Food processing technology : principles and practice / P.J. Fellows, consultant food technologist.

Format:

Book

Author/Creator:

Fellows, P. (Peter), 1953- author.

Series:

Woodhead Publishing in food science, technology, and nutrition.

Woodhead Publishing Series in food science, technology and nutrition

Language:

English

Subjects (All):

Food industry and trade.

Physical Description:

1 online resource (xxiii, 1128, 72 pages) : illustrations (some color).

Edition:

Fourth edition.

Place of Publication:

Duxford, United Kingdom : Woodhead Publishing, [2017]

Summary:

This book includes an overview of the component subjects in food science and technology, processing stages, and important aspects of food industry management not otherwise considered.

Contents:

Front Cover; Dedication; Food Processing Technology; Copyright Page; Contents; Biography; Acknowledgements; Introduction; A brief history of food processing; Pre-history to AD 1000; AD 1000-1800; 1800-2000; Post-2000: the food industry today; References; About this book; I. Basic Principles; 1 Properties of food and principles of processing; 1.1 Composition of foods; 1.1.1 Carbohydrates; 1.1.1.1 Sugars; 1.1.1.2 Sugar syrups; 1.1.1.3 Oligosaccharides; 1.1.1.4 Polysaccharides; 1.1.1.5 Starch; 1.1.1.6 Modified starches; 1.1.1.7 Cellulose; 1.1.1.8 Polysaccharide gums; 1.1.2 Lipids

1.1.2.1 Phospholipids1.1.2.2 Sterols; 1.1.2.3 Fat replacers; 1.1.3 Proteins; 1.1.3.1 Functional properties; 1.1.3.2 Antinutritional factors and food allergens; 1.1.4 Water; 1.1.5 Vitamins; 1.1.6 Minerals; 1.1.7 Colourants and pigments; 1.1.8 Antioxidants; 1.1.9 Preservatives; 1.1.10 Natural toxicants; 1.2 Physical properties; 1.2.1 Density and specific gravity; 1.2.2 Viscosity; 1.2.3 Surface activity; 1.2.3.1 Emulsions; 1.2.3.2 Foams; 1.2.4 Water activity; 1.3 Biochemical properties; 1.3.1 Acids, bases and pH; 1.3.2 Redox potential; 1.4 Food quality, safety, spoilage and shelf-life

1.4.1 Quality attributes1.4.1.1 Sensory characteristics; 1.4.1.2 Appearance and colour; 1.4.1.3 Taste and flavour; 1.4.1.4 Texture; 1.4.1.5 Nutritional quality; 1.4.2 Food safety; 1.4.2.1 Bacteria; 1.4.2.2 Mycotoxins; 1.4.2.3 Viruses; 1.4.2.4 Parasites; 1.4.3 Hurdle concepts; 1.4.4 Spoilage; 1.4.4.1 Temperature; 1.4.4.2 Physical changes; 1.4.4.3 Moisture migration; 1.4.4.4 Biochemical changes; 1.4.4.5 Microbiological changes; 1.4.4.6 Bacteria; 1.4.4.7 Fungi; 1.4.4.8 Enzymic reactions; 1.4.5 Shelf-life assessment; 1.4.6 Date marking; 1.4.7 Food traceability and authenticity

1.5 Quality assurance: management of food quality and safety1.5.1 HACCP and prerequisite programmes; 1.5.1.1 Hazard analysis; 1.5.1.2 Critical control points, good practice guidelines and prerequisite programmes; 1.5.1.3 Monitoring and verification; 1.5.2 Quality and safety management systems; 1.6 Process monitoring and control; 1.6.1 Sensors; 1.6.1.1 Biosensors; 1.6.2 Process analytical technology and quality by design; 1.6.2.1 Spectroscopic sensors; 1.6.2.2 Other methods for nondestructive quality analysis of foods; 1.6.3 Process controllers; 1.6.3.1 Batching and blending

1.6.3.2 Software developments1.6.4 Neural networks and fuzzy logic; 1.6.4.1 Fuzzy logic; 1.6.4.2 Robotics; 1.7 Hygienic design and cleaning of processing facilities and equipment; 1.7.1 Hygienic design; 1.7.1.1 Construction; 1.7.1.2 Layout; 1.7.1.3 Utility services; 1.7.1.4 Equipment; 1.7.2 Cleaning and sanitation; 1.7.2.1 Disinfection; 1.7.2.2 Methods of cleaning; 1.8 Engineering principles; 1.8.1 Mass transfer and mass balances; 1.8.1.1 Mass balances; 1.8.2 Fluid flow; 1.8.2.1 Fluid flow through fluidised beds; 1.8.3 Phase and glass transitions; 1.8.3.1 Steam generation

1.8.3.2 Glass transitions

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

Description based on online resource; title from PDF title page (ebrary, viewed October 19, 2016).

ISBN:

9780081005224

0081005229

9780081019078

0081019076

OCLC:

964540050