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Food Processing Technology
Principles and Practice
- 5th Edition - June 18, 2022
- Author: P.J. Fellows
- Language: English
- Hardback ISBN:9 7 8 - 0 - 3 2 3 - 8 5 7 3 7 - 6
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 9 8 4 3 1 - 7
Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide compre… Read more
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Request a sales quoteFood Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take place at ambient temperature; Part III describes processing using heat; Part IV describes processing by removing heat; and Part V describes post-processing operations.
This book continues to be the most comprehensive reference in the field, covering all processing unit operations in a single volume. The title brings key terms and definitions, sample problems, recommended further readings and illustrated processes.
- Presents current trends on food sustainability, environmental considerations, changing consumer choices, reduced packaging and energy use, and functional and healthy/plant-based foods
- Includes highly illustrated line drawings and/or photographs to show the principles of equipment operation and/or examples of equipment that is used commercially
- Contains worked examples of common calculations
Lecturers, undergraduate & postgraduate students on courses in food technology, food science, food engineering, biotechnology or bioprocessing
Students & lecturers on courses in microbiology, food marketing and distribution, nutrition, consumer science, hospitality management/ catering and agricultural sciences. Researchers in food science, food chemistry, food engineering, microbiology, biotechnology. Reference book for food industry professionals.
Students & lecturers on courses in microbiology, food marketing and distribution, nutrition, consumer science, hospitality management/ catering and agricultural sciences. Researchers in food science, food chemistry, food engineering, microbiology, biotechnology. Reference book for food industry professionals.
- Cover image
- Title page
- Table of Contents
- Copyright
- Dedication
- About the book
- Acknowledgements
- Introduction
- 1 Stages in food processing
- 2 The food industry in the future
- Further reading
- Part I: Basic principles
- Chapter 1. Properties of foods and principles of processing
- Abstract
- 1.1 Physical properties
- 1.2 Biochemical properties
- 1.3 Engineering principles
- 1.4 Process monitoring and control
- 1.5 Hygienic design and cleaning of processing facilities and equipment
- 1.6 Water and waste management
- References
- Further reading
- Part II. Ambient-temperature processing
- Chapter 2. Raw material preparation
- Abstract
- 2.1 Cleaning foods
- 2.2 Sorting and grading
- 2.3 Peeling and coring
- References
- Chapter 3. Extraction and separation of food components
- Abstract
- 3.1 Centrifugation
- 3.2 Filtration
- 3.3 Expression
- 3.4 Extraction using solvents
- 3.5 Membrane separation
- 3.6 Effects on foods and microorganisms
- References
- Chapter 4. Size reduction
- Abstract
- 4.1 Size reduction of solid foods
- 4.2 Size reduction in liquid foods
- References
- Chapter 5. Mixing, forming, coating and encapsulation
- Abstract
- 5.1 Mixing
- 5.2 Forming
- 5.3 Coating foods
- References
- Chapter 6. Food biotechnology
- Abstract
- 6.1 Fermentation technology
- 6.2 Microbial enzymes
- 6.3 Bacteriocins and antimicrobial ingredients
- 6.4 Functional foods
- 6.5 Genetic modification
- 6.6 Nutritional genomics
- References
- Chapter 7. Minimal processing methods
- Abstract
- 7.1 Introduction
- 7.2 High pressure processing
- 7.3 Irradiation
- 7.4 Ozone
- 7.5 Power ultrasound
- 7.6 PEF processing
- 7.7 Pulsed light
- 7.8 Other minimal processing methods under development
- References
- Part III. Processing by application of heat
- Chapter 8. Blanching
- Abstract
- 8.1 Theory
- 8.2 Equipment
- 8.3 Effect on foods
- 8.4 Effect on microorganisms
- References
- Chapter 9. Industrial cooking
- Abstract
- 9.1 Cooking using moist heat
- 9.2 Sous vide cooking
- 9.3 Cooking using dry heat
- References
- Chapter 10. Pasteurisation
- Abstract
- 10.1 Theory
- 10.2 Equipment
- 10.3 Effects on foods
- References
- Chapter 11. Heat sterilisation
- Abstract
- 11.1 In-container sterilisation
- 11.2 Ultrahigh temperature/aseptic processes
- 11.3 Effects on foods
- References
- Chapter 12. Evaporation and distillation
- Abstract
- 12.1 Evaporation
- 12.2 Distillation
- References
- Chapter 13. Dehydration
- Abstract
- 13.1 Theory
- 13.2 Equipment
- 13.3 Control of dryers
- 13.4 Types of powders
- 13.5 Rehydration
- 13.6 Effects on foods and microorganisms
- References
- Chapter 14. Smoking
- Abstract
- 14.1 Theory
- 14.2 Processing
- 14.3 Effects on foods
- 14.4 Effects on microorganisms
- References
- Chapter 15. Baking and roasting
- Abstract
- 15.1 Theory
- 15.2 Equipment
- 15.3 Effects on foods and microorganisms
- References
- Chapter 16. Extrusion cooking
- Abstract
- 16.1 Theory
- 16.2 Equipment
- 16.3 Applications
- 16.4 Effect on foods and microorganisms
- References
- Chapter 17. Frying
- Abstract
- 17.1 Theory
- 17.2 Equipment
- 17.3 Effects of frying on oils
- 17.4 Effects of frying on foods
- 17.5 Effects of frying on microorganisms
- References
- Chapter 18. Dielectric, ohmic and infrared heating
- Abstract
- 18.1 Dielectric heating
- 18.2 Ohmic heating
- 18.3 Infrared heating
- References
- Part IV. Processing by the removal of heat
- Chapter 19. Heat removal by refrigeration
- Abstract
- 19.1 Theory
- 19.2 Equipment
- References
- Chapter 20. Cooling and chilling
- Abstract
- 20.1 Cooling crops and carcasses
- 20.2 Chilling
- 20.3 Cold storage
- References
- Chapter 21. Freezing
- Abstract
- 21.1 Theory
- 21.2 Equipment
- 21.3 Effects on foods
- 21.4 Effects on microorganisms
- References
- Chapter 22. Freeze drying and freeze concentration
- Abstract
- 22.1 Freeze drying
- 22.2 Freeze concentration
- References
- Part V. Postprocessing operations
- Chapter 23. Packaging
- Abstract
- 23.1 Theory
- 23.2 Types of packaging materials
- 23.3 Packaging materials for modified atmosphere packaging
- 23.4 Printing
- 23.5 Packaging developments
- 23.6 Environmental and regulatory considerations
- References
- Chapter 24. Filling and sealing of containers
- Abstract
- 24.1 Rigid and semirigid containers
- 24.2 Flexible containers
- 24.3 Twist-wrapping
- 24.4 Shrink-wrapping and stretch-wrapping
- 24.5 Tamper-evident and tamper-resistant closures
- 24.6 Labelling
- 24.7 Checkweighing
- 24.8 Metal detection
- References
- Further reading
- Chapter 25. Materials handling, storage and distribution
- Abstract
- 25.1 Materials handling
- 25.2 Storage
- References
- Further reading
- Glossary, acronyms and symbols
- Index
- No. of pages: 804
- Language: English
- Edition: 5
- Published: June 18, 2022
- Imprint: Woodhead Publishing
- Hardback ISBN: 9780323857376
- eBook ISBN: 9780323984317
PF
P.J. Fellows
Dr Peter Fellows is a senior consultant in food processing, working mostly in Africa and Asia. Over the last 30 years, he has worked extensively as a food technologist in over twenty countries, supporting institutions that promote small-scale agro-industrial development programmes. He is a Visiting Fellow at Oxford Brookes University in the UK, and has held the UNESCO Chair in Post-Harvest Technology at Makerere University, Uganda. In addition to Food processing technology, he has written 22 books and numerous articles on different aspects of food processing.
Affiliations and expertise
Visiting Fellow, Oxford Brookes University, UK