Handbook of Food Science, Technology, and Engineering - 4 Volume Set

3618 Pages·2005·2.41 MB·English

HANDBOOK
OF
FOOD SCIENCE,
TECHNOLOGY,
AND
ENGINEERING
Volume 1
FOOD SCIENCE AND TECHNOLOGY
ASeries of Monographs, Textbooks, and Reference Books
Editorial Advisory Board
Gustavo V. Barbosa-CánovasWashington State University–Pullman
P. Michael DavidsonUniversity of Tennessee–Knoxville
Mark Dreher McNeil Nutritionals, New Brunswick, NJ
Richard W. HartelUniversity of Wisconsin–Madison
Lekh R. JunejaTaiyo Kagaku Company, Japan
Marcus KarelMassachusetts Institute of Technology
Ronald G. LabbeUniversity of Massachusetts–Amherst
Daryl B. LundUniversity of Wisconsin–Madison
David B. MinThe Ohio State University
Leo M. L. NolletHogeschool Gent, Belgium
Seppo SalminenUniversity of Turku, Finland
John H. Thorngate IIIAllied Domecq Technical Services, Napa, CA
Pieter WalstraWageningen University, The Netherlands
John R. WhitakerUniversity of California–Davis
Rickey Y. YadaUniversity of Guelph, Canada
76. Food Chemistry: Third Edition, edited by Owen R. Fennema
77. Handbook of Food Analysis: Volumes 1 and 2, edited by Leo M. L. Nollet
78. Computerized Control Systems in the Food Industry, edited by Gauri S. Mittal
79. Techniques for Analyzing Food Aroma, edited byRay Marsili
80. Food Proteins and Their Applications, edited by Srinivasan Damodaran and Alain Paraf
81. Food Emulsions: Third Edition, Revised and Expanded, edited by Stig E. Friberg
and Kåre Larsson
82. Nonthermal Preservation of Foods, Gustavo V. Barbosa-Cánovas, Usha R. Pothakamury,
Enrique Palou, and Barry G. Swanson
83. Milk and Dairy Product Technology, Edgar Spreer
84. Applied Dairy Microbiology, edited by Elmer H. Marth and James L. Steele
85. Lactic Acid Bacteria: Microbiology and Functional Aspects, Second Edition,
Revised and Expanded, edited by Seppo Salminen and Atte von Wright
86. Handbook of Vegetable Science and Technology: Production, Composition, Storage,
and Processing, edited by D. K. Salunkhe and S. S. Kadam
87. Polysaccharide Association Structures in Food, edited by Reginald H. Walter
88. Food Lipids: Chemistry, Nutrition, and Biotechnology, edited by Casimir C. Akoh
and David B. Min
89. Spice Science and Technology, Kenji Hirasa and Mitsuo Takemasa
90. Dairy Technology: Principles of Milk Properties and Processes, P. Walstra, T. J. Geurts,
A. Noomen, A. Jellema, and M. A. J. S. van Boekel
91. Coloring of Food, Drugs, and Cosmetics,Gisbert Otterstätter
92. Listeria, Listeriosis, and Food Safety: Second Edition, Revised and Expanded,
edited byElliot T. Ryser and Elmer H. Marth
93. Complex Carbohydrates in Foods, edited by Susan Sungsoo Cho, Leon Prosky,
and Mark Dreher
94. Handbook of Food Preservation, edited by M. Shafiur Rahman
95. International Food Safety Handbook: Science, International Regulation,
and Control, edited by Kees van der Heijden, Maged Younes, Lawrence Fishbein,
and Sanford Miller
96. Fatty Acids in Foods and Their Health Implications: Second Edition, Revised and Expanded,
edited by Ching Kuang Chow
97. Seafood Enzymes: Utilization and Influence on Postharvest Seafood Quality,
edited by Norman F. Haard and Benjamin K. Simpson
98. Safe Handling of Foods, edited by Jeffrey M. Farber and Ewen C. D. Todd
99. Handbook of Cereal Science and Technology: Second Edition, Revised and Expanded,
edited by Karel Kulp and Joseph G. Ponte, Jr.
100. Food Analysis by HPLC: Second Edition, Revised and Expanded, edited by Leo M. L. Nollet
101. Surimi and Surimi Seafood, edited by Jae W. Park
102. Drug Residues in Foods: Pharmacology, Food Safety, and Analysis, Nickos A. Botsoglou
and Dimitrios J. Fletouris
103. Seafood and Freshwater Toxins: Pharmacology, Physiology, and Detection,
edited by Luis M. Botana
104. Handbook of Nutrition and Diet, Babasaheb B. Desai
105. Nondestructive Food Evaluation: Techniques to Analyze Properties and Quality, edited by
Sundaram Gunasekaran
106. Green Tea: Health Benefits and Applications, Yukihiko Hara
107. Food Processing Operations Modeling: Design and Analysis, edited by Joseph Irudayaraj
108. Wine Microbiology: Science and Technology, Claudio Delfini and Joseph V. Formica
109. Handbook of Microwave Technology for Food Applications, edited by Ashim K. Datta
and Ramaswamy C. Anantheswaran
110. Applied Dairy Microbiology: Second Edition, Revised and Expanded, edited by
Elmer H.Marth and James L. Steele
111. Transport Properties of Foods, George D. Saravacos and Zacharias B. Maroulis
112. Alternative Sweeteners: Third Edition, Revised and Expanded,edited by
Lyn O’Brien Nabors
113. Handbook of Dietary Fiber,edited by Susan Sungsoo Cho and Mark L. Dreher
114. Control of Foodborne Microorganisms, edited by Vijay K. Juneja and John N. Sofos
115. Flavor, Fragrance, and Odor Analysis, edited by Ray Marsili
116. Food Additives: Second Edition, Revised and Expanded, edited by A. Larry Branen,
P. Michael Davidson, Seppo Salminen, and John H. Thorngate, III
117. Food Lipids: Chemistry, Nutrition, and Biotechnology: Second Edition,
Revised and Expanded, edited by Casimir C. Akoh and David B. Min
118. Food Protein Analysis: Quantitative Effects on Processing, R. K. Owusu-Apenten
119. Handbook of Food Toxicology, S. S. Deshpande
120. Food Plant Sanitation, edited by Y. H. Hui, Bernard L. Bruinsma, J. Richard Gorham,
Wai-Kit Nip, Phillip S. Tong, and Phil Ventresca
121. Physical Chemistry of Foods, Pieter Walstra
122. Handbook of Food Enzymology, edited by John R. Whitaker, Alphons G. J. Voragen,
and Dominic W. S. Wong
123. Postharvest Physiology and Pathology of Vegetables: Second Edition,
Revised and Expanded, edited by Jerry A. Bartz and Jeffrey K. Brecht
124. Characterization of Cereals and Flours: Properties, Analysis, and Applications,
edited by Gönül Kaletunç and Kenneth J. Breslauer
125. International Handbook of Foodborne Pathogens, edited by Marianne D. Miliotis
and Jeffrey W. Bier
126. Food Process Design, Zacharias B. Maroulis and George D. Saravacos
127. Handbook of Dough Fermentations, edited by Karel Kulp and Klaus Lorenz
128. Extraction Optimization in Food Engineering, edited by Constantina Tzia
and George Liadakis
129. Physical Properties of Food Preservation: Second Edition, Revised and Expanded,
Marcus Karel and Daryl B. Lund
130. Handbook of Vegetable Preservation and Processing, edited by Y. H. Hui, Sue Ghazala,
Dee M. Graham, K. D. Murrell, and Wai-Kit Nip
131. Handbook of Flavor Characterization: Sensory Analysis, Chemistry, and Physiology,
edited by Kathryn Deibler and Jeannine Delwiche
132. Food Emulsions: Fourth Edition, Revised and Expanded, edited by Stig E. Friberg,
Kare Larsson, and Johan Sjoblom
133. Handbook of Frozen Foods, edited by Y. H. Hui, Paul Cornillon, Isabel Guerrero Legarret,
Miang H. Lim, K. D. Murrell, and Wai-Kit Nip
134. Handbook of Food and Beverage Fermentation Technology, edited by Y. H. Hui, Lisbeth
Meunier-Goddik, Ase Solvejg Hansen, Jytte Josephsen, Wai-Kit Nip, Peggy S. Stanfield,
and Fidel Toldrá
135. Genetic Variation in Taste Sensitivity, edited by John Prescott and Beverly J. Tepper
136. Industrialization of Indigenous Fermented Foods: Second Edition, Revised and Expanded,
edited by Keith H. Steinkraus
137. Vitamin E: Food Chemistry, Composition, and Analysis, Ronald Eitenmiller and Junsoo Lee
138. Handbook of Food Analysis: Second Edition, Revised and Expanded, Volumes 1, 2, and 3,
edited by Leo M. L. Nollet
139. Lactic Acid Bacteria: Microbiological and Functional Aspects: Third Edition,
Revised and Expanded, edited by Seppo Salminen, Atte von Wright, and Arthur Ouwehand
140. Fat Crystal Networks, Alejandro G. Marangoni
141. Novel Food Processing Technologies, edited by Gustavo V. Barbosa-Cánovas,
M. Soledad Tapia, and M. Pilar Cano
142. Surimi and Surimi Seafood: Second Edition, edited by Jae W. Park
143. Food Plant Design,Antonio Lopez-Gomez; Gustavo V. Barbosa-Cánovas
144. Engineering Properties of Foods: Third Edition, edited by M. A. Rao, Syed S.H. Rizvi,
and Ashim K. Datta
145. Antimicrobials in Food: Third Edition, edited by P. Michael Davidson, John N. Sofos,
and A. L. Branen
146. Encapsulated and Powdered Foods, edited by Charles Onwulata
147. Dairy Science and Technology: Second Edition, Pieter Walstra, Jan T. M. Wouters
and Tom J. Geurts
148. Food Biotechnology, Second Edition, edited by Kalidas Shetty, Gopinadhan Paliyath,
Anthony Pometto and Robert E. Levin
149. Handbook of Food Science, Technology, and Engineering - 4 Volume Set, edited by Y. H. Hui
150. Thermal Food Processing: New Technologies and Quality Issues, edited by Da-Wen Sun
151. Aflatoxin and Food Safety, edited by Hamed K. Abbas
152. Food Packaging: Principles and Practice, Second Edition, Gordon L. Robertson
HANDBOOK
OF
FOOD SCIENCE,
TECHNOLOGY,
AND
ENGINEERING
Volume 1
Edited by
Y. H. HUI
Associate Editors
J. D. Culbertson, S. Duncan, I. Guerrero-Legarreta,
E. C. Y. Li-Chan, C. Y. Ma, C. H. Manley, T. A. McMeekin,
W. K. Nip, L. M. L. Nollet, M. S. Rahman, F. Toldr , Y. L. Xiong
Boca Raton London New York
A CRC title, part of the Taylor & Francis imprint, a member of the
Taylor & Francis Group, the academic division of T&F Informa plc.
Published in 2006 by
CRC Press
Taylor & Francis Group
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Boca Raton, FL 33487-2742
© 2006 by Taylor & Francis Group, LLC
CRC Press is an imprint of Taylor & Francis Group
No claim to original U.S. Government works
Printed in the United States of America on acid-free paper
10 9 8 7 6 5 4 3 2 1
International Standard Book Number-10: 0-8493-9847-9 (Set)
International Standard Book Number-10: 1-57444-551-0 (Vol 1)
International Standard Book Number-10: 0-8493-9848-7 (Vol 2)
International Standard Book Number-10: 1-57444-552-9 (Vol 3)
International Standard Book Number-10: 0-8493-9849-5 (Vol 4)
International Standard Book Number-13: 978-0-8493-9847-6 (Set)
International Standard Book Number-13: 978-1-57444-551-0 (Vol 1)
International Standard Book Number-13: 978-0-8493-9848-3 (Vol 2)
International Standard Book Number-13: 978-1-57444-552-7 (Vol 3)
International Standard Book Number-13: 978-0-8493-9849-0 (Vol 4)
Library of Congress Card Number 2005050551
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Library of Congress Cataloging-in-Publication Data
Handbook of food science, technology, and engineering / edited by Y.H. Hui.
p. cm. -- (Food science and technology ; 148)
Includes bibliographical references and index.
ISBN 1-57444-551-0 (v. 1 : alk. paper) -- ISBN 0-8493-9848-7 ( v. 2 : alk. paper) -- ISBN 1-57444-552-9 (v. 3 : alk. paper) --
ISBN 0-8493-9849-5 (v. 4 : alk. paper)
1. Food industry and trade--Handbooks, manuals, etc. 2. Food--Analysis--Handbooks, manuals, etc. 3. Food--Composition--
Handbooks, manuals, etc. I. Hui, Y. H. (Yiu H.) II. Food science and technology (Taylor & Francis) ; 148.
TP370.4.H38 2005
664--dc22 2005050551
Visit the Taylor & Francis Web site at
http://www.taylorandfrancis.com
and the CRC Press Web site at
Taylor & Francis Group is the Academic Division of Informa plc. http://www.crcpress.com
Preface for Volumes 1 and 2
In the last 30 years, progress in food science, food technology, and food engineering has advanced exponentially. As
usual, information dissemination for this progress is expressed in many media, both printed and electronic. Books are
available for almost every specialty area within these three disciplines,numbering in the hundreds.
Collective works on the disciplines are also available,though in smaller number. Examples are encyclopedias (food
science,food engineering,food packaging) and handbooks (nutrition,food processing,food technology). Because hand-
books on these topics are limited, this four-volume treatise is released by Taylor & Francis to fill this gap. The title of
these four volumes is Handbook of Food Science,Technology,and Engineeringwith individual volume title as follows:
● Volume 1:Food Science:Properties and Products
● Volume 2:Food Science:Ingredients,Health,and Safety
● Volume 3:Food Engineering and Food Processing
● Volume 4:Food Technology and Food Processing
This preface introduces Volumes 1 and 2. Each volume contains about 1,000 printed pages of scientific and techni-
cal information. Volume 1 contains 55 chapters and Volume 2 contains 46 chapters. Volume 1 presents the following cat-
egories of topics,with the number of chapters indicated:
● Food components and their properties,14
● Food categories,26
● Food analysis,9
● Food microbiology,6
Volume 2 presents the following categories of topics,with the number of chapters indicated:
● Food attributes,7
● Food fermentation,8
● Food and workers safety,food security,12
● Functional food ingredients,15
● Nutrition and health,4
A brief discussion of the coverage for each volume is described below.
In Volume 1, the first group of topics covers the components and properties of food such as carbohydrate, protein,
fat, vitamins, water, and pigments. The second group of topics covers the different categories of food products includ-
ing,but not limited to,beverages,bakery,cereals,legumes,vegetables,fruits,milk,meat,poultry,fats,oils,seafood,and
wine. The third group of topics describes the analysis of food such as basic principles and various techniques (chemical
method,spectroscopy,chromatography,mass spectrometry,and other analytical methodology). The last group of topics
covers food microbiology such as basic considerations,spoilage,land and marine animals,and analytical methodology.
In Volume 2,the first group of topics covers the attributes of food such as sensory science,data base concepts,fla-
vor, texture, and color. The second group of topics covers food fermentation including basic principles, quality, flavor,
meat,milk,cultured products,cheese,yeasts,and pickles. The third group of topics covers food from the perspective of
safety, workers health, and security, especially in the United States, such as food standards, food protection methods,
filth,pathogens,migratory chemicals,food plant sanitation,retail food sanitation,establishment safety,animal feeds and
drugs,and bio-terrorism. The fourth group of topics covers major functional food ingredients including,but not limited
to, antioxidants, colors, aroma, flavor, spice, enzyme, emulsifiers, phytates, sorbates, artificial sweeteners, eggs, gums.
The last group of topics covers special topics in nutrition and health such as food allergy, Chinese edible botanicals,
dietary supplements,and health related advertisement in the United States.
When studying the information in this two-volume text,please note two important considerations:
1. Although major topics in the discipline are included,there is no claim that the coverage is comprehensive.
2. Although the scientific information is applicable worldwide,a small number of topics with legal implications
are especially pertinent in the United States.
These two volumes are the result of the combined effort of more than 150 professionals from industry,government,
and academia. They are from more than 15 countries with diverse expertise and background in the discipline of food sci-
ence. These experts were led by an international editorial team of 13 members from 8 countries. All these individuals,
authors and editors, are responsible for assembling 2,000 printed pages of scientific topics of immense complexity. In
sum,the end product is unique,both in depth and breadth,and will serve as an essential reference on food science for
professionals in government,industry,and academia.
The editorial team thanks all the contributors for sharing their experience in their fields of expertise. They are the
people who make this book possible. We hope you enjoy and benefit from the fruits of their labor.
We know how hard it is to develop the content of a book. However,we believe that the production of a professional
book of this nature is even more difficult. We thank the editorial and production teams at Taylor & Francis for their time,
effort,advice,and expertise. You are the best judge of the quality of this book.
Y. H. Hui
J. D. Culbertson
S. Duncan
I. Guerrero-Legarreta
E. C. Y. Li-Chan
C. Y. Ma
C. H. Manley
T. A. McMeekin
W. K. Nip
L. M. L. Nollet
M. S. Rahman
F. Toldrá
Y. L. Xiong
The Editor
Dr. Y. H. Hui holds a Ph.D. in food and nutritional biochemistry from the University of California at Berkeley. He is
semi-retired and has been a consultant to the food industry since 2000. He is currently a senior scientist with the con-
sultant firm Science Technology System in West Sacramento, CA. He has authored, coauthored, edited, and coedited
more than 35 books in food science,food technology,food engineering,food law,nutrition,health,and medicine,includ-
ing the Encyclopedia of Food Science and Technology, Bailey’s Industrial Oils and Fat Products, Foodborne Disease
Handbook,Food Plant Sanitation,andFood Processing:Principles and Applications.
ASSOCIATE EDITORS
Dr. Jeff Culbertson is a professor of food science at the University of Idaho. He earned his B.S. and M.S. degrees at
Oregon State University and his Ph.D. at Washington State University—all in Food Science. He previously taught at the
University of Wisconsin–River Falls and Central Michigan University. For a number of years he was the manager of
Corporate Quality at the Kellogg Corporation. He maintains an active consulting business with many Fortune 500 clients
from the food and beverage industry.
Dr. Susan E. Duncanis a professor in the Department of Food Science and Technology,Virginia Polytechnic Institute
and State University,Blacksburg,VA. She earned her Ph.D. in food technology and science,The University of Tennessee,
Knoxville. She is the director of the Macromolecular Interfaces with Life Sciences Program,a multidisciplinary gradu-
ate program integrating polymer chemistry and life sciences. Dr. Duncan is a sensory specialist with a focus on quality
issues of dairy, lipids, nutraceutical, and water/beverage products, emphasizing interactions with packaging materials.
She has authored 50 peer-reviewed research publications and 7 book chapters. She is a member of the Institute of Food
Technologists and American Dairy Science Association.
Dr. Eunice C. Y. Li-Chanis a professor of food science at the University of British Columbia,Faculty of Agricultural
Sciences, Food Nutrition & Health Program. Her significant research contributions include pioneering studies that
launched the use of Raman spectroscopy and fluorescent hydrophobic probes as tools to study food protein systems,
research that established the potential and protocols for using egg yolk antibodies in lieu of mammalian polyclonal anti-
bodies in immunochemistry and immunoaffinity techniques,and the isolation and characterization of value-added pro-
teins and peptides as functional food ingredients. Her publication record includes authorship or coauthorship in over 75
original articles in peer-reviewed scientific journals, more than 25 chapters in books, and a book entitled Hydrophobic
Interactions in Food Systems(1988,CRC Press).
Dr. Isabel Guerrero Legarreta is a profesor of food science, Department of Biotechnology, Universidad Autónoma
Metropolitana,Iztapalapa,México. She received a B.Eng. degree (1972) in chemical engineering from the Universidad
Nacional Autónoma de Mexico,Mexico City,an M.Sc. degree (1975) in food science from the University of Reading,
England, and a Ph.D. (1983) in food science from the University of Guelph, Canada. Her research and teaching work
has been focused on meat and fish preservation and utilization in subtropical areas. She has also studied the obtainment
of products from marine resources,stressing the utilization of marine underutilized material and its by-products. Her pro-
fessional contributions include over 100 papers,book chapters,and a patent on industrial carotenoid pigment separation
from shrimp wastes.
Dr. C. Y. Maobtained his Ph.D. in food chemistry from the University of British Columbia,Canada. After working as
a research scientist in Agriculture and Agri-Food Canada for 16 years, he is now a professor of food science at the
University of Hong Kong. His current research activities include the study of structure-function relationships of food pro-
teins and bioactive peptides. The molecular structure and conformation of selected proteins with potential uses as food
ingredients and peptides possessing biological/pharmaceutical activities are studied by various physical and chemical
techniques. Professor Ma also studies the potential uses of under-utilized protein sources from cereal and legume seeds,
and the improvements of functional properties of these proteins by various chemical and physical methods.