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Food Processing Handbook, 2 Volume Set


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Table of Contents

VOLUME 1: POSTHARVEST HANDLING AND PREPARATION OF FOODS FOR PROCESSING Introduction Properties of Raw Food Materials and Their Susceptibility to Deterioration and Damage Storage and Transportation of Raw Materials Raw Material Cleaning Sorting and Grading Blanching Sulfiting of Fruits and Vegetables THERMAL PROCESSING Introduction Reaction Kinetics Temperature Dependence Heat Processing Methods Special Problems with Viscous and Particulate Products Ohmic Heating Filling Procedures Storage EVAPORATION AND DEHYDRATION Evaporation Dehydration (Drying) FREEZING Introduction Refrigeration Methods and Equipment Low Temperature Production Freezing Kinetics Effects of Refrigeration on Food Quality IRRADIATION Introduction Principles of Irradiation Equipment Safety Aspects Effects on the Properties of Food Detection Methods for Irradiated Foods Applications and Potential Applications HIGH PRESSURE PROCESSING Introduction Effect of High Pressure on Microorganisms Ingredient Functionality Enzyme Activity Foaming and Emulsification Gelation Organoleptic Considerations Equipment for HPP Pressure Vessel Considerations Current and Potential Applications of HPP for Foods EMERGING TECHNOLOGIES FOR FOOD PROCESSING Introduction Pulsed Electric Field Processing Ultrasound Power Other Technologies Conclusions PACKAGING Introduction Factors Affecting the Choice of a Packaging Material and/or Container for a Particular Duty Materials and Containers Used for Packaging Foods Modified Atmosphere Packaging Aseptic Packaging Active Packaging Intelligent Packaging The Role of Nanotechnology in Food Packaging VOLUME 2: SEPARATIONS IN FOOD PROCESSING PART 1 Introduction Solid-Liquid Filtration Centrifugation Solid-Liquid Extraction (Leaching) Distillation Crystallization SEPARATIONS IN FOOD PROCESSING: PART 2 - MEMBRANE PROCESSING, ION EXCHANGE, AND ELECTRODIALYSIS Membrane Processes Ion Exchange Electrodialysis MIXING, EMULSIFICATION, AND SIZE REDUCTION Mixing (Agitation, Blending) Emulsification Size Reduction (Crushing, Comminution, Grinding, Milling) of Solids BAKING Introduction The Key Characteristics of Existing Bakery Product Groups Bread Making The Manufacture of Cakes Biscuit and Cookie Making The Manufacture of Pastry Products EXTRUSION General Principles Extrusion Equipment Effects of Extrusion on the Properties of Food FOOD DEEP-FAT FRYING General Principles Effect of Deep-Fat Fried Food on Human Health Oil Absorption in Deep-Fat Fried Food Deep-Fat Frying Equipment French Fries, Potato Chips, and Fabricated Chips Production SAFETY IN FOOD PROCESSING Introduction Safe Design Prerequisite Programs HACCP, the Hazard Analysis and Critical Control Point System Ongoing Control of Food Safety in Processing TRACEABILITY IN FOOD PROCESSING AND DISTRIBUTION What is Traceability? Traceability and Legislation Traceability and International/Private Standards Traceability and Private Standards Traceability in the Food Supply Chain Product Identification Management of Traceability Information The Traceability System Examples of Traceability Systems THE HYGIENIC DESIGN OF FOOD PROCESSING PLANT Introduction Engineering Factors Influencing Hygiene Hygienic Equipment Design Process Design Process Operation and Control Future Trends Conclusions PROCESS CONTROL IN FOOD PROCESSING Introduction Measurement of Process Parameters Control Systems Process Control in Modern Food Processing Concluding Remarks ENVIRONMENTAL ASPECTS OF FOOD PROCESSING Introduction Waste Characteristics Wastwater Processing Technology Resource Recovery from Food Processing Wastes Environmental Impact of Packaging Wastes Refrigerants Energy Issues Related to the Environment Life Cycle Assessment Calculating Greenhouse Gas Emissions WATER AND WASTE TREATMENT Introduction Fresh Water Wastewater Sludge Disposal Final Disposal of Wastewater PROCESS REALISATION Synopsis Manufacturing Design Process and Plant Design Process Economics-Investment Criteria Determining and Improving Process Performance Variation Brief Introduction to Lean and Waste Tools for Continuous Improvement MICROSCOPY TECHNIQUES AND IMAGE ANALYSIS FOR THE QUANTITATIVE EVALUATION OF FOOD MICROSTRUCTURE Introduction Microstructure, Nanostructure, and Levels of Structure Microscopy Techniques Image Analysis Applications of Microscopy and Image Analysis Techniques Concluding Remarks NANOTECHNOLOGY IN THE FOOD SECTOR Introduction The Driving Force for Nanotechnology Development Manufacture of Nanosystems: General Principles Nanotechnology and Food Delivery Systems for Functional Food Ingredients Application of Nanotechnology in Food Packaging and Other Contact Surfaces Other Areas of Application Potential Health and Safety Concerns Involved with Ingestion of Nanoparticulates Regulatory Aspects Recent Initiatives FERMENTATION AND THE USE OF ENZYMES Introduction Fermentation Theory Fermented Foods Enzyme Technology

About the Author

James G. Brennan qualified with a BSc(Hons) degree in Dairy Science from University College Cork, Ireland, in 1959. In 1960 he obtained an MSc degree, by research, in the same subject. Following a short spell in industry he moved to the National College of Food Technology (NCFT), Weybridge, UK, to undertake a postgraduate course in Food Technology. On successful completion of that course he joined the academic staff of NCFT. In 1966 NCFT became part of the University of Reading. In 1982 NCFT moved from Weybridge to the main University of Reading campus. Mr Brennan continued as a member of the academic staff of the University of Reading until his retirement in 2002, completing over forty years of service. His teaching interests were mainly in food dehydration, food packaging and separation operations. His research interests were in the fundamentals of dehydration and physical/textural properties of foods and their measurement. He supervised over twenty PhD students and published well over one hundred research and technical papers. He is author of a book on food dehydration and coauthor with three colleagues of a well known book on food engineering operations. He edited and contributed material to the first edition of this book. He also collaborated with industry in a number of projects. Together with his wife, Anne, he travelled widely during his career including extended stays teaching and researching in Australia and the USA. In retirement he continues to write, edit and review papers and books in his field. Alistair S. Grandison qualified with a BSc (Hons) in Biochemistry from the University of Liverpool in 1973 and a PhD from the same university in 1976. Following a short spell at the Royal Liverpool Hospital he moved to the National Institute for Research in Dairying where he worked on cheese and dairy products. In 1987 he moved to the University of Reading as a lecturer. He is currently a Senior Lecturer in the Department of Food and Nutritional Sciences where his teaching interests include dairy science and food processing in general. His research has covered many aspects of dairy science and technology including the lactoperoxidase system, separation processes and the coagulation of milk and manfacture of dairy products, frequently involving industrial collaboration. He has supervised 25 PhD students and published around 150 research papers, edited one book and written a number of book chapters.

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