Food processing technology : principles and practice

Food processing technology : principles and practice / P.J. Fellows.

Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing s...

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Bibliographic Details
Main Author: Fellows, P. (Peter), 1953-
Format: eBook
Language:English
Published: Kent : Woodhead Publishing/Elsevier Science, [2016], ©2017.
Edition:4th ed.
Series:Woodhead Publishing in food science, technology, and nutrition.
Subjects:
Food industry and trade.
BUSINESS & ECONOMICS > Industries > General.
TECHNOLOGY & ENGINEERING > Food Science.
Food industry and trade
Online Access:Click for online access
Table of Contents:
  • Front Cover; Dedication; Food Processing Technology; Copyright Page; Contents; Biography; Acknowledgements; Introduction; A brief history of food processing; Pre-history to AD 1000; AD 1000-1800; 1800-2000; Post-2000: the food industry today; References; About this book; I. Basic Principles; 1 Properties of food and principles of processing; 1.1 Composition of foods; 1.1.1 Carbohydrates; 1.1.1.1 Sugars; 1.1.1.2 Sugar syrups; 1.1.1.3 Oligosaccharides; 1.1.1.4 Polysaccharides; 1.1.1.5 Starch; 1.1.1.6 Modified starches; 1.1.1.7 Cellulose; 1.1.1.8 Polysaccharide gums; 1.1.2 Lipids.
  • 1.1.2.1 Phospholipids1.1.2.2 Sterols; 1.1.2.3 Fat replacers; 1.1.3 Proteins; 1.1.3.1 Functional properties; 1.1.3.2 Antinutritional factors and food allergens; 1.1.4 Water; 1.1.5 Vitamins; 1.1.6 Minerals; 1.1.7 Colourants and pigments; 1.1.8 Antioxidants; 1.1.9 Preservatives; 1.1.10 Natural toxicants; 1.2 Physical properties; 1.2.1 Density and specific gravity; 1.2.2 Viscosity; 1.2.3 Surface activity; 1.2.3.1 Emulsions; 1.2.3.2 Foams; 1.2.4 Water activity; 1.3 Biochemical properties; 1.3.1 Acids, bases and pH; 1.3.2 Redox potential; 1.4 Food quality, safety, spoilage and shelf-life.
  • 1.4.1 Quality attributes1.4.1.1 Sensory characteristics; 1.4.1.2 Appearance and colour; 1.4.1.3 Taste and flavour; 1.4.1.4 Texture; 1.4.1.5 Nutritional quality; 1.4.2 Food safety; 1.4.2.1 Bacteria; 1.4.2.2 Mycotoxins; 1.4.2.3 Viruses; 1.4.2.4 Parasites; 1.4.3 Hurdle concepts; 1.4.4 Spoilage; 1.4.4.1 Temperature; 1.4.4.2 Physical changes; 1.4.4.3 Moisture migration; 1.4.4.4 Biochemical changes; 1.4.4.5 Microbiological changes; 1.4.4.6 Bacteria; 1.4.4.7 Fungi; 1.4.4.8 Enzymic reactions; 1.4.5 Shelf-life assessment; 1.4.6 Date marking; 1.4.7 Food traceability and authenticity.
  • 1.5 Quality assurance: management of food quality and safety1.5.1 HACCP and prerequisite programmes; 1.5.1.1 Hazard analysis; 1.5.1.2 Critical control points, good practice guidelines and prerequisite programmes; 1.5.1.3 Monitoring and verification; 1.5.2 Quality and safety management systems; 1.6 Process monitoring and control; 1.6.1 Sensors; 1.6.1.1 Biosensors; 1.6.2 Process analytical technology and quality by design; 1.6.2.1 Spectroscopic sensors; 1.6.2.2 Other methods for nondestructive quality analysis of foods; 1.6.3 Process controllers; 1.6.3.1 Batching and blending.
  • 1.6.3.2 Software developments1.6.4 Neural networks and fuzzy logic; 1.6.4.1 Fuzzy logic; 1.6.4.2 Robotics; 1.7 Hygienic design and cleaning of processing facilities and equipment; 1.7.1 Hygienic design; 1.7.1.1 Construction; 1.7.1.2 Layout; 1.7.1.3 Utility services; 1.7.1.4 Equipment; 1.7.2 Cleaning and sanitation; 1.7.2.1 Disinfection; 1.7.2.2 Methods of cleaning; 1.8 Engineering principles; 1.8.1 Mass transfer and mass balances; 1.8.1.1 Mass balances; 1.8.2 Fluid flow; 1.8.2.1 Fluid flow through fluidised beds; 1.8.3 Phase and glass transitions; 1.8.3.1 Steam generation; 1.8.3.2 Glass transitions.

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