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 6000 Broken Sound Parkway NW, Suite 300 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 This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. A wide variety of references are listed. Reasonable efforts have been made to publish reliable data and information, but the author and the publisher cannot assume responsibility for the validity of all materials or for the consequences of their use. No part of this book may be reprinted, reproduced, transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any information storage or retrieval system, without written permission from the publishers. For permission to photocopy or use material electronically from this work, please access www.copyright.com (http://www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC) 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400. CCC is a not-for-profit organization that provides licenses and registration for a variety of users. For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. 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.