Food Processing Handbook -- Contents -- Preface to the Second Edition -- Preface to the First Edition -- List of Contributors -- 1 Postharvest Handling and Preparation of Foods for Processing -- 1.1 Introduction -- 1.2 Properties of Raw Food Materials and Their Susceptibility to Deterioration and Damage -- 1.2.1 Raw Material Properties -- 1.2.1.1 Geometric Properties -- 1.2.1.2 Color -- 1.2.1.3 Texture -- 1.2.1.4 Flavor -- 1.2.1.5 Functional Properties -- 1.2.2 Raw Material Specifications -- 1.2.3 Deterioration of Raw Materials -- 1.2.4 Damage to Raw Materials -- 1.2.5 Improving Processing Characteristics through Selective Breeding and Genetic Engineering -- 1.3 Storage and Transportation of Raw Materials -- 1.3.1 Storage -- 1.3.1.1 Temperature -- 1.3.1.2 Humidity -- 1.3.1.3 Composition of Atmosphere -- 1.3.1.4 Other Considerations -- 1.3.2 Transportation -- 1.4 Raw Material Cleaning -- 1.4.1 Dry Cleaning Methods -- 1.4.2 Wet Cleaning Methods -- 1.4.3 Peeling -- 1.5 Sorting and Grading -- 1.5.1 Criteria and Methods of Sorting -- 1.5.2 Grading -- 1.6 Blanching -- 1.6.1 Mechanisms and Purposes of Blanching -- 1.6.2 Processing Conditions -- 1.6.3 Blanching Equipment -- 1.7 Sulfiting of Fruits and Vegetables -- References -- 2 Thermal Processing -- 2.1 Introduction -- 2.1.1 Reasons for Heating Foods -- 2.1.2 Safety and Quality Issues -- 2.1.3 Product Range -- 2.2 Reaction Kinetics -- 2.2.1 Microbial Inactivation -- 2.2.2 Heat Resistance at Constant Temperature -- 2.3 Temperature Dependence -- 2.3.1 Batch and Continuous Processing -- 2.3.2 Continuous Heat Exchangers -- 2.3.2.1 Direct Heating -- 2.4 Heat Processing Methods -- 2.4.1 Thermization -- 2.4.2 Pasteurization -- 2.4.2.1 HTST Pasteurization -- 2.4.2.2 Tunnel (Spray) Pasteurizers -- 2.4.2.3 Extended Shelf Life Products -- 2.4.3 Sterilization -- 2.4.3.1 In-Container Processing.

2.4.3.2 UHT Processing -- 2.5 Special Problems with Viscous and Particulate Products -- 2.6 Ohmic Heating -- 2.6.1 Introduction -- 2.6.2 Fundamental Principles of Ohmic Heating -- 2.6.2.1 Electrochemical Reaction on Electrodes -- 2.6.2.2 Heating Pattern of Multiphase Food in Ohmic System -- 2.6.2.3 Modeling of Ohmic Heating -- 2.7 Filling Procedures -- 2.8 Storage -- References -- 3 Evaporation and Dehydration -- 3.1 Evaporation (Concentration, Condensing) -- 3.1.1 General Principles -- 3.1.2 Equipment Used in Vacuum Evaporation -- 3.1.2.1 Vacuum Pans -- 3.1.2.2 Short Tube Vacuum Evaporators -- 3.1.2.3 Long-Tube Evaporators -- 3.1.2.4 Plate Evaporators -- 3.1.2.5 Agitated Thin-Film Evaporators -- 3.1.2.6 Centrifugal Evaporators -- 3.1.2.7 Refractance Window Evaporator -- 3.1.2.8 Ancillary Equipment -- 3.1.3 Multiple-Effect Evaporation -- 3.1.4 Vapor Recompression -- 3.1.5 Applications for Evaporation -- 3.1.5.1 Concentrated Liquid Products -- 3.1.5.2 Evaporation as a Preparatory Step to Further Processing -- 3.1.5.3 The Use of Evaporation to Reduce Transport, Storage, and Packaging Costs -- 3.2 Dehydration (Drying) -- 3.2.1 General Principles -- 3.2.2 Drying Solid Foods in Heated Air -- 3.2.3 Equipment Used in Hot Air Drying of Solid Food Pieces -- 3.2.3.1 Cabinet (Tray) Dryer -- 3.2.3.2 Tunnel Dryer -- 3.2.3.3 Conveyor (Belt) Dryer -- 3.2.3.4 Bin Dryer -- 3.2.3.5 Fluidized Bed Dryer -- 3.2.3.6 Pneumatic (Flash) Dryer -- 3.2.3.7 Rotary Dryer -- 3.2.4 Drying of Solid Foods by Direct Contact with a Heated Surface -- 3.2.5 Equipment Used in Drying Solid Foods by Contact with a Heated Surface -- 3.2.5.1 Vacuum Cabinet (Tray or Shelf) Dryer -- 3.2.5.2 Double Cone Vacuum Dryer -- 3.2.6 Freeze Drying (Sublimation Drying, Lyophilization) of Solid Foods -- 3.2.7 Equipment Used in Freeze Drying Solid Foods -- 3.2.7.1 Cabinet (Batch) Freeze Dryer.

3.2.7.2 Tunnel (Semi-continuous) Freeze Dryer -- 3.2.7.3 Continuous-Freeze Dryers -- 3.2.7.4 Vacuum Spray Freeze Dryer -- 3.2.8 Drying by the Application of Radiant (Infrared) Heat -- 3.2.9 Drying by the Application of Dielectric Energy -- 3.2.10 Electrohydrodynamic Drying (EHD) -- 3.2.11 Osmotic Dehydration -- 3.2.12 Sun and Solar Drying -- 3.2.13 Drying Food Liquids and Slurries in Heated Air -- 3.2.13.1 Spray Drying -- 3.2.14 Drying Liquids and Slurries by Direct Contact With a Heated Surface -- 3.2.14.1 Drum (Roller, Film) Dryer -- 3.2.14.2 Vacuum Band (Belt) Dryer -- 3.2.14.3 Refractance Window Drying System -- 3.2.15 Other Methods Used for Drying Liquids and Slurries -- 3.2.16 Applications of Dehydration -- 3.2.16.1 Dehydrated Vegetable Products -- 3.2.16.2 Dehydrated Fruit Products -- 3.2.16.3 Dehydrated Dairy Products -- 3.2.16.4 Instant Coffee and Tea -- 3.2.16.5 Dehydrated Meat Products -- 3.2.16.6 Dehydrated Fish Products -- 3.2.17 Stability of Dehydrated Foods -- References -- 4 Freezing -- 4.1 Introduction -- 4.2 Refrigeration Methods and Equipment -- 4.2.1 Plate Contact Systems -- 4.2.2 Gas Contact Refrigerators -- 4.2.3 Immersion and Liquid Contact Refrigeration -- 4.2.4 Cryogenic Freezing -- 4.3 Low Temperature Production -- 4.3.1 Mechanical Refrigeration Cycle -- 4.3.1.1 The Pressure and Enthalpy Diagram -- 4.3.1.2 The Real Refrigeration Cycle (Standard Vapor Compression Cycle) -- 4.3.2 Equipment for a Mechanical Refrigeration System -- 4.3.2.1 Evaporators -- 4.3.2.2 Condensers -- 4.3.2.3 Compressors -- 4.3.2.4 Expansion Valves -- 4.3.2.5 Refrigerants -- 4.3.3 Common Terms Used in Refrigeration System Design -- 4.3.3.1 Cooling Load -- 4.3.3.2 Coefficient of Performance -- 4.3.3.3 Refrigerant Flow Rate -- 4.3.3.4 Work Done by the Compressor -- 4.3.3.5 Heat Exchanged in the Condenser and Evaporator -- 4.4 Freezing Kinetics.

4.4.1 Formation of the Microstructure during Solidification -- 4.4.2 Mathematical Models for Freezing Kinetics -- 4.4.2.1 Neumann's Model -- 4.4.2.2 Plank's Model -- 4.4.2.3 Cleland's Model -- 4.4.2.4 Pham's Model -- 4.5 Effects of Refrigeration on Food Quality -- References -- 5 Irradiation -- 5.1 Introduction -- 5.2 Principles of Irradiation -- 5.2.1 Physical Effects -- 5.2.2 Chemical Effects -- 5.2.3 Biological Effects -- 5.3 Equipment -- 5.3.1 Isotope Sources -- 5.3.2 Machine Sources -- 5.3.3 Control and Dosimetry -- 5.4 Safety Aspects -- 5.5 Effects on the Properties of Food -- 5.6 Detection Methods for Irradiated Foods -- 5.7 Applications and Potential Applications -- 5.7.1 General Effects and Mechanisms of Irradiation -- 5.7.1.1 Inactivation of Microorganisms -- 5.7.1.2 Inhibition of Sprouting -- 5.7.1.3 Delay of Ripening and Senescence -- 5.7.1.4 Insect Disinfestation -- 5.7.1.5 Elimination of Parasites -- 5.7.1.6 Miscellaneous Effects on Food Properties and Processing -- 5.7.1.7 Combination Treatments -- 5.7.2 Applications to Particular Food Classes -- 5.7.2.1 Meat and Meat Products -- 5.7.2.2 Fish and Shellfish -- 5.7.2.3 Fruits and Vegetables -- 5.7.2.4 Bulbs and Tubers -- 5.7.2.5 Spices and Herbs -- 5.7.2.6 Cereals and Cereal Products -- 5.7.2.7 Other Miscellaneous Foods -- References -- 6 High Pressure Processing -- 6.1 Introduction -- 6.2 Effect of High Pressure on Microorganisms -- 6.2.1 Bacterial Spores -- 6.2.2 Vegetative Bacteria -- 6.2.3 Yeasts and Molds -- 6.2.4 Viruses -- 6.2.5 Parasites -- 6.2.6 Strain Variation within a Species -- 6.2.7 Stage of Growth of Microorganisms -- 6.2.8 Magnitude and Duration of the Pressure Treatment -- 6.2.9 Effect of Temperature on Pressure Resistance -- 6.2.10 Substrate -- 6.2.11 Combination Treatments Involving Pressure -- 6.2.12 Effect of High Pressure on the Microbiological Quality of Foods.

6.3 Ingredient Functionality -- 6.4 Enzyme Activity -- 6.5 Foaming and Emulsification -- 6.6 Gelation -- 6.7 Organoleptic Considerations -- 6.8 Equipment for HPP -- 6.8.1 HPP Systems -- 6.9 Pressure Vessel Considerations -- 6.9.1 High Pressure Pumps -- 6.9.2 Control Systems -- 6.10 Current and Potential Applications of HPP for Foods -- References -- 7 Emerging Technologies for Food Processing -- 7.1 Introduction -- 7.2 Pulsed Electric Field Processing -- 7.2.1 PEF Treatment Chambers -- 7.2.2 Effects of PEF on Microorganisms -- 7.2.3 Factors Affecting the Ability of PEF to Inactivate Microorganisms -- Food Processing Handbook -- 7.2.3.1 Processing Factors -- 7.2.3.2 Microorganism Factors -- 7.2.3.3 Food Factors -- 7.2.4 Effects of PEF on Enzymes -- 7.2.5 Other Applications of PEF -- 7.3 Ultrasound Power -- 7.3.1 Applications of Ultrasound in the Food Industry -- 7.3.1.1 Low-Intensity Ultrasound -- 7.3.1.2 High-Intensity Ultrasound -- 7.3.2 Enzymes -- 7.3.3 Microorganisms -- 7.3.4 Fruits and Vegetables -- 7.4 Other Technologies -- 7.4.1 High-Pressure Carbon Dioxide -- 7.4.2 Ozonization -- 7.4.3 Plasma Processing -- 7.5 Conclusions -- References -- 8 Packaging -- 8.1 Introduction -- 8.2 Factors Affecting the Choice of a Packaging Material and/or Container for a Particular Duty -- 8.2.1 Mechanical Damage -- 8.2.2 Permeability Characteristics -- 8.2.3 Greaseproofness -- 8.2.4 Temperature -- 8.2.5 Light -- 8.2.6 Chemical Compatibility of the Packaging Material and the Contents of the Package -- 8.2.7 Protection against Microbial Contamination -- 8.2.8 In-Package Microflora -- 8.2.9 Protection against Insect and Rodent Infestation -- 8.2.10 Taint -- 8.2.11 Tamper-Evident/Resistant Packages -- 8.2.12 Other Factors -- 8.3 Materials and Containers Used for Packaging Foods -- 8.3.1 Papers, Paperboards, and Fiberboards -- 8.3.1.1 Papers -- 8.3.1.2 Paperboards.

8.3.1.3 Molded Pulp.