Handbook of Food Processing
Food Preservation
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.
Highlights Include
· 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.
Table of Contents
Blanching
Theodoros Varzakas, Andrea Mahn, Carmen Pérez, Mariela Miranda, and Herna Barrientos
Thermal Proceßing
Nikolaos G. Stoforos
Canning of Fishery Products
O. Mohan, C.N. Ravishankar, and T.K. Srinivasa Gopal
Extrusion: Cooking
Kasiviswanathan Muthukumarappan and Chinnadurai Karunanithy
Dehydration: Spray Drying—Freeze Drying
Athanasia M. Goula
Chilling
E. Dermesonlouoglou, Virginia Giannou, and Constantina Tzia
Freezing
Maria Giannakourou
Microwave Heating Technology
Benlloch-Tinoco, A. Salvador, D. Rodrigo, and N. Martínez-Navarrete
Advances in Food Additives and Contaminants
Theodoros Varzakas
Ohmic Heating: Principles and Application in Thermal Food Processing
Reza Zareifard, M. Mondor, S. Villeneuve, and S. Grabowski
High-Pressure Process Design and Evaluation
Eleni Gogou and Petros Taoukis
High-Pressure Processing of Foods: Technology and Applications
George Katsaros, Z. Alexandrakis, and Petros Taoukis
Pulsed Electric Fields
Gulsun Akdemir Evrendilek and Theodoros Varzakas
Use of Magnetic Fields Technology in Food Processing and Preservation
Daniela Bermúdez-Aguirre, Oselys Rodriguez-Justo, Victor Haber-Perez, Manuel Garcia-Perez, and Gustavo V. Barbosa-Cánovas
Ultrasonic and UV Disinfection of Food
Sivakumar Manickam and Yuh Xiu Liew
Edible Coatings and Films to Preserve Quality of Fresh Fruits and Vegetables
Constantina Tzia, Loucas Tasios, Theodora Spiliotaki, Charikleia Chranioti, and Virginia Giannou
Food Packaging and Aseptic Packaging
Spyridon E. Papadakis
Modified Atmosphere Packaging of Fruits and Vegetables
E. Manolopoulou and Theodoros Varzakas
Biosensors in Food Technology, Safety, and Quality Control
Theodoros Varzakas, Georgia-Paraskevi Nikoleli, and Dimitrios P. Nikolelis
Ozone Applications in Food Processing
Daniela Bermúdez-Aguirre and Gustavo V. Barbosa-Cánovas
