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Contents

List of Contributors xi 1 Principles of Food Processing 1 Sung Hee Park, Buddhi P. Lamsal, and V.M. Balasubramaniam 1.1 Processing of foods: an introduction 1 1.2 Unit operations in food processing 2 1.3 Thermophysical properties, microbial aspects, and other considerations in food processing 4 1.4 Common food preservation/processing technologies 7 1.5 Other food processing/preservation technologies 12 1.6 Emerging issues and sustainability in food processing 13 1.7 Conclusion 13 2 Thermal Principles and Kinetics 17 Prabhat Kumar and K.P. Sandeep 2.1 Introduction 17 2.2 Methods of thermal processing 17 2.3 Microorganisms 20 2.4 Thermal kinetics 21 2.5 Thermal process establishment 24 2.6 Thermal process calculation 26 2.7 Thermal process validation 28 2.8 Process monitoring and control 29 2.9 Emerging processing technologies 29 2.10 Future trends 30 3 Separation and Concentration Technologies in Food Processing 33 Yves Pouliot, Valérie Conway, and Pierre-Louis Leclerc 3.1 Introduction 33 3.2 Physical separation of food components 34 3.3 Processes involving phase separation 37 3.4 Membrane separations 46 3.5 Sustainability of separation technologies in food processing 57 4 Dehydration 61 Robert H. Driscoll 4.1 Introduction 61 4.2 Drying and food quality 61 4.3 Hot air drying 62 4.4 Drying theory 67 4.5 Drying equipment 71 4.6 Analysis of dryers 75 4.7 Sustainability 77 4.8 Conclusion 77 5 Chilling and Freezing of Foods 79 Stephen J. James and Christian James 5.1 Introduction to the food cold chain 79 5.2 Effect of refrigeration on food safety and quality 79 5.3 Blanching 83 5.4 Principles of refrigeration systems 84 5.5 Heat transfer during chilling and freezing 86 5.6 Chilling and freezing systems 87 5.7 Chilled and frozen storage systems 92 5.8 Chilled and frozen transport systems 93 5.9 Refrigerated retail display systems 95 5.10 Recommended temperatures 99 5.11 Refrigeration and the environment 100 5.12 Specifying, designing, and commissioning refrigeration systems 101 5.13 Conclusion 102 6 Fermentation and Enzyme Technologies in Food Processing 107 Ali Demirci, Gulten Izmirlioglu, and Duygu Ercan 6.1 Introduction 107 6.2 Fermentation culture requirements 108 6.3 Fermentation technologies 112 6.4 Downstream processing 114 6.5 Fermented foods 117 6.6 Enzyme applications 123 6.7 Sustainability 131 6.8 Concluding remarks and future trends 131 7 Alternative Food Processing Technologies 137 Hudaa Neetoo and Haiqiang Chen 7.1 Introduction 137 7.2 Alternative thermal processing technologies 137 7.3 Alternative non-thermal processing technologies 144 7.4 Sustainability and energy efficiency of processing methods 159 7.5 Conclusion 160 8 Nanotechnology for Food: Principles and Selected Applications 171 Sundaram Gunasekaran 8.1 Introduction 171 8.2 Biosensing 172 8.3 Packaging 191 8.4 Nanotechnology and sustainability 198 8.5 Summary 199 9 Sustainability and Environmental Issues in Food Processing 207 Fionnuala Murphy, Kevin McDonnell, and Colette C. Fagan 9.1 Introduction 207 9.2 Sustainable food processing drivers 207 9.3 Environmental impact of food processing 210 9.4 Green technologies: examples in the food processing industry 213 9.5 Environmental sustainability assessment methods 214 9.6 Conclusion 227 10 Food Safety and Quality Assurance 233 Tonya C. Schoenfuss and Janet H. Lillemo 10.1 Introduction 233 10.2 Elements of total quality management 233 10.3 Hazard Analysis Critical Control Point (HACCP) system 235 10.4 Sanitary processing conditions 236 10.5 Supporting prerequisite programs 242 10.6 Product quality assurance 245 10.7 Conclusion 246 11 Food Packaging 249 Joongmin Shin and Susan E.M. Selke 11.1 Introduction 249 11.2 Functions of food packaging 249 11.3 Packaging systems 250 11.4 Materials for food packaging 251 11.5 Other packaging types 263 11.6 Sustainable food packaging 268 12 Food Laws and Regulations 275 Barbara Rasco 12.1 Introduction 275 12.2 The regulatory status of food ingredients and additives 276 12.3 Adulteration and misbranding 276 12.4 The global food trade: risk from adulterated and misbranded foods 279 12.5 US Department of Agriculture programs 280 12.6 Environmental Protection Agency programs 283 12.7 The Food Safety Modernization Act 283 12.8 Summary 291 13 Crops - Cereals, 293 Kent D. Rausch and Vijay Singh 13.1 Introduction 293 13.2 Industrial corn processing for food uses 293 13.3 Industrial wheat processing for food uses 300 13.4 Sustainability of corn and wheat processing 302 14 Crops - Legumes 305 George Amponsah Annor, Zhen Ma, and Joyce Irene Boye 14.1 Introduction 305 14.2 Technologies involved in legume processing 306 14.3 Traditional processing technologies 307 14.4 Modern processing technologies 310 14.5 Ingredients from legumes 312 14.6 Novel applications 329 14.7 Conclusion 331 15 Processing of Fruit and Vegetable Beverages 339 José I. Reyes-De-Corcuera, Renée M. Goodrich-Schneider, Sheryl Barringer, and Miguel A. Landeros-Urbina 15.1 Introduction 339 15.2 Juices 341 15.3 Nectars 356 15.4 Clean-in-place 358 15.5 Conclusion 360 16 Fruits and Vegetables - Processing Technologies and Applications 363 Nutsuda Sumonsiri and Sheryl A. Barringer 16.1 Raw materials 363 16.2 Basic processing 369 17 Milk and Ice Cream Processing 383 Maneesha S. Mohan, Jonathan Hopkinson, and Federico Harte 17.1 Introduction 383 17.2 Physical and chemical properties of milk constituents 383 17.3 Milk handling 386 17.4 Dairy product processing 391 17.5 US regulations for milk and milk products 400 17.6 Sustainability of the dairy industry 402 17.7 Conclusion 402 18 Dairy - Fermented Products 405 R.C. Chandan 18.1 Introduction 405 18.2 Consumption trends 406 18.3 Production of starters for fermented dairy foods 406 18.4 Biochemical basis of lactic fermentation for flavor and texture generation 410 18.5 Yogurt 410 18.6 Cultured (or sour) cream 422 18.7 Cheeses 424 18.8 Sustainability efforts in whey processing 431 19 Eggs and Egg Products Processing 437 Jianping Wu 19.1 Introduction 437 19.2 Shell egg formation 437 19.3 Structure of eggs 438 19.4 Chemical composition of eggs 440 19.5 Shell egg processing 441 19.6 Further processing of eggs and egg products 444 19.7 Liquid egg products 445 19.8 Pasteurization 446 19.9 Desugarization 448 19.10 Dehydration 449 19.11 Egg further processing (value-added processing) 449 19.12 Sustainability 450 19.13 Conclusion 450 20 Fats and Oils - Plant Based 457 Amy S. Rasor and Susan E. Duncan 20.1 Introduction 457 20.2 Sources, composition, and uses of plant-based fats and oils 457 20.3 Properties of plant-based fats and oils 460 20.4 Nutritional areas of interest 461 20.5 Degradation of plant-based fats and oils 462 20.6 General handling considerations 463 20.7 Recovery of oils from their source materials 463 20.8 Refining 466 20.9 Modification of plant-based fats and oils 469 20.10 Packaging and postprocessing handling 473 20.11 Margarine processing 473 20.12 Mayonnaise processing 476 20.13 Sustainability 477 21 Fats and Oils - Animal Based 481 Stephen L. Woodgate and Johan T. van der Veen 21.1 Introduction 481 21.2 Raw materials 481 21.3 Land animals 482 21.4 Processing methods 484 21.5 EU legislation 487 21.6 Safety 488 21.7 Characteristics and quality 490 21.8 Applications 493 21.9 Health aspects 496 21.10 Sustainability 497 21.11 Conclusion 497 22 Aquatic Food Products 501 Mahmoudreza Ovissipour, Barbara Rasco, and Gleyn Bledsoe 22.1 Introduction 501 22.2 Aquatic plants and animals as food 501 22.3 Cultivation, harvesting, and live handling - reducing stress and maintaining quality 502 22.4 Animal welfare issues in fisheries 507 22.5 Harvesting methods and effect on quality 507 22.6 Reducing stress in live handling 508 22.7 Fishing methods 510 22.8 Refrigerated products 514 22.9 Freezing and frozen products 515 22.10 Surimi and surimi analog products 520 22.11 Curing, brining, smoking, and dehydration 521 22.12 Additives and edible coatings 524 22.13 Roes and caviar 525 22.14 Other non-muscle tissues used as food 528 22.15 Fish meal and protein hydrolyzates, and fish oil 530 22.16 Sustainability 531 22.17 Summary 532 23 Meats - Beef and Pork Based 535 Robert Maddock 23.1 Introduction 535 23.2 Beef and pork characteristics and quality 535 23.3 General categories of beef and pork processing 537 23.4 Equipment needed in beef and pork processing 545 23.5 Beef and pork processing and HACCP 547 23.6 Sustainability 547 24 Poultry Processing and Products 549 Douglas P. Smith 24.1 Poultry processing 549 24.2 Turkey processing 562 24.3 Duck processing 562 24.4 Microbiology and food safety 563 24.5 Sustainable poultry production and processing 564 24.6 Conclusion 565 Index 567

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