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Conventional and Advanced Food Processing Technologies.
Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Hoboken :
Wiley,
2014.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Cover; Title Page; Copyright; Contents; List of Contributors; Foreword; Section 1 Conventional Food Processing; Chapter 1 Drying and Dehydration Processes in Food Preservation and Processing; 1.1 Introduction; 1.2 Drying kinetics; 1.3 Different drying processes; 1.3.1 Hot-air drying; 1.3.2 Vacuum drying; 1.3.3 Microwave drying; 1.3.4 Freeze drying; 1.3.5 Spray drying; 1.3.6 Osmotic dehydration; 1.3.7 Atmospheric freeze drying; 1.3.8 Sonic drying; 1.3.9 Heat pump drying; 1.3.10 Infrared drying; 1.3.11 Superheated steam drying; 1.3.12 Intermittent drying.
- 1.3.13 Instant controlled pressure drop drying1.3.14 Sun drying and solar drying; 1.3.15 Supercritical drying; 1.3.16 Flash drying; 1.3.17 Pulse drying; 1.3.18 Pulse combustion drying; 1.4 Conclusions; Abbreviations; References; Chapter 2 Size Reduction Practices in Food Processing; 2.1 Introduction; 2.1.1 Size reduction of solids; 2.1.2 Process of grinding; 2.2 Applications of the grinding process; 2.2.1 Dry grinding; 2.2.2 Wet grinding; 2.3 Grinding energy laws; 2.4 Machinery requirement; 2.4.1 Crushers; 2.4.2 Grinders; 2.5 Mechanism of size reduction.
- 2.5.1 Grinding of heat-sensitive and fat-containing materials2.5.2 Cutting of fruits and vegetables; 2.6 Size reduction of liquid; 2.6.1 Homogenization; 2.6.2 Atomization; 2.7 Conclusions; References; Chapter 3 Dough Processing: Sheeting, Shaping, Flattening and Rolling; 3.1 Introduction; 3.2 Dough sheeting; 3.2.1 Technology; 3.2.2 Rheological studies on dough behaviour; 3.3 Shaping; References; Chapter 4 Extrusion Processing of Foods; 4.1 Introduction; 4.2 Application of extrusion technology; 4.3 Description of an extruder; 4.3.1 Type of extruder; 4.3.2 Components of an extruder.
- 4.4 Selected extrusion technology4.4.1 Pasta products; 4.4.2 Breakfast cereals; 4.4.3 Texturized vegetable protein (TVP); 4.4.4 Snack foods; 4.5 Post-extrusion treatment; 4.6 Quality characteristics of product; 4.7 Equations related to food extrusion; 4.8 Present status; References; Chapter 5 The Process of Gelling; 5.1 Introduction; 5.2 Classification of gels; 5.3 Gelling process; 5.4 Mechanism of gel formation; 5.5 Methods for characterization of gels; 5.6 Mathematical models; 5.7 Conclusions; References.
- Chapter 6 Thermal Food Preservation Techniques (Pasteurization, Sterilization, Canning and Blanching)6.1 Introduction; 6.2 Pasteurization and sterilization; 6.2.1 Pasteurization; 6.2.2 Sterilization; 6.3 Aseptic processing; 6.4 Canning; 6.4.1 Batch retort systems; 6.4.2 Continuous retort systems; 6.5 Blanching; References; Chapter 7 Extraction Processes; 7.1 Introduction; 7.2 Conventional extraction; 7.2.1 Separation of steam volatiles; 7.2.2 Solvent extraction; 7.3 Advanced extraction processes; 7.3.1 Ultrasound assisted extraction; 7.3.2 Microwave assisted extraction.