Physico-Chemical Aspects of Food ProcessingS.T. Beckett Food 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
Vapour pressure and water activity | 1 |
The glass transition its nature and significance in food processing | 17 |
Emulsions | 49 |
Nonenzymatic browning of foods | 65 |
Rheology in food processing | 80 |
Thickeners gels and gelling | 117 |
Fat eutectics and crystallisation | 142 |
Surface effects including interfacial tension wettability contact angles and dispersibility | 167 |
Cereal processing The baking of bread cakes and pastries and pasta production | 258 |
Freezing and cooking of meat and fish | 276 |
Fruits and vegetables | 292 |
Preserves and jellies | 315 |
Sugar confectionery | 332 |
Chocolate confectionery | 347 |
Breakfast cereals and snackfoods | 368 |
Sauces pickles and condiments | 387 |
Fermentation | 193 |
Change in cell structure | 212 |
Dairy products | 234 |
Beer and cider | 417 |
Multicomponent foods | 440 |
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Common terms and phrases
amino amylopectin baking beans beer behaviour boiling brine bubbles cake carbon cell walls cereals changes chapter cheese chemical chocolate cocoa butter colour components concentration contact angle cooking cooling cream crystallisation crystals dependent dispersed dough droplets effect emulsifiers emulsion enzymes equation equilibrium extrudate factors fatty acids fermentation Figure flavour flour foam food processing formation freezing frozen fruit function glass transition grain heat hydrocolloid increase interactions interface interfacial tension intrinsic viscosity junction zones liquid Maillard reaction manufacture material measured meat melting methods micro-organisms milk moisture content molecular molecules mouthfeel muscle non-enzymatic browning occur parameters particles pasteurisation pastry pectin phase pickles polymer powder pressure properties protein reduced result rheological rubbery sauce shear rate solid solution stability starch starch granules storage structure sucrose sugar surface tension surfactant syrup temperature texture thickener thixotropy tissue triglycerides vapour vegetables viscosity water activity yeast
References to this book
Proteine - nutritive und funktionelle Eigenschaften: mit 67 Tabellen Günter Westphal,Gerhard Gerber,Bodo Lipke No preview available - 2003 |