Read food_processing_technology_principles_and.pdf text version

Brochure

More information from http://www.researchandmarkets.com/reports/991975/

Food Processing Technology: Principles and Practice (Third Edition)

Description: P J Fellows, Consultant, UK Review of the Second edition Interesting, logical and concise. A good introduction for students of nutrition, food science and technology, catering or agriculture. Food Manufacture - introduces a range of processing techniques that are used in food manufacturing - explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods - describes post-processing operations, including packaging and distribution logistics - this updated and extended third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies avaliable `... a well-written and authoritative review of food processing technology ­ the essential reference for food technologists and students alike.' Food Trade Review (of a previous edition) `Interesting, logical and concise. A good introduction for students of nutrition, food science and technology, catering or agriculture.' Food Manufacture (of a previous edition) Widely regarded as a standard work in its field, this book introduces the range of processing techniques that are used in food manufacturing. It explains the principles of each process, the processing equipment used, operating conditions and the effects of processing on micro-organisms that contaminate foods, the biochemical properties of foods and their sensory and nutritional qualities. The third edition is divided into five parts. Part one describes some important basic concepts. Part two describes unit operations that take place at ambient temperature or involve minimum heating of foods. Part three includes operations that heat foods to preserve them or to alter their eating quality. Part four describes operations that remove heat from foods to extend their shelf life with minimal changes in nutritional quality or sensory characteristics. Part five describes post-processing operations, including packaging and distribution logistics. The third edition has been substantially rewritten, updated and extended to include the many developments in food technology that have taken place since the second edition was published in 2000. Nearly all unit operations have undergone significant developments, and these are reflected in the large amount of additional material in each chapter. In particular, advances in microprocessor control of equipment, `minimal' processing technologies, genetic modification of foods, functional foods, developments in `active' or `intelligent' packaging, and storage and distribution logistics are described. Developments in technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. The third edition consolidates the position of Food processing technology as the best single-volume introduction to food manufacturing technologies. It is an essential text for undergraduate and postgraduate students in food technology, food science, food marketing and distribution, agriculture, nutrition, and hospitality management/catering. It is also an ideal reference for all professionals in the food industry.

Contents:

PART 1 BASIC PRINCIPLES Properties of foods and processing Properties of foods. Food spoilage, safety and shelf-life. Types of processing. Effects of processing. Control of processing. References. PART 2 AMBIENT-TEMPERATURE PROCESSING

Raw material preparation Cooling crops and carcasses. Cleaning. Sorting and grading. Peeling. References. Size reduction Size reduction of solid foods. Size reduction of liquid foods. References. Mixing and forming Mixing. Forming. References. Separation and concentration of food components Centrifugation. Filtration. Expression. Extraction using solvents. Membrane concentration. References. Food biotechnology Genetic modification. Nutritional genomics. Functional foods. Fermentation technology. Microbial Enzymes. Microencapsulation and controlled release technologies. Bacteriocins and antimicrobial ingredients. References. Irradiation Theory. Equipment. Applications. Effect on foods. Effect on micro-organisms. Effect on packaging. Detection of irradiated foods. References. High-pressure processing Theory. Equipment. Effect on parasites and micro-organisms. Effect on enzymes. Effects on foods. Combinations of high pressure and other minimal processing techniques. References. Minimal processing methods under development Pulsed electric field processing. Processing using electric arc discharges. Processing using oscillating magnetic fields. Processing using pulsed light and UV light. Processing using pulsed X-rays. Processing using ultrasound. References. PART 3 PROCESSING BY APPLICATION OF HEAT Heat processing Theory. Sources of heat and methods of application to foods. Effect of heat on micro-organisms and enzymes. Effect of heat on nutritional and sensory characteristics of foods. References. A. Heat processing using steam or water Blanching Theory. Equipment. Effect on foods. Effect on micro-organisms. References. Pasteurisation Theory. Equipment. Effect on foods. References. Heat sterilisation In-container sterilisation. Ultra high-temperature (UHT)/aseptic processes. Effect on foods. References. Evaporation and distillation Evaporation. Distillation. References Extrusion Extrusion cooking theory. Equipment. Applications. Effects on foods and micro-organisms. References. B. Heat processing using hot air Dehydration Theory. Equipment. Control of dryers. Rehydration. Effect on foods and micro-organisms. References. Smoking Theory. Processing. Effect on foods. Effect on micro-organisms. References. Baking and roasting

Theory. Equipment. Effect on foods and micro-organisms. References. C. Heat processing using hot oils Frying Theory. Equipment. Types of oils used for frying. Effect of frying on foods and micro-organisms. References. D. Heat processing by direct and radiated energy Dielectric, ohmic and infrared heating Dielectric heating. Ohmic Heating. Infrared heating. References. PART 4 PROCESSING BY REMOVAL OF HEAT Chilling and modified atmospheres Theory. Equipment. Applications. Effect on sensory and nutritional qualities of foods. Effect on micro-organisms. References. Freezing Theory. Equipment. Effect on foods. Effects on micro-organisms. References. Freeze drying and freeze concentration Freeze drying. Freeze concentration. References. PART 5 POST-PROCESSING OPERATIONS Coating Coating materials. Equipment. Microencapsulation and edible barrier coatings. References. Packaging Theory. Types of packaging materials. MAP. Packaging developments. Printing. Environmental considerations. References. Filling and sealing of containers Rigid and Semi-Rigid Containers. Flexible containers. Shrink-wrapping and stretch-wrapping. Tamper-Evident Packaging. Labelling. Checkweighing. Metal detection. References. Materials handling and process control Materials handling. Process control. Logistics and control of storage and distribution. References. PART 6 Appendices Appendix A Selection of hydrocolloids. Nature, properties, functions and sources of vitamins. Properties, functions and sources of minerals. Additives currently permitted in food within the EU and their associated E Numbers. Examples of functional components of foods. Appendix B Sources and symptoms of pathogenic bacteria. Characteristics of viral foodborne infection. Enzymes from GM micro-organisms used in food processing. Examples of food fermentations. Appendix C Units and conversions. Appendix D Glossary. List of acronyms. List of symbols.

Ordering:

Order Online - http://www.researchandmarkets.com/reports/991975/ Order by Fax - using the form below Order by Post - print the order form below and send to Research and Markets,

Guinness Centre, Taylors Lane, Dublin 8, Ireland.

Page 1 of 2 Fax Order Form

To place an order via fax simply print this form, fill in the information below and fax the completed form to 646-6071907 (from USA) or +353-1-481-1716 (from Rest of World). If you have any questions please visit http://www.researchandmarkets.com/contact/

Order Information

Please verify that the product information is correct. Product Name: Web Address: Office Code: Food Processing Technology: Principles and Practice (Third Edition) http://www.researchandmarkets.com/reports/991975/ OC8IIIRPNNURP

Product Format

Please select the product format and quantity you require: Quantity Hard Copy: EURO 63.00 + Euro 25.00 Shipping/Handling

Contact Information

Please enter all the information below in BLOCK CAPITALS Title: First Name: Email Address: * Job Title: Organisation: Address: City: Postal / Zip Code: Country: Phone Number: Fax Number: * Please refrain from using free email accounts when ordering (e.g. Yahoo, Hotmail, AOL) Mr Mrs Dr Miss Last Name: Ms Prof

Page 2 of 2 Payment Information

Please indicate the payment method you would like to use by selecting the appropriate box. Pay by credit card: American Express Diners Club Master Card Visa Cardholder's Name Cardholder's Signature Expiry Date Card Number CVV Number Issue Date

(for Diners Club only)

Pay by check:

Please post the check, accompanied by this form, to: Research and Markets, Guinness Center, Taylors Lane, Dublin 8, Ireland. Please transfer funds to: Account number Sort code Swift code IBAN number Bank Address 833 130 83 98-53-30 ULSBIE2D IE78ULSB98533083313083 Ulster Bank, 27-35 Main Street, Blackrock, Co. Dublin, Ireland.

Pay by wire transfer:

If you have a Marketing Code please enter it below: Marketing Code: Please note that by ordering from Research and Markets you are agreeing to our Terms and Conditions at http://www.researchandmarkets.com/info/terms.asp

Please fax this form to: (646) 607-1907 or (646) 964-6609 - From USA +353 1 481 1716 or +353 1 653 1571 - From Rest of World

Information

6 pages

Find more like this

Report File (DMCA)

Our content is added by our users. We aim to remove reported files within 1 working day. Please use this link to notify us:

Report this file as copyright or inappropriate

220619


You might also be interested in

BETA
PII: S0168-1605(00)00161-6
Microsoft Word - M.Sc. Ordinances & syllabi 2009-10
INFLUENCE OF SOME HEATING AND PROCESSING METHODS ON CHEMICAL CHANGE
Microsoft Word - diagramado 944.doc