Beschreibung
Dieses technologisch orientierte Handbuch beschäftigt sich mit allen Aspekten der Konservierung und Verarbeitung von Lebensmitteln. Ausführlich besprochen werden physikalische, chemische, mikrobiologische und organoleptische Veränderungen der Nahrungsmittel nach der Ernte, während der Zubereitung oder Verarbeitung, beim Packen und Lagern. Der zweite Teil des Bandes beschäftigt sich unter anderem mit Grundoperationen wie Mischen und Emulgieren, mit umweltbezogenen Aspekten (etwa der Abwasserbehandlung) und mit Fragen der Sicherheit (Reinigung, Hygiene).
Inhaltsverzeichnis
POSTHARVEST HANDLING AND PREPARATION OF FOODS FOR PROCESSING Introduction Properties of Raw Food Materials and their Susceptibility to Deterioration and Damage Storage and Transportation of Raw Materials Raw Material Cleaning Sorting and Grading Blanching Sulphiting of Fruits and Vegetables References THERMAL PROCESSING Introduction Reaction Kinetics Temperature Dependence Continuous Heat Exchangers Heat Processing Methods Filling Procedures Storage References EVAPORATION AND DEHYDRATION Evaporation (Concentration, Condensing) Dehydration (Drying) References FREEZING Introduction Refrigeration Methods and Equipment Low Temperature Production Freezing Kinetics Effects of Refrigeration on Food Quality Freezing Kinetics IRRADIATION Introduction Principles of Irradiation Equipment Safety Aspects Effects on the Properties of Food Detection Methods for Irradiated Food Applications and Potential Applications References HIGH PRESSURE PROCESSING Introduction Effect of High Pressure on Micrioorganisms Ingredient Functionality Enzyme Activity Foaming and Emulsification Gelation Organoleptic Considerations Equipment for High Pressure Processing Pressure Vessel Considerations Current and Potential Applications of High Pressure Processing of Foods References PULSED ELECTRIC FIELD PROCESSING, POWER ULTRASOUND AND OTHER EMERGING TECHNOLOGIES Introduction Pulsed Electric Field Processing Power Ultrasound Other Technologies with Potential Conclusions References BAKING, EXTRUSION, FRYING Baking Bread Extrusion Frying References PACKAGING Introduction Factors Affecting the Choice of a Packaging Material and/or Container for a Particular Duty Materials and Containers Used for Packaging Food Modified Atmosphere Packaging (MAP) Aseptic Packaging Active Packaging References SAFETY IN FOOD PROCESSING Introduction Safe Design Prerequisite Good Manufacturing Practice Programmes HACCP Ongoing Control of Food Safety in Processing References CONTROL IN FOOD PROCESSING ENVIRONMENTAL ASPECTS OF FOOD PROCESSING Introduction Waste Characteristics Waste Water Processing Technology Resource Recovery from Food Processing Wastes Environmental Impact of Packaging Wastes Refrigerents Energy Issues Related to Environment Life Cycle Assessment References WATER AND WASTE TREATMENT Introduction Fresh Water Waste Water Sludge Disposal Final Disposal of Waste Water References SEPARATIONS IN FOOD PROCESSING Introduction Solid-liquid Filtration Centrifugation Solid-liquid Extraction (Leaching) Distillation Crystallisation Membrane Processes Ion Exchange Electrodialysis References MIXING, EMULSIFICTION, SIZE REDUCTION Mixing (Agitation, Blending) Eulsification Size Reduction (Crushing, Comminution, Grinding, Milling) of Solids References
Autorenporträt
James G. Brennan qualified with a BSc(Hons) degree in Dairy Science from University College Cork, Ireland, in 1959. In 1960 he obtained an MSc degree, by research, in the same subject. Following a short spell in industry he moved to the National College of Food Technology (NCFT), Weybridge, UK, to undertake a postgraduate course in Food Technology. On successful completion of that course he joined the academic staff of NCFT. In 1966 NCFT became part of the University of Reading. In 1982 NCFT moved from Weybridge to the main University of Reading campus. Mr Brennan continued as a member of the academic staff of the University of Reading until his retirement in 2002, completing over forty years of service. His teaching interests were mainly in food dehydration, food packaging and separation operations. His research interests were in the fundamentals of dehydration and physical/textural properties of foods and their measurement. He supervised over twenty PhD students and published well over one hundred research and technical papers. He is author of a book on food dehydration and coauthor with three colleagues of a well known book on food engineering operations. He edited and contributed material to the first edition of this book. He also collaborated with industry in a number of projects. Together with his wife, Anne, he travelled widely during his career including extended stays teaching and researching in Australia and the USA. In retirement he continues to write, edit and review papers and books in his field. Alistair S. Grandison qualified with a BSc (Hons) in Biochemistry from the University of Liverpool in 1973 and a PhD from the same university in 1976. Following a short spell at the Royal Liverpool Hospital he moved to the National Institute for Research in Dairying where he worked on cheese and dairy products. In 1987 he moved to the University of Reading as a lecturer. He is currently a Senior Lecturer in the Department of Food and Nutritional Sciences where his teaching interests include dairy science and food processing in general. His research has covered many aspects of dairy science and technology including the lactoperoxidase system, separation processes and the coagulation of milk and manfacture of dairy products, frequently involving industrial collaboration. He has supervised 25 PhD students and published around 150 research papers, edited one book and written a number of book chapters.
Herstellerkennzeichnung:
Wiley-VCH GmbH
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69469 Weinheim
DE
E-Mail: product_safety@wiley.com
