Physico-Chemical Aspects of Food Processing

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S.T. Beckett
Springer Science & Business Media, 1995 - Science - 465 pages
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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.
 

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informa sobre pressão de vapor e a relação com a atividade de agua. Emulsão, transição de fases, transição vítrea.

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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