Food Processing Technology: Principles and Practice (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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 stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses. Updated edition completely revised with new developments on all the processing stages and aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws, and food industry regulation), and more Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics Includes extra textbook elements, such as videos and calculations slides, in addition to summaries of key points in each chapter Content: 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.