Food and beverage technology Books

Book SynopsisImportance of Starch Characterization.- Morphological characterization of starches.- Characterization methods of Amylose and Amylopectin.- Molecular Structure Characterization of Starch.- Starch Paste Properties.- Rheological Characterization.- X-Ray Diffraction Analysis for Starch.- Starch Digestibility Protocols.- Physically Modified Starch.- Chemically Modified Starch.- Enzymatically Modified Starch.

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Book Synopsis Exploring mushroom diversity: systematics and chemical insights.- Basic mushroom extracts.- Fungal polysaccharides: purification and characterization.- Extraction strategy for enhancing solubility of mushroom polysaccharide extracts: From insoluble fractions to bioactive compounds.- Mushroom Phenolic Compounds: Identification, Quantification and Biological Properties.- Extraction and measurement of ergosterol in mushroom and mushroom substrate.- Identification of aromas and VOC in solid state fermented foods.- Multimycotoxin analysis in grains by UHPLC-MS/MS.- Analysis of mineral elements contents in fungi.- Fungal characterization and identification: genomic and transcriptomic approaches.- Study of the anti-inflammatory potential of mushrooms.- Evaluating prebiotic potential.- Antimicrobial compounds in mushrooms and methods to evaluate them.- Functional flours from Agaricus bisporus stem waste.- Mushroom and their co-products as flavor enhancers in salt-reduced food.- Edible mushroom-based films and coatings: properties, development and applications.- Mushroom-based edible films and coatings with nanointegration.- Fungal-based foods beyond mushrooms: traditional practices and modern innovations.- Filamentous fungi for the valorization of plant-based foods and by-products: Protocols and Applications.- Rhizopus oligosporus and the evolution of tempeh from tradition to modern uses.- Production of neurosporaxanthin-rich extract from Fusarium fujikuroi with potential uses as food or feed additive.

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Book SynopsisThe nutritional and medicinal value of metals, such as zinc, calcium, and iron, has been known in traditional medicine for a long time. Other metals, such as silver and gold, may also have therapeutic and health benefits. Ancient medicines have long incorporated their use in the treatment of diseases, and they have also more recently been explored for treatment in allopathic medicine, birthing the concept of metallonutraceuticals. The challenge of using metals in the human body is to find forms that are safe and effective.Handbook of Metallonutraceuticals presents basic concepts related to the nutritional and therapeutic use of metals, product development strategies, and some ideas ready to be applied for condition-specific metallonutraceuticals. The book begins with an overview of the nutraceuticals field and the need for metallonutraceuticals. It considers the roles of various metals in metabolism, reviews the ethnopharmacology and ethnomedicine of metals, and coverTable of ContentsConcept, Definition, and Need for Metallonutraceuticals. Roles of Metals in Metabolism. Ethnopharmacology and Ethnomedicine of Metals. Characterization of Metallonutraceuticals. Characterization Bioavailability and Drug Interactions of Metallonutraceuticals. Therapeutic Applications of Nanometals. Metallonanotherapeutics for Neurodegenerative Diseases. Nanometals and Complexes in Cancer Diagnosis and Therapy. Application of Metals in Traditional Chinese Medicine. Metalloenzymes: Relevance in Biological Systems and Potential Applications. Application of Nanosilver in Nutraceuticals. Regulatory Pathways and Intellectual Property Rights for Metallonutraceuticals. Gold Nanoparticles: A Promising Nanometallic Drug Delivery System with Many Therapeutic Applications. Index.

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Book SynopsisPreface.- Contributors and Reviewers.- Abbreviations Used in the Book.- Part I. Principles of Using Data in Microbial Control.- 1. Utility of Microbial Testing for Safety and Quality.- 2. Validation of Control Measures.- 3. Verification of Process Control.- 4. Verification of Environmental Control.- 5. Corrective Actions to Re-Establish Control.- 6. Microbiological Testing in Customer-Supplier Relations.- Part II. Applications of Principles to Product Categories.- 7. Applications and Use of Criteria and Other Tests.- 8. Meat Products.- 9 Poultry Products.- 10. Fish and Seafood Products.- 11. Feeds and Pet Food.- 12. Vegetablesand Vegetable Products.- 13. Fruits and Fruit Products.- 14. Spice, Dry Soups and Asian Flavorings.- Cereals and Cereal Products.- 16. Nuts, Oilseeds, Dried Legumes and Coffee.- 17. Cocoa, Chocolate and Confectionary.- 18. Oil- and Fat-based Foods.- 19. Sugar, Syrups and Honey.- 20. Non-Alcoholic Beverages.- 21. Water.- 22. Eggs and Egg Products.- 23. Milk and DaiTrade Review"Microorganisms in Foods 8 is a virtual gold mine for all who wish to make themselves familiar with current approaches and policy of microbial food safety, or to update their knowledge on the subject...The ICMSF has established itself as a leading source of independent and impartial scientific advice to international standard setting bodies and national governments and industry. [Microorganisms in Foods 8] is a noble piece of work, which adds to this reputation."-Niels Skovgaard, International Journal of Food Microbiology"A...reference book that I believe should be in every food processor's library."-Ron Wasik, President of RJW Consulting Canada, Ltd.Table of ContentsPreface.- Contributors and Reviewers.- Abbreviations Used in the Book.- Part I. Principles of Using Data in Microbial Control.- 1. Utility of Microbial Testing for Safety and Quality.- 2. Validation of Control Measures.- 3. Verification of Process Control.- 4. Verification of Environmental Control.- 5. Corrective Actions to Re-Establish Control.- 6. Microbiological Testing in Customer-Supplier Relations.- Part II. Applications of Principles to Product Categories.- 7. Applications and Use of Criteria and Other Tests.- 8. Meat Products.- 9 Poultry Products.- 10. Fish and Seafood Products.- 11. Feeds and Pet Food.- 12. Vegetables and Vegetable Products.- 13. Fruits and Fruit Products.- 14. Spice, Dry Soups and Asian Flavorings.- Cereals and Cereal Products.- 16. Nuts, Oilseeds, Dried Legumes and Coffee.- 17. Cocoa, Chocolate and Confectionary.- 18. Oil- and Fat-based Foods.- 19. Sugar, Syrups and Honey.- 20. Non-Alcoholic Beverages.- 21. Water.- 22. Eggs and Egg Products.- 23. Milk and Dairy Products.- 24. Shelf-Table Heat Treated Foods.- 25. Dry Foods for Infants and Young Children.- 26. Combination Foods.- Appendix 1. Sampling Considerations and Statistical Aspects of Sampling Plans.- Appendix 2. Calculations for Chapter 2.- Appendix 3. ISO Methods Referenced in Tables.- Appendix 4. Objectives and Accomplishments of the ICMSF.- Appendix 5. ICMSF Participants.- Appendix 6. ICMSF Publications.- Appendix 7. Sponsors of ICMSF Activities.

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Book SynopsisOils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health problems, it remains the fact that fats (along with proteins and carbohydrates) are one of the three macronutrients and therefore an essential part of a healthy diet. The ability to process oils and fats to make them acceptable as part of our food supplies is a key component in our overall knowledge of them. Without this ability, the food that we consume would be totally different, and much of the flexibility available to us as a result of the application of processing techniques would be lost. Obviously we need to know how to process fatty oils, but we also need to know how best to use them once they have been processed. This second edition of Edible Oil Processingpresents a valuable overview of the technology and applicTrade Review“For people involved with edible oils, either directly or indirectly, this book is a most valuable source of up?-to?-date facts and views. It is therefore highly recommended.” (European Journal of Lipid Science & Technology, 1 July 2014) "This book will be an excellent addition to a lipid scientist's library as well as plant personnel, and food scientists. Members of academia will find this book useful in preparing graduate courses in food scienceand engineering." (G.R. List, Food Research International, 2013)Table of ContentsList of Contributors xiii List of Abbreviations xv Introduction xvii 1 Composition and Properties of Edible Oils 1Frank D. Gunstone 1.1 Introduction 1 1.2 Components of natural fats 3 1.2.1 Fatty acids and glycerol esters 4 1.2.2 Phospholipids 7 1.2.3 Sterols 7 1.2.4 Tocols and other phenolic compounds 9 1.2.5 Chlorophyll 12 1.2.6 Hydrocarbons 13 1.2.6.1 Alkanes 13 1.2.6.2 Squalene 13 1.2.6.3 Carotenes 14 1.2.6.4 Polycyclic aromatic hydrocarbons 15 1.2.6.5 Contaminants and specifications 16 1.3 Fatty acid composition 16 1.4 Physical properties 19 1.4.1 Polymorphism, crystal structure and melting point 19 1.4.2 Density 21 1.4.3 Viscosity 22 1.4.4 Refractive index 22 1.4.5 Solubility of gases in oils 22 1.4.6 Other physical properties 24 1.5 Chemical properties 25 1.5.1 Hydrogenation 25 1.5.2 Oxidation 25 1.5.3 Autoxidation 26 1.5.4 Photooxidation 27 1.5.5 Decomposition of hydroperoxides to short-chain compounds 28 1.5.6 Antioxidants 28 1.5.6.1 Primary antioxidants 28 1.5.6.2 Secondary antioxidants 29 1.5.7 Stereomutation 31 1.5.8 Double-bond migration and cyclisation 31 1.5.9 Hydrolysis 31 1.5.10 Ester formation 32 1.5.11 Methanolysis 32 1.5.12 Glycerolysis 32 1.5.13 Interesterification 33 1.6 Effect of processing on food oil components 33 References 34 2 Bulk Movement of Edible Oils 41Wolf Hamm 2.1 Oil production and exports 41 2.2 Cargo damage 45 2.3 Quality of oils shipped 47 2.3.1 Palm oil 47 2.3.2 Soybean oil and other seed oils 47 2.3.3 Shipment of oils intended for production of FAMEs 48 2.4 Codex Alimentarius 48 2.5 Oil shipments: systems and regulations 49 2.5.1 The parcel tanker 49 2.5.2 Parcel tanker categories: IMO classification 50 2.5.3 Trade regulation: the role of the FOSFA and NIOP 50 2.6 Shore storage 52 2.7 Movement and storage costs 53 2.8 Refinery location 53 Acknowledgement 53 References 54 3 Production of Oils 55Philippe van Doosselaere 3.1 Introduction 55 3.2 Seed handling and storage 56 3.2.1 Seed arrival 56 3.2.1.1 Seed weighing 56 3.2.1.2 Sampling 57 3.2.2 Seed reception and precleaning 57 3.2.3 Storage 58 3.3 Preparation of oilseeds 60 3.3.1 Reason for and purpose of preparation 60 3.3.2 Milling defect 61 3.4 Preparation of soybean 61 3.4.1 Cleaning and weighing 62 3.4.2 Cracking 64 3.4.3 Cooking–conditioning 65 3.4.4 Flaking 65 3.4.5 Expander 66 3.4.6 Soybean dehulling 68 3.4.6.1 Traditional process 68 3.4.6.2 Hot dehulling process 69 3.5 Preparation and pressing of rapeseed (canola) 69 3.5.1 Preparation 70 3.5.2 Cooking 71 3.5.3 Mechanical pressing 71 3.5.4 Press oil clarification 75 3.5.5 Press cake treatment 76 3.6 Preparation and pressing of sunflower seed 77 3.7 Full pressing 78 3.7.1 Cold pressing 79 3.7.2 Double pressing 80 3.7.3 Cake treatment 80 3.8 Oil from other seeds 81 3.8.1 Cottonseed 81 3.8.2 Corn germ 82 3.8.3 Coconut or copra oil 83 3.8.4 Linseed (flaxseed) 83 3.8.5 Safflower 84 3.8.6 Peanut (groundnut) 85 3.8.7 Rice bran 86 3.8.8 Sesame seed 87 3.9 Olive oil production 87 3.9.1 Pressing 89 3.9.2 Centrifugation 90 3.9.3 Olive pomace extraction 90 3.10 Palm oil production 91 3.10.1 Before reaching the mill 92 3.10.2 Sterilisation 93 3.10.3 Threshing 93 3.10.4 Pressing 94 3.10.5 Crude oil clarification 94 3.10.6 Oil drying 94 3.10.7 Fibre–fruit separation 95 3.10.8 Nut conditioning 95 3.10.9 Nut cracking installation 95 3.10.10 Kernel separation 95 3.10.11 Uses of secondary palm fruit products 95 3.10.11.1 Palm kernel meal 95 3.10.11.2 Fibres and shell 96 4 Solvent Extraction 97Timothy G. Kemper 4.1 Introduction 97 4.2 Solvent extractor 99 4.2.1 Contact time 100 4.2.2 Particle thickness 101 4.2.3 Extractor temperature 102 4.2.4 Miscella flux rate 103 4.2.5 Number of miscella stages 105 4.2.6 Solvent retention 107 4.3 Meal desolventiser toaster 107 4.3.1 Predesolventising trays 108 4.3.2 Countercurrent trays 111 4.3.3 Sparge tray 111 4.4 Meal dryer cooler 114 4.4.1 Steam-drying trays 114 4.4.2 Air-drying trays 114 4.4.3 Air-cooling trays 116 4.5 Miscella distillation system 117 4.6 Solvent recovery system 119 4.7 Heat recovery 123 References 125 5 Edible Oil Refining: Current and Future Technologies 127Wim De Greyt 5.1 Introduction 127 5.2 Next-generation chemical refining with nanoneutralisation 128 5.3 Enzymatic degumming: a missing link in the physical refining of soft oils? 131 5.4 Bleaching: from single-stage colour removal to multistage adsorptive purification 136 5.5 Deodorisation: much more than just a process for the removal of off-flavours 141 5.6 Short-path distillation and supercritical processing: refining technologies for the future? 148 References 150 6 Oil Modification Processes 153Marc Kellens and Gijs Calliauw 6.1 Introduction 153 6.2 Hydrogenation 154 6.2.1 Historical perspective 154 6.2.2 Principle 155 6.2.3 Process parameters 157 6.2.3.1 Hydrogen pressure 157 6.2.3.2 Temperature 157 6.2.3.3 Catalyst 157 6.2.4 Process design 159 6.2.5 Future for hydrogenation technology 163 6.2.5.1 Smarter combinations of the conventional technology 163 6.2.5.2 Alternative catalysts 163 6.2.5.3 Advanced process technology 164 6.2.5.4 Summary 166 6.3 Interesterification 166 6.3.1 Historical perspective 166 6.3.2 Principle 167 6.3.3 Process parameters 169 6.3.3.1 Oil quality 169 6.3.3.2 Catalyst 169 6.3.3.3 Oil losses 170 6.3.4 Process design 171 6.3.4.1 Processed product quality 173 6.3.5 Future for interesterification technology 174 6.4 Dry fractionation 175 6.4.1 Historical perspective 176 6.4.2 Principle 177 6.4.3 Process parameters 180 6.4.3.1 Cooling speed 180 6.4.3.2 Agitation 183 6.4.4 Process design 183 6.4.4.1 Crystalliser design 183 6.4.4.2 Filter design 184 6.4.4.3 Plant design 185 6.4.5 Future for fractionation technology 188 6.4.5.1 Optimised crystalliser designs 188 6.4.5.2 High-pressure filtrations 189 6.4.5.3 Continuous fractional crystallisation 190 6.4.5.4 Alternative multistage processes for specialty fats production 191 6.4.6 Summary 195 References 195 7 Enzyme Processing 197David Cowan 7.1 Introduction 197 7.1.1 Objectives of enzyme processing 198 7.2 Enzyme applications before oil refining 199 7.2.1 Enzyme-assisted pressing 199 7.2.2 Enzymatic degumming 200 7.2.3 Enzymatic degumming process (phospholipase A1) 202 7.2.4 Other phospholipases 205 7.2.5 Oil recovery from gums 205 7.2.6 Oil remediation 206 7.3 Applications within edible oil modification 208 7.3.1 Industrial-scale enzymatic interesterification 209 7.3.2 Factors influencing enzyme working life 211 7.3.3 Formulating with interesterified oils and fats 215 7.3.4 Enzyme reactions for speciality fats 216 7.3.5 Production of fats high in omega-3 fatty acids 217 7.4 Improving processing sustainability through enzyme usage 219 References 221 8 Application of Edible Oils 223Arjen Bot and Eckhard Fl¨oter 8.1 Introduction 223 8.2 Physical chemistry of triacylglycerides 225 8.3 Fat crystal networks 228 8.4 Design of functional TAG compositions 229 8.5 Application in fat-continuous emulsions (spreads) 234 8.6 Application in water-continuous emulsions 237 8.6.1 Mayonnaise and dressings 237 8.6.2 Nondairy (fat) creams and spreads 238 8.6.3 Ice cream 239 8.7 Application in other fat-continuous products 241 8.7.1 Baking fats 241 8.7.2 Chocolate 242 8.8 Conclusion 245 References 246 9 Quality and Food Safety Assurance and Control 251Mar Verhoeff and Gerrit van Duijn 9.1 Introduction 251 9.2 Analytical methods for measuring oil and fat composition 252 9.3 Quality analyses 252 9.3.1 Free fatty acids 252 9.3.2 Peroxides 254 9.3.3 Phosphorus 254 9.3.4 Moisture and dirt 255 9.3.5 Colour 256 9.3.6 Metals 256 9.3.7 Deterioration of Bleachability Index 256 9.3.8 Tocopherols 257 9.4 Supply chain contaminants 257 9.4.1 Polycyclic aromatic hydrocarbons 257 9.4.2 Pesticide residues 258 9.4.3 Hydrocarbons of mineral origin 259 9.4.4 Mycotoxins 260 9.4.5 Other contaminants 261 9.5 Quality and food safety assurance 261 9.5.1 Crude oil analyses 261 9.5.2 Crude oil risk matrix 262 9.5.3 Process validation contaminant removal 263 9.5.4 Oil processing link tables 263 9.5.5 Food safety control points 264 References 266 10 Oil Processing Design Basics 267Gerrit van Duijn and Gerrit den Dekker 10.1 Introduction 267 10.2 Refining and modification process routes for most common oil types 268 10.2.1 Process step definitions 268 10.2.1.1 Degumming or water degumming (degummed) 268 10.2.1.2 Deep degumming (ddg) 268 10.2.1.3 Neutralisation (n) 269 10.2.1.4 One-step bleaching (osb) 269 10.2.1.5 Two-step bleaching (tsb) 269 10.2.1.6 Deodorisation (d) 269 10.2.1.7 Deodorisation/stripping (ds) 269 10.2.1.8 Hydrogenation (h) 269 10.2.1.9 Interesterification (ie) 270 10.2.1.10 Dewaxing/winterisation (wi) 270 10.2.1.11 Dry fractionation (df) 270 10.2.1.12 Soapstock splitting (ss) 270 10.2.2 Process routes for straight refined oils and fats 270 10.2.3 Process routes pre- and post-hydrogenation 272 10.2.4 Process routes pre- and post-IEC 273 10.2.5 Process routes pre- and post-IEE 274 10.2.6 Process routes in dry fractionation and dewaxing 274 10.3 Oil processing block diagram design 274 10.3.1 Standard oil processing block diagrams 274 10.3.2 Batch and continuous processes 275 10.3.2.1 Batch processes 276 10.3.2.2 Continuous processes 276 10.3.3 Refining of straight oils and fats 277 10.3.3.1 Chemical refining 277 10.3.3.2 Physical refining 278 10.3.4 Refining combined with hydrogenation 279 10.3.5 Refining combined with interesterification 279 10.3.6 Refining and dewaxing 281 10.3.7 Refining and fractionation 281 10.3.8 Production of trans-free hard fats 281 10.4 Effective equipment capacity 283 10.4.1 Example: calculation of effective times for 5- and 7-days-a-week operations 285 10.4.1.1 5 days a week 285 10.4.1.2 7 days a week 285 10.5 Tank park design rules 285 10.5.1 Storage capacity 285 10.5.2 Degradation during storage 286 10.5.2.1 Hydrolysis 287 10.5.2.2 Oxidation 287 10.5.2.3 Intermixing with other oils 288 10.5.2.4 Contamination by chemicals or impurities 288 10.5.3 Tank design rules 288 10.5.3.1 Tank shape and material of construction 288 10.5.3.2 Tank heating 290 10.5.3.3 Tank insulation 290 10.5.3.4 Avoiding air contact 290 10.5.4 Piping design rules 291 10.5.4.1 Materials 291 10.5.4.2 Insulation and heating 291 10.5.4.3 Layout 291 10.6 Design estimates for utilities consumptions and effluent production 291 10.6.1 Introduction 291 10.6.2 Utilities 292 10.6.2.1 Heating 292 10.6.2.2 Open steam and vacuum 294 10.6.2.3 Electrical energy 294 10.6.2.4 Cooling water 295 10.6.2.5 Gases 295 10.6.3 Effluent 296 10.6.3.1 Liquid effluent 296 10.6.3.2 Solid waste 296 10.6.3.3 Exhaust gases 298 10.6.4 Utility consumption and effluent data per process 298 10.6.4.1 Storage 298 10.6.4.2 Refining processes 299 10.6.4.3 Modification processes 301 10.7 Occupational safety by design 301 10.7.1 Introduction 301 10.7.2 General hazards 303 10.7.3 Main occupational hazards of oil refining 304 10.7.3.1 Neutralisation and soapsplitting 304 10.7.3.2 Autoignition of spent bleaching earth 305 10.7.3.3 Deodoriser safety 306 10.7.4 Main occupational hazards of oil modification 306 10.7.4.1 Hydrogenation safety hazards 306 10.7.4.2 Safety of IEC 308 10.7.5 Main occupational hazards of oil storage and handling 308 10.7.5.1 Access to tanks and processing vessels 308 10.7.5.2 Top access to tank cars 309 References 310 Further Reading 311 Index 313

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Table of Contents1 Traditional chocolate making.- 2 Cocoa bean production and transport.- 3 Sugar.- 4 Milk.- 5 Cleaning, roasting and winnowing.- 6 Cocoa mass, cocoa butter, cocoa powder.- 7 Particle size reduction.- 8 Chemistry of flavour development in chocolate.- 9 Conching.- 10 Chocolate flow properties.- 11 Chocolate temper.- 12 Pumps and tempering.- 13 Enrobers, moulding equipment, coolers and panning.- 14 Vegetable fats.- 15 Recipes.- 16 Instrumentation.- 17 Microbiology of chocolate.- 18 Packaging.- 19 Non—conventional machines and processes.- 20 Chocolate marketing and other aspects of the confectionery industry worldwide.- 21 Future trends.- Useful conversion factors.- Useful physical constants.

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Book SynopsisModelling tends to be product specifi- new product development tends to be by experimental designs and good fortune. Of course, in order to develop products and maximise the extruder potential in terms of energy, product quality and output, an overall understanding of the material flow mechanism, barrel fill length and rheology is essential.Table of Contents1 Operational characteristics of the co-rotating twin-screw extruder.- 1.1 Types of extruders.- 1.1.1 Single screw.- 1.1.2 Co-kneaders.- 1.1.3 Counter rotating.- 1.1.4 Co-rotating.- 1.2 Process characteristics of the t.s.e..- 1.2.1 Feeding.- 1.2.2 Screw design.- 1.2.3 Screw speed.- 1.2.4 Screw configurations.- 1.2.5 Die design.- 1.2.6 Barrel temperature and heat transfer.- 1.2.7 Scale-up.- 1.2.8 Process flow charts.- 1.3 Ancillary processes.- 1.3.1 Preconditioning.- 1.3.2 Devolatilisation.- 1.4 Raw materials.- 1.5 Practical operation of the t.s.e.—start up, shut down and control.- 1.6 Glossary.- References.- 2 Raw materials for extrusion cooking processes.- 2.1 Introduction.- 2.2 Structure-forming raw materials.- 2.2.1 Structure-forming raw materials based on starch.- 2.2.2 Protein-rich raw materials.- 2.3 Raw materials acting as fillers in the extrudates.- 2.3.1 Proteins.- 2.3.2 Starches.- 2.3.3 Fibrous materials.- 2.4 Raw materials as plasticisers and lubricants.- 2.4.1 Water.- 2.4.2 Oils and fats.- 2.4.3 Emulsifiers.- 2.5 Raw materials acting as nucleants for gas bubble formation.- 2.6 Raw materials acting as flavours.- 2.6.1 Salt.- 2.6.2 Sugar.- References.- 3 Breakfast and cereal extrusion technology.- 3.1 Introduction.- 3.2 What is a breakfast cereal?.- 3.3 A closer look at the products.- 3.4 Breakfast cereal processes.- 3.5 Principles of cooking.- 3.6 Overview of cooking processes.- 3.6.1 Boiling water cookers.- 3.6.2 Steam cookers.- 3.6.3 Adiabatic extrusion.- 3.6.4 High shear cooking extrusion.- 3.6.5 Low shear, high pressure cookers.- 3.6.6 Low shear, low pressure cookers.- 3.6.7 Continuous steam pre-cooking.- 3.7 Breakfast cereal processes: traditional and extrusion methods.- 3.7.1 Flaked cereals.- 3.7.2 Extrusion puffed breakfast cereals.- 3.7.3 Oven puffed cereals.- 3.7.4 Gun puffed cereals.- 3.7.5 Shredded products.- 3.7.6 Pre-cooked hot cereals.- 3.8 Conclusion.- References.- 4 Snack food extrusion.- 4.1 Introduction.- 4.2 Ingredients.- 4.2.1 Cereals.- 4.2.2 Root crops.- 4.2.3 Process aids.- 4.3 Equipment review.- 4.3.1 Mixing equipment.- 4.3.2 Feeders.- 4.3.3 Conditioning cylinders.- 4.3.4 Extruders.- 4.3.5 Dryers.- 4.3.6 Fryers.- 4.3.7 Coaters.- 4.4 Direct expanded products.- 4.4.1 Process description.- 4.4.2 Fried collets.- 4.4.3 Baked collets.- 4.5 Co-extruded snacks.- 4.5.1 Process description.- 4.5.2 Formulation.- 4.5.3 Miscellaneous.- 4.6 Indirect expanded products.- 4.6.1 Pellets.- 4.6.2 Fabricated chips.- 4.7 Die and cutter design.- 4.7.1 Die plates.- 4.7.2 Die holes.- 4.7.3 Effect of expansion forces.- 4.7.4 Effect of viscoelastic forces.- References.- 5 Petfood and fishfood extrusion.- 5.1 Introduction.- 5.2 Raw material characteristics and selection.- 5.2.1 Protein sources.- 5.2.2 Starch sources.- 5.2.3 Fat, fibre and ash consideration.- 5.2.4 Minor ingredients.- 5.2.5 Typical formulations.- 5.2.6 Raw material preparation.- 5.3 Selection of hardware.- 5.3.1 Feeding devices.- 5.3.2 Preconditioning considerations.- 5.3.3 Extruder barrel selection.- 5.3.4 Die/knife design.- 5.3.5 Ancillary process equipment.- 5.4 Processing variables.- 5.4.1 Preconditioning.- 5.4.2 Extrusion.- 5.4.3 Process control.- 5.5 Final product specifications.- 5.5.1 Quality control.- 5.5.2 Troubleshooting techniques.- 5.6 Evaluation of operational costs.- 5.7 Conclusion.- References.- 6 Confectionery extrusion.- 6.1 Introduction.- 6.2 Processing.- 6.2.1 Pre-extrusion processes.- 6.2.2 Cooker extruder profiling.- 6.2.3 Addition and subtraction of materials.- 6.2.4 Shaping and forming at the die.- 6.2.5 Post-extrusion processes.- 6.3 Flavours and other special ingredients for confectionery extrusion.- 6.4 Liquorice.- 6.5 Toffees, caramels and fudges.- 6.6 Boiled sweets.- 6.7 Sugar crust liqueurs.- 6.8 Pressed tablets.- 6.9 Creams, pastes and lozenges.- 6.10 Gums.- 6.11 Jellies.- 6.12 Cocoa and crumb.- 6.13 Chocolate.- 6.14 Reaction chamber products.- 6.15 Aerated confections.- 6.16 Chewing gum.- 6.17 Frozen confectionery.- 6.18 Croutons.- 6.19 Three-dimensional confections.- 6.20 Confections by half products.- 6.21 Other areas.- 6.22 Conclusion.- Acknowledgements.- References.- 7 Extrusion of brewers’ hops.- 7.1 Introduction.- 7.2 Application of extrusion technology to the production of bitterness in beer.- 7.2.1 Background.- 7.3 Development of extrusion technology in hop processing.- 7.4 Process chemistry—choice of alkaline salt.- 7.5 Composition and quality of extruded hops.- 7.6 Experimental brewing studies with extruded hops.- 7.7 Process development to commercial scale production.- 7.8 Conclusion.- References.

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Book Synopsis1. Water Quality and Aquaculture: Preliminary considerations.- 1.1. Introduction.- 1.2. The Role of Pond Aquaculture.- 1.3. Water Quality Restraints.- 1.4. Water Quality Management.- 1.5. Water Quality Measurement.- 1.6. Prospectus.- 3. Water Quality Requirements.- 2.1. Introduction.- 2.2. Food Webs and Aquaculture Production.- 2.3. Aquaculture Production in Pond Culture Systems.- 2.4. Phytoplankton Communities.- 2.5. Carbon in Aquaculture Ponds.- 2.6. Nitrogen in Aquaculture Ponds.- 2.7. Phosphorus in Aquaculture Ponds.- 2.8. Fate of Nutrients and Organic Matter.- 2.9. Dissolved Oxygen in Aquaculture Ponds.- 3. Water Quality Requirements.- 3.1. Introduction.- 3.2. Aquatic Toxicology.- 3.3. Water Temperature.- 3.4. Salinity.- 3.5. pH.- 3.6. Total Alkalinity.- 3.7. Total Hardness and Calcium.- 3.8. Dissolved Oxygen.- 3.9. Carbon Dioxide.- 3.10. Dissolved Gas Supersaturation.- 3.11. Ammonia.- 3.12. Nitrite.- 3.13. Nitrate.- 3.14. Hydrogen Sulfide.- 3.15. Copper and Other Heavy Metals.- 3Table of ContentsPreface. Selected Atomic Weights. Customary Metric Conversion Factors. 1. Water Quality and Aquaculture: Preliminary Considerations. 2. Ecology of Aquaculture Ponds. 3. Water Quality Requirements. 4. Water Use. 5. Liming. 6. Fertilization. 7. Aeration. 8. Water Circulation. 9. Turbidity and Appearance of Water. 10. Aquatic Weed Control. 11. Off-Flavors and Harmful Algae. 12. Pollution. 13. Chemical, Physical, and Biological Treatments. 14. Waste Management. 15. Measurement of Water Quality. 16. Sustainability and Environmental Issues. References. Index.

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Book SynopsisIntroduction.-The Food Safety Management Team.-The Food SafetyManagement Program.- Systems.- Education and Training.- Facilities and Capabilities.- Execution and Verification.- Gap Analysis.- Influence and Resources.- Partnerships with Public Health Officials.- Index.Table of ContentsIntroduction.- The Food Safety Management Team.- The Food Safety Management Program.- Systems.- Education and Training.- Facilities and Capabilities.- Execution and Verification.- Gap Analysis.- Influence and Resources.- Partnerships with Public Health Officials.- Index.

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Book SynopsisIntroduction.-Growing Olives for Oil.-Technical Aspects.-Lipid metabolism in olive: biosynthesis of triacylglycerols and aroma components.-Genetics and Molecular Biology of Olives.- Chromatographic Methodologies: Compounds for Olive Oil Traceability Issues.-Chromatographic Methodologies: Compounds For Olive Oil Color Issues.-Chromatographic Methodologies: Compounds for Olive Oil Odor Issues.-Analytical methodologies: Phenolic compounds related to olive oil taste issues.-Infrared, Raman and fluorescence spectroscopies: Methodologies and applications.-Nuclear Magnetic Resonance: Methodologies and Applications.-Olive Oil Characterization and Traceability.-Olive Oil Oxidation.-Sensory quality: Methodologies and Applications.-Olive oil consumer research: Methods and key learnings.-Olive Oil Authentication.-Role of Lipids in Human Nutrition.-Olive Oil as a Functional Food: Nutritional and Health Benefits.-Olive Oil Refining Process.- Tables of olive oil chemical data. Table of ContentsIntroduction.- Growing Olives for Oil.- Technical Aspects.- Lipid metabolism in olive: biosynthesis of triacylglycerols and aroma components.- Genetics and Molecular Biology of Olives.- Chromatographic Methodologies: Compounds for Olive Oil Traceability Issues.- Chromatographic Methodologies: Compounds For Olive Oil Color Issues.- Chromatographic Methodologies: Compounds for Olive Oil Odor Issues.- Analytical methodologies: Phenolic compounds related to olive oil taste issues.- Infrared, Raman and fluorescence spectroscopies: Methodologies and applications.- Nuclear Magnetic Resonance: Methodologies and Applications.- Olive Oil Characterization and Traceability.- Olive Oil Oxidation.- Sensory quality: Methodologies and Applications.- Olive oil consumer research: Methods and key learnings.- Olive Oil Authentication.- Role of Lipids in Human Nutrition.- Olive Oil as a Functional Food: Nutritional and Health Benefits.- Olive Oil Refining Process.- Tables of olive oil chemical data.

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Book SynopsisThrough a Candy Store Window.-All Candy Expo.-Art or Science A Brief History of Candy.-Candy Companies Big and Small.-Sugar History and Production.-The Demon Sugar.-The Sweet Tooth.-Soft Ball to Hard Crack.-Breakaway Glass A Soft Solid.-Cotton Candy.-Rock Candy.-Candy Doctors.-LifeSavers or Jolly Ranchers.-Candy Canes the Science Experiment.-Sponge Candy or Fairy Foam.-Dum Dum Lollipops.-Cut Rock.-Sugar-Free Candy.-Pixy Styx and Fun Dip.-Pez.-Fizzies.-NECCO Wafers and Conversation Hearts.-Wint-O-Green Mints.-Peppermint Patties.-Junior Mints.-Candy Corn.-Maple Sugar Candies a Natural Treat?.-Caramel Controlled Scorching of Milk?.-A Caramel Family.-Caramel Cold Flow.-Tootsie Roll Pops.-Cajeta.-The Fudge Factor.-English Toffee.-Gummies and Jellies.-The Starch Mogul.-Swedish Fish and Starch Jelly Candies.-Dots and Orange Slices.-Gummy Jigglers.-Black Chuckles.-Fruit Snacks.-Sour Patch Candy.-Where to the Jelly Beans in the Easter Basket Come From?.-Jelly Bean Flavor Development.-PaTable of ContentsThrough a Candy Store Window.- All Candy Expo.- Art or Science – A Brief History of Candy.- Candy Companies Big and Small.- Sugar History and Production.- The Demon Sugar.- The Sweet Tooth.- Soft Ball to Hard Crack.- Breakaway Glass – A Soft Solid.- Cotton Candy.- Rock Candy.- Candy Doctors.- LifeSavers or Jolly Ranchers.- Candy Canes – the Science Experiment.- Sponge Candy or Fairy Foam.- Dum Dum Lollipops.- Cut Rock.- Sugar-Free Candy.- Pixy Styx and Fun Dip.- Pez.- Fizzies.- NECCO Wafers and Conversation Hearts.- Wint-O-Green Mints.- Peppermint Patties.- Junior Mints.- Candy Corn.- Maple Sugar Candies – a Natural Treat?.- Caramel – Controlled Scorching of Milk?.- A Caramel Family.- Caramel Cold Flow.- Tootsie Roll Pops.- Cajeta.- The Fudge Factor.- English Toffee.- Gummies and Jellies.- The Starch Mogul.- Swedish Fish and Starch Jelly Candies.- Dots and Orange Slices.- Gummy Jigglers.- Black Chuckles.- Fruit Snacks.- Sour Patch Candy.- Where to the Jelly Beans in the Easter Basket Come From?.- Jelly Bean Flavor Development.- Panning Patience.- Everlasting Gobstoppers and Atomic Fireballs.- Runts and Nerds.- Is Licorice Good For You?.- Licorice Varieties.- The Marsh Mallow.- Nougat.- Starburst.- A Whopper of a Story – Malted Milk Balls.- Retro Candy: Bit-O-Honey and Mary Jane.- Gum Wads.- Gumballs.- Gum and the Bedpost.- Medicinal Gum.- The Vending Machine.- Snickers Bars.- Baby Ruth.- Sometimes You Feel Like a Nut.- Turtles or Cow Pies?.- Candies: Dead or Alive.- Super-sized Candies.- Goo Goo Cluster.- Candy Land.

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Book SynopsisThe Ice Cream Industry.-Composition and Formulations.-Mix Ingredients.- Flavoring and Coloring Materials.-Mix Processing and Properties.- Calculation of Ice Cream Mixes.- Freezing and Refrigeration.- Soft-Frozen Dairy Desserts.-Novelty Products and Ice Cream Cakes.-Packaging, Hardening and Shipping.-Ice Cream Structure.- Shelf-Life.- Cleaning and Sanitizing for Microbiological Quality and Safety.-Analyzing Frozen Desserts.-Formulations for Specialty Products.- Index.Trade Review“This book has taught me a great deal about the importance to the ice cream industry of a lot of the water-related science I have been involved with, and about the importance to the quality of ice cream of complex surface and colloid science.” (John Finney, Crystallography Reviews, Vol. 21 (3), 2015)Table of ContentsThe Ice Cream Industry.- Composition and Formulations.- Mix Ingredients.- Flavoring and Coloring Materials.- Mix Processing and Properties.- Calculation of Ice Cream Mixes.- Freezing and Refrigeration.- Soft-Frozen Dairy Desserts.- Novelty Products and Ice Cream Cakes.- Packaging, Hardening and Shipping.- Ice Cream Structure.- Shelf-Life.- Cleaning and Sanitizing for Microbiological Quality and Safety.- Analyzing Frozen Desserts.- Formulations for Specialty Products.- Index.

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Book SynopsisHistory of Sensory Analysis.- Psychological Considerations in Sensory Analysis.- Physiology of Sensory Perception.- Dairy Products Evaluation Competitions.- Fluid Milk and Cream Products.- Butter.- Creamed Cottage Cheese.- Yogurt.- Cheddar and Cheddar-Type Cheese.- Ice Cream and Related Products.- Concentrated and Dried Milk Products.- Pasteurized Process Cheese.- Sour Cream and Related Products.- Swiss Cheese and Related Products.- Mozzarella.- Latin American Cheeses.- Modern Sensory Practices.Table of ContentsHistory of Sensory Analysis.- Psychological Considerations in Sensory Analysis.- Physiology of Sensory Perception.- Dairy Products Evaluation Competitions.- Fluid Milk and Cream Products.- Butter.- Creamed Cottage Cheese.- Yogurt.- Cheddar and Cheddar-Type Cheese.- Ice Cream and Related Products.- Concentrated and Dried Milk Products.- Pasteurized Process Cheese.- Sour Cream and Related Products.- Swiss Cheese and Related Products.- Mozzarella.- Latin American Cheeses.- Modern Sensory Practices.

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Book SynopsisIntroduction.-The Food Safety Management Team.-The Food SafetyManagement Program.- Systems.- Education and Training.- Facilities and Capabilities.- Execution and Verification.- Gap Analysis.- Influence and Resources.- Partnerships with Public Health Officials.- Index.Table of ContentsIntroduction.- The Food Safety Management Team.- The Food Safety Management Program.- Systems.- Education and Training.- Facilities and Capabilities.- Execution and Verification.- Gap Analysis.- Influence and Resources.- Partnerships with Public Health Officials.- Index.

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Book SynopsisDespite the fact that thousands of employees have been trained in food safety around the world, millions have been spent globally on food safety research, and countless inspections and tests have been performed at home and abroad, food safety remains a significant public health challenge.Table of ContentsChapter 1: 48 Million Verses OneChapter 2: Getting Your Foot in the Door for Food SafetyChapter 3: Enclothed Food Safety?Chapter 4: Does What You See Influence What You Do?Chapter 5: Priming the Pump for Enhanced Food SafetyChapter 6: Influence Values to Change AttitudesChapter 7: Broken Windows and Food SafetyChapter 8: Learning from the Right Way or Wrong Way?Chapter 9: Make Food Safety the Social NormChapter 10: Shining a Light on Food SafetyChapter 11: What Nouns, Verbs, & Voting Can Teach Us About Food SafetyChapter 12: Birds of a Feather Might Influence Food Safety for BetterChapter 13: Keep Food Safety in Mind by Making It RhymeChapter 14: Making Scents of Food SafetyChapter 15: Font Style & Food SafetyChapter 16: Can SOPs Actually Hinder Food Safety?Chapter 17: Which One is Better, Written or Verbal?Chapter 18: Three Degrees of Food SafetyChapter 19: Food Safety @ the Speed of Thought Chapter 20: Do Text Based Warning Labels Work?Chapter 21: Enhancing Food Safety by MelodyChapter 22: Can the Words We Use Influence Risk Perception?Chapter 23: Don’t Be a Food Safety BystanderChapter 24: To Checklist or Not to Checklist?Chapter 25: The Most Powerful Word in Food SafetyChapter 26: Food Safety in Mind through Building DesignChapter 27: Does How You Make a Food Safety Request Matter?Chapter 28: Is the Sum of Food Safety Efforts Greater Than In Parts?Chapter 29: Making Food Safety FunChapter 30: Role Modeling Food Safety

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Book SynopsisIntroduction.- Fundamentals of Magnitudes, Units Systems, and Their Applications in Process Engineering.- Fundamentals of Process Control, Communication, and Instrumentation.- Learning from Nature and its Applications in Chemical and Bioprocess Engineering.- Challenging and Solving Problems with Basic Tools, Testing Student's Attitude.- A Glimpse of Thermodynamics and Transport Phenomena.- Fundamentals of Material Balances (Non-reactive Systems).- Fundamentals of Material Balances (Reactive Systems).- Fundamentals of Mathematical Modeling, Simulation, and Process Control.- Scale Up in Chemical and Bioprocess Engineering.- Optimization and Chemical/Bioprocess Optimization.- Basic Economic Principles and a Glimpse on How to Take a Decision Among Alternatives.Trade ReviewWithout any strategy at all I was trying to solve very simple material balance problems, and was constantly failing. After reading and conscientiously following the procedures proposed by Drs. Simpson and Sastry, the material balance exercises were never again a problem. I am very thankful for this book. —Paulina Galaz, Bachelor of Biochemistry, Universidad Católica de Chile.Material balance problems can easily get complicated if you do not follow proper procedure. The method proposed in this book allowed me to correctly define the necessary steps and then solve complex problems, which could not have been solved without the application of such procedures. —Clio Peirano, Chemical Engineering, Universidad Técnica Federico Santa María.During my first year of Chemical Engineering, material balance problems were a nightmare. Fortunately, I read and carefully study the proposed methods by Drs. Simpson and Sastry. Now I can proudly say that material balance is my strength. —Natalia Valencia, Chemical Engineering, Universidad Técnica Federico Santa María. Table of ContentsIntroduction.- Fundamentals of Magnitudes, Units Systems, and Their Applications in Process Engineering.- Fundamentals of Process Control, Communication, and Instrumentation.- Learning from Nature and its Applications in Chemical and Bioprocess Engineering.- Challenging and Solving Problems with Basic Tools, Testing Student's Attitude.- A Glimpse of Thermodynamics and Transport Phenomena.- Fundamentals of Material Balances (Non-reactive Systems).- Fundamentals of Material Balances (Reactive Systems).- Fundamentals of Mathematical Modeling, Simulation, and Process Control.- Scale Up in Chemical and Bioprocess Engineering.- Optimization and Chemical/Bioprocess Optimization.- Basic Economic Principles and a Glimpse on How to Take a Decision Among Alternatives.

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