Snack foods processing:
Saved in:
| Format: | Book |
|---|---|
| Language: | English |
| Published: |
Lancaster, Pa.
Technomic Pub. Co.
2001
|
| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Physical Description: | XXI, 639 S. Ill., graph. Darst. : 24 cm |
| ISBN: | 1566769329 |
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MARC
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| 245 | 1 | 0 | |a Snack foods processing |c [edited by] Edmund W. Lusas, Lloyd W. Rooney |
| 264 | 1 | |a Lancaster, Pa. |b Technomic Pub. Co. |c 2001 | |
| 300 | |a XXI, 639 S. |b Ill., graph. Darst. : 24 cm | ||
| 336 | |b txt |2 rdacontent | ||
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| 650 | 4 | |a Procesamiento de alimentos | |
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Record in the Search Index
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| adam_text | Titel: Snack foods processing
Autor: Lusas, Edmund W.
Jahr: 2001
Table of Contents
P refute xiii
Acknowledgment wn
tj.U of Contributors x I x
Section I: The Snack Foods Setting
1. OVERVIEW.................................. .1
EDMUND W IUSAS
1. Introduction and Industry Scope 3
2. Past Innovations 8
3. Nutrition 12
4. Total Quality Management of Technology 15
5. References 27
2. THE SNACK INDUSTRY: HISTORY, DOMESTIC AND
GLOBAL STATUS.............................29
james a. McCarthy
i. Introduction 29
2 History 29
3. The Domestic Snack Food Market 33
4. The Global Market 34
5. The Snack Food Association 34
6. References 35
vi Table of Contents
Section II: INGREDIENTS AND GENERAL EQUIPMENT
3. Food Quality of Corn ...........................39
L. W. ROONEY and E. L. SUHENDRO
1. Introduction 39
2. Types of Corn 40
3. Corn Grades, Standards and Specifications 43
4. Corn Kernel Structure and Composition 45
5. Aflatoxins and Fumonisin 47
6. Genetically Modified Organisms (GMOS) 48
7. Food Corn Quality Attributes 49
8. Properties of Corn for Alkaline Cooking 58
9. Handling Food Corn 60
10. Industrial Dry Corn Milling 61
11. Dry Masa from Dry-Milled Corn Fractions 67
12. Sorghum Utilization in Snack Foods 68
13. Acknowledgments 69
14. References 69
4. ALKALINE-COOKED CORN PRODUCTS...............73
CASSANDRA M. McDONOUGH, MARTA H. GOMEZ,
LLOYD W. ROONEY and SERGIO O. SERNA-SALDIVAR
1. Introduction 73
2. Traditional Corn Products 73
3. Ingredients 75
4. Preparing and Using Fresh Masa 78
5. Baked and Reduced-Fat Products 87
6. Preparing and Using Dry Masa Flours 88
7. Physicochemical Changes in Alkaline-Cooked Products 93
8. Quality of Alkaline-Cooked Products 106
9. Shelf Life of Corn Products 110
10. Acknowledgments 110
11. References 111
5. STARCHES FOR SNACK FOODS...................115
DAVID P. HUANG and LLOYD W. ROONEY
1. Introduction 115
2. Starch Granules 116
3. Definitions 122
4. Changes in Starch 124
Table of Contents vii
5. Starch Ingredients for Savory Snack Foods 130
6. Selection of Starches 135
7. Conclusions 135
8. Acknowledgments 135
9. References 136
6. OILS AND INDUSTRIAL FRYING...................137
DON E. BANKS and EDMUND W. LUSAS
1. Introduction 137
2. World Oil Supply 138
3. Oil Chemistry 143
4. Oil Extraction and Refining 162
5. Oil Processing 167
6. The Frying Process 173
7. Selection of Fry ing Oils 180
8. Frying Oil Management 195
9. References 199
7. HOT AIR DRYERS ............................205
ROBERT SUNDERLAND
1. Introduction 205
2. Fundamentals of Drying 207
3. Psychometric Charts 214
4. Sizing a Drying System 218
5. Selecting a Dryer 220
6. Reference 223
Section III: Snack Foods Preparation and
Dedicated Equipment
8. POTATOES AND POTATO CHIPS...................227
WILBUR A. GOULD
1. Potato Production 227
2. Potato Analysis and Composition 231
3. Potato Chip Manufacture 235
4. Suggested Reading 245
9. USE OF DRIED POTATOES IN SNACK FOODS..........247
VELDON M. HIX
1. Introduction 247
2. History of Fabricated Potato Snacks 247
3. Dried Potato Ingredients for Fabricated Potato Snacks 252
viii Table of Contents
4. Other Potato Snack Ingredients 258
5. Future of Fabricated Potato Snacks 258
6. References 259
10. TORTILLA CHIP PROCESSING....................261
SURENDRA P. MEHTA
1. Introduction 261
2. Processing Steps 262
3. Corn Cooking and Soaking 262
4. Washing and Draining 264
5. Grinding Equipment 267
6. Reconstitution of Dry Masa Flour 268
7. Masa Feeding/Pumping/Presheeting 270
8. Sheeting/Cutting 271
9. Baking 272
10. Conditioning/Equilibration 274
11. Frying 275
12. Process Flowchart 278
13. Raw Materials 278
11. SNACK FOODS FROM FORMERS AND
HIGH-SHEAR EXTRUDERS.......................281
OCTAVIAN BURTEA
1. Introduction 281
2. History of Corn Snacks Processing Equipment 282
3. Corn Chip Processing 290
4. Extruded Bake-Type Snacks 300
5. Extruded Fry-Type Snacks 308
6. References 314
12. SNACK FOODS FROM COOKING EXTRUDERS..........315
GORDON HUBER
1. Introduction 315
2. Formula 316
3. Hardware 321
4. Software (Conditions) 341
5. Extruded Products 352
6. New Developments: Future of Snack Foods Extrusion 365
7. References 367
Table of Contents ix
13. PERFECT PRETZEL PRODUCTION.................369
E. TERRY GROFF
1. The Pretzel: A Snack Food with 800 Years of History 369
2. Types of Pretzels 369
3. Formulation 371
4. Processing 373
5. Problems in Pretzel Manufacture 382
6. References 384
14. POPCORN PRODUCTS.........................385
CHARLES CRETORS
1. Introduction 385
2. Raw Popcorn Selection and Preparation 388
3. Popping Methods 396
4. Home Preparation of Popcorn and Equipment 398
5. Commercial Processes for Fresh Popcorn 399
6. Industrial Processes for Packaged Popcorn 401
7. Commercial and Industrial Flavorings and Applicators 410
8. Popcorn Packaging 417
9. Relative Nutrition 418
10. Marketing of Popcorn 419
11. References 420
15. SNACK FOODS OF ANIMAL ORIGIN.................421
PETER J. BECHTEL
1. Introduction 421
2. Jerky Products 425
3. Shelf-Stable Sausage Stick Snacks 428
4. Other Dried Meat Products 429
5. Pork Rind Products and Expanded Products 431
6. Pickled Snack Foods 433
7. Dairy- and Egg-Based Snack Foods 433
8. Dried and Marinated Fish and Shellfish Snacks 434
9. References 435
16. RICE-BASED SNACK FOODS.....................439
SHIN LU and TSE-CHIN UN
1. Introduction 439
2. Rice Milling 439
x Table of Contents
3. Milling Effects 442
4. Snack Foods 445
5. References 454
17. JAPANESE SNACK FOODS......................457
SEIICHI NAGAO
1. Introduction 457
2. Japanese Baked Confections 457
3. Fried Japanese Confections 464
4. Molded or Pressed Japanese Confections 464
5. Coated Japanese Confections 466
6. Western Confections 468
7. Noodles 471
8. Western Snack Foods 475
9. References 475
18. SNACK FOODS OF INDIA........................477
SUMATI R. MUDAMBI and M.V. RAJAGOPAL
1. Introduction 477
2. Roasted Cereal Snack Foods 479
3. Roasted Legume Snack Foods 481
4. Dehydrated Snack Foods (Served After Frying) 483
5. Fried Cereal Snack Foods 485
6. Fried Legume Snack Foods 486
7. Fried Grain and Legume Snack Foods 488
8. Fried Fruit and Tuber Snack Foods 489
9. Nutritional Value of Indian Snack Foods 490
10. References 491
Section IV: Operations After Shaping and Drying
19. SNACK FOOD SEASONINGS.....................495
JON SEIGHMAN
1. Introduction 495
2. Ingredients 497
3. Seasoning Formulation 506
4. Seasoning of Major Snack Foods 513
5. Suggested Reading 515
Table of Contents xi
20. SNACK SEASONINGS APPLICATION................517
DOUGLAS E. HANIFY
1. Introduction 517
2. Coating Arenas 518
3. Types of Seasoning Applications 520
4. Conclusion 527
21. SENSORY EVALUATION IN SNACK FOODS
DEVELOPMENT AND PRODUCTION.................529
DENISE JACOBY and CLAY KING
1. Introduction 529
2. Overview of Flavor 530
3. Analytical Methods 530
4. Sensory Methods 534
5. Sensory Aspects of Processing 541
6. Sensory Evaluation During Product Life Cycle 544
7. References 546
22. PRODUCT PROTECTION AND PACKAGING
MATERIALS.................................549
TOM DUNN
1. Quality Properties of Snack Foods 549
2. Assessment of Packaging Requirements 550
3. Packaging Materials Functionality 552
4. Properties of Snack Food Packaging Materials 557
5. Current Issues in Snack Foods Packaging 564
6. References 564
23. SNACK FOODS FILLING AND PACKAGING............567
CURT KUHR
1. Introduction 567
2. Package Styles 571
3. Automated Bag and Pouch Packaging 576
4. Cartoning 590
5. Case Packing 603
6. Improving Efficiency and Future Considerations 605
7. Suggested Reading 606
xii Table of Contents
24. EVALUATION METHODS AND QUALITY CONTROL
FOR SNACKS ...............................607
RALPH D. WANISKA
1. Introduction 607
2. Quality Programs 608
3. Evaluation Methods 613
4. Statistics in Quality Control 625
5. Summary 629
6. References 629
Index 631
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| physical | XXI, 639 S. Ill., graph. Darst. : 24 cm |
| publishDate | 2001 |
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| spelling | Snack foods processing [edited by] Edmund W. Lusas, Lloyd W. Rooney Lancaster, Pa. Technomic Pub. Co. 2001 XXI, 639 S. Ill., graph. Darst. : 24 cm txt rdacontent n rdamedia nc rdacarrier Procesamiento de alimentos Snack foods Snack (DE-588)4181708-4 gnd rswk-swf Lebensmitteltechnologie (DE-588)4034901-9 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Snack (DE-588)4181708-4 s Lebensmitteltechnologie (DE-588)4034901-9 s DE-604 Lusas, Edmund W. Sonstige oth Rooney, Lloyd W. Sonstige oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009959064&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Snack foods processing Procesamiento de alimentos Snack foods Snack (DE-588)4181708-4 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd |
| subject_GND | (DE-588)4181708-4 (DE-588)4034901-9 (DE-588)4143413-4 |
| title | Snack foods processing |
| title_auth | Snack foods processing |
| title_exact_search | Snack foods processing |
| title_full | Snack foods processing [edited by] Edmund W. Lusas, Lloyd W. Rooney |
| title_fullStr | Snack foods processing [edited by] Edmund W. Lusas, Lloyd W. Rooney |
| title_full_unstemmed | Snack foods processing [edited by] Edmund W. Lusas, Lloyd W. Rooney |
| title_short | Snack foods processing |
| title_sort | snack foods processing |
| topic | Procesamiento de alimentos Snack foods Snack (DE-588)4181708-4 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd |
| topic_facet | Procesamiento de alimentos Snack foods Snack Lebensmitteltechnologie Aufsatzsammlung |
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