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Journal ArticleDOI

Food Processing Technology: Principles and Practice

01 Aug 2011-International Journal of Dairy Technology (Blackwell Publishing Ltd)-Vol. 64, Iss: 3, pp 455-455
About: This article is published in International Journal of Dairy Technology.The article was published on 2011-08-01. It has received 463 citations till now. The article focuses on the topics: Food engineering & Food processing.
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Journal ArticleDOI
TL;DR: In this article, a review summarizes the major applications of low and high power ultrasound in food science and technology, and their methods and applications including important research results including the basic principles and applications.

818 citations


Cites background from "Food Processing Technology: Princip..."

  • ...Freeze concentration involves fractional crystallization of water into pure crystals that can be easily separated from the concentrated fluid (Fellows, 2000)....

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BookDOI
10 Jun 2020
TL;DR: Part A: Preservation of Fresh Food Products Food Preservation: an Overview, Dr. M.S. Rahman Postharvest Physiology of Fruits and Vegetables, Dr V. Mishra and Dr. Rahman, and Part C: Preservation by Controlling Water, Structure, and Atmosphere Modified-Atmosphere Packaging of Produce, Mrs. Leistner Update on Hurdle Technology for Mild and Preservation of Foods,
Abstract: Part A: Preservation of Fresh Food Products Food Preservation: an Overview, Dr. M.S. Rahman Postharvest Physiology of Fruits and Vegetables, Dr V. K. Mishra and Dr. T. V. Gamage Postharvest Handling and Treatments of Fruits and Vegetables, Dr V. K. Mishra and Dr. T. V. Gamage Post-Harvest Handling of Grains and Pulses, Dr. Y. Lan and Dr. A. K Mahapatra Minimal Processing of Fruits and Vegetables, Dr. C.O. Perera Postharvest Handling and Preservation of Fish and Seafood, Dr. L.Opara, Dr. S. M. Al-Jufaili, and Dr. M.S. Rahman Postharvest Handing of Red Meat, Dr. I. Kadim and Dr. O.Mahgoub Postharvest Handling of Milk, Dr. N.Guizani Part B: Preservation Using Chemicals and Microbes Fermentation as a Method for Food Preservation, Dr. N. Guizani and Dr. A. Mothershaw Natural Antimicrobials for Food Preservation, Dr. L. Gorris Antioxidants in Food Preservation, Dr. J. Pokorny pH in Food Preservation, Dr. M.S. Rahman Nitrides in Food Preservation, Dr. M.S. Rahman Part C: Preservation by Controlling Water, Structure, and Atmosphere Modified-Atmosphere Packaging of Produce, Dr. L. Gorris Glass Transition and State Diagram of Foods, Dr. M.S. Rahman Food Preservation and Processing using Membranes, Dr. S.S. Sablani Stickiness and Caking in Food Preservation, Dr. B. Bhandari Drying and Food Preservation, Dr. M.S. Rahman and Dr. C. Perera Osmotic Dehydration of Foods, Dr. M.S. Rahman Water Activity and Food Preservation, Dr. M.S. Rahman and Dr. T.P. Labuza Surface Treatments and Edible Coating in Food Preservation, Dr. E.A. Baldwin Encapsulation and Controlled Release of Food Ingredients and Bioactives, Dr. F. Shahidi and Dr. R. Pegg Part D: Preservation Using Heat and Energy Pasteurization and Food Preservation, Dr. M. N. Ramesh Canning and Sterilization of Foods, Dr. M. N. Ramesh Cooking and Frying of Foods, Dr. M. N. Ramesh Food Preservation by Freezing, Dr. M.S. Rahman and Dr. J.F. Velez Ruiz Freezing-Melting (FM) Process in Food Concentration, Dr. M.S. Rahman, Dr. M. Ahmed, and Dr. X.D. Chen Microwave Pasteurization and Sterilization of Foods, Dr. J. Ahmed and Dr. H. Ramaswamy Ultrasound in Food Processing and Preservation, Dr. P. J. Torley and Dr. B.R. Bhandari Food Preservation Aspects of Ohmic Heating, Dr. M. Lima Light Energy in Food Preservation, Dr. M.S. Rahman Irradiation Preservation of Foods, Dr. M.S. Rahman Pulsed Electric Field in Food Preservation, Dr. G.V. Barbosa-Canovas, Dr. H. Vega-Mercado, Dr. M.M. Gongora-Nieto, Dr. B.G. Swanson High Pressure Treatment in Food Preservation, Dr. G.V. Barbosa-Canovas, Dr. E. Palou, Dr. A. Lopez-Malo, and Dr. B. G. Swanson Applications of Magnetic Field in Food Preservation, Dr. J. Ahmed and Dr. H. Ramaswamy Combined Methods for Food Preservation, Dr. L. Leistner Update on Hurdle Technology for Mild and Effective Preservation of Foods, Dr. L. Leistner Part E: Enhancing Food Preservation by Indirect Approach Packaging as a Preservation Technique, Dr. M.S. Rahman Types of Packaging Materials Used for Foods, Dr. R.H. Driscoll and Dr. M.S. Rahman Food Packaging Interaction, Dr. S.S. Sablani and Dr. M.S. Rahman Hygienic Design and Sanitation, Dr. M.S. Rahman Hazard Analysis and Critical Control Point (HACCP), Mr. T. De Silva Good Manufacturing Practice (GMP), Mr. T.De Silva Commercial Considerations: Managing Profit and Quality, Dr. A. Perera and Mr. G. La Rooy

498 citations


Cites background from "Food Processing Technology: Princip..."

  • ...In abrasive peeling, food materials, such as carrots and potatoes, are treated in a batch or continuous process equipped with abrasive elements, such as stiff brushes, carborundum rollers, and revolving bowls or drums with abrasive surfaces along the inner wall [10]....

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  • ...Sufficient heat capacity of materials with high moisture content allows relatively easy burn-off of the outer skin of the material without overheating the product’s internal flesh [10]....

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Journal ArticleDOI
TL;DR: A number of different approaches can be used to create structured delivery systems based on biopolymers, including molecular complexation, coacervation, thermodynamic incompatibility, molding, and extrusion methods as discussed by the authors.

449 citations


Cites background from "Food Processing Technology: Princip..."

  • ...Spray drying has been used for many years to encapsulate various kinds of food ingredients (Fellows, 2000)....

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Journal ArticleDOI
TL;DR: Different food categories are presented and different physical, chemical, and microbial factors responsible for food spoilage are elucidated and the market economy of preserved and processed foods has been analyzed.
Abstract: Food preservation involves different food processing steps to maintain food quality at a desired level so that maximum benefits and nutrition values can be achieved. Food preservation methods include growing, harvesting, processing, packaging, and distribution of foods. The key objectives of food preservation are to overcome inappropriate planning in agriculture, to produce value-added products, and to provide variation in diet. Food spoilage could be caused by a wide range of chemical and biochemical reactions. To impede chemical and microbial deterioration of foods, conventional and primitive techniques of preserving foods like drying, chilling, freezing, and pasteurization have been fostered. In recent years, the techniques to combat these spoilages are becoming sophisticated and have gradually altered to a highly interdisciplinary science. Highly advanced technologies like irradiation, high-pressure technology, and hurdle technology are used to preserve food items. This review article presents and discusses the mechanisms, application conditions, and advantages and disadvantages of different food preservation techniques. This article also presents different food categories and elucidates different physical, chemical, and microbial factors responsible for food spoilage. Furthermore, the market economy of preserved and processed foods has been analyzed in this article.

281 citations


Cites background from "Food Processing Technology: Princip..."

  • ...This process is energy extensive and may possess environmental risks [72, 109]....

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  • ...However, these losses can be considered minor from nutritional point of view [44, 72]....

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