Food Processing Technology : Principles and Practice.

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Bibliographic Details
Main Author: Fellows, P. J.
Format: eBook
Language: English
Published: San Diego : Elsevier Science & Technology, 2022.
Edition: 5th ed.
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition Ser.
Subjects:
Food industry and trade.
elektronické knihy
electronic books
ISBN: 9780323984317
0323984312
9780323857376
Physical Description: 1 online resource ((779 pages)).

Cover

Table of contents

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100 1 |a Fellows, P. J. 
245 1 0 |a Food Processing Technology :  |b Principles and Practice. 
250 |a 5th ed. 
264 1 |a San Diego :  |b Elsevier Science & Technology,  |c 2022. 
264 4 |c ©2022. 
300 |a 1 online resource ((779 pages)). 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Woodhead Publishing Series in Food Science, Technology and Nutrition Ser. 
505 0 |a Front Cover -- Food Processing Technology -- Copyright Page -- Dedication -- Contents -- About the book -- Acknowledgements -- Introduction -- 1 Stages in food processing -- 2 The food industry in the future -- References -- Further reading -- I. Basic principles -- 1 Properties of foods and principles of processing -- 1.1 Physical properties -- 1.1.1 Density and specific gravity -- 1.1.1.1 Solid foods -- 1.1.1.2 Liquid foods -- 1.1.1.3 Gases -- 1.1.2 Viscosity -- 1.1.3 Surface activity -- 1.1.3.1 Sols and gels -- 1.1.3.2 Emulsions -- 1.1.3.3 Foams -- 1.1.4 Water activity -- 1.2 Biochemical properties -- 1.2.1 Acids, bases and pH -- 1.2.2 Redox potential -- 1.3 Engineering principles -- 1.3.1 Mass transfer and mass balances -- 1.3.1.1 Mass balances -- 1.3.2 Fluid flow -- 1.3.2.1 Fluid flow through fluidised beds -- 1.3.3 Phase and glass transitions -- 1.3.3.1 Phase transition -- 1.3.3.2 Steam generation -- 1.3.3.3 Glass transitions -- 1.3.4 Heat transfer -- 1.3.4.1 Sensible and latent heat -- 1.3.4.2 Energy balances -- 1.3.4.3 Types of heat transfer -- 1.3.4.4 Conduction -- 1.3.4.5 Convection -- 1.3.4.6 Unsteady state heat transfer by conduction and convection -- 1.3.4.7 Radiation -- 1.3.5 Types of heat exchangers -- 1.3.6 Effect of heat on microorganisms and enzymes -- 1.3.7 Effect of heat on nutritional and sensory characteristics of foods -- 1.3.7.1 Losses of nutrients -- 1.3.8 Sources of heat and methods of application to foods -- 1.3.8.1 Direct heating methods -- 1.3.8.2 Indirect heating methods -- 1.3.8.3 Magnetic induction heating -- 1.3.9 Energy use and methods to reduce energy consumption -- 1.3.9.1 Energy use in food distribution -- 1.3.9.2 Reductions in energy use -- 1.3.9.3 Energy efficiency audits -- 1.4 Process monitoring and control -- 1.4.1 Process analytical technology and quality by design -- 1.4.2 Sensors -- 1.4.2.1 Biosensors. 
505 8 |a 1.4.2.2 Spectroscopic sensors -- 1.4.2.3 Other methods for nondestructive quality analysis of foods -- 1.4.3 Process controllers -- 1.4.3.1 Batching and blending -- 1.4.4 Software developments and the Internet of Things -- 1.4.5 Neural networks, fuzzy logic and robotics -- 1.4.5.1 Artificial Neural networks -- 1.4.5.2 Fuzzy logic -- 1.4.5.3 Robotics -- 1.5 Hygienic design and cleaning of processing facilities and equipment -- 1.5.1 Hygienic design -- 1.5.1.1 Buildings -- 1.5.1.2 Layout -- 1.5.1.3 Utility services -- 1.5.1.4 Equipment -- 1.5.2 Cleaning and sanitation -- 1.5.2.1 Disinfection -- 1.5.2.2 Methods of cleaning -- 1.6 Water and waste management -- References -- Further reading -- II. Ambient-temperature processing -- 2 Raw material preparation -- 2.1 Cleaning foods -- 2.1.1 Wet cleaning -- 2.1.1.1 Methods to remove insects and microorganisms -- 2.1.2 Dry methods of cleaning -- 2.1.2.1 Magnetic and electrostatic separators -- 2.1.2.2 Screens and shape sorters -- 2.2 Sorting and grading -- 2.2.1 Shape and size sorting -- 2.2.1.1 Theory -- 2.2.1.2 Equipment -- 2.2.2 Weight sorting -- 2.2.3 Colour and machine vision sorting and grading systems -- 2.2.4 Other types of grader -- 2.3 Peeling and coring -- 2.3.1 Coring -- References -- 3 Extraction and separation of food components -- 3.1 Centrifugation -- 3.1.1 Theory -- 3.1.2 Equipment -- 3.1.2.1 Separation of immiscible liquids -- 3.1.2.2 Centrifugal clarifiers -- 3.1.2.3 Desludging, decanting or dewatering centrifuges -- 3.2 Filtration -- 3.2.1 Theory -- 3.2.2 Equipment -- 3.2.2.1 Pressure filters -- 3.2.2.2 Vacuum filters -- 3.3 Expression -- 3.3.1 Theory -- 3.3.2 Equipment -- 3.3.2.1 Batch presses -- 3.3.2.2 Continuous presses -- 3.4 Extraction using solvents -- 3.4.1 Theory -- 3.4.2 Solvents -- 3.4.3 Equipment -- 3.4.3.1 Single-stage solvent extractors -- 3.4.3.2 Multistage solvent extractors. 
505 8 |a 3.4.3.3 Continuous solvent extractors -- 3.4.4 Development of alternatives to organic solvents -- 3.4.4.1 Supercritical carbon dioxide -- Microwave-assisted extraction -- Ultrasound-assisted extraction -- Pulse electric field (PEF)-assisted extraction -- High pressure-assisted extraction -- Aqueous enzyme extraction -- 3.5 Membrane separation -- 3.5.1 Theory -- 3.5.1.1 Hydrostatic pressure systems -- 3.5.2 Equipment and applications -- 3.5.2.1 Reverse osmosis -- 3.5.2.2 Nanofiltration, ultrafiltration and microfiltration -- 3.5.2.3 Pervaporation -- 3.5.3 Types of membrane systems -- 3.5.3.1 Ion exchange and electrodialysis -- 3.6 Effects on foods and microorganisms -- 3.6.1 Effect on microorganisms -- References -- 4 Size reduction -- 4.1 Size reduction of solid foods -- 4.1.1 Theory -- 4.1.2 Equipment -- 4.1.2.1 Cutting, slicing, dicing, mincing, shredding and flaking equipment -- 4.1.2.2 Milling equipment -- 4.1.2.3 Ball mills -- 4.1.2.4 Disc (or plate) mills -- 4.1.2.5 Hammer mills -- 4.1.2.6 Jet pulverising mills -- 4.1.2.7 Roller mills -- 4.1.2.8 Pulping equipment -- 4.1.3 Developments in size reduction technology -- 4.1.4 Effect on foods -- 4.1.4.1 Sensory characteristics -- 4.1.4.2 Nutritional value -- 4.1.5 Effect on microorganisms -- 4.2 Size reduction in liquid foods -- 4.2.1 Theory -- 4.2.2 Emulsifying agents and stabilisers -- 4.2.3 Equipment -- 4.2.3.1 Membrane emulsification -- 4.2.3.2 Pressure homogenisers -- 4.2.3.3 Rotor-stator (or high-shear) homogenisers and colloid mills -- 4.2.3.4 Ultrasonic homogenisers -- 4.2.4 Effect on foods -- 4.2.4.1 Viscosity or texture -- 4.2.4.2 Colour, aroma and nutritional value -- 4.2.5 Effect on microorganisms -- References -- 5 Mixing, forming, coating and encapsulation -- 5.1 Mixing -- 5.1.1 Theory of solids mixing -- 5.1.2 Theory of liquids mixing -- 5.1.3 Gas mixing and blending. 
505 8 |a 5.1.4 Equipment -- 5.1.4.1 Mixers for dry powders or particulate solids -- 5.1.4.2 Mixers for low- or medium-viscosity liquids -- 5.1.4.3 Mixers for high-viscosity liquids and pastes -- 5.1.5 Effect on foods and microorganisms -- 5.2 Forming -- 5.2.1 Bread moulders -- 5.2.2 Pie, tart and biscuit formers -- 5.2.3 Confectionery moulders and depositors -- 5.2.3.1 Moulding equipment -- 5.2.3.2 Depositors -- 5.2.4 Cold extrusion -- 5.2.5 Three-dimensional food printing -- 5.2.5.1 Extrusion-based printing (or 'material jetting') -- 5.2.5.2 Inkjet printing -- 5.2.5.3 Powder bed fusion -- 5.2.5.4 Binder jetting -- 5.2.5.5 Other applications -- 5.2.5.6 Constraints -- 5.2.5.7 Four-dimensional food printing -- 5.3 Coating foods -- 5.3.1 Coating materials -- 5.3.1.1 Chocolate and compound coatings -- 5.3.1.2 Chocolate tempering -- 5.3.1.3 Compound coatings -- 5.3.1.4 Batters, powders and breadcrumbs -- 5.3.2 Equipment -- 5.3.2.1 Enrobers -- 5.3.2.2 Dusting or breading equipment -- 5.3.2.3 Pan coating -- 5.3.2.4 Hard coatings -- 5.3.2.5 Soft coatings -- 5.3.2.6 Chocolate coating -- 5.3.3 Microencapsulation -- 5.3.3.1 Liposomes -- 5.3.3.2 Nanoparticles -- 5.3.3.3 Packaging applications -- 5.3.4 Edible barrier coatings -- References -- 6 Food biotechnology -- 6.1 Fermentation technology -- 6.1.1 Theory -- 6.1.1.1 Batch culture -- 6.1.1.2 Continuous culture -- 6.1.2 Equipment -- 6.1.2.1 Submerged cultures -- 6.1.2.2 Temperature control -- 6.1.2.3 pH control -- 6.1.2.4 Dissolved oxygen control -- 6.1.2.5 Agitation control -- 6.1.2.6 Foaming control -- 6.1.2.7 Control of medium addition and fermentation time -- 6.1.2.8 Displays and data logging -- 6.1.2.9 Automatic control of fermenters -- 6.1.2.10 Solid substrate fermentations -- 6.1.2.11 Control of temperature and aeration -- 6.1.2.12 Moisture content -- 6.1.2.13 Equipment -- 6.1.3 Commercial food fermentations. 
505 8 |a 6.1.4 Effects on foods -- 6.1.4.1 Sensory characteristics -- 6.1.4.2 Nutritional value -- 6.1.4.3 Safety -- 6.2 Microbial enzymes -- 6.2.1 Novel enzyme technologies -- 6.3 Bacteriocins and antimicrobial ingredients -- 6.3.1 Chitin and chitosans -- 6.4 Functional foods -- 6.4.1 Health and nutrition claims and regulation -- 6.4.2 Probiotic, prebiotic and synbiotic foods -- 6.5 Genetic modification -- 6.5.1 Genetically modified food crops -- 6.5.1.1 Legislation and public perceptions of genetically modified foods -- 6.5.1.2 Safety testing -- 6.5.2 Genetically modified microorganisms and their products -- 6.5.3 Marker-assisted selection -- 6.6 Nutritional genomics -- References -- 7 Minimal processing methods -- 7.1 Introduction -- 7.1.1 Hurdle concepts -- 7.2 High pressure processing -- 7.2.1 Introduction -- 7.2.2 Theory -- 7.2.3 Equipment and operation -- 7.2.3.1 Operation -- 7.2.4 Process developments -- 7.2.4.1 Pulsed HPP systems -- 7.2.4.2 Combinations of HPP and other minimal processing technologies -- 7.2.5 Packaging -- 7.2.6 Effects on food components -- 7.2.7 Effects on enzymes -- 7.2.8 Inactivation of microorganisms -- 7.2.8.1 Effect on parasites and viruses -- 7.2.9 Regulation -- 7.2.10 Applications -- 7.2.10.1 Meat products -- 7.2.10.2 Seafoods -- 7.2.10.3 Dairy products -- 7.2.10.4 Fruit and vegetable products -- 7.2.10.5 Other potential applications -- 7.3 Irradiation -- 7.3.1 Introduction -- 7.3.2 Theory -- 7.3.2.1 Dose distribution -- 7.3.3 Equipment -- 7.3.4 Measurement of radiation dose -- 7.3.5 Detection of irradiated foods -- 7.3.6 Regulation -- 7.3.7 Applications -- 7.3.8 Effects on foods -- 7.3.8.1 Induced radioactivity and radiolytic products -- 7.3.8.2 Effects on nutritional and sensory properties -- 7.3.9 Effects on microorganisms -- 7.3.10 Effects on packaging -- 7.4 Ozone -- 7.4.1 Ozone production and use. 
500 |a 7.4.2 Antimicrobial activity. 
500 |a Description based upon print version of record. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Food industry and trade. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
776 0 8 |i Print version:  |a Fellows, P. J.  |t Food Processing Technology  |d San Diego : Elsevier Science & Technology,c2022  |z 9780323857376 
830 0 |a Woodhead Publishing Series in Food Science, Technology and Nutrition Ser. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpFPTPPE38/food-processing-technology?kpromoter=marc  |y Full text 

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