Food Processing Handbook (Vol. 1 and 2)

790 Pages·8.7 MB·english

by  Brennan J.G.

Editedby
JamesG.Brennanand
AlistairS.Grandison
FoodProcessingHandbook
Volume1
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Edited by James G. Brennan and Alistair S. Grandison
Food Processing Handbook
2nd edition
Volume 1
TheEditors AllbookspublishedbyWiley-VCHare
carefullyproduced.Nevertheless,authors,
JamesG.Brennan,MScFIFST editors,andpublisherdonotwarrantthe
16BenningWay informationcontainedinthesebooks,
Wokingham,BerksRG401XX includingthisbook,tobefreeoferrors.
UnitedKingdom Readersareadvisedtokeepinmindthat
statements,data,illustrations,procedural
detailsorotheritemsmayinadvertentlybe
inaccurate.
Dr.AlistairS.Grandison
DepartmentofFoodandNutritional
Sciences LibraryofCongressCardNo.:appliedfor
UniversityofReading
Whiteknights BritishLibraryCataloguing-in-Publication
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V
Contents
PrefacetotheSecondEdition XV
PrefacetotheFirstEdition XVII
ListofContributors XIX
Contentof Volume1
1 PostharvestHandlingandPreparationofFoodsforProcessing 1
AlistairS.Grandison
1.1 Introduction 1
1.2 PropertiesofRawFoodMaterialsandTheirSusceptibilityto
DeteriorationandDamage 2
1.2.1 RawMaterialProperties 3
1.2.1.1 GeometricProperties 3
1.2.1.2 Color 4
1.2.1.3 Texture 4
1.2.1.4 Flavor 5
1.2.1.5 FunctionalProperties 5
1.2.2 RawMaterialSpecifications 6
1.2.3 DeteriorationofRawMaterials 6
1.2.4 DamagetoRawMaterials 7
1.2.5 ImprovingProcessingCharacteristicsthroughSelectiveBreedingand
GeneticEngineering 7
1.3 StorageandTransportationofRawMaterials 9
1.3.1 Storage 9
1.3.1.1 Temperature 10
1.3.1.2 Humidity 11
1.3.1.3 CompositionofAtmosphere 12
1.3.1.4 OtherConsiderations 12
1.3.2 Transportation 13
1.4 RawMaterialCleaning 13
1.4.1 DryCleaningMethods 14
1.4.2 WetCleaningMethods 17
1.4.3 Peeling 20
1.5 SortingandGrading 20
VI Contents
1.5.1 CriteriaandMethodsofSorting 20
1.5.2 Grading 23
1.6 Blanching 25
1.6.1 MechanismsandPurposesofBlanching 25
1.6.2 ProcessingConditions 27
1.6.3 BlanchingEquipment 27
1.7 SulfitingofFruitsandVegetables 28
References 29
2 ThermalProcessing 31
MichaelJ.LewisandSoojinJun
2.1 Introduction 31
2.1.1 ReasonsforHeatingFoods 32
2.1.2 SafetyandQualityIssues 33
2.1.3 ProductRange 34
2.2 ReactionKinetics 35
2.2.1 MicrobialInactivation 35
2.2.2 HeatResistanceatConstantTemperature 35
2.3 TemperatureDependence 37
2.3.1 BatchandContinuousProcessing 39
2.3.2 ContinuousHeatExchangers 42
2.3.2.1 DirectHeating 44
2.4 HeatProcessingMethods 46
2.4.1 Thermization 46
2.4.2 Pasteurization 47
2.4.2.1 HTSTPasteurization 48
2.4.2.2 Tunnel(Spray)Pasteurizers 51
2.4.2.3 ExtendedShelfLifeProducts 52
2.4.3 Sterilization 52
2.4.3.1 In-ContainerProcessing 52
2.4.3.2 UHTProcessing 60
2.5 SpecialProblemswithViscousandParticulateProducts 65
2.6 OhmicHeating 67
2.6.1 Introduction 67
2.6.2 FundamentalPrinciplesofOhmicHeating 67
2.6.2.1 ElectrochemicalReactiononElectrodes 68
2.6.2.2 HeatingPatternofMultiphaseFoodinOhmicSystem 69
2.6.2.3 ModelingofOhmicHeating 70
2.7 FillingProcedures 72
2.8 Storage 72
References 73
3 EvaporationandDehydration 77
JamesG.Brennan
3.1 Evaporation(Concentration,Condensing) 77
3.1.1 GeneralPrinciples 77
Contents VII
3.1.2 EquipmentUsedinVacuumEvaporation 79
3.1.2.1 VacuumPans 79
3.1.2.2 ShortTubeVacuumEvaporators 80
3.1.2.3 Long-TubeEvaporators 81
3.1.2.4 PlateEvaporators 82
3.1.2.5 AgitatedThin-FilmEvaporators 83
3.1.2.6 CentrifugalEvaporators 83
3.1.2.7 RefractanceWindowEvaporator 83
3.1.2.8 AncillaryEquipment 84
3.1.3 Multiple-EffectEvaporation 84
3.1.4 VaporRecompression 85
3.1.5 ApplicationsforEvaporation 86
3.1.5.1 ConcentratedLiquidProducts 86
3.1.5.2 EvaporationasaPreparatorySteptoFurtherProcessing 88
3.1.5.3 TheUseofEvaporationtoReduceTransport,Storage,andPackaging
Costs 89
3.2 Dehydration(Drying) 91
3.2.1 GeneralPrinciples 91
3.2.2 DryingSolidFoodsinHeatedAir 92
3.2.3 EquipmentUsedinHotAirDryingofSolidFoodPieces 94
3.2.3.1 Cabinet(Tray)Dryer 94
3.2.3.2 TunnelDryer 94
3.2.3.3 Conveyor(Belt)Dryer 95
3.2.3.4 BinDryer 95
3.2.3.5 FluidizedBedDryer 96
3.2.3.6 Pneumatic(Flash)Dryer 98
3.2.3.7 RotaryDryer 99
3.2.4 DryingofSolidFoodsbyDirectContactwithaHeatedSurface 99
3.2.5 EquipmentUsedinDryingSolidFoodsbyContactwithaHeated
Surface 100
3.2.5.1 VacuumCabinet(TrayorShelf)Dryer 100
3.2.5.2 DoubleConeVacuumDryer 100
3.2.6 FreezeDrying(SublimationDrying,Lyophilization)ofSolid
Foods 101
3.2.7 EquipmentUsedinFreezeDryingSolidFoods 102
3.2.7.1 Cabinet(Batch)FreezeDryer 102
3.2.7.2 Tunnel(Semi-continuous)FreezeDryer 103
3.2.7.3 Continuous-FreezeDryers 104
3.2.7.4 VacuumSprayFreezeDryer 104
3.2.8 DryingbytheApplicationofRadiant(Infrared)Heat 105
3.2.9 DryingbytheApplicationofDielectricEnergy 105
3.2.10 ElectrohydrodynamicDrying(EHD) 107
3.2.11 OsmoticDehydration 108
3.2.12 SunandSolarDrying 110
3.2.13 DryingFoodLiquidsandSlurriesinHeatedAir 111
VIII Contents
3.2.13.1 SprayDrying 111
3.2.14 DryingLiquidsandSlurriesbyDirectContactWithaHeated
Surface 116
3.2.14.1 Drum(Roller,Film)Dryer 116
3.2.14.2 VacuumBand(Belt)Dryer 117
3.2.14.3 RefractanceWindowDryingSystem 118
3.2.15 OtherMethodsUsedforDryingLiquidsandSlurries 118
3.2.16 ApplicationsofDehydration 119
3.2.16.1 DehydratedVegetableProducts 119
3.2.16.2 DehydratedFruitProducts 121
3.2.16.3 DehydratedDairyProducts 122
3.2.16.4 InstantCoffeeandTea 123
3.2.16.5 DehydratedMeatProducts 123
3.2.16.6 DehydratedFishProducts 123
3.2.17 StabilityofDehydratedFoods 124
References 126
4 Freezing 131
Jose´MauricioPardoandKeshavanNiranjan
4.1 Introduction 131
4.2 RefrigerationMethodsandEquipment 131
4.2.1 PlateContactSystems 132
4.2.2 GasContactRefrigerators 132
4.2.3 ImmersionandLiquidContactRefrigeration 133
4.2.4 CryogenicFreezing 134
4.3 LowTemperatureProduction 135
4.3.1 MechanicalRefrigerationCycle 135
4.3.1.1 ThePressureandEnthalpyDiagram 137
4.3.1.2 TheRealRefrigerationCycle(StandardVaporCompression
Cycle) 138
4.3.2 EquipmentforaMechanicalRefrigerationSystem 139
4.3.2.1 Evaporators 139
4.3.2.2 Condensers 140
4.3.2.3 Compressors 141
4.3.2.4 ExpansionValves 142
4.3.2.5 Refrigerants 142
4.3.3 CommonTermsUsedinRefrigerationSystemDesign 143
4.3.3.1 CoolingLoad 144
4.3.3.2 CoefficientofPerformance 144
4.3.3.3 RefrigerantFlowRate 144
4.3.3.4 WorkDonebytheCompressor 145
4.3.3.5 HeatExchangedintheCondenserandEvaporator 145
4.4 FreezingKinetics 145
4.4.1 FormationoftheMicrostructureduringSolidification 146
4.4.2 MathematicalModelsforFreezingKinetics 147
Contents IX
4.4.2.1 Neumann’sModel 148
4.4.2.2 Plank’sModel 148
4.4.2.3 Cleland’sModel 149
4.4.2.4 Pham’sModel 149
4.5 EffectsofRefrigerationonFoodQuality 150
References 151
5 Irradiation 153
AlistairS.Grandison
5.1 Introduction 153
5.2 PrinciplesofIrradiation 153
5.2.1 PhysicalEffects 154
5.2.2 ChemicalEffects 158
5.2.3 BiologicalEffects 158
5.3 Equipment 160
5.3.1 IsotopeSources 160
5.3.2 MachineSources 162
5.3.3 ControlandDosimetry 162
5.4 SafetyAspects 165
5.5 EffectsonthePropertiesofFood 165
5.6 DetectionMethodsforIrradiatedFoods 167
5.7 ApplicationsandPotentialApplications 168
5.7.1 GeneralEffectsandMechanismsofIrradiation 169
5.7.1.1 InactivationofMicroorganisms 169
5.7.1.2 InhibitionofSprouting 170
5.7.1.3 DelayofRipeningandSenescence 171
5.7.1.4 InsectDisinfestation 171
5.7.1.5 EliminationofParasites 171
5.7.1.6 MiscellaneousEffectsonFoodPropertiesandProcessing 172
5.7.1.7 CombinationTreatments 172
5.7.2 ApplicationstoParticularFoodClasses 172
5.7.2.1 MeatandMeatProducts 172
5.7.2.2 FishandShellfish 173
5.7.2.3 FruitsandVegetables 174
5.7.2.4 BulbsandTubers 174
5.7.2.5 SpicesandHerbs 175
5.7.2.6 CerealsandCerealProducts 175
5.7.2.7 OtherMiscellaneousFoods 175
References 176
6 HighPressureProcessing 179
MargaretF.Patterson,DaveA.Ledward,CraigLeadley,andNigelRogers
6.1 Introduction 179
6.2 EffectofHighPressureonMicroorganisms 182
6.2.1 BacterialSpores 182
6.2.2 VegetativeBacteria 183
X Contents
6.2.3 YeastsandMolds 183
6.2.4 Viruses 184
6.2.5 Parasites 184
6.2.6 StrainVariationwithinaSpecies 185
6.2.7 StageofGrowthofMicroorganisms 185
6.2.8 MagnitudeandDurationofthePressureTreatment 185
6.2.9 EffectofTemperatureonPressureResistance 185
6.2.10 Substrate 186
6.2.11 CombinationTreatmentsInvolvingPressure 186
6.2.12 EffectofHighPressureontheMicrobiologicalQualityofFoods 187
6.3 IngredientFunctionality 188
6.4 EnzymeActivity 189
6.5 FoamingandEmulsification 191
6.6 Gelation 193
6.7 OrganolepticConsiderations 195
6.8 EquipmentforHPP 196
6.8.1 HPPSystems 196
6.9 PressureVesselConsiderations 197
6.9.1 HighPressurePumps 198
6.9.2 ControlSystems 199
6.10 CurrentandPotentialApplicationsofHPPforFoods 200
References 201
7 EmergingTechnologiesforFoodProcessing 205
LilianaAlamilla-Beltra´n,JorgeWelti-Chanes,Jose´JorgeChanona-Pe´rez,
MadeJesu´sPerea-Flores,andGustavoF.Gutie´rrez-Lo´pez
7.1 Introduction 205
7.2 PulsedElectricFieldProcessing 206
7.2.1 PEFTreatmentChambers 207
7.2.2 EffectsofPEFonMicroorganisms 208
7.2.3 FactorsAffectingtheAbilityofPEFtoInactivateMicroorganisms 209
7.2.3.1 ProcessingFactors 209
7.2.3.2 MicroorganismFactors 210
7.2.3.3 FoodFactors 210
7.2.4 EffectsofPEFonEnzymes 212
7.2.5 OtherApplicationsofPEF 214
7.3 UltrasoundPower 215
7.3.1 ApplicationsofUltrasoundintheFoodIndustry 216
7.3.1.1 Low-IntensityUltrasound 216
7.3.1.2 High-IntensityUltrasound 217
7.3.2 Enzymes 217
7.3.3 Microorganisms 218
7.3.4 FruitsandVegetables 218
7.4 OtherTechnologies 218
7.4.1 High-PressureCarbonDioxide 218