Principles of Food Processing /

This book focuses on the most common unit operations utilized in modern food processing operations. It contains both descriptive and quantitative analysis of the typical food processes found in modern food processing plants. The descriptive information provides students with background on the proces...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Heldman, Dennis R.
Otros Autores: Hartel, Richard W.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Boston, MA : Springer US, 1997.
Colección:Food science texts series.
Temas:
Chemistry.
Food science.
Chemistry
Food Technology
Chimie.
Science des aliments.
chemistry.
Food science
Acceso en línea:Texto completo
Tabla de Contenidos:
  • I Introduction
  • The Food Processing Industry
  • History of Food Processing
  • Processing Concepts
  • General Processing Concepts
  • Kinetics of Quality Change
  • Summary
  • References
  • 2 Thermal Processing Principles
  • Influence of Elevated Temperatures on Microbial Populations
  • Establishment of Product Shelf-Life and/or Safety
  • Influence of Thermal Process on Product Quality
  • to Process Calculations
  • References
  • 3 Pasteurization and Blanching
  • Purpose of the Processes
  • Description of Processing Systems
  • Establishment of the Pasteurization Process
  • Determination of Blanching Process
  • Processes for Product Quality Improvement
  • Summary
  • References
  • 4 Commercial Sterilization
  • General Concepts
  • Description of Commercial Sterilization Systems
  • Heating and Cooling of Food in a Container
  • Establishment of Process Times
  • The Influence of Commercial Sterilization on Product Quality
  • Summary
  • References
  • 5 Refrigerated Storage
  • General Principles of Refrigerated Storage
  • Control of Microbial Growth During Refrigerated Storage
  • Deterioration of Product Quality
  • Establishing Shelf-Life in Refrigerated Foods
  • Future Developments
  • References
  • 6 Freezing and Frozen-Food Storage
  • Description of Food Freezing Systems
  • Direct-Contact Freezing Systems
  • Individual Quick Freezing (IQF)
  • Estimation of Freezing Time
  • Food Freezing and Product Quality
  • Storage of Frozen Foods
  • Summary
  • References
  • 7 Liquid Concentration
  • Evaporation
  • Membrane Separations
  • Membrane Systems
  • Cleaning and Sanitation
  • Food Quality in Membrane Operations
  • Freeze Concentration
  • Types of Freeze Concentration Units
  • Economic Design of Freeze Concentration
  • References
  • 8 Dehydration
  • State of Water in Foods
  • Effects of Drying on Product Quality
  • Moisture Sorption and Desorption
  • Rate of Dehydration
  • Factors That Influence Drying
  • Drying Methods
  • Spray Drying
  • Freeze Drying
  • References
  • 9 Other Separation Processes
  • Physical/Mechanical Separations
  • Diffusional/Equilibrium Separations
  • References
  • 10 Food Extrusion
  • Extruders and Extrusion Operations
  • Principles of Extrusion Operations
  • Effects of Extrusion on Foods
  • Recent Developments in Extrusion
  • References.

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