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	Título: Food Processing. Principles And Applications
	Autor: Ramaswamy, Hosahalli/ Marcotte, Michele	Precio: $1701.00
	Editorial: Crc / Taylor & Francis	Año: 2005
	Tema: Nutricion	Edición: 1ª
	Sinopsis	ISBN: 9781587160080
	Food Processing: Principles and Applications is a comprehensive resource that explores the basic and applied aspects of food processing. It describes the physical, chemical, and microbiological basis for each method of preservation. Particular emphasis is placed on the application of three of the most universally used commercial processes: thermal processing, freezing, and dehydration. Thermal processing - perhaps the most widely used technology in the world - is examined in thorough discussions of the microbial basis of the process and on microbial destruction kinetics. Also described is the characterization of the heating behavior of foods and the equipment used for thermal processing. Low temperature preservation is also demonstrated with a focus on freezing. The fundamentals of the freezing process, and the techniques and equipment used in commercial freezing operations are also explained. The thermophysical properties and the modeling of freeze times are meticulously addressed in sequence. Aspects of dehydration are detailed from drying fundamentals to drying equipment, modeling, and storage stability. In the final section, separation processes are highlighted: evaporation, membrane processing, freeze concentration, extraction, and osmotic dehydration. This book is ideal for undergraduate students in food science who are taking courses in food processing. It is also a must have resource for food process engineers and researchers to forecast results of food processing methods. Contents. INTRODUCTION BACKGROUND BASICS Units, Dimensions, Conversions, Common Terms, Definitions Mass Balance Energy Balance Heat Transfer Fundamentals Fluid Flow Rheological Properties Thermophysical Properties THERMAL PROCESSING Introduction Historical Perspectives Classification of Thermal Processes Principles of Thermal Processing Thermal Resistance of Microorganisms Lethality Concept Characterization of Heat Penetration Data Thermal Process Calculations Thermal Process Calculations for Pasteurization Commercial Canning Operations Thermal Process Equipment Commercial Retorts Quality Improvement in Thermally Processed Foods Novel Thermal Processing Techniques LOW TEMPERATURE PRESERVATION Introduction Refrigerated Storage Food Freezing FOOD DEHYDRATION Introduction Dehydration Fundamentals Drying Curve Mass and Energy Balance in Air Drying Air-Moisture Relationships Effect of Air Temperature, Velocity, and Humidity on Drying Effect of Product Characteristics on Drying Dryer Selection Common Drying Systems Novel Drying Techniques Energy Aspects and Thermal Efficiency Quality and Storage Stability of Dehydrated Foods Trends SEPARATION AND CONCENTRATION Introduction Evaporation Membrane Processing Freeze Concentration Extraction Supercritical Fluid Extraction Osmotic Dehydration (OD) Future Trends APPENDIX A: Conversion Factors APPENDIX B: Thermophysical Properties APPENDIX C: Heat and Mass Transfer Charts REFERENCES CITED ADDITIONAL READING MATERIAL INDEX

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