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Food processing technology: Principles and practice (Third edition)P J Fellows, Consultant, UK
Woodhead Publishing Series in Food Science, Technology and Nutrition No. 174
This book represents excellent value for money.
International Journal of Dairy Technology
I congratulate the author on such a comprehensive text on principles and practice of food processing technology.
Croatian Journal of Food Science and Technology
I warmly recommend this book to food engineers, students and university professors, and to food industry professionals.
Croatian Journal of Food Science and Technology
- introduces a range of processing techniques that are used in food manufacturing
- explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods
- describes post-processing operations, including packaging and distribution logistics
- this updated and extended third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies avaliable
‘… a well-written and authoritative review of food processing technology – the essential reference for food technologists and students alike.’ Food Trade Review (of a previous edition)
‘Interesting, logical and concise. A good introduction for students of nutrition, food science and technology, catering or agriculture.’ Food Manufacture (of a previous edition)
Widely regarded as a standard work in its field, this book introduces the range of processing techniques that are used in food manufacturing. It explains the principles of each process, the processing equipment used, operating conditions and the effects of processing on micro-organisms that contaminate foods, the biochemical properties of foods and their sensory and nutritional qualities.
The third edition is divided into five parts. Part one describes some important basic concepts. Part two describes unit operations that take place at ambient temperature or involve minimum heating of foods. Part three includes operations that heat foods to preserve them or to alter their eating quality. Part four describes operations that remove heat from foods to extend their shelf life with minimal changes in nutritional quality or sensory characteristics. Part five describes post-processing operations, including packaging and distribution logistics.
The third edition has been substantially rewritten, updated and extended to include the many developments in food technology that have taken place since the second edition was published in 2000. Nearly all unit operations have undergone significant developments, and these are reflected in the large amount of additional material in each chapter. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, genetic modification of foods, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Developments in technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time.
The third edition consolidates the position of Food processing technology as the best single-volume introduction to food manufacturing technologies. It is an essential text for undergraduate and postgraduate students in food technology, food science, food marketing and distribution, agriculture, nutrition, and hospitality management/catering. It is also an ideal reference for all professionals in the food industry.
ISBN 1 84569 216 0
ISBN-13: 978 1 84569 216 2
June 2009
928 pages 244 x 172mm paperback
£50.00 / US$85.00 / €60.00
Usually dispatched within 24 hours
About the author
Dr Peter Fellows is a senior consultant in food processing, working mostly in Africa and Asia. Over the last 30 years, he has worked extensively as a food technologist in over twenty countries, supporting institutions that promote small-scale agro-industrial development programmes. He is a Visiting Fellow at Oxford Brookes University in the UK, and has held the UNESCO Chair in Post-Harvest Technology at Makerere University, Uganda. In addition to Food processing technology, he has written 22 books and numerous articles on different aspects of food processing.
Titles which may also be of interest:
Principles and practices for the safe processing of foods
Thermal technologies in food processing
Improving the thermal processing of foods
The microwave processing of foods
Contents
PART 1 BASIC PRINCIPLES
PART 2 AMBIENT-TEMPERATURE PROCESSING
PART 3 PROCESSING BY APPLICATION OF HEAT
A. Heat processing using steam or water
B. Heat processing using hot air
C. Heat processing using hot oils
D. Heat processing by direct and radiated energy
PART 4 PROCESSING BY REMOVAL OF HEAT
PART 5 POST-PROCESSING OPERATIONS
PART 6 Appendices
Introduction
PART 1 BASIC PRINCIPLES
Properties of foods and processing
- Properties of foods
- Food spoilage, safety and shelf-life
- Types of processing
- Effects of processing
- Control of processing. References
PART 2 AMBIENT-TEMPERATURE PROCESSING
Raw material preparation
- Cooling crops and carcasses
- Cleaning. Sorting and grading
- Peeling
- References
Size reduction
- Size reduction of solid foods
- Size reduction of liquid foods
- References
Mixing and forming
- Mixing
- Forming
- References
Separation and concentration of food components
- Centrifugation
- Filtration
- Expression
- Extraction using solvents
- Membrane concentration
- References
Food biotechnology
- Genetic modification
- Nutritional genomics
- Functional foods
- Fermentation technology
- Microbial Enzymes
- Microencapsulation and controlled release technologies
- Bacteriocins and antimicrobial ingredients
- References
Irradiation
- Theory
- Equipment
- Applications
- Effect on foods
- Effect on micro-organisms
- Effect on packaging
- Detection of irradiated foods
- References
High-pressure processing
- Theory
- Equipment
- Effect on parasites and micro-organisms
- Effect on enzymes
- Effects on foods
- Combinations of high pressure and other minimal processing techniques
- References
Minimal processing methods under development
- Pulsed electric field processing
- Processing using electric arc discharges
- Processing using oscillating magnetic fields
- Processing using pulsed light and UV light
- Processing using pulsed X-rays
- Processing using ultrasound
- References
PART 3 PROCESSING BY APPLICATION OF HEAT
Heat processing
- Theory
- Sources of heat and methods of application to foods
- Effect of heat on micro-organisms and enzymes
- Effect of heat on nutritional and sensory characteristics of foods
- References
A. Heat processing using steam or water
Blanching
- Theory
- Equipment
- Effect on foods
- Effect on micro-organisms
- References
Pasteurisation
- Theory
- Equipment
- Effect on foods
- References
Heat sterilisation
- In-container sterilisation
- Ultra high-temperature (UHT)/aseptic processes
- Effect on foods
- References
Evaporation and distillation
- Evaporation
- Distillation
- References
Extrusion
- Extrusion cooking theory
- Equipment
- Applications
- Effects on foods and micro-organisms
- References
B. Heat processing using hot air
Dehydration
- Theory
- Equipment
- Control of dryers
- Rehydration
- Effect on foods and micro-organisms
- References
Smoking
- Theory
- Processing
- Effect on foods
- Effect on micro-organisms
- References
Baking and roasting
- Theory
- Equipment
- Effect on foods and micro-organisms
- References
C. Heat processing using hot oils
Frying
- Theory
- Equipment
- Types of oils used for frying
- Effect of frying on foods and micro-organisms
- References
D. Heat processing by direct and radiated energy
Dielectric, ohmic and infrared heating
- Dielectric heating
- Ohmic Heating
- Infrared heating
- References
PART 4 PROCESSING BY REMOVAL OF HEAT
Chilling and modified atmospheres
- Theory
- Equipment
- Applications
- Effect on sensory and nutritional qualities of foods
- Effect on micro-organisms
- References
Freezing
- Theory
- Equipment
- Effect on foods
- Effects on micro-organisms
- References
Freeze drying and freeze concentration
- Freeze drying
- Freeze concentration
- References
PART 5 POST-PROCESSING OPERATIONS
Coating
- Coating materials
- Equipment
- Microencapsulation and edible barrier coatings
- References
Packaging
- Theory
- Types of packaging materials
- MAP
- Packaging developments
- Printing
- Environmental considerations
- References
Filling and sealing of containers
- Rigid and Semi-Rigid Containers
- Flexible containers
- Shrink-wrapping and stretch-wrapping
- Tamper-Evident Packaging
- Labelling
- Checkweighing
- Metal detection
- References
Materials handling and process control
- Materials handling
- Process control
- Logistics and control of storage and distribution
- References
PART 6 Appendices
Appendix A.1: Selection of hydrocolloids
Appendix A.2: Nature, properties, functions and sources of vitamins
Appendix A.3: Properties, functions and sources of minerals
Appendix A.4: Additives currently permitted in food within the EU and their associated E numbers
Appendix A.5: Examples of functional components of foods
Appendix B.1: Sources and symptoms of pathogenic bacteria
Appendix B.2: Characteristics of viral foodborne infections
Appendix B.3: Enzymes from GM micro-organisms used in food processing
Appendix B.4: Examples of food fermentations
Appendix C.1: Units and conversions
Appendix D.1: Glossary
Appendix D.2: List of acronyms
Appendix D.3: Symbols