Food Processing Technology For Wen and Molly Woodhead Publishing Series in Food Science, Technology and Nutrition Food Processing Technology Principles and Practice Fourth Edition P.J Fellows Consultant Food Technologist AMSTERDAM • BOSTON • HEIDELBERG • LONDON NEW YORK • OXFORD • PARIS • SAN DIEGO SAN FRANCISCO • SINGAPORE • SYDNEY • TOKYO Woodhead Publishing is an imprint of Elsevier Woodhead Publishing is an imprint of Elsevier The Officers’ Mess Business Centre, Royston Road, Duxford, CB22 4QH, United Kingdom 50 Hampshire Street, 5th Floor, Cambridge, MA 02139, United States The Boulevard, Langford Lane, Kidlington, OX5 1GB, United Kingdom Copyright © 2017, 2009, 2000 Elsevier Ltd All rights reserved First Edition copyright: 1988, Ellis Horwood Ltd No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or any information storage and retrieval system, without permission in writing from 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responsibility To the fullest extent of the law, neither the Publisher nor the authors, contributors, or editors, assume any liability for any injury and/or damage to persons or property as a matter of products liability, negligence or otherwise, or from any use or operation of any methods, products, instructions, or ideas contained in the material herein British Library Cataloguing-in-Publication Data A catalogue record for this book is available from the British Library Library of Congress Cataloging-in-Publication Data A catalog record for this book is available from the Library of Congress ISBN: 978-0-08-101907-8 (print) ISBN: 978-0-08-100523-1 (online) For information on all Woodhead Publishing visit our website at https://www.elsevier.com Publisher: Nikki Levy Acquisition Editor: Nina D Bandeira Editorial Project Manager: Mariana L Kuhl Production Project Manager: Poulouse Joseph Cover Designer: Mark Rogers Typeset by MPS Limited, Chennai, India Contents Biography Acknowledgements Introduction Part I Basic Principles Properties of food and principles of processing 1.1 Composition of foods 1.2 Physical properties 1.3 Biochemical properties 1.4 Food quality, safety, spoilage and shelf-life 1.5 Quality assurance: management of food quality and safety 1.6 Process monitoring and control 1.7 Hygienic design and cleaning of processing facilities and equipment 1.8 Engineering principles References Recommended further reading Part II Ambient Temperature Processing xi xiii xv 3 35 50 54 90 105 126 143 180 200 201 Raw material preparation 2.1 Cooling crops and carcasses 2.2 Cleaning foods 2.3 Sorting and grading 2.4 Peeling References Recommended further reading 203 203 210 219 229 231 234 Extraction and separation of food components 3.1 Centrifugation 3.2 Filtration 3.3 Expression 3.4 Extraction using solvents 3.5 Membrane separation 3.6 Effects on foods and microorganisms 3.7 Effect on microorganisms References Recommended further reading 235 236 245 252 259 266 283 283 284 289 vi Contents Size reduction 4.1 Size reduction of solid foods 4.2 Size reduction in liquid foods References Recommended further reading 291 292 314 324 328 Mixing, forming and coating 5.1 Mixing 5.2 Forming 5.3 Coating foods References Recommended further reading 329 330 353 364 380 386 Food biotechnology 6.1 Fermentation technology 6.2 Microbial enzymes 6.3 Bacteriocins and antimicrobial ingredients 6.4 Functional foods 6.5 Genetic modification 6.6 Nutritional genomics References Recommended further reading 387 387 406 410 411 414 421 422 430 Minimal processing methods 7.1 Introduction 7.2 High-pressure processing 7.3 Irradiation 7.4 Ozone 7.5 Pulsed electric field processing 7.6 Pulsed light and ultraviolet light 7.7 Power ultrasound 7.8 Other minimal processing methods under development References Recommended further reading 431 431 434 451 467 473 482 487 490 498 511 Part III Processing by Application of Heat Overview of heat processing 8.1 Sources of heat and methods of application to foods 8.2 Energy use and methods to reduce energy consumption 8.3 Types of heat exchanger References Recommended further reading 513 515 515 518 520 521 522 Contents Part III.A vii Heat Processing Using Steam or Hot Water 523 Blanching 9.1 Theory 9.2 Equipment 9.3 Effect on foods 9.4 Effect on microorganisms References Recommended further reading 525 525 527 534 536 536 538 10 Industrial cooking 10.1 Cooking using moist heat 10.2 Sous vide cooking 10.3 Cooking using dry heat References Recommended further reading 539 539 546 557 560 562 11 Pasteurisation 11.1 Theory 11.2 Equipment 11.3 Effects on foods References Recommended further reading 563 563 569 578 578 580 12 Heat sterilisation 12.1 In-container sterilisation 12.2 Ultrahigh-temperature/aseptic processes 12.3 Effects on foods References Recommended further reading 581 582 601 612 618 622 13 Evaporation and distillation 13.1 Evaporation 13.2 Distillation References Recommended further reading 623 623 647 656 658 Part III.B 14 Processing Using Hot Air or Heated Surfaces Dehydration 14.1 Theory 14.2 Equipment 14.3 Control of dryers 14.4 Rehydration 659 661 661 679 703 705 viii Contents 14.5 Effects on foods and microorganisms References Recommended further reading 705 711 716 15 Smoking 15.1 Theory 15.2 Processing 15.3 Effects on foods 15.4 Effects on microorganisms References Recommended further reading 717 717 722 726 728 730 732 16 Baking and roasting 16.1 Theory 16.2 Equipment 16.3 Effects on foods and microorganisms References Recommended further reading 733 733 736 744 749 752 17 Extrusion cooking 17.1 Theory 17.2 Equipment 17.3 Applications 17.4 Effect on foods and microorganisms References Recommended further reading 753 755 761 768 774 777 780 Part III.C 18 Frying 18.1 Theory 18.2 Equipment 18.3 Types of oils used for frying 18.4 Effects of frying on oils 18.5 Effects of frying on foods 18.6 Effects of frying on microorganisms References Recommended further reading Part III.D 19 Heat Processing Using Hot Oils Processing by Direct and Radiated Energy Dielectric, ohmic and infrared heating 19.1 Dielectric heating 19.2 Ohmic heating 781 783 785 791 798 800 802 805 805 810 811 813 813 831 Contents ix 19.3 Infrared heating References Recommended further reading Part IV Processing by Removal of Heat 838 840 844 845 20 Heat removal by refrigeration 20.1 Theory 20.2 Equipment References Recommended further reading 847 847 859 865 868 21 Chilling 21.1 Theory 21.2 Equipment 21.3 Applications to processed foods 21.4 Effects on foods 21.5 Effects on microorganisms References Recommended further reading 869 871 875 878 880 880 882 884 22 Freezing 22.1 Theory 22.2 Equipment 22.3 Effects on foods 22.4 Effects on microorganisms References Recommended further reading 885 886 898 915 922 922 928 23 Freeze drying and freeze concentration 23.1 Freeze drying 23.2 Freeze concentration References Recommended further reading 929 930 940 943 945 Part V 24 Postprocessing Operations Packaging 24.1 Theory 24.2 Types of packaging materials 24.3 Packaging materials for modified atmosphere packaging (MAP) 24.4 Printing 947 949 953 963 992 1001 .. .Food Processing Technology For Wen and Molly Woodhead Publishing Series in Food Science, Technology and Nutrition Food Processing Technology Principles and Practice Fourth Edition... Part I Basic Principles Properties of food and principles of processing 1.1 Composition of foods 1.2 Physical properties 1.3 Biochemical properties 1.4 Food quality, safety, spoilage and shelf-life... assurance: management of food quality and safety 1.6 Process monitoring and control 1.7 Hygienic design and cleaning of processing facilities and equipment 1.8 Engineering principles References