Packed with case studies and problem calculations, Handbook of Food Processing: Food Preservation presents the information necessary to design food processing operations and goes on to describe the equipment needed to carry them out in detail. The book covers every step in the sequence of converting raw material to the final product. It also discusses the most common food engineering unit operations and food preservation processes, such as blanching, pasteurization, chilling, and freezing to aseptic packaging, non-thermal food processing, and the use of biosensors.
Case study on the effect of blanching conditions on sulforaphane content in purple and roman cauliflower (brassica oleracea l. Var. Botrytis)
Principles of thermal processing described along with thermal process calculations
Case study on microwave preservation of fruit-based products: application to kiwifruit puree
Principles and applications of Ohmic heating
Advances in food additives and contaminants
Use of edible films and coatings in fresh fruits and vegetables preservation
The book provides information regarding the common food preservation methods such as blanching, thermal processing of foods, canning, extrusion-cooking, drying or dehydration of foods, chilling, and freezing. It also describes the principles and applications of new thermal and non-thermal food processing technologies, i.e., microwave heating, ohmic heating, high pressure (HP) processing, pulsed electric field (PEF) processing, magnetic fields, ultrasound, use of edible films and coatings, food packaging-aseptic packaging, and modified atmosphere, biosensor and ozone applications. The book helps you keep up with diverse consumer demands and rapidly developing markets.
Chapter 1: Blanching
Chapter 2: Thermal Processing
Chapter 3: Canning of Fishery Products
Chapter 4: Extrusion
Chapter 6: Chilling
Chapter 8: Microwave Heating Technology
Chapter 9: Advances in Food Additives and Contaminants
Chapter 10: Ohmic Heating
Chapter 11: High-Pressure Process Design and Evaluation
Chapter 12: High-Pressure Processing of Foods
Chapter 13: Pulsed Electric Fields
Chapter 14: Use of Magnetic Fields Technology in Food Processing and Preservation
Chapter 15: Ultrasonic and UV Disinfection of Food
Chapter 16: Edible Coatings and Films to Preserve Quality of Fresh Fruits and Vegetables
Chapter 17: Food Packaging and Aseptic Packaging
Chapter 18: Modified Atmosphere Packaging of Fruits and Vegetables
Chapter 19: Biosensors in Food Technology, Safety, and Quality Control
Chapter 20: Ozone Applications in Food Processing