Food Processing

ABOUT THE EDITORS Dr Stephanie Clark is Associate Director of the Midwest Dairy Foods Research Center and Associate Professor in the Department of Food Science and Human Nutrition at Iowa State University. Dr Stephanie Jung is Associate Professor in the Department of Food Science and Human Nutrition at Iowa State University. Dr Buddhi Lamsal is Assistant Professor in the Department of Food Science and Human Nutrition at Iowa State University.

• List of Contributors xi1 Principles of Food Processing 1Sung Hee Park, Buddhi P. Lamsal, and V.M. Balasubramaniam1.1 Processing of foods: an introduction 11.2 Unit operations in food processing 21.3 Thermophysical properties, microbial aspects, and other considerations in food processing 41.4 Common food preservation/processing technologies 71.5 Other food processing/preservation technologies 121.6 Emerging issues and sustainability in food processing 131.7 Conclusion 132 Thermal Principles and Kinetics 17Prabhat Kumar and K.P. Sandeep2.1 Introduction 172.2 Methods of thermal processing 172.3 Microorganisms 202.4 Thermal kinetics 212.5 Thermal process establishment 242.6 Thermal process calculation 262.7 Thermal process validation 282.8 Process monitoring and control 292.9 Emerging processing technologies 292.10 Future trends 303 Separation and Concentration Technologies in Food Processing 33Yves Pouliot, Valérie Conway, and Pierre-Louis Leclerc3.1 Introduction 333.2 Physical separation of food components 343.3 Processes involving phase separation 373.4 Membrane separations 463.5 Sustainability of separation technologies in food processing 574 Dehydration 61Robert H. Driscoll4.1 Introduction 614.2 Drying and food quality 614.3 Hot air drying 624.4 Drying theory 674.5 Drying equipment 714.6 Analysis of dryers 754.7 Sustainability 774.8 Conclusion 775 Chilling and Freezing of Foods 79Stephen J. James and Christian James5.1 Introduction to the food cold chain 795.2 Effect of refrigeration on food safety and quality 795.3 Blanching 835.4 Principles of refrigeration systems 845.5 Heat transfer during chilling and freezing 865.6 Chilling and freezing systems 875.7 Chilled and frozen storage systems 925.8 Chilled and frozen transport systems 935.9 Refrigerated retail display systems 955.10 Recommended temperatures 995.11 Refrigeration and the environment 1005.12 Specifying, designing, and commissioning refrigeration systems 1015.13 Conclusion 1026 Fermentation and Enzyme Technologies in Food Processing 107Ali Demirci, Gulten Izmirlioglu, and Duygu Ercan6.1 Introduction 1076.2 Fermentation culture requirements 1086.3 Fermentation technologies 1126.4 Downstream processing 1146.5 Fermented foods 1176.6 Enzyme applications 1236.7 Sustainability 1316.8 Concluding remarks and future trends 1317 Alternative Food Processing Technologies 137Hudaa Neetoo and Haiqiang Chen7.1 Introduction 1377.2 Alternative thermal processing technologies 1377.3 Alternative non-thermal processing technologies 1447.4 Sustainability and energy efficiency of processing methods 1597.5 Conclusion 1608 Nanotechnology for Food: Principles and Selected Applications 171Sundaram Gunasekaran8.1 Introduction 1718.2 Biosensing 1728.3 Packaging 1918.4 Nanotechnology and sustainability 1988.5 Summary 1999 Sustainability and Environmental Issues in Food Processing 207Fionnuala Murphy, Kevin McDonnell, and Colette C. Fagan9.1 Introduction 2079.2 Sustainable food processing drivers 2079.3 Environmental impact of food processing 2109.4 Green technologies: examples in the food processing industry 2139.5 Environmental sustainability assessment methods 2149.6 Conclusion 22710 Food Safety and Quality Assurance 233Tonya C. Schoenfuss and Janet H. Lillemo10.1 Introduction 23310.2 Elements of total quality management 23310.3 Hazard Analysis Critical Control Point (HACCP) system 23510.4 Sanitary processing conditions 23610.5 Supporting prerequisite programs 24210.6 Product quality assurance 24510.7 Conclusion 24611 Food Packaging 249Joongmin Shin and Susan E.M. Selke11.1 Introduction 24911.2 Functions of food packaging 24911.3 Packaging systems 25011.4 Materials for food packaging 25111.5 Other packaging types 26311.6 Sustainable food packaging 26812 Food Laws and Regulations 275Barbara Rasco12.1 Introduction 27512.2 The regulatory status of food ingredients and additives 27612.3 Adulteration and misbranding 27612.4 The global food trade: risk from adulterated and misbranded foods 27912.5 US Department of Agriculture programs 28012.6 Environmental Protection Agency programs 28312.7 The Food Safety Modernization Act 28312.8 Summary 29113 Crops – Cereals, 293Kent D. Rausch and Vijay Singh13.1 Introduction 29313.2 Industrial corn processing for food uses 29313.3 Industrial wheat processing for food uses 30013.4 Sustainability of corn and wheat processing 30214 Crops – Legumes 305George Amponsah Annor, Zhen Ma, and Joyce Irene Boye14.1 Introduction 30514.2 Technologies involved in legume processing 30614.3 Traditional processing technologies 30714.4 Modern processing technologies 31014.5 Ingredients from legumes 31214.6 Novel applications 32914.7 Conclusion 33115 Processing of Fruit and Vegetable Beverages 339José I. Reyes-De-Corcuera, Renée M. Goodrich-Schneider, Sheryl Barringer, and Miguel A. Landeros-Urbina15.1 Introduction 33915.2 Juices 34115.3 Nectars 35615.4 Clean-in-place 35815.5 Conclusion 36016 Fruits and Vegetables – Processing Technologies and Applications 363Nutsuda Sumonsiri and Sheryl A. Barringer16.1 Raw materials 36316.2 Basic processing 36917 Milk and Ice Cream Processing 383Maneesha S. Mohan, Jonathan Hopkinson, and Federico Harte17.1 Introduction 38317.2 Physical and chemical properties of milk constituents 38317.3 Milk handling 38617.4 Dairy product processing 39117.5 US regulations for milk and milk products 40017.6 Sustainability of the dairy industry 40217.7 Conclusion 40218 Dairy – Fermented Products 405R.C. Chandan18.1 Introduction 40518.2 Consumption trends 40618.3 Production of starters for fermented dairy foods 40618.4 Biochemical basis of lactic fermentation for flavor and texture generation 41018.5 Yogurt 41018.6 Cultured (or sour) cream 42218.7 Cheeses 42418.8 Sustainability efforts in whey processing 43119 Eggs and Egg Products Processing 437Jianping Wu19.1 Introduction 43719.2 Shell egg formation 43719.3 Structure of eggs 43819.4 Chemical composition of eggs 44019.5 Shell egg processing 44119.6 Further processing of eggs and egg products 44419.7 Liquid egg products 44519.8 Pasteurization 44619.9 Desugarization 44819.10 Dehydration 44919.11 Egg further processing (value-added processing) 44919.12 Sustainability 45019.13 Conclusion 45020 Fats and Oils – Plant Based 457Amy S. Rasor and Susan E. Duncan20.1 Introduction 45720.2 Sources, composition, and uses of plant-based fats and oils 45720.3 Properties of plant-based fats and oils 46020.4 Nutritional areas of interest 46120.5 Degradation of plant-based fats and oils 46220.6 General handling considerations 46320.7 Recovery of oils from their source materials 46320.8 Refining 46620.9 Modification of plant-based fats and oils 46920.10 Packaging and postprocessing handling 47320.11 Margarine processing 47320.12 Mayonnaise processing 47620.13 Sustainability 47721 Fats and Oils – Animal Based 481Stephen L. Woodgate and Johan T. van der Veen21.1 Introduction 48121.2 Raw materials 48121.3 Land animals 48221.4 Processing methods 48421.5 EU legislation 48721.6 Safety 48821.7 Characteristics and quality 49021.8 Applications 49321.9 Health aspects 49621.10 Sustainability 49721.11 Conclusion 49722 Aquatic Food Products 501Mahmoudreza Ovissipour, Barbara Rasco, and Gleyn Bledsoe22.1 Introduction 50122.2 Aquatic plants and animals as food 50122.3 Cultivation, harvesting, and live handling – reducing stress and maintaining quality 50222.4 Animal welfare issues in fisheries 50722.5 Harvesting methods and effect on quality 50722.6 Reducing stress in live handling 50822.7 Fishing methods 51022.8 Refrigerated products 51422.9 Freezing and frozen products 51522.10 Surimi and surimi analog products 52022.11 Curing, brining, smoking, and dehydration 52122.12 Additives and edible coatings 52422.13 Roes and caviar 52522.14 Other non-muscle tissues used as food 52822.15 Fish meal and protein hydrolyzates, and fish oil 53022.16 Sustainability 53122.17 Summary 53223 Meats – Beef and Pork Based 535Robert Maddock23.1 Introduction 53523.2 Beef and pork characteristics and quality 53523.3 General categories of beef and pork processing 53723.4 Equipment needed in beef and pork processing 54523.5 Beef and pork processing and HACCP 54723.6 Sustainability 54724 Poultry Processing and Products 549Douglas P. Smith24.1 Poultry processing 54924.2 Turkey processing 56224.3 Duck processing 56224.4 Microbiology and food safety 56324.5 Sustainable poultry production and processing 56424.6 Conclusion 565Index 567

“As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.”  (Biotechnology, Agronomy, Society and Environment, 1 October 2014)