|  | Brennan, James G. / Grandison, Alistair S. (Hrsg.)
Food Processing Handbook
 2., vollst. überarb. u. erw. Auflage - November 2011
249,- Euro
2011. XLVIII, 778 Seiten, 2 Bände, Hardcover
172 Abb., 40 Tab.
- Handbuch/Nachschlagewerk -
ISBN 978-3-527-32468-2 - Wiley-VCH, Weinheim
Preis inkl. Mehrwertsteuer zzgl. Versandkosten.
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| Kurzbeschreibung
Dieses technologisch orientierte Handbuch beschäftigt sich mit allen Aspekten der Konservierung und Verarbeitung von Lebensmitteln. Ausführlich besprochen werden physikalische, chemische, mikrobiologische und organoleptische Veränderungen der Nahrungsmittel nach der Ernte, während der Zubereitung oder Verarbeitung, beim Packen und Lagern. Der zweite Teil des Bandes beschäftigt sich unter anderem mit Grundoperationen wie Mischen und Emulgieren, mit umweltbezogenen Aspekten (etwa der Abwasserbehandlung) und mit Fragen der Sicherheit (Reinigung, Hygiene).
Aus dem Inhalt
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 EXCHANGE, AND ELECTRODIALYSIS
Membrane Processes
Ion Exchange
Electrodialysis
MIXING, EMULSIFICATION, AND SIZE REDUCTION
Mixing (Agitation, Blending)
Emulsification
Size Reduction (Crushing, Comminution, Grinding, Milling) of Solids
BAKING
Introduction
The Key Characteristics of Existing Bakery Product Groups
Bread Making
The Manufacture of Cakes
Biscuit and Cookie Making
The Manufacture of Pastry Products
EXTRUSION
General Principles
Extrusion Equipment
Effects of Extrusion on the Properties of Food
FOOD DEEP-FAT FRYING
General Principles
Effect of Deep-Fat Fried Food on Human Health
Oil Absorption in Deep-Fat Fried Food
Deep-Fat Frying Equipment
French Fries, Potato Chips, and Fabricated Chips Production
SAFETY IN FOOD PROCESSING
Introduction
Safe Design
Prerequisite Programs
HACCP, the Hazard Analysis and Critical Control Point System
Ongoing Control of Food Safety in Processing
TRACEABILITY IN FOOD PROCESSING AND DISTRIBUTION
What is Traceability?
Traceability and Legislation
Traceability and International/Private Standards
Traceability and Private Standards
Traceability in the Food Supply Chain
Product Identification
Management of Traceability Information
The Traceability System
Examples of Traceability Systems
THE HYGIENIC DESIGN OF FOOD PROCESSING PLANT
Introduction
Engineering Factors Influencing Hygiene
Hygienic Equipment Design
Process Design
Process Operation and Control
Future Trends
Conclusions
PROCESS CONTROL IN FOOD PROCESSING
Introduction
Measurement of Process Parameters
Control Systems
Process Control in Modern Food Processing
Concluding Remarks
ENVIRONMENTAL ASPECTS OF FOOD PROCESSING
Introduction
Waste Characteristics
Wastwater Processing Technology
Resource Recovery from Food Processing Wastes
Environmental Impact of Packaging Wastes
Refrigerants
Energy Issues Related to the Environment
Life Cycle Assessment
Calculating Greenhouse Gas Emissions
WATER AND WASTE TREATMENT
Introduction
Fresh Water
Wastewater
Sludge Disposal
Final Disposal of Wastewater
PROCESS REALISATION
Synopsis
Manufacturing Design
Process and Plant Design
Process Economics-Investment Criteria
Determining and Improving Process Performance
Variation
Brief Introduction to Lean and Waste
Tools for Continuous Improvement
MICROSCOPY TECHNIQUES AND IMAGE ANALYSIS FOR THE QUANTITATIVE EVALUATION OF FOOD MICROSTRUCTURE
Introduction
Microstructure, Nanostructure, and Levels of Structure
Microscopy Techniques
Image Analysis
Applications of Microscopy and Image Analysis Techniques
Concluding Remarks
NANOTECHNOLOGY IN THE FOOD SECTOR
Introduction
The Driving Force for Nanotechnology Development
Manufacture of Nanosystems: General Principles
Nanotechnology and Food
Delivery Systems for Functional Food Ingredients
Application of Nanotechnology in Food Packaging and Other Contact Surfaces
Other Areas of Application
Potential Health and Safety Concerns Involved with Ingestion of Nanoparticulates
Regulatory Aspects
Recent Initiatives
FERMENTATION AND THE USE OF ENZYMES
Introduction
Fermentation Theory
Fermented Foods
Enzyme Technology
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