Food Processing Technology: Principles and Practice by P J Fellows

By P J Fellows

The 1st variation of nutrients processing expertise was once quick followed because the average textual content through many nutrients technology and expertise classes. This thoroughly revised and up to date 3rd version consolidates the placement of this textbook because the most sensible single-volume advent to meals production applied sciences on hand. This version has been up-to-date and prolonged to incorporate the numerous advancements that experience taken position because the moment variation used to be released. particularly, advances in microprocessor keep an eye on of apparatus, ‘minimal’ processing applied sciences, useful meals, advancements in ‘active’ or ‘intelligent’ packaging, and garage and distribution logistics are defined. applied sciences that relate to price mark downs, environmental development or more desirable product caliber are highlighted. also, sections in each one bankruptcy at the influence of processing on food-borne micro-organisms are integrated for the 1st time.

  • Introduces more than a few processing innovations which are utilized in nutrition manufacturing
  • Explains the major ideas of every technique, together with the apparatus used and the results of processing on micro-organisms that contaminate foods
  • Describes post-processing operations, together with packaging and distribution logistics

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Additional info for Food Processing Technology: Principles and Practice (Woodhead Publishing in Food Science, Technology and Nutrition)

Example text

Unlike anthocyanins, they are not affected by pH and are more resistant to heat, but the colour is affected by oxygen and light. Details of plant pigments are given by von Elbe and Schwartz (1996). In animal tissues they are the different forms of haem pigments (haemoglobin and the different forms of myoglobin). Synthetic colourants (or food dyes) are water-soluble chemicals, and `lakes' are oil-soluble dyes that are extended on a substratum of Properties of food and processing 33 aluminium that are approved for use in foods by regulatory authorities (Anon 2007a, 2002, and Appendix A4).

G. pectin lyase) that remove groups from the substrates (not by hydrolysis) to leave a double bond or add groups to double bonds. g. glucose isomerase) cause isomerisation of a substrate (isomers have the same molecular formula but a different structural formula and properties). 6 Ligases (previously `sythetases') that catalyse covalent linking of two molecules with the breaking of a pyrophosphate bond (Whitaker 1996). The rate of enzyme activity is determined by the enzyme concentration, the substrate concentration and any substrate inhibitors or activators, the substrate pH, temperature and water activity.

4 J kmolÀ1 KÀ1) and T (K) ˆ temperature. 2) (atmospheric pressure ˆ 105 Pa). 1). The density of gases and vapours is also referred to as `specific volume', which is `the volume occupied by unit mass of gas or vapour' and is the inverse of density. 1). Further details are given by Toledo (1999a) and Lewis (1990). g. cake batters, ice cream, whipped cream) it creates a foam and the density is reduced. 2). Viscosity Viscosity is an important characteristic of liquid foods in many areas of food processing.

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