Food Processing Handbook

VOLUME 1:
 
POSTHARVEST HANDLING AND PREPARATION OF FOODS FOR PROCESSING
Introduction
Properties of Raw Food Materials and Their Susceptibility to Deterioration and Damage
Storage and Transportation of Raw Materials
Raw Material Cleaning
Sorting and Grading
Blanching
Sulfiting of Fruits and Vegetables
 
THERMAL PROCESSING
Introduction
Reaction Kinetics
Temperature Dependence
Heat Processing Methods
Special Problems with Viscous and Particulate Products
Ohmic Heating
Filling Procedures
Storage
 
EVAPORATION AND DEHYDRATION
Evaporation
Dehydration (Drying)
 
FREEZING
Introduction
Refrigeration Methods and Equipment
Low Temperature Production
Freezing Kinetics
Effects of Refrigeration on Food Quality
 
IRRADIATION
Introduction
Principles of Irradiation
Equipment
Safety Aspects
Effects on the Properties of Food
Detection Methods for Irradiated Foods
Applications and Potential Applications
 
HIGH PRESSURE PROCESSING
Introduction
Effect of High Pressure on Microorganisms
Ingredient Functionality
Enzyme Activity
Foaming and Emulsification
Gelation
Organoleptic Considerations
Equipment for HPP
Pressure Vessel Considerations
Current and Potential Applications of HPP for Foods
 
EMERGING TECHNOLOGIES FOR FOOD PROCESSING
Introduction
Pulsed Electric Field Processing
Ultrasound Power
Other Technologies
Conclusions
 
PACKAGING
Introduction
Factors Affecting the Choice of a Packaging Material and/or Container for a Particular Duty
Materials and Containers Used for Packaging Foods
Modified Atmosphere Packaging
Aseptic Packaging
Active Packaging
Intelligent Packaging
The Role of Nanotechnology in Food Packaging
 

VOLUME 2:
 
SEPARATIONS IN FOOD PROCESSING PART 1
Introduction
Solid-Liquid Filtration
Centrifugation
Solid-Liquid Extraction (Leaching)
Distillation
Crystallization
 
SEPARATIONS IN FOOD PROCESSING: PART 2 - MEMBRANE PROCESSING, ION

James G. Brennan qualified with a BSc(Hons) degree in Dairy Science from University College Cork, Ireland, in 1959. In 1960 he obtained an MSc degree, by research, in the same subject. Following a short spell in industry he moved to the National College of Food Technology (NCFT), Weybridge, UK, to undertake a postgraduate course in Food Technology. On successful completion of that course he joined the academic staff of NCFT. In 1966 NCFT became part of the University of Reading. In 1982 NCFT moved from Weybridge to the main University of Reading campus. Mr Brennan continued as a member of the academic staff of the University of Reading until his retirement in 2002, completing over forty years of service. His teaching interests were mainly in food dehydration, food packaging and separation operations. His research interests were in the fundamentals of dehydration and physical/textural properties of foods and their measurement. He supervised over twenty PhD students and published well over one hundred research and technical papers. He is author of a book on food dehydration and co-author with three colleagues of a well known book on food engineering operations. He edited and contributed material to the first edition of this book. He also collaborated with industry in a number of projects. Together with his wife, Anne, he travelled widely during his career including extended stays teaching and researching in Australia and the USA. In retirement he continues to write, edit and review papers and books in his field.

Alistair S. Grandison qualified with a BSc (Hons) in Biochemistry from the University of Liverpool in 1973 and a PhD from the same university in 1976. Following a short spell at the Royal Liverpool Hospital he moved to the National Institute for Research in Dairying where he worked on cheese and dairy products. In 1987 he moved to the University of Reading as a lecturer. He is currently a Senior Lecturer in the Department of Food and Nutritional Sciences