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Conventional and Advanced Food Processing Technologies.

By: Material type: TextTextPublisher: Newark : John Wiley & Sons, Incorporated, 2014Copyright date: ©2015Edition: 1st edDescription: 1 online resource (755 pages)Content type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 9781118406311
Subject(s): Genre/Form: Additional physical formats: Print version:: Conventional and Advanced Food Processing TechnologiesLOC classification:
  • TP370 -- .C67 2014eb
Online resources:
Contents:
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 drying -- 1.3.14 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 materials -- 2.5.2 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 technology.
4.4.1 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 -- 7.3.3 High pressure extraction -- 7.3.4 Applications of supercritical extraction of natural products -- 7.3.5 Addition of co-solvents -- 7.3.6 Preparation of plant materials for supercritical fluid extraction and operating conditions -- 7.3.7 Commercialization of SFE technology -- References -- Chapter 8 Baking -- 8.1 Introduction -- 8.2 Bread -- 8.2.1 Classification of bread -- 8.2.2 Principles of baking -- 8.2.3 Changes due to baking -- 8.2.4 Packaging -- 8.3 Biscuit -- 8.3.1 Classification of biscuits -- 8.3.2 Ingredients and their role -- 8.3.3 Biscuit processing -- 8.3.4 Lamination -- 8.4 Cake -- 8.4.1 Classification -- 8.4.2 Ingredients and their role -- 8.4.3 Formula balance -- 8.4.4 Mixing process -- 8.4.5 Baking.
8.4.6 Post-baking operations -- 8.5 Machinery -- 8.5.1 Mixer -- 8.5.2 Oven -- 8.6 Conclusions -- References -- Chapter 9 Frying of Foods -- 9.1 Introduction -- 9.2 Frying as a unit operation -- 9.3 Properties of fried products -- 9.3.1 Physical properties -- 9.3.2 Structural features -- 9.3.3 Sensory attributes -- 9.3.4 Toxic compounds -- 9.4 Machinery of frying -- 9.5 Stability of fried products -- 9.5.1 Water activity and sorption isotherms -- 9.5.2 Sorption isotherms -- 9.5.3 Modelling sorption isotherms -- 9.5.4 Glass transition temperature -- 9.5.5 Glass transition and water diffusion in foods -- 9.6 Conclusions -- References -- Chapter 10 Roasting and Toasting Operations in Food: Process Engineering and Applications -- 10.1 Introduction -- 10.2 Applications of the process in specific foods -- 10.2.1 Coffee -- 10.2.2 Cocoa -- 10.2.3 Popping of cereals -- 10.2.4 Puffing of cereals -- 10.2.5 Toasting of breakfast cereals and snacks -- 10.2.6 Roasting of pulse/legume -- 10.2.7 Roasting of spice -- 10.2.8 Toasting of bread -- 10.2.9 Roasting of meat -- 10.2.10 Roasting of nut -- 10.3 Process modelling -- 10.4 Machinery and methods -- 10.4.1 Puffing gun -- 10.4.2 Batch roaster -- 10.4.3 Continuous roaster/toaster -- 10.4.4 Fluidized bed roaster -- 10.4.5 Microwave roasting -- 10.5 Changes during roasting/toasting -- 10.6 Recent researches -- 10.7 Possible future applications -- 10.8 Conclusions -- Symbols -- References -- Chapter 11 Micronization and Encapsulation: Application of Supercritical Fluids in Water Removal -- 11.1 Introduction -- 11.2 Supercritical fluid -- 11.3 Developmental stages -- 11.4 Process description and influence of process parameters -- 11.4.1 CAN-BD -- 11.4.2 PGSS drying -- 11.5 Conclusions and future perspectives -- Abbreviations -- References.
Chapter 12 Flavouring and Coating Technologies for Preservation and Processing of Foods -- 12.1 Introduction -- 12.2 Flavouring of foods -- 12.2.1 Flavours used in preservation and processing of foods -- 12.2.2 Methodologies for flavour encapsulation -- 12.2.3 Applications -- 12.3 Edible coatings for food applications -- 12.3.1 Materials -- 12.3.2 Properties -- 12.3.3 Application methods -- 12.3.4 Food applications -- 12.4 Food flavouring by coating -- 12.4.1 Methodologies -- 12.4.2 Influence of flavour incorporation on edible coating properties -- 12.4.3 Flavour retention and release -- 12.4.4 Applications -- 12.5 Regulatory aspects and future trends -- References -- Chapter 13 Instantization and Agglomeration of Foods -- 13.1 Introduction -- 13.2 Applications of the technology/process -- 13.2.1 Cereal-based instant products -- 13.2.2 Pulse-based products -- 13.2.3 Vegetable-based foods -- 13.2.4 Instant products of animal origin -- 13.2.5 Instant beverage products -- 13.2.6 Instant dairy products -- 13.2.7 Miscellaneous instant products -- 13.3 Process technology -- 13.3.1 Agglomeration -- 13.3.2 Drying -- 13.4 Scientific principles -- 13.4.1 Gelatinization and dextrinization -- 13.4.2 Softening -- 13.4.3 Changes in protein -- 13.4.4 Inactivation of antinutritional factors -- 13.4.5 Improvement in palatability and functional characteristics -- 13.5 Conclusions and future possibilities -- References -- Chapter 14 Fortification and Impregnation Practices in Food Processing -- 14.1 Introduction -- 14.2 Food modification by vacuum impregnation -- 14.3 Food modification by osmotic dehydration -- 14.4 Influence parameters on food modification by VI and OD -- 14.4.1 Process conditions -- 14.4.2 Product characteristics -- 14.4.3 Solution characteristics -- 14.5 Traditional and future applications -- 14.6 Combination of OD and VI with other processes.
14.6.1 Pre-treatment processes before OD and VI -- 14.6.2 Downstream processes after OD and VI -- 14.7 Conclusions -- Abbreviations -- References -- Chapter 15 Refrigeration in Food Preservation and Processing -- 15.1 Introduction -- 15.2 Changes in foods during refrigeration -- 15.2.1 Moisture movement -- 15.2.2 Ice formation and crystal growth -- 15.2.3 Physiological changes -- 15.2.4 Biochemical changes -- 15.2.5 Microbial growth -- 15.3 Chilling and freezing time prediction -- 15.3.1 The heat transfer coefficient -- 15.3.2 Chilling time for a well-stirred liquid -- 15.3.3 Chilling time for a solid -- 15.3.4 Freezing time -- 15.4 Refrigeration equipment -- 15.4.1 Equipment for the refrigeration of liquids -- 15.4.2 Equipment for the refrigeration of bulky foods -- 15.4.3 Equipment for the refrigeration of thin or particulate solids -- 15.4.4 Vacuum cooling -- 15.4.5 Cryogenic freezers -- 15.5 Refrigerated storage and transport -- 15.5.1 Design and operational factors during storage and transport -- 15.5.2 Equipment for refrigerated food transport -- 15.5.3 Controlled atmosphere storage and transport -- 15.6 Recent developments in food refrigeration -- 15.6.1 Developments in techniques and equipment -- 15.6.2 Modelling and simulation of refrigeration processes -- 15.6.3 Cold chain monitoring -- 15.7 Conclusions -- References -- Chapter 16 Biotransformation in Food Processing -- 16.1 Introduction -- 16.1.1 Different techniques of biotransformation -- 16.2 Production of gluconic acid -- 16.2.1 Gluconic acid production by filamentous fungi -- 16.2.2 Production by Aspergillus niger -- 16.2.3 Production and recovery of gluconic acid by immobilized biomass -- 16.3 Ascorbic acid -- 16.4 Lactose hydrolysis by β-galactosidase -- 16.5 Invert sugar -- 16.5.1 Use of enzyme or cell -- 16.5.2 Use of immobilized cells -- 16.6 Production of oligosaccharides.
16.6.1 Synthesis of galacto-oligosaccharides.
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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 drying -- 1.3.14 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 materials -- 2.5.2 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 technology.

4.4.1 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 -- 7.3.3 High pressure extraction -- 7.3.4 Applications of supercritical extraction of natural products -- 7.3.5 Addition of co-solvents -- 7.3.6 Preparation of plant materials for supercritical fluid extraction and operating conditions -- 7.3.7 Commercialization of SFE technology -- References -- Chapter 8 Baking -- 8.1 Introduction -- 8.2 Bread -- 8.2.1 Classification of bread -- 8.2.2 Principles of baking -- 8.2.3 Changes due to baking -- 8.2.4 Packaging -- 8.3 Biscuit -- 8.3.1 Classification of biscuits -- 8.3.2 Ingredients and their role -- 8.3.3 Biscuit processing -- 8.3.4 Lamination -- 8.4 Cake -- 8.4.1 Classification -- 8.4.2 Ingredients and their role -- 8.4.3 Formula balance -- 8.4.4 Mixing process -- 8.4.5 Baking.

8.4.6 Post-baking operations -- 8.5 Machinery -- 8.5.1 Mixer -- 8.5.2 Oven -- 8.6 Conclusions -- References -- Chapter 9 Frying of Foods -- 9.1 Introduction -- 9.2 Frying as a unit operation -- 9.3 Properties of fried products -- 9.3.1 Physical properties -- 9.3.2 Structural features -- 9.3.3 Sensory attributes -- 9.3.4 Toxic compounds -- 9.4 Machinery of frying -- 9.5 Stability of fried products -- 9.5.1 Water activity and sorption isotherms -- 9.5.2 Sorption isotherms -- 9.5.3 Modelling sorption isotherms -- 9.5.4 Glass transition temperature -- 9.5.5 Glass transition and water diffusion in foods -- 9.6 Conclusions -- References -- Chapter 10 Roasting and Toasting Operations in Food: Process Engineering and Applications -- 10.1 Introduction -- 10.2 Applications of the process in specific foods -- 10.2.1 Coffee -- 10.2.2 Cocoa -- 10.2.3 Popping of cereals -- 10.2.4 Puffing of cereals -- 10.2.5 Toasting of breakfast cereals and snacks -- 10.2.6 Roasting of pulse/legume -- 10.2.7 Roasting of spice -- 10.2.8 Toasting of bread -- 10.2.9 Roasting of meat -- 10.2.10 Roasting of nut -- 10.3 Process modelling -- 10.4 Machinery and methods -- 10.4.1 Puffing gun -- 10.4.2 Batch roaster -- 10.4.3 Continuous roaster/toaster -- 10.4.4 Fluidized bed roaster -- 10.4.5 Microwave roasting -- 10.5 Changes during roasting/toasting -- 10.6 Recent researches -- 10.7 Possible future applications -- 10.8 Conclusions -- Symbols -- References -- Chapter 11 Micronization and Encapsulation: Application of Supercritical Fluids in Water Removal -- 11.1 Introduction -- 11.2 Supercritical fluid -- 11.3 Developmental stages -- 11.4 Process description and influence of process parameters -- 11.4.1 CAN-BD -- 11.4.2 PGSS drying -- 11.5 Conclusions and future perspectives -- Abbreviations -- References.

Chapter 12 Flavouring and Coating Technologies for Preservation and Processing of Foods -- 12.1 Introduction -- 12.2 Flavouring of foods -- 12.2.1 Flavours used in preservation and processing of foods -- 12.2.2 Methodologies for flavour encapsulation -- 12.2.3 Applications -- 12.3 Edible coatings for food applications -- 12.3.1 Materials -- 12.3.2 Properties -- 12.3.3 Application methods -- 12.3.4 Food applications -- 12.4 Food flavouring by coating -- 12.4.1 Methodologies -- 12.4.2 Influence of flavour incorporation on edible coating properties -- 12.4.3 Flavour retention and release -- 12.4.4 Applications -- 12.5 Regulatory aspects and future trends -- References -- Chapter 13 Instantization and Agglomeration of Foods -- 13.1 Introduction -- 13.2 Applications of the technology/process -- 13.2.1 Cereal-based instant products -- 13.2.2 Pulse-based products -- 13.2.3 Vegetable-based foods -- 13.2.4 Instant products of animal origin -- 13.2.5 Instant beverage products -- 13.2.6 Instant dairy products -- 13.2.7 Miscellaneous instant products -- 13.3 Process technology -- 13.3.1 Agglomeration -- 13.3.2 Drying -- 13.4 Scientific principles -- 13.4.1 Gelatinization and dextrinization -- 13.4.2 Softening -- 13.4.3 Changes in protein -- 13.4.4 Inactivation of antinutritional factors -- 13.4.5 Improvement in palatability and functional characteristics -- 13.5 Conclusions and future possibilities -- References -- Chapter 14 Fortification and Impregnation Practices in Food Processing -- 14.1 Introduction -- 14.2 Food modification by vacuum impregnation -- 14.3 Food modification by osmotic dehydration -- 14.4 Influence parameters on food modification by VI and OD -- 14.4.1 Process conditions -- 14.4.2 Product characteristics -- 14.4.3 Solution characteristics -- 14.5 Traditional and future applications -- 14.6 Combination of OD and VI with other processes.

14.6.1 Pre-treatment processes before OD and VI -- 14.6.2 Downstream processes after OD and VI -- 14.7 Conclusions -- Abbreviations -- References -- Chapter 15 Refrigeration in Food Preservation and Processing -- 15.1 Introduction -- 15.2 Changes in foods during refrigeration -- 15.2.1 Moisture movement -- 15.2.2 Ice formation and crystal growth -- 15.2.3 Physiological changes -- 15.2.4 Biochemical changes -- 15.2.5 Microbial growth -- 15.3 Chilling and freezing time prediction -- 15.3.1 The heat transfer coefficient -- 15.3.2 Chilling time for a well-stirred liquid -- 15.3.3 Chilling time for a solid -- 15.3.4 Freezing time -- 15.4 Refrigeration equipment -- 15.4.1 Equipment for the refrigeration of liquids -- 15.4.2 Equipment for the refrigeration of bulky foods -- 15.4.3 Equipment for the refrigeration of thin or particulate solids -- 15.4.4 Vacuum cooling -- 15.4.5 Cryogenic freezers -- 15.5 Refrigerated storage and transport -- 15.5.1 Design and operational factors during storage and transport -- 15.5.2 Equipment for refrigerated food transport -- 15.5.3 Controlled atmosphere storage and transport -- 15.6 Recent developments in food refrigeration -- 15.6.1 Developments in techniques and equipment -- 15.6.2 Modelling and simulation of refrigeration processes -- 15.6.3 Cold chain monitoring -- 15.7 Conclusions -- References -- Chapter 16 Biotransformation in Food Processing -- 16.1 Introduction -- 16.1.1 Different techniques of biotransformation -- 16.2 Production of gluconic acid -- 16.2.1 Gluconic acid production by filamentous fungi -- 16.2.2 Production by Aspergillus niger -- 16.2.3 Production and recovery of gluconic acid by immobilized biomass -- 16.3 Ascorbic acid -- 16.4 Lactose hydrolysis by β-galactosidase -- 16.5 Invert sugar -- 16.5.1 Use of enzyme or cell -- 16.5.2 Use of immobilized cells -- 16.6 Production of oligosaccharides.

16.6.1 Synthesis of galacto-oligosaccharides.

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