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Technology
Review Essays of Academic, Professional & Technical Books in the Humanities & Sciences
Food Processing
Food Processing Handbook by James G. Brennan (Wiley-VCH) focusing on the technology involved, this handbook describes the principles as well as the equipment used and the changes – physical, chemical, microbiological and organoleptic – that occur during food preservation. In doing so the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high pressure processing, emerging technologies, baking, extrusion, frying and packaging. In addition current concerns about the safety of processed foods and control of food processes are addressed, as are the impact of processing on the environment and separation and conversion operations widely used in the food industry.
Scientists and engineers involved in food manufacture, research and development in both industry and academia will benefit greatly from the contents as will students studying food related topics at undergraduate and postgraduate levels.
There are many excellent texts available which cover the
fundamentals of food engineering, equipment design, modelling of
food processing operations etc. There are also several very good
works in food science and technology dealing with the chemical
composition, physical properties, nutritional and microbiological
status of fresh and processed foods. This work is an attempt to
cover the middle ground between these two extremes. The objective is
to discuss the technology behind the main methods of food
preservation used in today's food industry in terms of the
principles involved, the equipment used and the changes in physical,
chemical, microbiological and organoleptic properties that occur
during processing. In addition to the conventional preservation
techniques, new and emerging technologies, such as high pressure
processing and the use of pulsed electric field and power ultrasound
are discussed. The materials and methods used in the packaging of
food, including the relatively new field of active packaging, are
covered. Concerns about the safety of processed foods and the impact
of processing on the environment are addressed. Process control
methods employed in food processing are outlined. Treatments applied
to water to be used in food processing and the disposal of wastes
from processing operations are described.
Chapter 1 covers the postharvest handling and transport of
fresh foods and preparatory operations, such as cleaning, sorting,
grading and blanching, applied prior to processing. Chapters 2, 3
and 4 contain up-to-date accounts of heat processing, evaporation,
dehydration and freezing techniques used for food preservation. In
Chapter 5, the potentially useful, but so far little used process of
irradiation is discussed. The relatively new technology of high
pressure processing is covered in Chapter 6, while Chapter 7
explains the current status of pulsed electric field, power
ultrasound, and other new technologies. Recent developments in
baking, extrusion cooking and frying are outlined in Chapter 8.
Chapter 9 deals with the materials and methods used for food
packaging and active packaging technology, including the use of
oxygen, carbon dioxide and ethylene scavengers, preservative
releasers and moisture absorbers. In Chapter 10, safety in food
processing is discussed and the development, implementation and
maintenance of HACCP systems outlined. Chapter 11 covers the various
types of control systems applied in food processing. Chapter 12
deals with environmental issues including the impact of packaging
wastes and the disposal of refrigerants. In Chapter 13, the various
treatments applied to water to be used in food processing are
described and the physical, chemical and biological treatments
applied to food processing wastes are outlined. To complete the
picture, the various separation techniques used in food processing
are discussed in Chapter 14 and Chapter 15 covers the conversion
operations of mixing, emulsification and size reduction of solids.