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Food processing. Principles and applications.

Titre :	Food processing. Principles and applications. Ajouter au panier
Auteur(s) :	Hosahalli S. Ramaswamy M. Marcotte
Type de document :	Livre
Sujets :	PROPRIETE RHEOLOGIQUE ; TRANSFERT DE CHALEUR ; TRAITEMENT THERMIQUE ; PASTEURISATION ; CONSERVATION ; REFRIGERATION ; CONGELATION ; SECHAGE ; TRANSFERT DE MASSE ; PRODUIT ALIMENTAIRE ; CONSERVE ; DECONGELATION ; SEPARATION ; CONCENTRATION ; EVAPORATION ; FILTRATION ; EXTRACTION PAR FLUIDE SUPERCRITIQUE ; DESHYDRATATION OSMOTIQUE ; STERILISATION ; TRAITEMENT AUX MICROONDES ; BLANCHIMENT ; EXTRUSION ; IRRADIATION INFRAROUGE
Editeur(s) :	BOCA RATON : Taylor and Francis
Date de publication :	2006
Format :	420 p.
Note(s) :	Annexes Bibliographie Illustrations Index
Table des matières :	Chapter 1 Introduction Chapter 2 Background Basics Units, Dimensions, Conversions, Common Terms, Definitions Main Systems of Units Basic Dimensions and Their Units Selected Derived Dimensions and Their Units Conversion of Units Dimensional Equation Concentration Gases and Vapors Mass Balance Law of Conservation of Mass Making a Mass Balance Total Mass Balance Component Balance Pearsons S[...] Chapter 1 Introduction Chapter 2 Background Basics Units, Dimensions, Conversions, Common Terms, Definitions Main Systems of Units Basic Dimensions and Their Units Selected Derived Dimensions and Their Units Conversion of Units Dimensional Equation Concentration Gases and Vapors Mass Balance Law of Conservation of Mass Making a Mass Balance Total Mass Balance Component Balance Pearsons Square Rule Pearsons Rule Calculations Summary Notes for Mass Balance Energy Balance Sensible Heat Phase Change Heat Transfer Fundamentals Radiation Conduction Steady-State Conduction Convection Steady-State Convection Natural Convection Forced Convection Boiling Heat Transfer Condensation Heat Transfer Overall Heat Transfer Coefficient Unsteady-State Conduction Combined Unsteady-State Conduction and Convection Fluid Flow Fluid Flow Regimes Moving Fluids Static Liquids Turbulent Moving Liquids Velocity Distribution Measurement Rheological Properties Time-Independent Flow (Steady State) Effect of Temperature Effect of Concentration Time-Dependent Flow Viscoelastic Flow Thermophysical Properties Heat Capacity Mixing Methods Differential Scanning Calorimeter (DSC) Thermal Conductivity Steady-State Techniques Transient Techniques Thermal Diffusivity Calculation Method Density Seed Replacement Method Pycnometry Geometry Cutting Method Modeling of Thermophysical Properties Chapter 3 Thermal Processing Introduction Ristorical Perspectives Classification of Thermal Processes Cooking Blanching Pasteurization Sterilization Evaporation Extrusion Cooking Infrared, Microwave, Radio Frequency, and Ohmic Heating Dehydration or Drying Principles of Thermal Processing Thermal Resistance of Microorganisms Survivor Curves Thermal Death Time (TDT) Temperature Dependence of Kinetic Parameters Reaction Rate Constant (k) and Activation Energy (Ea) Lethality Concept Characterization of Heat Penetration Data Heat Penetration Parameters The Retort Come-Up Time (CUT) Thermal Process Calculations General Method Improved General Method BalI Formula Method Come-Up Time Correction and BalI Process Time Stumbo Formula Method Pham's Formula Method Thermal Process Calculations for Pasteurization Microflora in Canned Fruits Process Calculations Formula Methods Commercial Canning Operations Raw Material Selection Washing Sorting/Grading Blanching Prevention of Fruit Browning PeelingIPreparation Mechanical Peeling Lye Peeling Filling Type of Covering Liquid Container Specifications and Types Container Sizes Can Lacquer Exhausting Can Double Seaming/Closing Container Coding Retort Operations Cooling Labeling and Storage Thermal Process Equipment Retort and Retort Operations Retort Type Typical Operation Heating Medium Overpressure Processing Example Calculation for Achieving Proper Steam/Air Mixture Example Calculation of Heat Transfer from Steam/Air Mixture Commercial Retorts Batch Retorts Steam Retort Steam/ Air Retort Water Spray Retort Full Water Immersion Crateless Retort Agitating Retorts Continuous Retorts Hydrostatic Sterilizer Continuous Turbo Cookers Pallet Sterilizer Steriflamme Process Flash-18 Process Retort Checks - Process Indicators Quality Improvement in Thermally Processed Foods Description of Quality Microbiological Activity Enzyme Activity Nutritional and Organoleptic Quality Effect of Thermal Processing on Food Quality Blanching Pasteurization Sterilization Kinetics of Quality Degradation Quality Optimization High-Temperature, Short-Time Concept Agitation Processing Thin Profile Processing Aseptic Processing Novel Thermal Processing Techniques Ohmic Heating Microwave Heating Radio-Frequency Heating Minimal Processing Sous Vide Technology High-Pressure Processing Pulsed Electric Fields (PEF) Chapter 4 Low- Temperature Preservation Introduction Refrigerated Storage Plant Foods Respiration Transpiration Animal Tissue Rigor Mortis Post-Mortem Changes in Meat Tissue Cooling/Precooling Cooling Techniques Refrigerated Storage Temperature Relative Humidity Atmospheric Concentration Structural Aspects Common Storage Systems Ventilated Storage Refrigerated (Regular Atmosphere, RA) Storage Control Atmosphere (CA) Storage Systems Storage Needs Refrigeration Requirements Modified Atmosphere Packaging Food Freezing Thermophysical Properties of Food Undergoing Freezing Freezing Point Density Heat Capacity Latent Heat Thermal Conductivity Thermal Diffusivity Comparison between the Freezing and Thawing Processes The Freezing Process Nature of the Crystallization Process Nucleation Super-Cooling Crystal Growth Crystal Size Size of Ice Crystals and Texture Freezing Time and Rate Freezing Time Freezing Rate Estimation of Freezing Time/Rate Freezing Time Models Plank's Model International Institute of Refrigeration (IIR) Modification Thawing Time Predictions An Important Aspect of Plank's Equation Freezing Methods Air Freezing Plate Freezing Liquid-Immersion Freezing Cryogenic Freezing Commercial Freezing Equipment Cabinet Freezer Tunnel Freezer Tray Tunnel Freezer Drag- Through Tunnel Freezer Multipass Tunnel Freezer Contact Belt Tunnel Freezer Flighted Tunnel Freezer Spiral Freezer Roto-Chiller/Tumbler Product Surface Freezer Fluidized Bed Freezer Plate Freezers Liquid Nitrogen Immersion Tunnel Freezer Quality and Stability of Frozen Foods Defects Common Storage Temperatures Storage Quality Evaluation Prediction of Storage Life of Frozen Foods Chapter 5 Food Dehydration Introduction Concept of Water Activity Dehydration Fundamentals Drying Curve Equilibrium Moisture Content (Me) Classification of Food Solids Sorption Isotherms Bound and Free Moisture End Point of Drying Process Mass and Energy Balance in Air Drying Air-Moisture Relationships Humidity Dry and Wet Bulb Temperatures Dew Point Temperature Specific Volume and Humid Volumes Psychrometric Charts Effect of Air Temperature, Velocity, and Humidity on Drying Effect of Product Characteristics on Drying Dryer Selection Common Drying Systems Sun, Solar Drying, Solar Collector-Assisted Dryer, Solar-Air Hybrid Systems Atmospheric Hot Air Dryers Kiln, Cabinet, or Tray Dryer Tunnel Dryer Conveyor, Belt, or Band Dryer Pneumatic Conveyor Dryers Rotary Dryer Spray Dryer Fluidized Bed Dryer Contact Dryers Drum/Roller Dryers Contact-Sorption Drying Jet-Spouted Bed Dryers Vacuum Dryer Freeze Dryer Foam Drying Explosion Puffing Novel Drying Techniques Microwave Drying Radiofrequency Drying Infrared Drying Refractance Drying Acoustic Drying Energy Aspects and Thermal Efficiency Thermal Efficiency Reduction of the Evaporation Load Optimization of the Temperature and Moisture Content at the Inlet and Outlet Reduction or the Partial Recovery of Heat Losses from the Exhaust or Dryer Surface Supply of Heat to the Dryer by Other Means Instead of Heated Air Quality and Storage Stability of Dehydrated Foods Changes Taking Place during Drying Moisture Migration and Stability Isotherms Trends Chapter 6 Separation and Concentration Introduction Evaporation General Principles and Applications Evaporation Systems Liquid Characteristics Design Calculation of Evaporators Membrane Processing General Principles and Applications Dead-End vs. Cross-Flow Filtration Classification of Membrane Systems (MS) Reverse Osmosis Nanofiltration Ultrafiltration Microfiltration Electrodialysis Pervaporation Membrane Materials Cellulose Acetate Polymeric Membrane Composite or Inorganic Membrane lon-Exchange Membrane Membrane Configurations Plate-and-Frame Tubular Spiral Wound Hollow Fibers Membrane Performance Effect of Operating Parameters on Flux Transmembrane Pressure Flow Rate Nature and Concentration of the Feed Temperature Modes of Operation Limitations of Membrane Processes and Solutions Freeze Concentration General Principles and Applications Ice Crystal Nucleation and Growth Separation Techniques Typical Industrial Process Multiple-Stage Systems Physical Characteristics Extraction Liquid-Liquid Extraction Solid-Liquid Extraction Solid Extraction by Expression Solid Extraction by Solvent Supercritical Fluid Extraction Osmotic Dehydration (OD) General Principles and Advantages Factors Influencing Osmotic Dehydration Nature, Size, and Shape of the Biological Material Nature, Type, and Concentration of the Osmotic Agent Process Parameters (Temperature, Time, Agitation, Pretreatment) Typical Industrial Processes Future Trends Appendix A: Conversion Factors Mathematical Review - Logarithm Logarithmic Notation Properties of Logarithms Operations on Logarithms Calculating the Slope of a Line Appendix B: Thermophysical Properties Appendix C: Heat and Mass Transfer Charts References Cited Additional Reading MateriaI Index
Langue(s) :	Anglais
Identifiant :	978-1-58716-008-0
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=67583

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