Food Processing: Principles and Applications
is a comprehensive resource that explores the basic and applied aspects of food processing. It describes the physical, chemical, and microbiological basis for each method of preservation. Particular emphasis is placed on the application of three of the most universally used commercial processes: thermal processing, freezing, and dehydration.
Thermal processing – perhaps the most widely used technology in the world – is examined in thorough discussions of the microbial basis of the process and on microbial destruction kinetics. Also described is the characterization of the heating behavior of foods and the equipment used for thermal processing.
Low temperature preservation is also demonstrated with a focus on freezing. The fundamentals of the freezing process, and the techniques and equipment used in commercial freezing operations are also explained. The thermophysical properties and the modeling of freeze times are meticulously addressed in sequence.
Aspects of dehydration are detailed from drying fundamentals to drying equipment, modeling, and storage stability. In the final section, separation processes are highlighted: evaporation, membrane processing, freeze concentration, extraction, and osmotic dehydration.
This book is ideal for undergraduate students in food science who are taking courses in food processing. It is also a must have resource for food process engineers and researchers to forecast results of food processing methods.
Table of Contents
Units, Dimensions, Conversions, Common Terms, Definitions
Heat Transfer Fundamentals
Classification of Thermal Processes
Principles of Thermal Processing
Thermal Resistance of Microorganisms
Characterization of Heat Penetration Data
Thermal Process Calculations
Thermal Process Calculations for Pasteurization
Commercial Canning Operations
Thermal Process Equipment
Quality Improvement in Thermally Processed Foods
Novel Thermal Processing Techniques
LOW TEMPERATURE PRESERVATION
Mass and Energy Balance in Air Drying
Effect of Air Temperature, Velocity, and Humidity on Drying
Effect of Product Characteristics on Drying
Common Drying Systems
Novel Drying Techniques
Energy Aspects and Thermal Efficiency
Quality and Storage Stability of Dehydrated Foods
SEPARATION AND CONCENTRATION
Supercritical Fluid Extraction
Osmotic Dehydration (OD)
APPENDIX A: Conversion Factors
APPENDIX B: Thermophysical Properties
APPENDIX C: Heat and Mass Transfer Charts
ADDITIONAL READING MATERIAL INDEX
“… sets out to address the basic principles of and applications of the major food processing technologies used commercially. … It covers the theory of the techniques well and combines this with a practical hands-on approach. … The scope of the book, which is in-depth coverage of a few major technologies, compared with the broader coverage of others may well be the deciding factor for would-be purchasers or academics considering prescribing the book as a food engineering text book.”
— H. Deeth, in International Journal of Dairy Technology, Vol. 60, No. 2, May 2007