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Author Bhattacharya, Suvendu.

Title Conventional and advanced food processing technologies / edited by Suvendu Bhattacharya
Published Chichester : Wiley-Blackwell, 2015
©2015
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Description 1 online resource (PDF, XXV, 705 pages)
Contents Machine-generated contents note: 1. Drying and Dehydration Processes in Food Preservation and Processing -- 1.1. Introduction / Magdalini K. Krokida / Panagiotis A. Michailidis -- 1.2. Drying kinetics / Magdalini K. Krokida / Panagiotis A. Michailidis -- 1.3. Different drying processes / Magdalini K. Krokida / Panagiotis A. Michailidis -- 1.3.1. Hot-air drying / Magdalini K. Krokida / Panagiotis A. Michailidis -- 1.3.2. Vacuum drying / Magdalini K. Krokida / Panagiotis A. Michailidis -- 1.3.3. Microwave drying / Magdalini K. Krokida / Panagiotis A. Michailidis -- 1.3.4. Freeze drying / Magdalini K. Krokida / Panagiotis A. Michailidis -- 1.3.5. Spray drying / Magdalini K. Krokida / Panagiotis A. Michailidis -- 1.3.6. Osmotic dehydration / Magdalini K. Krokida / Panagiotis A. Michailidis -- 1.3.7. Atmospheric freeze drying / Magdalini K. Krokida / Panagiotis A. Michailidis -- 1.3.8. Sonic drying / Magdalini K. Krokida / Panagiotis A. Michailidis -- 1.3.9. Heat pump drying / Magdalini K. Krokida / Panagiotis A. Michailidis -- 1.3.10. Infrared drying / Magdalini K. Krokida / Panagiotis A. Michailidis -- 1.3.11. Superheated steam drying / Magdalini K. Krokida / Panagiotis A. Michailidis -- 1.3.12. Intermittent drying / Magdalini K. Krokida / Panagiotis A. Michailidis -- 1.3.13. Instant controlled-pressure drop drying / Magdalini K. Krokida / Panagiotis A. Michailidis -- 1.3.14. Sun drying and solar drying / Magdalini K. Krokida / Panagiotis A. Michailidis -- 1.3.15. Supercritical drying / Magdalini K. Krokida / Panagiotis A. Michailidis -- 1.3.16. Rash drying / Magdalini K. Krokida / Panagiotis A. Michailidis -- 1.3.17. Pulse drying / Magdalini K. Krokida / Panagiotis A. Michailidis -- 1.3.18. Pulse combustion drying / Magdalini K. Krokida / Panagiotis A. Michailidis -- 1.4. Conclusions / Magdalini K. Krokida / Panagiotis A. Michailidis -- Abbreviations / Magdalini K. Krokida / Panagiotis A. Michailidis -- References / Magdalini K. Krokida / Panagiotis A. Michailidis -- 2. Size Reduction Practices in Food Processing / Magdalini K. Krokida / Panagiotis A. Michailidis -- 2.1. Introduction / Suvendu Bhattachatya / A. Chakkaravarthi -- 2.1.1. Size reduction of solids / Suvendu Bhattachatya / A. Chakkaravarthi -- 2.1.2. Process of grinding / Suvendu Bhattachatya / A. Chakkaravarthi -- 2.2. Applications of the grinding process / Suvendu Bhattachatya / A. Chakkaravarthi -- 2.2.1. Dry grinding / Suvendu Bhattachatya / A. Chakkaravarthi -- 2.2.2. Wet grinding / Suvendu Bhattachatya / A. Chakkaravarthi -- 2.3. Grinding energy laws / Suvendu Bhattachatya / A. Chakkaravarthi -- 2.4. Machinery requirement / Suvendu Bhattachatya / A. Chakkaravarthi -- 2.4.1. Crushers / Suvendu Bhattachatya / A. Chakkaravarthi -- 2.4.2. Grinders / Suvendu Bhattachatya / A. Chakkaravarthi -- 2.5. Mechanism of size reduction / Suvendu Bhattachatya / A. Chakkaravarthi -- 2.5.1. Grinding of heat-sensitive and fat-containing materials / Suvendu Bhattachatya / A. Chakkaravarthi -- 2.5.2. Cutting of fruits and vegetables / Suvendu Bhattachatya / A. Chakkaravarthi -- 2.6. Size reduction of liquid / Suvendu Bhattachatya / A. Chakkaravarthi -- 2.6.1. Homogenization / Suvendu Bhattachatya / A. Chakkaravarthi -- 2.6.2. Atomization / Suvendu Bhattachatya / A. Chakkaravarthi -- 2.7. Conclusions / Suvendu Bhattachatya / A. Chakkaravarthi -- References / Suvendu Bhattachatya / A. Chakkaravarthi -- 3. Dough Processing: Sheeting, Shaping, Flattening and Rolling / Suvendu Bhattachatya / A. Chakkaravarthi -- 3.1. Introduction / O.H. Campanella / B. Patel -- 3.2. Dough sheeting / O.H. Campanella / B. Patel -- 3.2.1. Technology / O.H. Campanella / B. Patel -- 3.2.2. Rheological studies on dough behaviour / O.H. Campanella / B. Patel -- 3.3. Shaping / O.H. Campanella / B. Patel -- References / B. Patel / O.H. Campanella -- 4. Extrusion Processing of Foods / O.H. Campanella / B. Patel -- 4.1. Introduction / Suvendu Bhattacharya / Rupesh Kumar Dubey -- 4.2. Application of extrusion technology / Suvendu Bhattacharya / Rupesh Kumar Dubey -- 4.3. Description of an extruder / Suvendu Bhattacharya / Rupesh Kumar Dubey -- 4.3.1. Type of extruder / Suvendu Bhattacharya / Rupesh Kumar Dubey -- 4.3.2. Components of an extruder / Suvendu Bhattacharya / Rupesh Kumar Dubey -- 4.4. Selected extrusion technology / Suvendu Bhattacharya / Rupesh Kumar Dubey -- 4.4.1. Pasta products / Suvendu Bhattacharya / Rupesh Kumar Dubey -- 4.4.2. Breakfast cereals / Suvendu Bhattacharya / Rupesh Kumar Dubey -- 4.4.3. Texturized vegetable protein (TVP) / Suvendu Bhattacharya / Rupesh Kumar Dubey -- 4.4.4. Snack foods / Suvendu Bhattacharya / Rupesh Kumar Dubey -- 4.5. Post-extrusion treatment / Suvendu Bhattacharya / Rupesh Kumar Dubey -- 4.6. Quality characteristics of product / Suvendu Bhattacharya / Rupesh Kumar Dubey -- 4.7. Equations related to food extrusion / Suvendu Bhattacharya / Rupesh Kumar Dubey -- 4.8. Present status / Suvendu Bhattacharya / Rupesh Kumar Dubey -- References / Suvendu Bhattacharya / Rupesh Kumar Dubey -- 5. The Process of Gelling / Suvendu Bhattacharya / Rupesh Kumar Dubey -- 5.1. Introduction / Suvendu Bhattachatya / J. Shanthilal -- 5.2. Classification of gels / Suvendu Bhattachatya / J. Shanthilal -- 5.3. Gelling process / Suvendu Bhattachatya / J. Shanthilal -- 5.4. Mechanism of gel formation / Suvendu Bhattachatya / J. Shanthilal -- 5.5. Methods for characterization of gels / Suvendu Bhattachatya / J. Shanthilal -- 5.6. Mathematical models / Suvendu Bhattachatya / J. Shanthilal -- 5.7. Conclusions / Suvendu Bhattachatya / J. Shanthilal -- References / Suvendu Bhattachatya / J. Shanthilal -- 6. Thermal Food Preservation Techniques (Pasteurization, Sterilization, Canning and Blanching) / Suvendu Bhattachatya / J. Shanthilal -- 6.1. Introduction / Arthur A. Teixeira -- 6.2. Pasteurization and sterilization / Arthur A. Teixeira -- 6.2.1. Pasteurization / Arthur A. Teixeira -- 6.2.2. Sterilization / Arthur A. Teixeira -- 6.3. Aseptic processing / Arthur A. Teixeira -- 6.4. Canning / Arthur A. Teixeira -- 6.4.1. Batch retort systems / Arthur A. Teixeira -- 6.4.2. Continuous retort systems / Arthur A. Teixeira -- 6.5. Blanching / Arthur A. Teixeira -- References / Arthur A. Teixeira -- 7. Extraction Processes / Arthur A. Teixeira -- 7.1. Introduction / K. Udaya Sankar -- 7.2. Conventional extraction / K. Udaya Sankar -- 7.2.1. Separation of steam volatiles / K. Udaya Sankar -- 7.2.2. Solvent extraction / K. Udaya Sankar -- 7.3. Advanced extraction processes / K. Udaya Sankar -- 7.3.1. Ultrasound-assisted extraction / K. Udaya Sankar -- 7.3.2. Microwave assisted extraction / K. Udaya Sankar -- 7.3.3. High-pressure extraction / K. Udaya Sankar -- 7.3.4. Applications of supercritical extraction of natural products / K. Udaya Sankar -- 7.3.5. Addition of co-solvents / K. Udaya Sankar -- 7.3.6. Preparation of plant materials for supercritical fluid extraction and operating conditions / K. Udaya Sankar -- 7.3.7. Commercialization of SFE technology / K. Udaya Sankar -- References / K. Udaya Sankar -- 8. Baking / K. Udaya Sankar -- 8.1. Introduction / R. Sai Manohar -- 8.2. Bread / R. Sai Manohar -- 8.2.1. Classification of bread / R. Sai Manohar -- 8.2.2. Principles of baking / R. Sai Manohar -- 8.2.3. Changes due to baking / R. Sai Manohar -- 8.2.4. Packaging / R. Sai Manohar -- 8.3. Biscuit / R. Sai Manohar -- 8.3.1. Classification of biscuits / R. Sai Manohar -- 8.3.2. Ingredients and their role / R. Sai Manohar -- 8.3.3. Biscuit processing / R. Sai Manohar -- 8.3.4. Lamination / R
Sai Manohar -- 8.4. Cake / R. Sai Manohar -- 8.4.1. Classification / R. Sai Manohar -- 8.4.2. Ingredients and their role / R. Sai Manohar -- 8.4.3. Formula balance / R. Sai Manohar -- 8.4.4. Mixing process / R. Sai Manohar -- 8.4.5. Baking / R. Sai Manohar -- 8.4.6. Post-baking operations / R. Sai Manohar -- 8.5. Machinery / R. Sai Manohar -- 8.5.1. Mixer / R. Sai Manohar -- 8.5.2. Oven / R. Sai Manohar -- 8.6. Conclusions / R. Sai Manohar -- References / R. Sai Manohar -- 9. Frying of Foods / R. Sai Manohar -- 9.1. Introduction / Franco Pedreschi / Javier Enrione -- 9.2. Frying as a unit operation / Franco Pedreschi / Javier Enrione -- 9.3. Properties of fried products / Franco Pedreschi / Javier Enrione -- 9.3.1. Physical properties / Franco Pedreschi / Javier Enrione -- 9.3.2. Structural features / Franco Pedreschi / Javier Enrione -- 9.3.3. Sensory attributes / Franco Pedreschi / Javier Enrione -- 9.3.4. Toxic compounds / Franco Pedreschi / Javier Enrione -- 9.4. Machinery of frying / Franco Pedreschi / Javier Enrione -- 9.5. Stability of fried products / Franco Pedreschi / Javier Enrione -- 9.5.1. Water activity and sorption isotherms / Franco Pedreschi / Javier Enrione -- 9.5.2. Sorption isotherms / Franco Pedreschi / Javier Enrione -- 9.5.3. Modelling sorption isotherms / Franco Pedreschi / Javier Enrione -- 9.5.4. Glass transition temperature / Franco Pedreschi / Javier Enrione -- 9.5.5. Glass transition and water diffusion in foods / Franco Pedreschi / Javier Enrione -- 9.6. Conclusions / Franco Pedreschi / Javier Enrione -- References / Franco Pedreschi / Javier Enrione -- 10. Roasting and Toasting Operations in Food: Process Engineering and Applications / Franco Pedreschi / Javier Enrione -- 10.1. Introduction / Sila Bhattacharya
Note continued: 10.2. Applications of the process in specific foods / Sila Bhattacharya -- 10.2.1. Coffee / Sila Bhattacharya -- 10.2.2. Cocoa / Sila Bhattacharya -- 10.2.3. Popping of cereals / Sila Bhattacharya -- 10.2.4. Puffing of cereals / Sila Bhattacharya -- 10.2.5. Toasting of breakfast cereals and snacks / Sila Bhattacharya -- 10.2.6. Roasting of pulse/legume / Sila Bhattacharya -- 10.2.7. Roasting of spice / Sila Bhattacharya -- 10.2.8. Toasting of bread / Sila Bhattacharya -- 10.2.9. Roasting of meat / Sila Bhattacharya -- 10.2.10. Roasting of nut / Sila Bhattacharya -- 10.3. Process modelling / Sila Bhattacharya -- 10.4. Machinery and methods / Sila Bhattacharya -- 10.4.1. Puffing gun / Sila Bhattacharya -- 10.4.2. Batch roaster / Sila Bhattacharya -- 10.4.3. Continuous roaster/toaster / Sila Bhattacharya -- 10.4.4. Fluidized bed roaster / Sila Bhattacharya -- 10.4.5. Microwave roasting / Sila Bhattacharya -- 10.5. Changes during roasting/toasting / Sila Bhattacharya -- 10.6. Recent researches / Sila Bhattacharya -- 10.7. Possible future applications / Sila Bhattacharya -- 10.8. Conclusions / Sila Bhattacharya -- Symbols / Sila Bhattacharya -- References / Sila Bhattacharya -- 11. Micronization and Encapsulation: Application of Supercritical Fluids in Water Removal / Sila Bhattacharya -- 11.1. Introduction / M. Thereza / M.S. Gomes / Diego T. Santos / M. Angela / A. Meireles -- 11.2. Supercritical fluid / M. Thereza / M.S. Gomes / Diego T. Santos / M. Angela / A. Meireles -- 11.3. Developmental stages / M. Thereza / M.S. Gomes / Diego T. Santos / M. Angela / A. Meireles -- 11.4. Process description and influence of process parameters / M. Thereza / M.S. Gomes / Diego T. Santos / M. Angela / A. Meireles -- 11.4.1. CAN-BD / M. Thereza / M.S. Gomes / Diego T. Santos / M. Angela / A. Meireles -- 11.4.2. PGSS drying / M. Thereza / M.S. Gomes / Diego T. Santos / M. Angela / A. Meireles -- 11.5. Conclusions and future perspectives / M. Thereza / M.S. Gomes / Diego T. Santos / M. Angela / A. Meireles -- Abbreviations / M. Angela / A. Meireles / M. Thereza / M.S. Gomes / Diego T. Santos -- References / M. Thereza / M.S. Gomes / Diego T. Santos / M. Angela / A. Meireles -- 12. Flavouring and Coating Technologies for Preservation and Processing of Foods / M. Thereza / M.S. Gomes / Diego T. Santos / M. Angela / A. Meireles -- 12.1. Introduction / Miguel A. Cerqueira / Maria José Costa / Melissa C. Rivera / Óscar L. Ramos / António A. Vicente -- 12.2. Flavouring of foods / Miguel A. Cerqueira / Maria José Costa / Melissa C. Rivera / Óscar L. Ramos / António A. Vicente -- 12.2.1. Flavours used in preservation and processing of foods / Miguel A. Cerqueira / Maria José Costa / Melissa C. Rivera / Óscar L. Ramos / António A. Vicente -- 12.2.2. Methodologies for flavour encapsulation / Miguel A. Cerqueira / Maria José Costa / Melissa C. Rivera / Óscar L. Ramos / António A. Vicente -- 12.2.3. Applications / Óscar L. Ramos / Melissa C. Rivera / Maria José Costa / Miguel A. Cerqueira / António A. Vicente -- 12.3. Edible coatings for food applications / Miguel A. Cerqueira / Maria José Costa / Melissa C. Rivera / Óscar L. Ramos / António A. Vicente -- 12.3.1. Materials / Miguel A. Cerqueira / António A. Vicente / Óscar L. Ramos / Melissa C. Rivera / Maria José Costa -- 12.3.2. Properties / Maria José Costa / Miguel A. Cerqueira / Melissa C. Rivera / Óscar L. Ramos / António A. Vicente -- 12.3.3. Application methods / Maria José Costa / Miguel A. Cerqueira / Melissa C. Rivera / António A. Vicente / Óscar L. Ramos -- 12.3.4. Food applications / Miguel A. Cerqueira / Maria José Costa / Óscar L. Ramos / Melissa C. Rivera / António A. Vicente -- 12.4. Food flavouring by coating / Maria José Costa / Melissa C. Rivera / Óscar L. Ramos / António A. Vicente / Miguel A. Cerqueira -- 12.4.1. Methodologies / Óscar L. Ramos / Melissa C. Rivera / Maria José Costa / Miguel A. Cerqueira / António A. Vicente -- 12.4.2. Influence of flavour incorporation on edible-coating properties / Miguel A. Cerqueira / Maria José Costa / Melissa C. Rivera / Óscar L. Ramos / António A. Vicente -- 12.4.3. Flavour retention and release / Óscar L. Ramos / Melissa C. Rivera / Maria José Costa / Miguel A. Cerqueira / António A. Vicente -- 12.4.4. Applications / Maria José Costa / Miguel A. Cerqueira / Melissa C. Rivera / Óscar L. Ramos / António A. Vicente -- 12.5. Regulatory aspects and future trends / Maria José Costa / Miguel A. Cerqueira / Melissa C. Rivera / António A. Vicente / Óscar L. Ramos -- References / Miguel A. Cerqueira / Maria José Costa / Óscar L. Ramos / Melissa C. Rivera / António A. Vicente -- 13. Instantization and Agglomeration of Foods / Miguel A. Cerqueira / Maria José Costa / Melissa C. Rivera / Óscar L. Ramos / António A. Vicente -- 13.1. Introduction / Siddeswari Sindawal / Suvendu Bhattachatya -- 13.2. Applications of the technology/process / Siddeswari Sindawal / Suvendu Bhattachatya -- 13.2.1. Cereal-based instant products / Siddeswari Sindawal / Suvendu Bhattachatya -- 13.2.2. Pulse-based products / Siddeswari Sindawal / Suvendu Bhattachatya -- 13.2.3. Vegetable-based foods / Siddeswari Sindawal / Suvendu Bhattachatya -- 13.2.4. Instant products of animal origin / Siddeswari Sindawal / Suvendu Bhattachatya -- 13.2.5. Instant beverage products / Siddeswari Sindawal / Suvendu Bhattachatya -- 13.2.6. Instant dairy products / Siddeswari Sindawal / Suvendu Bhattachatya -- 13.2.7. Miscellaneous instant products / Siddeswari Sindawal / Suvendu Bhattachatya -- 13.3. Process technology / Siddeswari Sindawal / Suvendu Bhattachatya -- 13.3.1. Agglomeration / Siddeswari Sindawal / Suvendu Bhattachatya -- 13.3.2. Drying / Siddeswari Sindawal / Suvendu Bhattachatya -- 13.4. Scientific principles / Siddeswari Sindawal / Suvendu Bhattachatya -- 13.4.1. Gelatinization and dextrinization / Siddeswari Sindawal / Suvendu Bhattachatya -- 13.4.2. Softening / Siddeswari Sindawal / Suvendu Bhattachatya -- 13.4.3. Changes in protein / Siddeswari Sindawal / Suvendu Bhattachatya -- 13.4.4. Inactivation of anti-nutritional factors / Siddeswari Sindawal / Suvendu Bhattachatya -- 13.4.5. Improvement in palatability and functional characteristics / Siddeswari Sindawal / Suvendu Bhattachatya -- 13.5. Conclusions and future possibilities / Siddeswari Sindawal / Suvendu Bhattachatya -- References / Siddeswari Sindawal / Suvendu Bhattachatya -- 14. Fortification and Impregnation Practices in Food Processing / Siddeswari Sindawal / Suvendu Bhattachatya -- 14.1. Introduction / Beate Petersen -- 14.2. Food modification by vacuum impregnation / Beate Petersen -- 14.3. Food modification by osmotic dehydration / Beate Petersen -- 14.4. Influence parameters on food modification by VI and OD / Beate Petersen -- 14.4.1. Process conditions / Beate Petersen -- 14.4.2. Product characteristics / Beate Petersen -- 14.4.3. Solution characteristics / Beate Petersen -- 14.5. Traditional and future applications / Beate Petersen -- 14.6. Combination of OD and VI with other processes / Beate Petersen -- 14.6.1. Pre-treatment processes before OD and VI / Beate Petersen -- 14.6.2. Downstream processes after OD and VI / Beate Petersen -- 14.7. Conclusions / Beate Petersen -- Abbreviations / Beate Petersen -- References / Beate Petersen -- 15. Refrigeration in Food Preservation and Processing / Beate Petersen -- 15.1. Introduction / Q. Tuan Pham -- 15.2. Changes in foods during refrigeration / Q
Tuan Pham -- 15.2.1. Moisture movement / Q. Tuan Pham -- 15.2.2. Ice formation and crystal growth / Q. Tuan Pham -- 15.2.3. Physiological changes / Q. Tuan Pham -- 15.2.4. Biochemical changes / Q. Tuan Pham -- 15.2.5. Microbial growth / Q. Tuan Pham -- 15.3. Chilling and freezing time prediction / Q. Tuan Pham -- 15.3.1. The heat transfer coefficient / Q. Tuan Pham -- 15.3.2. Chilling time for a well-stirred liquid / Q. Tuan Pham -- 15.3.3. Chilling time for a solid / Q. Tuan Pham -- 15.3.4. Freezing time / Q. Tuan Pham -- 15.4. Refrigeration equipment / Q. Tuan Pham -- 15.4.1. Equipment for the refrigeration of liquids / Q. Tuan Pham -- 15.4.2. Equipment for the refrigeration of bulky foods / Q. Tuan Pham -- 15.4.3. Equipment for the refrigeration of thin or particulate solids / Q. Tuan Pham -- 15.4.4. Vacuum cooling / Q. Tuan Pham -- 15.4.5. Cryogenic freezers / Q. Tuan Pham -- 15.5. Refrigerated storage and transport / Q. Tuan Pham -- 15.5.1. Design and operational factors during storage and transport / Q. Tuan Pham -- 15.5.2. Equipment for refrigerated food transport / Q. Tuan Pham -- 15.5.3. Controlled atmosphere storage and transport / Q. Tuan Pham -- 15.6. Recent developments in food refrigeration / Q. Tuan Pham -- 15.6.1. Developments in techniques and equipment / Q. Tuan Pham -- 15.6.2. Modelling and simulation of refrigeration processes / Q. Tuan Pham -- 15.6.3. Cold chain monitoring / Q. Tuan Pham -- 15.7. Conclusions / Q. Tuan Pham -- References / Q. Tuan Pham -- 16. Biotransformation in Food Processing / Q. Tuan Pham -- 16.1. Introduction / Lalitagauri Ray / Debabrata Bera -- 16.1.1. Different techniques of biotransformation / Lalitagauri Ray / Debabrata Bera -- 16.2. Production of gluconic acid / Lalitagauri Ray / Debabrata Bera
Note continued: References / Alfredo Cassano / Enrico Drioli / Carmelo Conidi -- 23. Nanoparticles and Nanotechnology in Food / Alfredo Cassano / Enrico Drioli / Carmelo Conidi -- 23.1. Introduction / Suvendu Bhattacharya / J. Shanthilal -- 23.1.1. Nanotechnology and food / Suvendu Bhattacharya / J. Shanthilal -- 23.1.2. Food nanotechnology in nature / Suvendu Bhattacharya / J. Shanthilal -- 23.1.3. Available literature / J. Shanthilal / Suvendu Bhattacharya -- 23.2. Advantages of nanotechnology / Suvendu Bhattacharya / J. Shanthilal -- 23.3. Applications in food preservation and processing / Suvendu Bhattacharya / J. Shanthilal -- 23.3.1. Food packaging / Suvendu Bhattacharya / J. Shanthilal -- 23.3.2. Nutraceutical/nutrient/supplement delivery systems / Suvendu Bhattacharya / J. Shanthilal -- 23.3.3. Food sensing and safety / Suvendu Bhattacharya / J. Shanthilal -- 23.3.4. Biopolymers / Suvendu Bhattacharya / J. Shanthilal -- 23.3.5. Nanosensors and nanobiosensors / Suvendu Bhattacharya / J. Shanthilal -- 23.3.6. Biofilms / Suvendu Bhattacharya / J. Shanthilal -- 23.3.7. Nanoscale enzymatic reactor / Suvendu Bhattacharya / J. Shanthilal -- 23.3.8. Enhanced heat and shock resistance of packages / Suvendu Bhattacharya / J. Shanthilal -- 23.3.9. Nanoencapsulates / Suvendu Bhattacharya / J. Shanthilal -- 23.3.10. Metal nanoparticles / Suvendu Bhattacharya / J. Shanthilal -- 23.3.11. Nanoemulsions / Suvendu Bhattacharya / J. Shanthilal -- 23.3.12. Nanofibres / Suvendu Bhattacharya / J. Shanthilal -- 23.3.13. Other applications / Suvendu Bhattacharya / J. Shanthilal -- 23.4. Process technology / Suvendu Bhattacharya / J. Shanthilal -- 23.4.1. Top-down approach / J. Shanthilal / Suvendu Bhattacharya -- 23.4.2. Bottom-up approach / Suvendu Bhattacharya / J. Shanthilal -- 23.5. Regulatory and safety issues / Suvendu Bhattacharya / J. Shanthilal -- 23.5.1. Risks and safety issues / Suvendu Bhattacharya / J. Shanthilal -- 23.5.2. Regulatory affairs / Suvendu Bhattacharya / J. Shanthilal -- 23.5.3. Precautionary measures / Suvendu Bhattacharya / J. Shanthilal -- 23.6. Conclusions / Suvendu Bhattacharya / J. Shanthilal -- References / Suvendu Bhattacharya / J. Shanthilal -- 24. High-Pressure Processing: Current Status / Suvendu Bhattacharya / J. Shanthilal -- 24.1. Introduction / Mukund V. Karwe / Swetha Mahadevan / Jose Maldonado -- 24.2. Heat transfer during high-pressure processing / Mukund V. Karwe / Swetha Mahadevan / Jose Maldonado -- 24.3. Mass transfer during high-pressure processing / Mukund V. Karwe / Swetha Mahadevan / Jose Maldonado -- 24.4. Studies on non-uniformity of pressure in solid foods / Mukund V. Karwe / Swetha Mahadevan / Jose Maldonado -- 24.5. Effect of high-pressure on bioactive compounds in foods / Mukund V. Karwe / Swetha Mahadevan / Jose Maldonado -- 24.6. Mechanisms of microbial inactivation during high-pressure processing / Mukund V. Karwe / Swetha Mahadevan / Jose Maldonado -- References / Mukund V. Karwe / Swetha Mahadevan / Jose Maldonado -- 25. Ozone Processing / Mukund V. Karwe / Swetha Mahadevan / Jose Maldonado -- 25.1. Introduction / Fátima A. Miller / Cristina L.M. Silva / Teresa R.S. Brandão -- 25.2. Ozone properties / Fátima A. Miller / Cristina L.M. Silva / Teresa R.S. Brandão -- 25.3. Ozone generation / Fátima A. Miller / Cristina L.M. Silva / Teresa R.S. Brandão -- 25.3.1. Corona discharge method / Fátima A. Miller / Cristina L.M. Silva / Teresa R.S. Brandão -- 25.3.2. Ultraviolet method / Fátima A. Miller / Cristina L.M. Silva / Teresa R.S. Brandão -- 25.3.3. Electrochemical (cold plasma) method / Fátima A. Miller / Cristina L.M. Silva / Teresa R.S. Brandão -- 25.3.4. Radiochemical method / Fátima A. Miller / Cristina L.M. Silva / Teresa R.S. Brandão -- 25.4. Anti-microbial action / Cristina L.M. Silva / Teresa R.S. Brandão / Fátima A. Miller -- 25.4.1. Inactivation mechanisms / Fátima A. Miller / Cristina L.M. Silva / Teresa R.S. Brandão -- 25.4.2. Inhibitory spectrum / Fátima A. Miller / Cristina L.M. Silva / Teresa R.S. Brandão -- 25.4.3. Influential factors on ozone anti-microbial action / Fátima A. Miller / Cristina L.M. Silva / Teresa R.S. Brandão -- 25.5. Applications of ozone / Fátima A. Miller / Cristina L.M. Silva / Teresa R.S. Brandão -- 25.5.1. Impact on microbiological and quality characteristics of some products / Fátima A. Miller / Teresa R.S. Brandão / Cristina L.M. Silva -- 25.5.2. Ozone as a disinfectant of surfaces and equipment / Fátima A. Miller / Cristina L.M. Silva / Teresa R.S. Brandão -- 25.6. Remarks on health and safety concerns / Fátima A. Miller / Cristina L.M. Silva / Teresa R.S. Brandão -- References / Fátima A. Miller / Cristina L.M. Silva / Teresa R.S. Brandão -- 26. Application of Pulsed Electric Fields in Food / Fátima A. Miller / Cristina L.M. Silva / Teresa R.S. Brandão -- 26.1. Introduction / Claudia Siemer / Volker Heinz / Stefan Toepfl / Kemal Aganovic -- 26.2. Principle of action / Claudia Siemer / Volker Heinz / Stefan Toepfl / Kemal Aganovic -- 26.3. Application / Claudia Siemer / Volker Heinz / Stefan Toepfl / Kemal Aganovic -- 26.3.1. Application in the juice industry / Claudia Siemer / Volker Heinz / Stefan Toepfl / Kemal Aganovic -- 26.3.2. Cell disintegration by PEF / Claudia Siemer / Volker Heinz / Stefan Toepfl / Kemal Aganovic -- 26.4. Equipment design / Claudia Siemer / Volker Heinz / Stefan Toepfl / Kemal Aganovic -- 26.5. Outlook / Claudia Siemer / Volker Heinz / Stefan Toepfl / Kemal Aganovic -- References / Claudia Siemer / Volker Heinz / Stefan Toepfl / Kemal Aganovic -- 27. Ohmic Heating / Claudia Siemer / Volker Heinz / Stefan Toepfl / Kemal Aganovic -- 27.1. Introduction / Cuiren Chen -- 27.2. Applications of OH system / Cuiren Chen -- 27.3. OH heating process and equipment / Cuiren Chen -- 27.3.1. Process flow / Cuiren Chen -- 27.3.2. Commercial equipment / Cuiren Chen -- 27.4. Modelling of the OH process / Cuiren Chen -- 27.5. Critical factors of OH processing / Cuiren Chen -- 27.5.1. Effects of electrical conductivities / Cuiren Chen -- 27.5.2. Effects of particle size and concentration / Cuiren Chen -- 27.5.3. Effects of carrier medium viscosity / Cuiren Chen -- 27.6. Sensitivity analysis of the continuous OH system / Cuiren Chen -- 27.7. Conclusions / Cuiren Chen -- References / Cuiren Chen -- 28. Intelligent Identification System for Poultry Portion-Sorting / Cuiren Chen -- 28.1. Introduction / Adnan Khashman -- 28.2. Automation in poultry processing / Adnan Khashman -- 28.3. Intelligent poultry portion identification / Adnan Khashman -- 28.3.1. Image acquisition and database construction / Adnan Khashman -- 28.3.2. Image processing phase / Adnan Khashman -- 28.3.3. Neural network arbitration phase / Adnan Khashman -- 28.4. Future possible applications / Adnan Khashman -- 28.5. Conclusions / Adnan Khashman -- References / Adnan Khashman
Summary "This book will discuss conventional and advanced food-processing techniques in detail, outlining their specific applications along with examples, models, and suggestions for further reading for students and professionals, including those without an advanced background knowledge of food processing"-- Provided by publisher
"This book will discuss conventional and advanced food-processing techniques in detail, outlining their specific applications along with examples, models, and suggestions for further reading for students and professionals, including those without an advanced background knowledge of food-processing. Section 1 will be dedicated to the conventional food-processing techniques which are presently the most widely-used globally, while Section 2 will look at the more advanced techniques which may indicate the future direction of food-processing. Each chapter will have the following structure: Practical applications; Machinery employed; Models available; Case study; Recent trends; References. By following this structure, an dedicating each chapter to a different technology, the book will be a useful practical and academic reference, taking account of the practical questions which are of prime importance to the industry (such as the machinery required and costs involved), as well as the theoretical background and cutting-edge research which academics will value. The inclusion of a detailed case study in each chapter is a major strength and will be a key point of interest for both practitioners and academics. The book will cover all the major processing technologies currently in use, and the advanced technologies that may be expected to be increasingly employed in the future. It will show that, in reality, conventional and advanced technologies are often operated together, and are not mutually exclusive. This book will be appropriate for professionals in the food-processing industry, and also for post-graduate students seeking an insight into food-processing technologies. The book brings together the practical applications and implications of different food-processing operations into a single volume, ideal for reference and practical purposes alike. The fusion of the practical (case studies, machinery) and the theoretical (models and research) with an up-to-date sensibility (each chapter contains a section which focuses explicitly on recent trends), makes this book ideal for industry, academia and reference use"-- Provided by publisher
Bibliography Includes bibliographical references at the end of each chapters and index
Subject Food industry and trade.
Food industry and trade.
TECHNOLOGY & ENGINEERING -- Food Science.
Form Electronic book
LC no. 2014019874
ISBN 1118406281
1118406311
111840632X
1523111321
9781118406281
9781118406311
9781118406328
9781523111329