Physico-Chemical Aspects of Food ProcessingFood processing is now the biggest industry in the UK and in many other countries. It is also rapidly changing from what was essentially a craft industry, batch processing relatively small amounts of product, to a very highly automated one with continuously operating high speed production lines. In addition, consumers have developed a greater expectation for consistently high standard products and coupled this with demands for such things as a more natural flavour, lower fat etc. The need for an increased knowledge of the scientific principles behind food processing has never been greater. Within the industry itself, increased automation, company diversification and amalgamations etc. have meant that those working in it have often to change their field of operation. Whereas twenty years ago, someone starting work in one branch of the food industry could expect, if he or she so desired, to work there all their working lives, this is now seldom the case. This means that a basic knowledge of the principles behind food processing is necessary both for the student at university or college, and for those already in the industry. It is hoped, therefore, that this book will appeal to both, and prove to be a useful reference over a wide range of food processing. |
Contents
Change in cell structure | 212 |
Dairy products | 234 |
The baking of bread cakes and pastries | 258 |
Freezing and cooking of meat and fish | 276 |
References | 289 |
References | 313 |
Preserves and jellies | 315 |
Sugar confectionery | 332 |
8 | 102 |
E J Windhab ETHZürich Department of Food ScienceFood | 108 |
ketchups | 110 |
Thickeners gels and gelling | 117 |
gel rigidity | 131 |
Fat eutectics and crystallisation | 142 |
Surface effects including interfacial tension wettability | 167 |
Fermentation | 193 |
References | 346 |
Breakfast cereals and snackfoods | 368 |
References | 386 |
415 | |
Multicomponent foods | 440 |
452 | |
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Common terms and phrases
adsorbed adsorption Amadori rearrangement amino acids amylopectin baking beans beer behaviour bubbles cell cereal changes chapter cheese chemical chocolate cocoa butter coefficient colour components compounds concentration contact angle cooking cooling cream crystallisation crystals dependent diffusion dispersed dough droplets effect emulsifiers emulsion enzymes equilibrium example extrudate factors fatty acids fermentation Figure flavour flocculation flow fluid foam food processing formation freezing frozen fruit glass transition glass-transition temperature heat hydrocolloid increase interactions interface intrinsic viscosity isotherm layer liquid Maillard reaction manufacture material measured meat melting methods micro-organisms milk moisture content molecular molecules mouthfeel non-enzymatic browning occur parameters particles pectin phase polymer powder properties protein pyrazines reduced rheological rubbery sauce shear rate solid solution stability starch starch granules storage structure sucrose sugar surfactant syrup texture thixotropy triglycerides values vapour pressure vegetables viscosity water activity water content water vapour yeast