy balances ............................................ 27
1.4.2 Mechanisms of heat transfer ................................ 27
1.4.3 Sources of heat and methods of application to foods ....... 37
1.4.4 Energy conservation ........................................ 3g
1.4.5 Effect of heat on micro-organisms ......................... 40
1.4.6 Effect of heat on nutritional and sensory characteristics ___ 43
1.5 Water activity ...................................................... 44
1.5.1 Effect of a* on foods ....................................... 47
1.6 Effects of processing on sensory characteristics of foods ........... 48
viii Contents
1.6.1 Texture ..................................................... 49
1.6.2 Taste, flavour and aroma ................................... 49
1.6.3 Colour ..................................................... 50
1.7 Effects of processing on nutritional properties ...................... 50
1.8 Food safety, good manufacturing practice and quality assurance ... 52
1.8.1 HACCP .................................................... 55
1.8.2 Hurdle technology ......................................... 57
1.9 Acknowledgements ................................................. 59
1.10 References ......................................................... 59
2 Process control .......................................................... 63
2.1 Automatic control .................................................. 64
2.1.1 Sensors ..................................................... 65
2.1.2 Controllers ................................................. 70
2.2 Computer-based systems ........................................... 72
2.2.1 Programmable logic controllers (PLCs) .................... 72
2.2.2 Types of control systems ................................... 74
2.2.3 Software developments ..................................... 75
2.2.4 Neural networks ............................................ 77
2.3 Acknowledgements ................................................. 78
2.4 References ......................................................... 78
PART n AMBIENT-TEMPERATURE PROCESSING 81
3 Raw material preparation .............................................. 83
3.1 Cleaning ............................................................ 83
3.1.1 Wetcleaning ............................................... 84
3.1.2 Dry cleaning ............................................... 85
3.1.3 Removing contaminants and foreign bodies ................ 85
3.2 Sorting ............................................................. 87
3.2.1 Shape and size sorting ..................................... 88
3.2.2 Colour sorting .............................................. 92
3.2.3 Weight sorting ............................................. 93
3.3 Grading ............................................................ 95
3.4 Peeling ............................................................. 95
3.4.1 Flash steam peeling ........................................ 95
3.4.2 Knifepeeling .............................................. 96
3.4.3 Abrasion peeling ........................................... 96
3.4.4 Caustic peeling ............................................. 96
3.4.5 Flame peeling .............................................. 96
33 Acknowledgements ................................................. 97
3-6 References ......................................................... 97
4 Size redaction........................................................... 98
4-1 Size reduction of solid foods ....................................... 99
4.1.1 Theory ...............,..................................... 99
4.1.2 Equipment...................,............................... 102
4.13 Effect on foods .^.4U....v^..,............*•............... 108
Contents ix
4.2 Size reduction in liquid foods (emulsification and homogenisation) 110
4.2.1 Theory ..................................................... 110
4.2.2 Equipment .................................................. 112
4.2.3 Effect on foods ............................................. 114
4.3 Acknowledgements ................................................. 116
4.4 References .......................................................... 116
5 Mixing and forming .................................................... 118
5.1 Mixing .............................................................. 118
5.1.1 Theory of solids mixing .................................... 119
5.1.2 Theory of liquids mixing ................................... 122
5.1.3 Equipment .................................................. 125
5.1.4 Effect on foods ............................................. 132
5.2 Forming ............................................................ 132
5.2.1 Bread moulders ............................................. 134
5.2.2 Pie and biscuit formers ..................................... 134
5.2.3 Confectionery moulders .................................... 138
5.3 Acknowledgements ................................................. 139
5.4 References .......................................................... 139
6 Separation and concentration of food components .................... 140
6.1 Centrifugation ...................................................... 141
6.1.1 Theory ..................................................... 141
6.1.2 Equipment .................................................. 142
6.2 Filtration ............................................................ 146
6.2.1 Theory ..................................................... 146
6.2.2 Equipment .................................................. 149
6.3 Expression .......................................................... 150
6.3.1 Theory ..................................................... 150
6.3.2 Equipment .................................................. 151
6.4 Extraction using solvents ........................................... 153
6.4.1 Theory ..................................................... 153
6.4.2 Equipment .................................................. 155
6.5 Membrane concentration (hyperfiltration and ultrafiltration) ........ 157
6.5.1 Theory ..................................................... 162
6.5.2 Equipment .................................................. 164
6.6 Effect on foods ..................................................... 167
6.7 Acknowledgements ................................................. 168
6.8 References .......................................................... 168
7 Fermentation and enzyme technology .................................. 170
7.1 Fermentation ........................................................ 171
7.1.1 Theory ..................................................... 171
7.1.2 Types of food fermentations ................................ 174
7.1.3 Equipment .................................................. 183
7.1.4 Effect on foods ............................................. 184
7.2 Enzyme technology ................................................. 184
7.2.1 Enzyme production from micro-organisms ................. 186
7.2.2 Application of enzymes in food processing ................. 187
x Contents
7.3 Acknowledgements ................................................. 193
7.4 References ......................................................... 193
8 Irradiation .............................................................. 196
8.1 Theory ............................................................. 198
8.2 Equipment .......................................................... 199
8.2.1 Measurement of radiation dose ............................. 200
8.2.2 Dose distribution ........................................... 200
8.3 Effect on micro-organisms ......................................... 200
8.4 Applications ........................................................ 201
8.4.1 Sterilisation (or radappertisation ) ......................... 202
8.4.2 Reduction of pathogens (or radicidation ) ................. 202
8.4.3 Prolonging shelf life (or radurisation ) .................... 202
8.4.4 Control of ripening ......................................... 203
8.4.5 Disinfestation .............................................. 203
8.4.6 Inhibition of sprouting ..................................... 203
8.5 Effect on foods ..................................................... 203
8.5.1 Induced radioactivity ....................................... 203
8.5.2 Radiolytic products ........................................ 204
8.5.3 Nutritional and sensory value .............................. 204
8.6 Effect on packaging ................................................ 205
8.7 Detection of irradiated foods ....................................... 205
8.7.1 Physical methods ........................................... 206
8.7.2 Chemical methods ......................................... 207
8.7.3 Biological methods ......................................... 207
8.8 Acknowledgement .................................................. 208
8.9 References ......................................................... 208
9 Processing using electric fields, high hydrostatic pressure, light or
ultrasound .............................................................. 210
9.1 Pulsed electric field processing ..................................... 211
9.1.1 Theory ..................................................... 215
9.1.2 Equipment ................................................. 216
9.2 High pressure processing ........................................... 21
9.2.1 Theory ..................................................... 217
9.2.2 Processing and equipment .................................. ZI°
9.2.3 Effect on micro-organisms, enzymes and food components 221
9.3 Processing using pulsed light ....................................... 222
9.3.1 Theory ..................................................... 222
9.3.2 Equipment and operation ................................... zz
9.3.3 Effect on micro-organisms and foods ...................... 22^
9.4 Processing using ultrasound ........................................ ^24
9.4.1 Theory ..................................................... 224
9.4.2 Application to processing .................................. 22^
9.5 O emetfaods...................................................... 22*
9.6 References.......................................................... 226
Contents xi
PART III PROCESSING BY APPLICATION OF HEAT 229
A. Heat processing using steam or water 231
10 Blanching ................................................................ 233
10.1 Theory .............................................................. 233
10.2 Equipment .......................................................... 234
10.2.1 Steam blanchers ............................................ 235
10.2.2 Hot-water blanchers ........................................ 236
10.3 Effect on foods ..................................................... 238
10.3.1 Nutrients ................................................... 238
10.3.2 Colour and flavour ......................................... 239
10.3.3 Texture ..................................................... 239
10.4 Acknowledgement .................................................. 239
10.5 References .......................................................... 240
11 Pasteurisation ........................................................... 241
11.1 Theory .............................................................. 241
11.2 Equipment .......................................................... 242
11.2.1 Pasteurisation of packaged foods ........................... 242
11.2.2 Pasteurisation of unpackaged liquids ....................... 244
11.3 Effect on foods ..................................................... 248
11.3.1 Colour, flavour and aroma ................................. 248
11.3.2 Vitamin loss ................................................ 248
11.4 Acknowledgements ................................................. 249
11.5 References .......................................................... 249
12 Heat sterilisation ........................................................ 250
12.1 In-container sterilisation ............................................ 250
12.1.1 Theory ..................................................... 250
12.1.2 Retorting (heat processing) ................................. 261
12.1.3 Equipment .................................................. 262
12.2 Ultra high-temperature (UHT)/aseptic processes .................... 264
12.2.1 Theory ..................................................... 264
12.2.2 Processing .................................................. 267
12.2.3 Equipment .................................................. 268
12.3 Effect on foods ..................................................... 273
12.3.1 Colour ...................................................... 273
12.3.2 Flavour and aroma ......................................... 273
12.3.3 Texture or viscosity ........................................ 274
12.3.4 Nutritive value ............................................. 275
12.4 Acknowledgements ................................................. 275
12.5 References .......................................................... 276
13 Evaporation and distillation ............................................ 278
13.1 Evaporation ......................................................... 278
13.1.1 Theory ..................................................... 278
13.12 Equipment .................................................. 285
13.2 Effectonfoods ..................................................... 290
xii Contents
13.3 Distillation ......................................................... 291
13.4 Acknowledgements ................................................. 293
13.5 References ......................................................... 293
14 Extrusion ................................................................ 294
14.1 Theory ............................................................. 296
14.4.1 Rheological properties of the food ......................... 296
14.1.2 Operating characteristics ................................... 297
14.2 Equipment .......................................................... 299
14.2.1 Single-screw extruders ..................................... 299
14.2.2 Twin-screw extruders ...................................... 300
14.2.3 Ancillary equipment ....................................... 302
14.3 Applications ........................................................ 304
14.3.1 Cold extrusion ............................................. 304
14.3.2 Extrusion cooking .......................................... 304
14.4 Effect on foods ..................................................... 307
14.4.1 Sensory characteristics ..................................... 307
14.4.2 Nutritional value ........................................... 307
14.5 Acknowledgements ................................................. 307
14.6 References ......................................................... 308
B. Heat processing using hot air 309
15 Dehydration ............................................................. 311
15.1 Theory ............................................................. 311
15.1.1 Drying using heated air .................................... 313
15.1.2 Drying using heated surfaces ............................... 321
15.2 Equipment .......................................................... 323
15.2.1 Hot-air driers ............................................... 323
15.2.2 Heated-surface (or contact) driers .......................... 331
15.3 Effect on foods ..................................................... 334
15.3.1 Texture ..................................................... 335
15.3.2 Flavour and aroma ......................................... 33
15.3.3 Colour ..................................................... 337
15.3.4 Nutritional value ........................................... 338
15.4 Rehydration ........................................................ 339
15.5 Acknowledgements .................................................
15.6 References ......................................................... 339
16 Baking and roasting .........................................•..........
16.1 Theory ............................................................. 341
16.2 Equipment .......................................................... 343
16.2.1 Direct heating ovens ....................................... 343
16.2.2 Indirect heating ovens ...................................... 343
16.2.3 Batch ovens ................................................ 345
16.2.4 Continuous and semi-continuous ovens ....................
16.3 Effect on foods ..................................................... 348
16.3.1 Texture ..................................................... 348
16.3.2 Flavour, aroma and colour .................................
Contents xiii
16.3.3 Nutritional value ........................................... 350
16.4 Acknowledgements ................................................. 352
16.5 References .......................................................... 352
C. Heat processing using hot oils 353
17 Frying ................................................................... 355
17.1 Theory .............................................................. 355
17.1.1 Shallow (or contact) frying ................................. 356
17.1.2 Deep-fat frying ............................................. 357
17.2 Equipment .......................................................... 358
17.3 Effect on foods ..................................................... 360
17.3.1 Effect of heat on oil ........................................ 360
17.3.2 Effect of heat on fried foods ............................... 361
17.4 Acknowledgements ................................................. 362
17.5 References .......................................................... 362
D. Heat processing by direct and radiated energy 363
18 Dielectric, ohmic and infrared heating ................................. 365
18.1 Dielectric heating ................................................... 366
18.1.1 Theory ..................................................... 366
18.1.2 Equipment .................................................. 369
18.1.3 Applications ................................................ 370
18.1.4 Effect on foods ............................................. 373
18.2 Ohmic heating ...................................................... 373
18.2.1 Theory ..................................................... 374
18.2.2 Equipment and applications ................................ 377
18.3 Infrared heating ..................................................... 380
18.3.1 Theory ..................................................... 380
18.3.2 Equipment .................................................. 382
18.3.3 Effect on foods ............................................. 383
18.4 Acknowledgements ................................................. 383
18.5 References .......................................................... 383
PART IV PROCESSING BY THE REMOVAL OF HEAT 385
19 Chilling .................................................................. 387
19.1 Theory .............................................................. 388
19.1.1 Freshfoods ................................................. 388
19.1.2 Processed foods ............................................ 392
19.1.3 Cook-chill systems ......................................... 395
19.2 Equipment .......................................................... 396
19.2.1 Mechanical refrigerators .................................... 3%
19.2.2 Cryogenic chilling .......................................... 399
19.3 Chill storage ........................................................ 400
19.3.1 Control of storage conditions ............................... 400
xiv Contents
19.4 Effect on foods ..................................................... 402
19.5 Acknowledgements ................................................. 403
19.6 References ......................................................... 403
20 Controlled- or modified-atmosphere storage and packaging .......... 406
20.1 Modified- and controlled-atmosphere storage (MAS and CAS) .... 407
20.2 Modified-atmosphere packaging .................................... 409
20.2.1 MAP for fresh foods ....................................... 409
20.2.2 MAP for processed foods .................................. 411
20.2.3 Packaging materials for MAP .............................. 413
20.2.4 Active packaging systems .................................. 413
20.3 Acknowledgement .................................................. 416
20.4 References ......................................................... 416
21 Freezing .................................................................. 418
21.1 Theory ............................................................. 419
21.1.1 Ice crystal formation ....................................... 420
21.1.2 Solute concentration ....................................... 421
21.1.3 Volume changes ........................................... 422
21.1.4 Calculation of freezing time ............................... 423
21.2 Equipment .......................................................... 425
21.2.1 Cooled-air freezers ......................................... 425
21.2.2 Cooled-liquid freezers ...................................... 427
21.2.3 Cooled-surface freezers .................................... 429
21.2.4 Cryogenic freezers ......................................... 430
21.3 Changes in foods ................................................... 432
21.3.1 Effect of freezing .......................................... 432
21.3.2 Effects of frozen storage ................................... 433
21.3.3 Thawing ................................................... 438
21.4 Acknowledgements ................................................. 439
21.5 References ......................................................... 439
22 Freeze drying and freeze concentration ............................... 441
22.1 Freeze drying (lyophilisation) ...................................... 441
22.1.1 Theory ..................................................... 442
22.1.2 Equipment ................................................. 446
22.1.3 Effect on foods ............................................. ^
22.2 Freeze concentration ...............................................
22.2.1 Theory ..................................................... 449
22.2.2 Equipment .................................................. 450
22.3 Acknowledgements .................................................
22.4 References ......................................................... 451
PART V POST-PROCESSING OPERATIONS 453
23 Casting or enrobing.................................................... 455
23.1 Coating materials................................................... 455
23.14 Battcre, powden aod hfOKkrumbs ......................... 456
Contents xv
23.1.2 Chocolate and compound coatings ......................... 456
23.2 Enrobers ............................................................ 458
23.3 Dusting or breading ................................................. 459
23.4 Pan coating ......................................................... 459
23.4.1 Hard coatings ............................................... 460
23.4.2 Soft coatings ............................................... 460
23.4.3 Chocolate coating .......................................... 460
23.5 Acknowledgements ................................................. 461
23.6 References .......................................................... 461
24 Packaging...........................................................___ 462
24.1 Theory .............................................................. 466
24.1.1 Light ....................................................... 466
24.1.2 Heat ........................................................ 467
24.1.3 Moisture and gases ......................................... 467
24.1.4 Micro-organisms, insects, animals and soils ................ 471
24.1.5 Mechanical strength ........................................ 472
24.2 Types of packaging materials ....................................... 474
24.2.1 Textiles and wood .......................................... 474
24.2.2 Metal ....................................................... 474
24.2.3 Glass ....................................................... 478
24.2.4 Flexible films .............................................. 481
24.2.5 Rigid and semi-rigid plastic containers ..................... 487
24.2.6 Paper and board ............................................ 490
24.2.7 Combined packaging systems .............................. 496
24.2.8 Active packaging technologies ............................. 497
24.3 Printing ............................................................. 498
24.3.1 Bar codes and other markings .............................. 499
24.4 Interactions between packaging and foods .......................... 501
24.5 Environmental considerations ....................................... 502
24.5.1 Packaging costs ............................................ 503
24.5.2 Manufacture of packaging materials ........................ 503
24.5.3 Distribution of packaging materials and ingredients for food
production .................................................. 505
24.5.4 Distribution to retailers and consumers ..................... 506
24.5.5 Consumer recycling ........................................ 506
24.6 Acknowledgements ................................................. 507
24.7 References .......................................................... 508
25 Filling and sealing of containers ........................................ 511
25.1 Rigid and semi-rigid containers ..................................... 511
25.1.1 Filling ...................................................... 512
25.1.2 Sealing ..................................................... 513
25.2 Flexible containers .................................................. 519
25.3 Types of sealer ..................................................... 519
25.3.1 Form-fill-seal (FFS) equipment ............................ 521
25.4 Shrink-wrapping and stretch-wrapping .............................. 524
25.5 Tamper-evident packaging .......................................... 525
25.6 Labelling ........................................................... 526
xvi Contents
25.7 Checkweighing ..................................................... 527
25.8 Metal detection .................................................... 527
25.9 Acknowledgements ................................................. 528
25.10 References ......................................................... 528
26 Materials handling, storage and distribution .......................... 530
26.1 Materials handling .................................................. 531
26.1.1 Handling equipment for raw materials and ingredients ..... 532
26.1.2 Handling equipment for processing ........................ 532
26.2 Waste management and disposal ................................... 540
26.3 Storage ............................................................. 542
26.4 Distribution ......................................................... 544
26.5 Acknowledgements ................................................. 547
26.7 References ......................................................... 547
Appendices
A Vitamins in foods .................................................. 549
B Nutritional and functional roles of minerals in foods ............... 551
C EU permitted food additives ....................................... 554
D Units and dimensions ............................................... 560
Index 563
|
| any_adam_object | 1 |
| author | Fellows, Peter |
| author_facet | Fellows, Peter |
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| author_sort | Fellows, Peter |
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| building | Verbundindex |
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| callnumber-first | T - Technology |
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| callnumber-raw | TP370 |
| callnumber-search | TP370 |
| callnumber-sort | TP 3370 |
| callnumber-subject | TP - Chemical Technology |
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| ctrlnum | (OCoLC)247851977 (DE-599)BVBBV013426618 |
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| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664 |
| dewey-search | 664 |
| dewey-sort | 3664 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Lebensmitteltechnologie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| edition | 2. ed. |
| format | Book |
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| id | DE-604.BV013426618 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T18:45:42Z |
| institution | BVB |
| isbn | 1855735334 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-009162948 |
| oclc_num | 247851977 |
| open_access_boolean | |
| owner | DE-M49 DE-BY-TUM DE-83 DE-188 DE-B768 |
| owner_facet | DE-M49 DE-BY-TUM DE-83 DE-188 DE-B768 |
| physical | XXXI, 575 S. Ill., graph. Darst. |
| publishDate | 2000 |
| publishDateSearch | 2000 |
| publishDateSort | 2000 |
| publisher | CRC Pr. [u.a.] |
| record_format | marc |
| series2 | Woodhead Publishing in food science and technology |
| spelling | Fellows, Peter Verfasser aut Food processing technology principles and practice P. Fellows 2. ed. Boca Raton [u.a.] CRC Pr. [u.a.] 2000 XXXI, 575 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Woodhead Publishing in food science and technology Food Processing cabt Food industry and trade Lehrbuch (DE-588)4123623-3 gnd rswk-swf Lebensmittelverfahrenstechnik (DE-588)4167046-2 gnd rswk-swf Lebensmittelverarbeitung (DE-588)4167045-0 gnd rswk-swf Lebensmitteltechnologie (DE-588)4034901-9 gnd rswk-swf Lebensmittelverfahrenstechnik (DE-588)4167046-2 s Lebensmitteltechnologie (DE-588)4034901-9 s Lebensmittelverarbeitung (DE-588)4167045-0 s Lehrbuch (DE-588)4123623-3 s 1\p DE-604 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009162948&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Fellows, Peter Food processing technology principles and practice Food Processing cabt Food industry and trade Lehrbuch (DE-588)4123623-3 gnd Lebensmittelverfahrenstechnik (DE-588)4167046-2 gnd Lebensmittelverarbeitung (DE-588)4167045-0 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd |
| subject_GND | (DE-588)4123623-3 (DE-588)4167046-2 (DE-588)4167045-0 (DE-588)4034901-9 |
| title | Food processing technology principles and practice |
| title_auth | Food processing technology principles and practice |
| title_exact_search | Food processing technology principles and practice |
| title_full | Food processing technology principles and practice P. Fellows |
| title_fullStr | Food processing technology principles and practice P. Fellows |
| title_full_unstemmed | Food processing technology principles and practice P. Fellows |
| title_short | Food processing technology |
| title_sort | food processing technology principles and practice |
| title_sub | principles and practice |
| topic | Food Processing cabt Food industry and trade Lehrbuch (DE-588)4123623-3 gnd Lebensmittelverfahrenstechnik (DE-588)4167046-2 gnd Lebensmittelverarbeitung (DE-588)4167045-0 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd |
| topic_facet | Food Processing Food industry and trade Lehrbuch Lebensmittelverfahrenstechnik Lebensmittelverarbeitung Lebensmitteltechnologie |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009162948&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT fellowspeter foodprocessingtechnologyprinciplesandpractice |