Food Industries Manual

604 Pages·1993·38.17 MB·English

by  M. K. Knight (auth.), M. D. Ranken, R. C. Kill (eds.)

FOOD INDUSTRIES
MANUAL
23rd edition
FOOD INDUSTRIE S
MANUA L
23rd edition
Edited by
M.D . Ranken and R.C. Kil l
Micron Laboratories, Luton
Published with the authority of the
Leatherhead Food Research Association
M
SPRINGER SCIENCE+BUSINESS MEDIA, LLC
22nd edition 1988
This edition 1993
© 1993 Springer Science+Business Media New York
Originally published by Blackie Academic & Professional in 1993
Typeset in 10/12pt Times by Acorn Bookwork, Salisbury, Wilts
Apart from any fair dealing for the purposes of research or private study, or
criticism or review, as permitted under the UK Copyright Designs and Patents
Act, 1988, this publication may not be reproduced, stored, or transmitted, in
any form or by any means, without the prior permission in writing of the
publishers, or in the case of reprographic reproduction only in accordance
with the terms of the licences issued by the Copyright Licensing Agency in the
UK, or in accordance with the terms of licences issued by the appropriate
Reproduction Rights Organization outside the UK. Enquiries concerning
reproduction outside the terms stated here should be sent to the publishers at
the Glasgow address printed on this page.
The publisher makes no representation, express or implied, with regard to
the accuracy of the information contained in this book and cannot accept any
legal responsibility or liability for any errors or omissions that may be made.
A catalogue record for this book is available from the British Library
Library of Congress Cataloging-in-Publication data
Food Industries Manual / edited by M.D. Ranken and R.C. Kill. 23rd
ed.
p. cm.
'Published with the authority of the Leatherhead Food Research
Association.'
Includes bibliographical references and index.
ISBN 978-1-4613-5873-2 ISBN 978-1-4615-2099-3 (eBook)
DOI 10.1007/978-1-4615-2099-3
1. Food industry and trade -- Handbooks, manuals, etc. 2. Food-
- Handbooks, manuals, etc. I. Ranken, Michael D. II. Kill, R. C.
III. British Food Manufacturing Industries Research Association.
TP370.4.F65 1993
664-dc20 93-3707
CIP
Printed on acid-free text paper, manufactured in accordance with ANSI/
NISO Z39.48-1992 (Permanence of Paper).
Preface
It is a pleasure to be involved in yet another edition the enforcement system and its officers, and the
of the Food Industries Manual, and to know that the appearance of many more consultants, advisors
book remains in sufficiently high demand for a new and training specialists all claiming to assist manu
edition to be necessary. The work of revision and facturers in the discharge of what are described as
updating has been rewarding to us and we hope that new and onerous duties. In reaction to all this, food
the result will be found at least equally helpful to manufacturers are learning so to order their opera
those who use it. tions that their reliability and their commitment to
In the five years since the last edition the growth quality and good workmanship can be routinely
of the chilled foods sector, in both quantity and demonstrated. The touchstone of this has become
quality-with much more refrigeration available accreditation of the manufacturer's systems by an
and in use, with close control of refrigeration tem independent authority, for instance that they
peratures, storage times, storage temperatures, conform with the International Standard for
tra?Sport conditions and display conditions, and Quality Systems, ISO 9000, or its British Standard
with better information on labels and elsewhere equivalent, BS 5750. These and related matters are
about shelf life and the handling of products-has dealt with in another new Chapter, on Food Issues.
been dramatic. Practical details of this are dealt with Of course, there have been many other techno
in a number of places throughout this edition, logical developments among the processes of food
notably in a new chapter devoted to composite manufacture, storage and distribution, and a few
foods and ready meals. processes formerly important are now little used.
Alongside and interconnected with this-encour These changes are all recorded here in appropriate
aged by intense public concern over food poisoning places.
and other food issues-we have seen a huge growth We have been most valuably helped by the
in legal and quasi-legal controls over all stages of Editorial Panel who advised us closely about new
food manufacture, especially the chilled foods developments, provided information and checked
sector. New provisions introduced in the UK all that we have compiled or written anew. Staff at
Food Safety Act of 1990 are the clearest symbol the Leatherhead Food Research Association have
of this development, accompanied by a host of also helped considerably with suggestions and
Regulations and Codes of Practice to expand (and extensive references from their information
some of them intended to clarify) the basic provi database. We wish to acknowledge our great
sions of the Act. In consequence also, we see a indebtedness to them all.
heightened awareness of the role and functions of
M.D.R
R.C.K.
Editorial Panel
K.G. Anderson CBiol, MIBiol, MFC, FIFST, S.D. Holdsworth BSc, MSc, CEng, FIChemE,
FRSH CChem, FRSC, FIFST
Consultant Consultant
Keith Anderson Services Withens, Stretton-on-Fosse
341 Reigate Road, Epsom Downs Moreton-in-Marsh, Gloucestershire GL56 9SG
Surrey KTl7 3LT
R.C. Kill BSc, PhD, FRIPHH, FIFST
D. Arthey MSc, PhD, FIFST Consultant Food Technologist
Director, Scientific Administration and Services Micron Laboratories
Campden Food & Drink Research Association 10 Greenwood Court, Ramridge Road
Chipping Campden, Gloucestershire GL55 6LD Luton LU2 OTN
R.G. Booth BSc, PhD, CChem, FRSC, FIFST, M.K. Knight BSc, PhD, FIFST
MIBiol, FRSM Technical Manager
Consultant Food Scientist Griffith Laboratories Ltd
19 Homewood Road, St Albans ALl 4BG Cotes Park Estate, Somercotes
Derbyshire DE5 4NN
R. Broomfield ANCFT, FIFST
Food Control Officer D.J. Millin MA, DPhil, CChem, FRSC, FIFST
Hereford and Worcester County Council AFP Consultants Ltd
County Scientific Services PO Box II, Pangbourne, Berkshire RG8 7ED
St Mary's Street, Worcester WRI lTN
F.J. Palmer BSc, MIFST
N.D. Cowell BSc, MSc, FIFST Analytical Laboratory Manager
Senior Lecturer Britvic Soft Drinks Ltd
Department of Food Science and Technology Widford Industrial Estate, Westway
University of Reading Chelmsford CM! 3LN
Whiteknights, Reading RG8 2AP
M.D. Ranken BScTech, CChem, MChemA,
D.A. Cruickshank CBiol, MIBiol MFC, FRSC, FIFST, FInstM
Chocolate Feedstocks Manager Consultant Food Technologist
Cadbury Ltd Micron Laboratories
Bournville, Birmingham B30 2LU 10 Greenwood Court, Ramridge Road
Luton LU2 OTN
J. Gordon BSc, PhD, DIC
Consultant D.A. Rosie BSc, PhD, FIFST
Croft Cottage, 71 Tilehouse Street Head of Food Science
Hitchin SG5 2DY Whitbread Technical Centre
Park Street, Luton LUI 3ET
M. Gordon MA, DPhil, CChem, MIFST, FRSC
Senior Lecturer D. Stansell BSc, CChem, MRSC
Department of Food Science and Technology (retired, previously Development Manager,
University of Reading Callard & Bowser Ltd, Bridgend, Mid
Whiteknights, Reading RG6 2AP Glamorgan)
7 Timber Close, Great Bookham
Surrey KT23 4QL
viii EDITORIAL PANEL
M.J. Urch DipFoodTech, AIFST and
Editor, Seafood International
Meed House, 21 John Street, London WCIN 2BP Information Scientists of the Leatherhead Food
Research Association, Randalls Road,
D.J. Wallington BSc, MIFST
Leatherhead KT22 7RY
Chief Chemist
Weston Research Laboratories Ltd especially-Mr J.N. Young BSc
Vanwall Road, Maidenhead SL6 4UF Miss D.W. Flowerdew BSc
Mrs V.G. Sargeant BSc, MIInfSci
W.E. Whitman BSc, FIFST
Mrs A.C. Halligan BSc
Manager, Manufacturing Advisory Service,
Leatherhead Food Research Association
Randalls Road, Leatherhead KT22 7RY
Contents
1 MEAT AND MEAT PRODUCTS 1 11 SNACK FOODS 398
M.K. Knight R.G. Booth
2 FISH AND FISH PRODUCTS 42 12 COMPOSITE FOODS AND READY
M.J. Urch MEALS 415
D.A. Rosie
3 DAIRY PRODUCTS 74
J. Gordon 13 MISCELLANEOUS FOOD
INGREDIENTS 424
4 FRUIT AND VEGETABLE M.D. Ranken and R.C. Kill
PRODUCTS 132
D. Arthey 14 FOOD PRESERVATION
PROCESSES 432
5 CEREALS AND CEREAL PRODUCTS 165 S.D. Holdsworth
D.J. Wallington
15 STORAGE, HANDLING AND
6 FRUIT JUICES AND SOFT DRINKS 204 PACKAGING 482
F.J. Palmer N.D. Cowell
7 ACID, SALT AND SUGAR 16 QUALITY ASSURANCE AND
PRESERVES 234 CONTROL OPERATIONS 537
R. Broomfield W.E. Whitman
8 FATS AND FATTY FOODS 288 17 FOOD ISSUES 569
M. Gordon K.G. Anderson
9 HOT BEVERAGES 328 INDEX 582
D.J. Millin and D.A. Cruickshank
10 SUGAR AND CHOCOLATE
CONFECTIONERY 361
D. Stansell
Payne
Brothers
l'looring (East Anglia) Ltd
Southern Limited
PALLET INVERTERS
More than a surface solution
Use our pallet inverters to switch to
hygienic pallets, transfer to in-house
With many years of expertise, Shepherd Industrial Flooring pallets or rentals, or recover damaged
can engineer the correct flooring for each individual goods.
customer requirements.
• Maximum hygiene is guaranteed
• Full slip resistance
• Easy cleaning and maintenance
• Will complete installations overnight or a1
weekends
• Contract includes regular flooring inspection
and resin renovation
• All SIF materials conform to current COSHH
regulations
• Help companies achieve and maintain the
855750
RENT, BUY OR TRY
Unit Della. Camp Business Centre. 14 Camp Rood, Nonh Camp. Payne Brothers (EA) ltd, Beeston, King's Lynn,
Famborough. HantsGUI4 6EW Norfolk PE32 2NQ
Tel: [phone] (24 hrs) Tel: [phone] Fax: [phone]
Don't put quality, health and
your business at risk.
Find out today how the new
Russell Three-In-One Sieving Station
screens out contaminants and
controls dust.
Check screening bagged ingredients is AlIlnnovalive assembly:
essential to remove foreign and possibly • low level$a<:k· Tip Platform with dust hood .
• The nlgn perfonnance Russell 22" Compact Sieve.
hazardous materials. Yet it is an operation •
Magnetic Trap to catch ferrous particles.
that cart e~po", ,mployees to
A*d aptable and Flexible:
unacceptable dust levels.
Adapts readily to eAisting ptoouctlon line
NOVI. the Russell Three·ln-One Sieving requirements.
*
Station can help you solve your problems May be mounted over the feed inlet of any
and comply with hea!th. hygiene and po-oprletory mechanlcaVvacuum eonveyOI"or
safety legislation. * through !he 0001 gravity discharge.
Compact- simple to rettolltlnto e.,strng
WORlDWIDE
Installations.
LEADERS
You cannot afford to Ignore health,hyglene and safety regulations.
IN INNOVATION
Contact us today.
Russell Anex Umlted
9 Orange Street. Lono:Ion WC2H 7EQ Telep/1Ol1e: 071 930 9923 C.II us 0/1 07.1 930 9923. r.k. adVanta,e 01 OUr extlllrls/Ve 8lq)flrlence of appllc.flOlll slmll., fO
Fa~: 071 925 2165 yowown. n,.,.ywellNWI you II. ..., moniI!)'andd/uuptJon to yowbuslness.
Important new books on
FOOD TECHNOLOGY
LOW-CALORIE FOODS FOOD PROCESS
AND FOOD INGREDIENTS MONITORING SYSTEMS
Edited by R Khan, LBT Area di Ricerca, Italy Edited by A C Pinder, AFRC, Norwich, UK and
The subject of low-calorie foods is one of the hottest G Godfrey, Cadbury-Schweppes, UK
topics in food technology today. As people become This book is an essential reference for industrial food
more health conscious and willing to pay premium processing personnel. Manufacturers are required to
prices for the perceived benefit of low-calorie foods, produce quality foods with the highest possible
the food industry has responded by devoting huge efficiency and lowest possible cost, and international
resources to the research and development of these legislation is imposing tight restrictions on food safety.
products. This highly practical book provides an The essential link between quality, safety and cost is
authoritative and comprehensive review of existing low process control. This is the first book to provide
calorie food technology, and that which is near to detailed overview of food process monitoring systems
providing products for the market. The editor himself in one coherent volume. The means of controlling food
has patented an important sweetener, and he leads an processes are generally well estalblished, but a lack of
international team of well-respected authors, all ac suitable monitoring systems in the past has often
knowledged experts in their individual fields. Other hampered the automation of many of these processes.
important associated aspects such as food safety, This book concisely reviews developments in
nutrition and physiology are also covered. monitoring systems, particularly those suitable for the
June 1993: 234 x 156: 48 line & 2 half-tone iIIus: rapid sensing of composition, structure or microbial
200pp: Hardback: 0-7514-0004-1: £55.00 status. It covers both recently estalblished systems and
those on the threshold of commercial viability.
TECHNOLOGY OF July 1993: 234 x 156: 90 line lIIus:
c.256pp: Hardback: 0-7514-0099-8: £65.00
REDUCED-ADDITIVE FOODS
Edited by J Smith, Prince Edward Island Food I NEW EDITION I
Technology Centre, Canada
INDUSTRIAL CHOCOLATE
Since some food additives have been shown to be
harmful, the common perception now is that all food MANUFACTURE AND USE
additives are potentially harmful. This has led to a large
Edited by S T Beckett, Yorkreco Research and
market for products making minimal use of additives.
Development
This book provides an authoritative and comprehensive
review of the industrially important advances in the The first edition of this book provided an up-to-date
technology that allows food products to be manufac scientific and technical approach to the principles of
tured with fewer of the additives that have been tradi chocolate manufacture from the growing of cocoa
tionally used. Users of the book will be able to improve beans to the packaging and marketing of the end
existing products, or consider the manufacture of new product. In this thoroughly revised and updated edition,
product lines. The author heads an international team the editor, from one of the world's leading
of experts ensuring worldwide relevance for this book, confectionery manufacturers, again spearheads an
the first to deal with the technology of this extremely international team, all acknowledged experts in their
important market sector. fields. In addition to traditional chocolate manufacturing
processes, many new and unconventional techniques
May 1993: 234 x 156: 38 line & 5 half-tone iIIus:
264pp: Hardback: 0-7514-0002-5: £69.00 are included. Separate marketing and packaging
chapters reflect the importance of these subjects to this
industry. New chapters are added on quality control
CHEMICAL ENGINEERING
and hygiene, environmental issues, and microbiology.
FOR THE FOOD INDUSTRY Tables of important physical constants, such as
specific heat and density, are included.
Edited by P Fryer, University of Cambridge, UK
D L Pyle, University of Reading, UK, CD Rielly, November 1993: 234x156: 90 line & 5 half-tone iIIus:
c.400pp: Hardback: 0-7514-0012-2: c. £79.00
University of Cambridge, UK and C A Zaror,
mUniversity of Reading, UK For further details contact the Marketing Department at:
Chapman 6< Hall: January 1994: 234x156: 50 iIIus: 2-6, Boundary Row, London SE 1 BHN
c.350pp: Hardback: 0-412-49500-7: c.£29.95 Tel: [phone] Fax: [phone]
BLACKIE ACADEMIC & PROFESSIONAL
An imprint of CHAPMAN &. HALL
1 Meat and Meat Products
ACTIN
Time to onset of rigor Time to resolution of rigor
Actin is the major constituent of the thin myofila Cattle 12-24 h 2-6 h*
ment, part of the contractile mechanism of muscles. Turkeys 1/2-2 h 6-24 h
Chickens 1/2-1 h 4-6 h
The molecular weight is estimated to be about 43 000.
It binds one molecule each of nucleotide (ATP or *Further slight increase in tenderness up to 14 d.
ADP) and divalent cation (calcium or magnesium).
An unusual amino acid, N-methylhistidine, is found, These differences in the hanging times necessary
as also in myosin, and may be used for the analytical to achieve maximum tenderization are possibly due
determination of these muscle proteins. to different degrees of contraction of the myofila
ments in bovine, porcine and avian muscles. Limited
proteolytic changes have been observed in the sar
AGEING coplasm of the muscles but these do not appear to
be the cause of the tenderization. Furthermore, very
The object of ageing meat after slaughter is to make few micro-organisms are found deep within the
it more tender. When an animal dies, the adenosine intact meat after ageing, so neither the tenderizing
triphosphate (ATP) in the muscle fibres, in the nor the proteolysis is caused by bacterial action.
presence of magnesium, is decomposed by myosin
A TP-ase. There is a large release of energy which is Accelerated ageing or conditioning
used up in contracting the muscle fibres: the actin
filaments slide inwards between the myosin fila Ageing normally takes place after the meat is chilled
ments, shortening the myofibrils. The heads of the but the process is greatly accelerated if chilling is
myosin filaments then lock on to the actin, making delayed and the meat continues to be held at
the structure rigid. This is the well-known phenom about 37°C. Undesirable bacterial and mould
enon of rigor mortis: opposing muscles contract and growth must be guarded against and there is an
pull against each other and the whole carcass increased possibility of the production of pale
becomes stiff. If the meat is cooked when still in exudative tissue. Beef carcasses held at 43°C
the rigor condition it is extremely tough and unac become significantly tenderized in 24 h after
ceptable. slaughter but the meat becomes pale and
When the meat is hung after slaughter the muscles exudative. Times for achieving satisfactory tender
gradually recover their extensibility and become ness, in typical experiments, are of the order of
considerably more tender. We say that rigor weeks at OSC, five days at 13°C, two days at
mortis has been resolved. The mechanism by 18°C and a few hours at 29°C. After accelerated
which this occurs is not clear. Cracking of the ageing at higher temperatures, the meat should be
muscle fibres occurs, probably a result of mechan cooled and stored as necessary at 2°C.
ical failure when the muscle was in the rigor state.
Damage is also observed at the Z-lines of the muscle Cold shortening or cold toughening
structure, where the individual fibrils are joined; this
is probably caused by proteolytic enzymes including If beef (to some extent) or lamb (especially) is chilled
cathepsins and calpains. At ordinary ambient tem rapidly after slaughter the muscles may undergo
peratures the approximate times for rigor mortis to extreme contracture or 'cold shortening'. When
commence and the times of hanging for adequate cooked this meat is very tough. Under similar con
tenderization are: ditions pork is almost unaffected. The cause of the