Cover -- Food processing technology: Principles and practice -- Copyright -- Contents -- Acknowledgements -- Dedication -- Introduction -- A brief history of food processing -- The food industry today -- About this book -- References -- Part I Basic principles -- 1 Properties of food and processing -- 1.1 Properties of foods -- 1.2 Food spoilage, safety and shelf-life -- 1.3 Types of processing -- 1.4 Effects of processing -- 1.5 Control of processing -- References -- Part II Ambient-temperature processing -- 2 Raw material preparation -- 2.1 Cooling crops and carcasses -- 2.2 Cleaning -- 2.3 Sorting and grading -- 2.4 Peeling -- References -- 3 Size reduction -- 3.1 Size reduction of solid foods -- 3.2 Size reduction in liquid foods -- References -- 4 Mixing and forming -- 4.1 Mixing -- 4.2 Forming -- References -- 5 Separation and concentration of food components -- 5.1 Centrifugation -- 5.2 Filtration -- 5.3 Expression -- 5.4 Extraction using solvents -- 5.5 Membrane concentration -- References -- 6 Food biotechnology -- 6.1 Genetic modification -- 6.2 Nutritional genomics -- 6.3 Functional foods -- 6.4 Fermentation technology -- 6.5 Microbial enzymes -- 6.6 Microencapsulation and controlled release technologies -- 6.7 Bacteriocins and antimicrobial ingredients -- References -- 7 Irradiation -- 7.1 Theory -- 7.2 Equipment -- 7.3 Applications -- 7.4 Effect on Foods -- 7.5 Effect on micro-organisms -- 7.6 Effect on packaging -- 7.7 Detection of irradiated foods -- References -- 8 High-pressure processing -- 8.1 Theory -- 8.2 Equipment -- 8.3 Effect on parasites and micro-organisms -- 8.4 Effect on enzymes -- 8.5 Effects on foods -- 8.6 Combinations of high pressure and other minimal processing technologies -- References -- 9 Minimal processing methods under development -- 9.1 Pulsed electric field processing.

9.2 Processing using electric arc discharges -- 9.3 Processing using oscillating magnetic fields -- 9.4 Processing using pulsed light and UV light -- 9.5 Processing using pulsed X-rays -- 9.6 Processing using ultrasound -- References -- Part III Processing by application of heat -- 10 Heat processing -- 10.1 Theory -- 10.2 Sources of heat and methods of application to foods -- 10.3 Effect of heat on micro-organisms and enzymes -- 10.4 Effect of heat on nutritional and sensory characteristics of foods -- References -- III.A Heat processing using steam or water -- 11 Blanching -- 11.1 Theory -- 11.2 Equipment -- 11.3 Effect on foods -- 11.4 Effect on micro-organisms -- References -- 12 Pasteurisation -- 12.1 Theory -- 12.2 Equipment -- 12.3 Effect on foods -- References -- 13 Heat sterilisation -- 13.1 In-container sterilisation -- 13.2 Ultra-high-temperature (UHT)/aseptic processes -- 13.3 Effect on foods -- References -- 14 Evaporation and distillation -- 14.1 Evaporation -- 14.2 Distillation -- References -- 15 Extrusion -- 15.1 Extrusion cooking theory -- 15.2 Equipment -- 15.3 Applications -- 15.4 Effect on foods and micro-organisms -- References -- III.B Heat processing using hot air -- 16 Dehydration -- 16.1 Theory -- 16.2 Equipment -- 16.3 Control of dryers -- 16.4 Rehydration -- 16.5 Effect on foods and micro-organisms -- References -- 17 Smoking -- 17.1 Theory -- 17.2 Processing -- 17.3 Effect on foods -- 17.4 Effect on micro-organisms -- References -- 18 Baking and roasting -- 18.1 Theory -- 18.2 Equipment -- 18.3 Effect on foods and micro-organisms -- References -- III.C Heat processing using hot oils -- 19 Frying -- 19.1 Theory -- 19.2 Equipment -- 19.3 Types of oils used for frying -- 19.4 Effect of frying on foods and micro-organisms -- References -- III.D Heat processing by direct and radiated energy.

20 Dielectric, ohmic and infrared heating -- 20.1 Dielectric heating -- 20.2 Ohmic heating -- 20.3 Infrared heating -- References -- Part IV Processing by removal of heat -- 21 Chilling and modified atmospheres -- 21.1 Theory -- 21.2 Equipment -- 21.3 Applications -- 21.4 Effect on sensory and nutritional qualities of foods -- 21.5 Effect on micro-organisms -- References -- 22 Freezing -- 22.1 Theory -- 22.2 Equipment -- 22.3 Effects on foods -- 22.4 Effect on micro-organisms -- References -- 23 Freeze drying and freeze concentration -- 23.1 Freeze drying -- 23.2 Freeze concentration -- References -- Part V Post-processing operations -- 24 Coating -- 24.1 Coating materials -- 24.2 Equipment -- 24.3 Microencapsulation and edible barrier coatings -- References -- 25 Packaging -- 25.1 Theory -- 25.2 Types of packaging materials -- 25.3 MAP -- 25.4 Packaging developments -- 25.5 Printing -- 25.6 Environmental considerations -- References -- 26 Filling and sealing of containers -- 26.1 Rigid and semi-rigid containers -- 26.2 Flexible containers -- 26.3 Shrink-wrapping and stretch-wrapping -- 26.4 Tamper-evident packaging -- 26.5 Labelling -- 26.6 Checkweighing -- 26.7 Metal detection -- References -- 27 Materials handling and process control -- 27.1 Materials handling -- 27.2 Process control -- 27.3 Logistics and control of storage and distribution -- References -- Appendix A.1 Selection of hydrocolloids -- Appendix A.2 Nature, properties, functions and sources of vitamins -- Appendix A.3 Properties, functions and sources of minerals -- Appendix A.4 Additives currently permitted in food within the EU and their associated E numbers -- Appendix A.5 Examples of functional components of foods -- Appendix B.1 Sources and symptoms of pathogenic bacteria -- Appendix B.2 Characteristics of viral foodborne infections.

Appendix B.3 Enzymes from GM micro-organisms used in food processing -- Appendix B.4 Examples of food fermentations -- Appendix C.1 Units and conversions -- Appendix D.1 Glossary -- Appendix D.2 List of acronyms -- Appendix D.3 Symbols -- Index.