Conventional and Advanced Food Processing Technologies

Dr Suvendu Bhattacharya is the Chief Scientist in the Food Engineering Department at the Central Food Technological Research Institute, Mysore, India.

• List of Contributors xixForeword xxvSection 1 Conventional Food Processing 11 Drying and Dehydration Processes in Food Preservation and Processing 3Panagiotis A. Michailidis and Magdalini K. Krokida1.1 Introduction 31.2 Drying kinetics 41.3 Different drying processes 41.4 Conclusions 282 Size Reduction Practices in Food Processing 33A. Chakkaravarthi and Suvendu Bhattacharya2.1 Introduction 332.2 Applications of the grinding process 352.3 Grinding energy laws 382.4 Machinery requirement 392.5 Mechanism of size reduction 442.6 Size reduction of liquid 462.7 Conclusions 483 Dough Processing: Sheeting, Shaping, Flattening and Rolling 51B. Patel and O. H. Campanella3.1 Introduction 513.2 Dough sheeting 523.3 Shaping 684 Extrusion Processing of Foods 75Rupesh Kumar Dubey and Suvendu Bhattacharya4.1 Introduction 754.2 Application of extrusion technology 764.3 Description of an extruder 774.4 Selected extrusion technology 814.5 Post-extrusion treatment 874.6 Quality characteristics of product 894.7 Equations related to food extrusion 904.8 Present status 925 The Process of Gelling 99Shanthilal J. and Suvendu Bhattacharya5.1 Introduction 995.2 Classification of gels 1005.3 Gelling process 1035.4 Mechanism of gel formation 1045.5 Methods for characterization of gels 1055.6 Mathematical models 1095.7 Conclusions 1116 Thermal Food Preservation Techniques (Pasteurization, Sterilization, Canning and Blanching) 115Arthur A. Teixeira6.1 Introduction 1156.2 Pasteurization and sterilization 1166.3 Aseptic processing 1196.4 Canning 1216.5 Blanching 1277 Extraction Processes 129K. Udaya Sankar7.1 Introduction 1297.2 Conventional extraction 1297.3 Advanced extraction processes 1308 Baking 159R. Sai Manohar8.1 Introduction 1598.2 Bread 1608.3 Biscuit 1738.4 Cake 1828.5 Machinery 1898.6 Conclusions 1929 Frying of Foods 197Franco Pedreschi and Javier Enrione9.1 Introduction 1979.2 Frying as a unit operation 1999.3 Properties of fried products 2029.4 Machinery of frying 2089.5 Stability of fried products 2119.6 Conclusions 21510 Roasting and Toasting Operations in Food: Process Engineering and Applications 221Sila Bhattacharya10.1 Introduction 22110.2 Applications of the process in specific foods 22210.3 Process modelling 23210.4 Machinery and methods 23510.5 Changes during roasting/toasting 23910.6 Recent researches 24110.7 Possible future applications 24210.8 Conclusions 24211 Micronization and Encapsulation: Application of Supercritical Fluids in Water Removal 249M. Thereza M. S. Gomes, Diego T. Santos and M. Angela A. Meireles11.1 Introduction 24911.2 Supercritical fluid 25111.3 Developmental stages 25111.4 Process description and influence of process parameters 25211.5 Conclusions and future perspectives 26212 Flavouring and Coating Technologies for Preservation and Processing of Foods 267Miguel A. Cerqueira, Maria José Costa, Melissa C. Rivera, Óscar L. Ramos and António A. Vicente12.1 Introduction 26712.2 Flavouring of foods 26912.3 Edible coatings for food applications 28012.4 Food flavouring by coating 28712.5 Regulatory aspects and future trends 29313 Instantization and Agglomeration of Foods 313Siddeswari Sindawal and Suvendu Bhattacharya13.1 Introduction 31313.2 Applications of the technology/process 31413.3 Process technology 32413.4 Scientific principles 33013.5 Conclusions and future possibilities 33114 Fortification and Impregnation Practices in Food Processing 337Beate Petersen14.1 Introduction 33714.2 Food modification by vacuum impregnation 33814.3 Food modification by osmotic dehydration 33914.4 Influence parameters on food modification by VI and OD 34014.5 Traditional and future applications 34814.6 Combination of OD and VI with other processes 35014.7 Conclusions 35215 Refrigeration in Food Preservation and Processing 357Q. Tuan Pham15.1 Introduction 35715.2 Changes in foods during refrigeration 35915.3 Chilling and freezing time prediction 36215.4 Refrigeration equipment 37015.5 Refrigerated storage and transport 37515.6 Recent developments in food refrigeration 38115.7 Conclusions 38316 Biotransformation in Food Processing 387Lalitagauri Ray and Debabrata Bera16.1 Introduction 38716.2 Production of gluconic acid 38916.3 Ascorbic acid 39216.4 Lactose hydrolysis by -galactosidase 39316.5 Invert sugar 39516.6 Production of oligosaccharides 39716.7 Glucose isomerization 39716.8 Production of flavour and fragrance 39916.9 Artificial sweetener 40116.10 Conclusions 403Section 2 Advanced Processes 41117 Ultraviolet in Food Preservation and Processing 413Albert Ibarz, Alfonso Garvín and Víctor Falguera17.1 Introduction 41317.2 Microbial disinfection 41717.3 Mycotoxin elimination 42317.4 Inactivation of enzymes in juices 42517.5 Improvement of polymer films 42617.6 Conclusions 42718 Application of Microwave Technology in Food Preservation and Processing 437Birgitta Wäppling Raaholt, Emma Holtz, Sven Isaksson and Lilia Ahrné18.1 Introduction 43718.2 Background 43718.3 Principles 43918.4 Applications of microwave in food preservation and processing 45118.5 Present status and future possibilities 46118.6 Conclusions 46419 Infrared in Food Preservation and Processing 471Ipsita Das and S.K. Das19.1 Introduction 47119.2 Theory of infrared drying 47219.3 Application of infrared energy in food industry 47719.4 Conclusions 49220 Application of Radiowave Frequency in Food Processing 501Francesco Marra, Tesfaye Faye Bedane, Rahmi Uyar, Ferruh Erdogdu and James G. Lyng20.1 Introduction 50120.2 Principles of RF processing 50220.3 Use of RF heating in food processing 50320.4 Factors influencing RF heating processes 50720.5 Computer simulation of RF heating in food processing 50820.6 Conclusions 50921 Application of Ultrasonics in Food Preservation and Processing 515Anet Rězek Jambrak and Zoran Herceg21.1 Introduction 51521.2 Ultrasound mechanism 51621.3 Application of ultrasound in food processing 52221.4 Conclusions 53122 Membrane Processing 537Alfredo Cassano, Carmela Conidi and Enrico Drioli22.1 Introduction 53722.2 Terminology and general considerations 53822.3 Pressure-driven membrane operations 54022.4 Electrodialysis 54422.5 Membrane contactors 54622.6 Membrane bioreactors 55222.7 Pervaporation 55522.8 Conclusions 56023 Nanoparticles and Nanotechnology in Food 567Shanthilal J. and Suvendu Bhattacharya23.1 Introduction 56723.2 Advantages of nanotechnology 56923.3 Applications in food preservation and processing 57023.4 Process technology 58223.5 Regulatory and safety issues 58523.6 Conclusions 58824 High Pressure Processing: Current Status 595Mukund V. Karwe, Jose Maldonado and Swetha Mahadevan24.1 Introduction 59524.2 Heat transfer during high pressure processing 59624.3 Mass transfer during high pressure processing 60124.4 Studies on nonuniformity of pressure in solid foods 60424.5 Effect of high pressure on bioactive compounds in foods 60624.6 Mechanisms of microbial inactivation during high pressure processing 60825 Ozone Processing 617Fátima A. Miller, Teresa R.S. Brandão and Cristina L.M. Silva25.1 Introduction 61725.2 Ozone properties 61925.3 Ozone generation 62025.4 Antimicrobial action 62225.5 Applications of ozone 62725.6 Remarks on health and safety concerns 63726 Application of Pulsed Electric Fields in Food 645Claudia Siemer, Kemal Aganovic, Stefan Toepfl and Volker Heinz26.1 Introduction 64526.2 Principle of action 64626.3 Application 64826.4 Equipment design 66226.5 Outlook 66427 Ohmic Heating 673Cuiren Chen27.1 Introduction 67327.2 Applications of OH system 67527.3 OH heating process and equipment 67627.4 Modelling of the OH process 67927.5 Critical factors of OH processing 68327.6 Sensitivity analysis of the continuous OH system 68527.7 Conclusions 68628 Intelligent Identification System for Poultry Portion Sorting 691Adnan Khashman28.1 Introduction 69128.2 Automation in poultry processing 69228.3 Intelligent poultry portion identification 69328.4 Future possible applications 70028.5 Conclusions 701References 702Index 705