Food Processing Handbook 2nd Edition by James Brennan, Alistair Grandison ISBN 3527324682 9783527324682

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ISBN 10:    3527324682
ISBN 13: 978-3527324682
Author:   James G. Brennan, Alistair S. Grandison

The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food
processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development.
Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes – physical,
chemical, microbiological and organoleptic – that occur during food preservation. In so doing, the text covers in detail such techniques as
post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing.
This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry
and academia, as well as students of food-related topics at undergraduate and postgraduate levels.
From Reviews on the First Edition:
“This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods.”
Journal of Dairy Technology, August 2008
“This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth.”
CHOICE, September 2006

Food Processing Handbook 2nd Table of contents:

1. Postharvest Handling and Preparation of Foods for Processing
Alistair S. Grandison

1.1 Introduction
1.2 Properties of Raw Food Materials and Their Susceptibility to Deterioration and Damage

• 1.2.1 Raw Material Properties
  • 1.2.1.1 Geometric Properties
  • 1.2.1.2 Color
  • 1.2.1.3 Texture
  • 1.2.1.4 Flavor
  • 1.2.1.5 Functional Properties
• 1.2.2 Raw Material Specifications
• 1.2.3 Deterioration of Raw Materials
• 1.2.4 Damage to Raw Materials
• 1.2.5 Improving Processing Characteristics through Selective Breeding and Genetic Engineering
  1.3 Storage and Transportation of Raw Materials
• 1.3.1 Storage
  • 1.3.1.1 Temperature
  • 1.3.1.2 Humidity
  • 1.3.1.3 Composition of Atmosphere
  • 1.3.1.4 Other Considerations
• 1.3.2 Transportation
  1.4 Raw Material Cleaning
• 1.4.1 Dry Cleaning Methods
• 1.4.2 Wet Cleaning Methods
• 1.4.3 Peeling
  1.5 Sorting and Grading
• 1.5.1 Criteria and Methods of Sorting
• 1.5.2 Grading
  1.6 Blanching
• 1.6.1 Mechanisms and Purposes of Blanching
• 1.6.2 Processing Conditions
• 1.6.3 Blanching Equipment
  1.7 Sulfiting of Fruits and Vegetables
  References

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2. Thermal Processing
Michael J. Lewis and Soojin Jun

2.1 Introduction

• 2.1.1 Reasons for Heating Foods
• 2.1.2 Safety and Quality Issues
• 2.1.3 Product Range
  2.2 Reaction Kinetics
• 2.2.1 Microbial Inactivation
• 2.2.2 Heat Resistance at Constant Temperature
  2.3 Temperature Dependence
• 2.3.1 Batch and Continuous Processing
• 2.3.2 Continuous Heat Exchangers
  • 2.3.2.1 Direct Heating
    2.4 Heat Processing Methods
• 2.4.1 Thermization
• 2.4.2 Pasteurization
  • 2.4.2.1 HTST Pasteurization
  • 2.4.2.2 Tunnel (Spray) Pasteurizers
  • 2.4.2.3 Extended Shelf Life Products
• 2.4.3 Sterilization
  • 2.4.3.1 In-Container Processing
  • 2.4.3.2 UHT Processing
    2.5 Special Problems with Viscous and Particulate Products
    2.6 Ohmic Heating
• 2.6.1 Introduction
• 2.6.2 Fundamental Principles of Ohmic Heating
  • 2.6.2.1 Electrochemical Reaction on Electrodes
  • 2.6.2.2 Heating Pattern of Multiphase Food in Ohmic System
  • 2.6.2.3 Modeling of Ohmic Heating
    2.7 Filling Procedures
    2.8 Storage
    References

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3. Evaporation and Dehydration
James G. Brennan

3.1 Evaporation (Concentration, Condensing)

• 3.1.1 General Principles
• 3.1.2 Equipment Used in Vacuum Evaporation
  • 3.1.2.1 Vacuum Pans
  • 3.1.2.2 Short Tube Vacuum Evaporators
  • 3.1.2.3 Long-Tube Evaporators
  • 3.1.2.4 Plate Evaporators
  • 3.1.2.5 Agitated Thin-Film Evaporators
  • 3.1.2.6 Centrifugal Evaporators
  • 3.1.2.7 Refractance Window Evaporator
  • 3.1.2.8 Ancillary Equipment
• 3.1.3 Multiple-Effect Evaporation
• 3.1.4 Vapor Recompression
• 3.1.5 Applications for Evaporation
  • 3.1.5.1 Concentrated Liquid Products
  • 3.1.5.2 Evaporation as a Preparatory Step to Further Processing
  • 3.1.5.3 The Use of Evaporation to Reduce Transport, Storage, and Packaging Costs
    3.2 Dehydration (Drying)
• 3.2.1 General Principles
• 3.2.2 Drying Solid Foods in Heated Air
• 3.2.3 Equipment Used in Hot Air Drying of Solid Food Pieces
  • 3.2.3.1 Cabinet (Tray) Dryer
  • 3.2.3.2 Tunnel Dryer
  • 3.2.3.3 Conveyor (Belt) Dryer
  • 3.2.3.4 Bin Dryer
  • 3.2.3.5 Fluidized Bed Dryer
  • 3.2.3.6 Pneumatic (Flash) Dryer
  • 3.2.3.7 Rotary Dryer
• 3.2.4 Drying of Solid Foods by Direct Contact with a Heated Surface
• 3.2.5 Equipment Used in Drying Solid Foods by Contact with a Heated Surface
  • 3.2.5.1 Vacuum Cabinet (Tray or Shelf) Dryer
  • 3.2.5.2 Double Cone Vacuum Dryer
• 3.2.6 Freeze Drying (Sublimation Drying, Lyophilization) of Solid Foods
• 3.2.7 Equipment Used in Freeze Drying Solid Foods
  • 3.2.7.1 Cabinet (Batch) Freeze Dryer
  • 3.2.7.2 Tunnel (Semi-continuous) Freeze Dryer
  • 3.2.7.3 Continuous-Freeze Dryers
  • 3.2.7.4 Vacuum Spray Freeze Dryer
• 3.2.8 Drying by the Application of Radiant (Infrared) Heat
• 3.2.9 Drying by the Application of Dielectric Energy
• 3.2.10 Electrohydrodynamic Drying (EHD)
• 3.2.11 Osmotic Dehydration
• 3.2.12 Sun and Solar Drying
• 3.2.13 Drying Food Liquids and Slurries in Heated Air
  • 3.2.13.1 Spray Drying
• 3.2.14 Drying Liquids and Slurries by Direct Contact With a Heated Surface
  • 3.2.14.1 Drum (Roller, Film) Dryer
  • 3.2.14.2 Vacuum Band (Belt) Dryer
  • 3.2.14.3 Refractance Window Drying System
• 3.2.15 Other Methods Used for Drying Liquids and Slurries
• 3.2.16 Applications of Dehydration
  • 3.2.16.1 Dehydrated Vegetable Products
  • 3.2.16.2 Dehydrated Fruit Products
  • 3.2.16.3 Dehydrated Dairy Products
  • 3.2.16.4 Instant Coffee and Tea
  • 3.2.16.5 Dehydrated Meat Products
  • 3.2.16.6 Dehydrated Fish Products
• 3.2.17 Stability of Dehydrated Foods
  References

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4. Freezing
José Mauricio Pardo and Keshavan Niranjan

4.1 Introduction
4.2 Refrigeration Methods and Equipment

• 4.2.1 Plate Contact Systems
• 4.2.2 Gas Contact Refrigerators
• 4.2.3 Immersion and Liquid Contact Refrigeration
• 4.2.4 Cryogenic Freezing
  4.3 Low Temperature Production
• 4.3.1 Mechanical Refrigeration Cycle
  • 4.3.1.1 The Pressure and Enthalpy Diagram
  • 4.3.1.2 The Real Refrigeration Cycle (Standard Vapor Compression Cycle)
• 4.3.2 Equipment for a Mechanical Refrigeration System
  • 4.3.2.1 Evaporators
  • 4.3.2.2 Condensers
  • 4.3.2.3 Compressors
  • 4.3.2.4 Expansion Valves
    4.4 Freezing Methods and Equipment
• 4.4.1 Air Blast Freezing
• 4.4.2 Fluidized Bed Freezing
• 4.4.3 Plate Freezing
• 4.4.4 Cryogenic Freezing
• 4.4.5 Immersion Freezing
• 4.4.6 Indirect Contact Freezing
  4.5 Freezing Technology in Food Processing
• 4.5.1 Pre-freezing Operations
  • 4.5.1.1 Sorting and Grading
  • 4.5.1.2 Pre-cooling
  • 4.5.1.3 Cleaning
• 4.5.2 Food Products and Applications
  • 4.5.2.1 Fruits and Vegetables
  • 4.5.2.2 Fish and Meat Products
    4.6 Freezing Effects on Food Quality
• 4.6.1 Food Texture and Structure
• 4.6.2 Freezing of Foods with High Moisture Content
• 4.6.3 Cryogenic Freezing vs. Conventional Freezing
  4.7 Post-freezing Considerations
• 4.7.1 Storage and Distribution
• 4.7.2 Defrosting and Thawing
  References

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5. Packaging and Packaging Materials for Processed Foods
William W. D. Huber

5.1 Packaging Materials and Equipment

• 5.1.1 Flexible Packaging Materials
• 5.1.2 Rigid Packaging Materials
• 5.1.3 Types of Packages
• 5.1.4 Packaging Processes
  • 5.1.4.1 Vacuum Packaging
  • 5.1.4.2 Modified Atmosphere Packaging
  • 5.1.4.3 Controlled Atmosphere Packaging
• 5.1.5 Package Integrity
  5.2 Food Safety and Quality
• 5.2.1 Shelf Life of Packaged Foods
• 5.2.2 Food Preservation Through Packaging
• 5.2.3 Antimicrobial Packaging
  5.3 Packaging Design and Functionality
• 5.3.1 Protective Packaging Design
• 5.3.2 Convenience Packaging
• 5.3.3 Environmentally Friendly Packaging
• 5.3.4 Consumer Preferences
  5.4 Environmental and Regulatory Considerations
• 5.4.1 Waste Management and Recycling
• 5.4.2 Legal and Regulatory Standards
  5.5 Innovations in Packaging
  References

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