Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes
- Provides information regarding the common food preservation methods such as blanching, thermal processing of foods, canning, extrusion-cooking, drying or dehydration of foods, chilling and freezing
- Describes the principles and applications of new thermal and non-thermal food processing technologies i.e. microwave heating, ohmic heating, high pressure (HP) processing, pulsed electric field (PEF) processing, magnetic fields, ultrasound, use of edible films and coatings, food packaging-aseptic packaging and modified atmosphere, biosensor and ozone applications
- Covers food processing methods and equipment of common and new food manufacturing processes including dairy products, bakery and confectionery, fruit and vegetables, alcoholic and non-alcoholic beverages, chocolate, oil and fat, meat and meat product, poultry, seafood products, snack, functional foods and flavour production
- Presents food quality and safety requirements throughout processing are presented from raw materials handling, sensory evaluation of foods, hygiene and food sanitation, ISO22000, HACCP and food waste management
Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing relevant food safety and quality issues. The inclusion of case studies and problem calculations in most chapters differentiates this book from other books on food processing and engineering.
- Handling and management of raw materials of foods
- Sensory evaluation of foods
- Hygiene and food sanitation
- Case studies on the implementation of ISO22000, HACCP, and other management tools for the implementation of food safety–traceability
- Food waste management case studies from the food industry along with life cycle analysis
The book explores food manufacturing from dairy, bakery and confectionery, fruits and vegetables, and nonalcoholic and alcoholic beverages to chocolate, oils and fats, meat, poultry, seafood, snacks, and functional foods with a case study on nutraceuticals. It presents an analysis of flavor production, highlighting the characterization of aroma compounds, the description of aroma compounds found in vegetables and fruits, and the reactions that thermally generate aroma in foods.
It also examines food quality and safety requirements throughout, including raw materials handling, sensory evaluation of foods, hygiene and food sanitation, ISO22000, HACCP, and food waste management. The book helps you keep up with diverse consumer demands and rapidly developing markets.