Food Processing Technologies

About Book

Welcome to "Food Processing Technologies," your essential guide to understanding how the foods we love are transformed from raw ingredients to delicious treats. This book is designed to be your comprehensive resource through the world of food processing, offering clear explanations and practical insights for both beginners and enthusiasts. In the first part of the book, we will explore the basics of mixing and homogenization. We will delve into the various types of mixers used for solids, liquids, and pastes, and examine the process of emulsification, which keeps salad dressings smooth and creamy. Next, we will delve into the world of dehydration technologies. You will learn about osmotic dehydration, a process that removes water from foods using osmotic pressure, as well as other methods such as freeze-drying and foam mat drying. These techniques not only help preserve the freshness of foods but also retain their flavor and nutrients. In the third part of the book, we will delve into non-thermal processing techniques. These methods provide alternatives to conventional heating methods for preserving food while maintaining its quality and freshness. You will learn about innovative technologies such as ohmic heating and ultrasonic technology, which are used to ensure the safety and deliciousness of your favorite foods. Lastly, we will discuss the significance of hygiene and sanitation in food processing. You will learn about the essential practices for maintaining clean and safe food processing facilities, as well as the importance of waste disposal and adhering to food safety standards like HACCP. Throughout the book, we will utilize straightforward language and practical examples to help you comprehend the concepts and apply them in real-life situations. Whether you are a student, a home cook, or simply curious about how your favorite foods are made, "Food Processing Technologies" is your go-to resource for unlocking the secrets of the food industry.  

About Author

Book Content

Preface Unit I. 1 Mixing and Homogenization  Principles of Solid and Liquid Mixing Types of Mixers for Solids Liquid and Pastes Homogenization  Emulsification: Principles and Equipment Unit I.I. Novel Dehydration Technologies Osmotic Dehydration Foam Mat Drying Puff Drying Freeze Drying Microwave Drying Dehumidified Air Drying Extrusion: Theory, Equipment, Applications Unit I.I.I. Non-thermal Processing  Principles and Equipment Involved in Ohmic Heating  Principles of Pulsed Electric Field (PEF) Preservation Principles of Hydrostatic Pressure Techniques Principles of Ultrasonic Technology Irradiation Nanotechnology in Food Processing Unit I.V Distillation Principle of Crystallization Phase Equilibria  Multistage Calculations  Leaching Principles and Equipment  Solvent Extraction Supercritical Fluid Extraction  Principles of Near-Critical Fluid Extraction  Equipment for Near-Critical Fluid Extraction Advanced Methods for Extraction of Food Components  and Aroma Recovery Unit V Food Plant Hygiene Cleaning of Food Plant Sterilizing in Food Plants Waste Disposal Methods in Food Plant Food Processing Plant Utilities Steam Requirements in Food processing HACCP in Food Processing Industries