1Preface
1707.5 Exercise
21 Physical Properties Of Food Materials
1717.6 References
31.1 Properties of liquids, solids, and gases
1728 Distillation
41.1.1 Density And Specific Gravity
1738.1 Introduction
51.1.2 Viscosity
1748.2 Vapor-Liquid Equilibrium (VLE)
61.1.3 Surface Activity
1758.3 Continuous Flash Distillation
7Emulsions
1768.4 Batch (Differential) Distillation
8Foams
1778.5 Fractional Distillation
91.1.4 Rheology And Texture
1788.6 Steam Distillation
101.2 Material transfer : 1.2.1 Mass Balances
1798.7 Distillation of Wines and Spirits
111.3 Fluid flow : 1.3.1 Fluid Flow Through Fluidized Beds
1808.8 Exercise
121.4 Heat transfer
1818.9 References
131.4.1 Energy Balances
1829 Crystallization And Dissolution
141.4.2 Mechanisms Of Heat Transfer
1839.1 Introduction
15Steady-state conduction
1849.2 Crystallization Kinetics
16Unsteady-state conduction
1859.2.1 Nucleation
17Convection
1869.2.2 Crystal Growth
18Unsteady-state heat transfer by conduction and convection
1879.3 Crystallization in the Food Industry
191.4.3 Sources Of Heat And Methods Of Application To Foods : Indirect methods
1889.3.1 Equipment
201.4.4 Energy Conservation
1899.3.2 Processes
211.4.5 Effect Of Heat On Microorganisms
1901. Crystallization of sucrose:
221.4.6 Effect Of Heat On Nutritional And Sensory Characteristics
1912. Crystallization of other sugars:
231.5 Effects of processing on the sensory characteristics of foods
1923. Crystallization of salt:
241.5.1 Texture
1939.4 Dissolution
251.5.2 Taste, Flavor, And Aroma
1949.4.1 Introduction
261.5.3 Color
1959.4.2 Mechanism And Kinetics
271.6 Effects of processing on nutritional properties
1969.5 Exercise
281.7 Food safety, good manufacturing practice, and quality assurance : 1.7.1 HACCP
1979.6 References
291.8 Exercise
19810 Spoilage And Preservation Of Foods
301.9 References
19910.1 Mechanisms of Food Spoilage
312 Basic Principles Of Heat And Mass Transfer
20010.2 Food Preservation Processes
322.1 Introduction
20110.2.1 Preservation By Heat (Thermal Processes)
332.2 Basic Relations in Transport Phenomena
20210.2.2 Preservation By Removal Of Heat (Low-Temperature Process)
342.2.1 Basic Laws Of Transport
20310.2.3 Preservation By Reduction Of Water Activity
352.2.2 Mechanisms Of Heat And Mass Transfer
20410.2.4 Ionizing Radiation
362.3 Conductive Heat and Mass Transfer
20510.2.5 Chemical Preservation
372.3.1 The Fourier And Fick Laws
20610.3 Combined Processes (the ‘hurdle effect ’)
382.3.2 Integration Of Fourier’s And Fick’s Laws For Steady-State Conductive Transport
20710.4 Packaging
392.3.3 Thermal Conductivity, Thermal Diffusivity, And Molecular Diffusivity
20810.5 Exercise
40a. Thermal conductivity and thermal diffusivity
20910.6 References
41b. Molecular (mass) diffusivity, diffusion coefficient
21011 Thermal Processes, Methods, And Equipment
422.3.4 Examples Of Steady-State Conductive Heat And Mass Transfer Processes
21111.1 Introduction
432.4 Convective Heat and Mass Transfer
21211.2 Thermal Processing in Hermetically Closed Containers
442.4.1 Empirical Correlations For Convection Heat And Mass Transfer
21311.2.1 Filling Into The Cans
452.4.2 Steady-State Interphase Mass Transfer
21411.2.2 Expelling Air From The Head-Space
462.5 Unsteady State Heat and Mass Transfer
21511.2.3 Sealing
472.5.1 The 2nd Fourier And Fick Laws
21611.2.4 Heat Processing
482.5.2 Transient Conduction Transfer In Finite Solids
2171. Sterilization in hermetic containers:
492.5.3 Unsteady State Convective Transfer
218 a. Batch retorts:
502.6 Heat Transfer by Radiation
219 b. Continuous sterilization:
512.6.1 Interaction Between Matter And Thermal Radiation
2202. Pasteurization in hermetically closed containers:
522.6.2 Radiation Heat Exchange Between Surfaces
22111.3 Thermal Processing in Bulk, before Packaging
532.6.3 Radiation Combined With Convection
22211.3.1 Bulk Heating – Hot Filling – Sealing – Cooling In Container
542.7 Heat Exchangers
22311.3.2 Bulk Heating – Holding – Bulk Cooling – Cold Filling – Sealing
552.7.1 Heat Exchange Between Flowing Fluids
22411.3.3 Aseptic Processing
562.7.2 Fouling
22511.4 Exercise
572.7.3 Heat Exchangers In The Food Process Industry
22611.5 References
582.8 Microwave Heating : 2.8.1 Basic Principles Of Microwave Heating
22712 Frying, Baking, Roasting
592.9 Ohmic Heating
22812.1 Baking & Roasting
602.10 Exercise
22912.2 Theory
612.11 References
23012.3 Equipment
623 Elements Of Process Control
23112.3.1 Direct Heating Ovens
633.1 Basic Concepts
23212.3.2 Indirect Heating Ovens
643.2 Basic Control Structures
23312.3.3 Batch Ovens
653.2.1 Feedback Control
23412.3.4 Continuous And Semi-Continuous Ovens
663.2.2 Feed-Forward Control
23512.4 Effect on foods
673.3 The Block Diagram
23612.4.1 Texture
683.4 Input, Output, and Process Dynamics
23712.4.2 Flavor, Aroma, And Color
693.4.1 First-order Response
23812.4.3 Nutritional Value
703.4.2 Second-Order Systems
23912.5 Frying
713.5 Control Modes (Control Algorithms)
24012.6 Theory
723.5.1 On-Off (Binary) Control
24112.6.1 Shallow (or contact) frying
733.5.2 Proportional (P) Control
24212.6.2 Deep-fat frying
743.5.3 Integral (I) Control
24312.7 Equipment
753.5.4 Proportional-integral (PI) Control
24412.8 Effect on foods
763.5.5 Proportional-Integral-Differential (Pid) Control
24512.8.1 Effect Of Heat On The Oil
773.5.6 Optimization Of Control
24612.8.2 Effect Of Heat On Fried Foods
783.6 The Physical Elements of the Control System
24712.9 Exercise
793.6.1 The Sensors (Measuring Elements)
24812.10 References
80A. Temperature
24913 Refrigeration, Equipment, And Methods
81B. Pressure
25013.1 Chilling
82C. Flow rate
25113.2 Theory
83D. Level
25213.2.1 Fresh Foods
84E. Color, shape, and size
25313.2.2 Processed Foods
853.6.2 The Controllers & The Actuators
25413.2.3 Cook–Chill Systems
863.7 Exercise
25513.3 Equipment
873.8 References
25613.3.1 Mechanical Refrigerators : Other methods of cooling
884 Raw Material Preparation
25713.3.2 Cryogenic Chilling
894.1 Cleaning
25813.4 Chill storage
904.1.1 Wet Cleaning
25913.4.1 Control Of Storage Conditions : Temperature monitoring
914.1.2 Dry Cleaning
26013.4.2 Effect On Foods
924.1.3 Removing Contaminants And Foreign Bodies
26113.5 Freeze-drying (lyophilization)
934.2 Sorting
262Rate of heat transfer : Rate of mass transfer
944.2.1 Shape And Size Sorting
26313.5.1 Equipment
95Fixed aperture screens
264Accelerated freeze driers
96Variable-aperture screens
265Radiation freeze driers
97Image processing
266Microwave and dielectric freeze driers
984.2.2 Color Sorting
26713.5.2 Effect on Food
994.2.3 Weight Sorting
26813.6 Freeze concentration : 13.6.1 Equipment
1004.3 Grading
26913.7 Freezing
1014.4 Peeling
27013.7.1 Equipment
1024.4.1 Flash Steam Peeling
27113.7.2 Changes in Food
1034.4.2 Knife Peeling
27213.8 Exercise
1044.4.3 Abrasion Peeling
27313.9 References
1054.4.4 Caustic Peeling
27414 Controlled-Or Modified-Atmosphere Storage And Packaging
1064.4.5 Flame Peeling
27514.1 Modified- and controlled-atmosphere storage (MAS and CAS)
1074.5 Exercise
27614.2 MAP for fresh foods
1084.6 References
27714.3 MAP for processed foods
1095 Size Reduction
27814.4 Packaging materials for MAP
1105.1 Size reduction of solid foods
27914.5 Exercise
1115.1.1 Theory
28014.6 References
1125.1.2 Equipment
28115 Packaging & Cleaning, Disinfection, Sanitation
113Size reduction of fibrous foods
28215.1 Packaging
114Slicing and flaking equipment
28315.1.1 Containment
115Dicing equipment
28415.1.2 Protection And Preservation
116Shredding equipment
28515.1.3 Convenience
117Pulping equipment
28615.1.4 Communication
118Size reduction of dry foods
28715.2 Packaging Materials
119Ball mills
28815.2.1 Introduction
120Disc mills
28915.2.2 Materials For Packaging Foods
121Hammer mills
290Metals
122Roller mills
291Glass
1235.1.3 Effect On Foods
292Paper
124Sensory characteristics
293Polymers
125Nutritional value
29415.2.3 Transport Properties Of Packaging Materials
1265.2 Size reduction in liquid foods
29515.2.4 Optical Properties
1275.2.1 Theory
29615.3 The Atmosphere in the Package
1285.2.2 Equipment
29715.3.1 Vacuum Packaging
129High-speed mixers
29815.3.2 Controlled Atmosphere Packaging (Cap)
130Pressure homogenizers
29915.3.3 Modified Atmosphere Packaging (Map)
131Colloid mills
30015.3.4 Active Packaging
132Ultrasonic homogenizers
30115.4 Environmental Issues
133Hydroshear homogenizers and microfluidizers
30215.5 Cleaning, Disinfection, Sanitation
1345.2.3 Effect On Foods : Color, aroma, nutritional value, and shelf life
30315.5.1 Effect Of The Contaminant
1355.3 Exercise
30415.5.2 Effect Of The Support
1365.4 References
30515.5.3 Effect Of The Cleaning Agent
1376 Filtration
30615.5.4 Effect Of The Temperature
1386.1 Introduction
30715.5.5 Effect Of Mechanical Action (Shear)
1396.2 Depth Filtration
30815.6 Cleaning of Raw Materials
1406.3 Surface (barrier) Filtration
30915.7 Cleaning of Plants and Equipment
1416.3.1 Mechanisms
31015.7.1 Cleaning Out Of Place (Cop)
1426.3.2 Rate of Filtration
31115.7.2 Cleaning In Place (Cip)
1436.3.3 Optimization Of The Filtration Cycle
31215.7.3 Cleaning Of Packages
1446.3.4 Characteristics Of Filtration Cakes
31315.8 Odour Abatement
1456.3.5 The Role Of Cakes In Filtration
31415.9 Exercise
1466.4 Filtration Equipment
31515.10 References
1476.4.1 Depth Filters
316Glossary
1486.4.2 Barrier (Surface) Filters
317Acronyms
1496.5 Expression
318Index
1506.5.1 Introduction
319A
1516.5.2 Mechanisms
320B
1526.5.3 Applications And Equipment
321C
1536.6 Exercise
322D
1546.7 References
323E
1557 Extraction
324F
1567.1 Introduction
325H
1577.2 Solid-Liquid Extraction (leaching)
326I
1587.2.1 Definitions
327K
1597.2.2 Equilibrium
328L
1607.2.3 Multistage Extraction
329M
1617.2.4 Stage Efficiency
330N
1627.2.5 Solid-Liquid Extraction Systems
331O
1637.3 Supercritical Fluid Extraction
332P
1647.3.1 Basic Principles
333R
1657.3.2 Supercritical Fluids As Solvents
334S
1667.3.3 Applications
335T
1677.4 Liquid-Liquid Extraction
336U
1687.4.1 Principles
337V
1697.4.2 Applications
338W
