{"product_id":"conventional-and-advanced-food-processing-technologies-9781118406328","title":"Conventional and Advanced Food Processing","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eFood processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eList of Contributors xix\u003c\/p\u003e \u003cp\u003eForeword xxv\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection 1 Conventional Food Processing 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Drying and Dehydration Processes in Food Preservation and Processing 3\u003c\/b\u003e\u003cbr\u003e \u003ci\u003ePanagiotis A. Michailidis and Magdalini K. Krokida\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction 3\u003c\/p\u003e \u003cp\u003e1.2 Drying kinetics 4\u003c\/p\u003e \u003cp\u003e1.3 Different drying processes 4\u003c\/p\u003e \u003cp\u003e1.4 Conclusions 28\u003c\/p\u003e \u003cp\u003eAbbreviations 29\u003c\/p\u003e \u003cp\u003eReferences 29\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Size Reduction Practices in Food Processing 33\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eA. Chakkaravarthi and Suvendu Bhattacharya\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 33\u003c\/p\u003e \u003cp\u003e2.2 Applications of the grinding process 35\u003c\/p\u003e \u003cp\u003e2.3 Grinding energy laws 38\u003c\/p\u003e \u003cp\u003e2.4 Machinery requirement 39\u003c\/p\u003e \u003cp\u003e2.5 Mechanism of size reduction 44\u003c\/p\u003e \u003cp\u003e2.6 Size reduction of liquid 46\u003c\/p\u003e \u003cp\u003e2.7 Conclusions 48\u003c\/p\u003e \u003cp\u003eReferences 48\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Dough Processing: Sheeting, Shaping, Flattening and Rolling 51\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eB. Patel and O. H. Campanella\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 51\u003c\/p\u003e \u003cp\u003e3.2 Dough sheeting 52\u003c\/p\u003e \u003cp\u003e3.3 Shaping 68\u003c\/p\u003e \u003cp\u003eReferences 71\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Extrusion Processing of Foods 75\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eRupesh Kumar Dubey and Suvendu Bhattacharya\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 75\u003c\/p\u003e \u003cp\u003e4.2 Application of extrusion technology 76\u003c\/p\u003e \u003cp\u003e4.3 Description of an extruder 77\u003c\/p\u003e \u003cp\u003e4.4 Selected extrusion technology 81\u003c\/p\u003e \u003cp\u003e4.5 Post-extrusion treatment 87\u003c\/p\u003e \u003cp\u003e4.6 Quality characteristics of product 89\u003c\/p\u003e \u003cp\u003e4.7 Equations related to food extrusion 90\u003c\/p\u003e \u003cp\u003e4.8 Present status 92\u003c\/p\u003e \u003cp\u003eReferences 93\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 The Process of Gelling 99\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eShanthilal J. and Suvendu Bhattacharya\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 99\u003c\/p\u003e \u003cp\u003e5.2 Classification of gels 100\u003c\/p\u003e \u003cp\u003e5.3 Gelling process 103\u003c\/p\u003e \u003cp\u003e5.4 Mechanism of gel formation 104\u003c\/p\u003e \u003cp\u003e5.5 Methods for characterization of gels 105\u003c\/p\u003e \u003cp\u003e5.6 Mathematical models 109\u003c\/p\u003e \u003cp\u003e5.7 Conclusions 111\u003c\/p\u003e \u003cp\u003eReferences 111\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Thermal Food Preservation Techniques (Pasteurization, Sterilization, Canning and Blanching) 115\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eArthur A. Teixeira\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 115\u003c\/p\u003e \u003cp\u003e6.2 Pasteurization and sterilization 116\u003c\/p\u003e \u003cp\u003e6.3 Aseptic processing 119\u003c\/p\u003e \u003cp\u003e6.4 Canning 121\u003c\/p\u003e \u003cp\u003e6.5 Blanching 127\u003c\/p\u003e \u003cp\u003eReferences 128\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Extraction Processes 129\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eK. Udaya Sankar\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 129\u003c\/p\u003e \u003cp\u003e7.2 Conventional extraction 129\u003c\/p\u003e \u003cp\u003e7.3 Advanced extraction processes 130\u003c\/p\u003e \u003cp\u003eReferences 151\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Baking 159\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eR. Sai Manohar\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 159\u003c\/p\u003e \u003cp\u003e8.2 Bread 160\u003c\/p\u003e \u003cp\u003e8.3 Biscuit 173\u003c\/p\u003e \u003cp\u003e8.4 Cake 182\u003c\/p\u003e \u003cp\u003e8.5 Machinery 189\u003c\/p\u003e \u003cp\u003e8.6 Conclusions 192\u003c\/p\u003e \u003cp\u003eReferences 193\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Frying of Foods 197\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eFranco Pedreschi and Javier Enrione\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 197\u003c\/p\u003e \u003cp\u003e9.2 Frying as a unit operation 199\u003c\/p\u003e \u003cp\u003e9.3 Properties of fried products 202\u003c\/p\u003e \u003cp\u003e9.4 Machinery of frying 208\u003c\/p\u003e \u003cp\u003e9.5 Stability of fried products 211\u003c\/p\u003e \u003cp\u003e9.6 Conclusions 215\u003c\/p\u003e \u003cp\u003eReferences 216\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Roasting and Toasting Operations in Food: Process Engineering and Applications 221\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eSila Bhattacharya\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 221\u003c\/p\u003e \u003cp\u003e10.2 Applications of the process in specific foods 222\u003c\/p\u003e \u003cp\u003e10.3 Process modelling 232\u003c\/p\u003e \u003cp\u003e10.4 Machinery and methods 235\u003c\/p\u003e \u003cp\u003e10.5 Changes during roasting\/toasting 239\u003c\/p\u003e \u003cp\u003e10.6 Recent researches 241\u003c\/p\u003e \u003cp\u003e10.7 Possible future applications 242\u003c\/p\u003e \u003cp\u003e10.8 Conclusions 242\u003c\/p\u003e \u003cp\u003eSymbols 243\u003c\/p\u003e \u003cp\u003eReferences 243\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Micronization and Encapsulation: Application of Supercritical Fluids in Water Removal 249\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eM. Thereza M. S. Gomes, Diego T. Santos and M. Angela A. Meireles\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 249\u003c\/p\u003e \u003cp\u003e11.2 Supercritical fluid 251\u003c\/p\u003e \u003cp\u003e11.3 Developmental stages 251\u003c\/p\u003e \u003cp\u003e11.4 Process description and influence of process parameters 252\u003c\/p\u003e \u003cp\u003e11.5 Conclusions and future perspectives 262\u003c\/p\u003e \u003cp\u003eAbbreviations 263\u003c\/p\u003e \u003cp\u003eReferences 263\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Flavouring and Coating Technologies for Preservation and Processing of Foods 267\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eMiguel A. Cerqueira, Maria José Costa, Melissa C. Rivera, Óscar L. Ramos and António A. Vicente\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1 Introduction 267\u003c\/p\u003e \u003cp\u003e12.2 Flavouring of foods 269\u003c\/p\u003e \u003cp\u003e12.3 Edible coatings for food applications 280\u003c\/p\u003e \u003cp\u003e12.4 Food flavouring by coating 287\u003c\/p\u003e \u003cp\u003e12.5 Regulatory aspects and future trends 293\u003c\/p\u003e \u003cp\u003eReferences 296\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Instantization and Agglomeration of Foods 313\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eSiddeswari Sindawal and Suvendu Bhattacharya\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction 313\u003c\/p\u003e \u003cp\u003e13.2 Applications of the technology\/process 314\u003c\/p\u003e \u003cp\u003e13.3 Process technology 324\u003c\/p\u003e \u003cp\u003e13.4 Scientific principles 330\u003c\/p\u003e \u003cp\u003e13.5 Conclusions and future possibilities 331\u003c\/p\u003e \u003cp\u003eReferences 332\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Fortification and Impregnation Practices in Food Processing 337\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eBeate Petersen\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.1 Introduction 337\u003c\/p\u003e \u003cp\u003e14.2 Food modification by vacuum impregnation 338\u003c\/p\u003e \u003cp\u003e14.3 Food modification by osmotic dehydration 339\u003c\/p\u003e \u003cp\u003e14.4 Influence parameters on food modification by VI and OD 340\u003c\/p\u003e \u003cp\u003e14.5 Traditional and future applications 348\u003c\/p\u003e \u003cp\u003e14.6 Combination of OD and VI with other processes 350\u003c\/p\u003e \u003cp\u003e14.7 Conclusions 352\u003c\/p\u003e \u003cp\u003eAbbreviations 353\u003c\/p\u003e \u003cp\u003eReferences 353\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Refrigeration in Food Preservation and Processing 357\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eQ. Tuan Pham\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15.1 Introduction 357\u003c\/p\u003e \u003cp\u003e15.2 Changes in foods during refrigeration 359\u003c\/p\u003e \u003cp\u003e15.3 Chilling and freezing time prediction 362\u003c\/p\u003e \u003cp\u003e15.4 Refrigeration equipment 370\u003c\/p\u003e \u003cp\u003e15.5 Refrigerated storage and transport 375\u003c\/p\u003e \u003cp\u003e15.6 Recent developments in food refrigeration 381\u003c\/p\u003e \u003cp\u003e15.7 Conclusions 383\u003c\/p\u003e \u003cp\u003eReferences 384\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Biotransformation in Food Processing 387\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eLalitagauri Ray and Debabrata Bera\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16.1 Introduction 387\u003c\/p\u003e \u003cp\u003e16.2 Production of gluconic acid 389\u003c\/p\u003e \u003cp\u003e16.3 Ascorbic acid 392\u003c\/p\u003e \u003cp\u003e16.4 Lactose hydrolysis by -galactosidase 393\u003c\/p\u003e \u003cp\u003e16.5 Invert sugar 395\u003c\/p\u003e \u003cp\u003e16.6 Production of oligosaccharides 397\u003c\/p\u003e \u003cp\u003e16.7 Glucose isomerization 397\u003c\/p\u003e \u003cp\u003e16.8 Production of flavour and fragrance 399\u003c\/p\u003e \u003cp\u003e16.9 Artificial sweetener 401\u003c\/p\u003e \u003cp\u003e16.10 Conclusions 403\u003c\/p\u003e \u003cp\u003eReferences 404\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSection 2 Advanced Processes 411\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17 Ultraviolet in Food Preservation and Processing 413\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eAlbert Ibarz, Alfonso Garvín and Víctor Falguera\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17.1 Introduction 413\u003c\/p\u003e \u003cp\u003e17.2 Microbial disinfection 417\u003c\/p\u003e \u003cp\u003e17.3 Mycotoxin elimination 423\u003c\/p\u003e \u003cp\u003e17.4 Inactivation of enzymes in juices 425\u003c\/p\u003e \u003cp\u003e17.5 Improvement of polymer films 426\u003c\/p\u003e \u003cp\u003e17.6 Conclusions 427\u003c\/p\u003e \u003cp\u003eReferences 427\u003c\/p\u003e \u003cp\u003e\u003cb\u003e18 Application of Microwave Technology in Food Preservation and Processing 437\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eBirgitta Wäppling Raaholt, Emma Holtz, Sven Isaksson and Lilia Ahrné\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18.1 Introduction 437\u003c\/p\u003e \u003cp\u003e18.2 Background 437\u003c\/p\u003e \u003cp\u003e18.3 Principles 439\u003c\/p\u003e \u003cp\u003e18.4 Applications of microwave in food preservation and processing 451\u003c\/p\u003e \u003cp\u003e18.5 Present status and future possibilities 461\u003c\/p\u003e \u003cp\u003e18.6 Conclusions 464\u003c\/p\u003e \u003cp\u003eReferences 465\u003c\/p\u003e \u003cp\u003e\u003cb\u003e19 Infrared in Food Preservation and Processing 471\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eIpsita Das and S.K. Das\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19.1 Introduction 471\u003c\/p\u003e \u003cp\u003e19.2 Theory of infrared drying 472\u003c\/p\u003e \u003cp\u003e19.3 Application of infrared energy in food industry 477\u003c\/p\u003e \u003cp\u003e19.4 Conclusions 492\u003c\/p\u003e \u003cp\u003eReferences 495\u003c\/p\u003e \u003cp\u003e\u003cb\u003e20 Application of Radiowave Frequency in Food Processing 501\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eFrancesco Marra, Tesfaye Faye Bedane, Rahmi Uyar, Ferruh Erdogdu and James G. Lyng\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e20.1 Introduction 501\u003c\/p\u003e \u003cp\u003e20.2 Principles of RF processing 502\u003c\/p\u003e \u003cp\u003e20.3 Use of RF heating in food processing 503\u003c\/p\u003e \u003cp\u003e20.4 Factors influencing RF heating processes 507\u003c\/p\u003e \u003cp\u003e20.5 Computer simulation of RF heating in food processing 508\u003c\/p\u003e \u003cp\u003e20.6 Conclusions 509\u003c\/p\u003e \u003cp\u003eReferences 509\u003c\/p\u003e \u003cp\u003e\u003cb\u003e21 Application of Ultrasonics in Food Preservation and Processing 515\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eAnet Rězek Jambrak and Zoran Herceg\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e21.1 Introduction 515\u003c\/p\u003e \u003cp\u003e21.2 Ultrasound mechanism 516\u003c\/p\u003e \u003cp\u003e21.3 Application of ultrasound in food processing 522\u003c\/p\u003e \u003cp\u003e21.4 Conclusions 531\u003c\/p\u003e \u003cp\u003eReferences 532\u003c\/p\u003e \u003cp\u003e\u003cb\u003e22 Membrane Processing 537\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eAlfredo Cassano, Carmela Conidi and Enrico Drioli\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e22.1 Introduction 537\u003c\/p\u003e \u003cp\u003e22.2 Terminology and general considerations 538\u003c\/p\u003e \u003cp\u003e22.3 Pressure-driven membrane operations 540\u003c\/p\u003e \u003cp\u003e22.4 Electrodialysis 544\u003c\/p\u003e \u003cp\u003e22.5 Membrane contactors 546\u003c\/p\u003e \u003cp\u003e22.6 Membrane bioreactors 552\u003c\/p\u003e \u003cp\u003e22.7 Pervaporation 555\u003c\/p\u003e \u003cp\u003e22.8 Conclusions 560\u003c\/p\u003e \u003cp\u003eAbbreviations 560\u003c\/p\u003e \u003cp\u003eReferences 561\u003c\/p\u003e \u003cp\u003e\u003cb\u003e23 Nanoparticles and Nanotechnology in Food 567\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eShanthilal J. and Suvendu Bhattacharya\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e23.1 Introduction 567\u003c\/p\u003e \u003cp\u003e23.2 Advantages of nanotechnology 569\u003c\/p\u003e \u003cp\u003e23.3 Applications in food preservation and processing 570\u003c\/p\u003e \u003cp\u003e23.4 Process technology 582\u003c\/p\u003e \u003cp\u003e23.5 Regulatory and safety issues 585\u003c\/p\u003e \u003cp\u003e23.6 Conclusions 588\u003c\/p\u003e \u003cp\u003eReferences 588\u003c\/p\u003e \u003cp\u003e\u003cb\u003e24 High Pressure Processing: Current Status 595\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eMukund V. Karwe, Jose Maldonado and Swetha Mahadevan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e24.1 Introduction 595\u003c\/p\u003e \u003cp\u003e24.2 Heat transfer during high pressure processing 596\u003c\/p\u003e \u003cp\u003e24.3 Mass transfer during high pressure processing 601\u003c\/p\u003e \u003cp\u003e24.4 Studies on nonuniformity of pressure in solid foods 604\u003c\/p\u003e \u003cp\u003e24.5 Effect of high pressure on bioactive compounds in foods 606\u003c\/p\u003e \u003cp\u003e24.6 Mechanisms of microbial inactivation during high pressure processing 608\u003c\/p\u003e \u003cp\u003eReferences 610\u003c\/p\u003e \u003cp\u003e\u003cb\u003e25 Ozone Processing 617\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eFátima A. Miller, Teresa R.S. Brandão and Cristina L.M. Silva\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e25.1 Introduction 617\u003c\/p\u003e \u003cp\u003e25.2 Ozone properties 619\u003c\/p\u003e \u003cp\u003e25.3 Ozone generation 620\u003c\/p\u003e \u003cp\u003e25.4 Antimicrobial action 622\u003c\/p\u003e \u003cp\u003e25.5 Applications of ozone 627\u003c\/p\u003e \u003cp\u003e25.6 Remarks on health and safety concerns 637\u003c\/p\u003e \u003cp\u003eReferences 637\u003c\/p\u003e \u003cp\u003e\u003cb\u003e26 Application of Pulsed Electric Fields in Food 645\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eClaudia Siemer, Kemal Aganovic, Stefan Toepfl and Volker Heinz\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e26.1 Introduction 645\u003c\/p\u003e \u003cp\u003e26.2 Principle of action 646\u003c\/p\u003e \u003cp\u003e26.3 Application 648\u003c\/p\u003e \u003cp\u003e26.4 Equipment design 662\u003c\/p\u003e \u003cp\u003e26.5 Outlook 664\u003c\/p\u003e \u003cp\u003eReferences 665\u003c\/p\u003e \u003cp\u003e\u003cb\u003e27 Ohmic Heating 673\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eCuiren Chen\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e27.1 Introduction 673\u003c\/p\u003e \u003cp\u003e27.2 Applications of OH system 675\u003c\/p\u003e \u003cp\u003e27.3 OH heating process and equipment 676\u003c\/p\u003e \u003cp\u003e27.4 Modelling of the OH process 679\u003c\/p\u003e \u003cp\u003e27.5 Critical factors of OH processing 683\u003c\/p\u003e \u003cp\u003e27.6 Sensitivity analysis of the continuous OH system 685\u003c\/p\u003e \u003cp\u003e27.7 Conclusions 686\u003c\/p\u003e \u003cp\u003eReferences 688\u003c\/p\u003e \u003cp\u003e\u003cb\u003e28 Intelligent Identification System for Poultry Portion Sorting 691\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eAdnan Khashman\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e28.1 Introduction 691\u003c\/p\u003e \u003cp\u003e28.2 Automation in poultry processing 692\u003c\/p\u003e \u003cp\u003e28.3 Intelligent poultry portion identification 693\u003c\/p\u003e \u003cp\u003e28.4 Future possible applications 700\u003c\/p\u003e \u003cp\u003e28.5 Conclusions 701\u003c\/p\u003e \u003cp\u003eReferences 702\u003c\/p\u003e \u003cp\u003eIndex 705\u003c\/p\u003e","brand":"John Wiley \u0026 Sons Inc","offers":[{"title":"Default Title","offer_id":49528828002647,"sku":"9781118406328","price":999.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781118406328.jpg?v=1731873176","url":"https:\/\/bookcurl.com\/products\/conventional-and-advanced-food-processing-technologies-9781118406328","provider":"Book Curl","version":"1.0","type":"link"}