| Preface | 5 |
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| Purpose and Background of the Book | 5 |
| Contents | 7 |
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| About the Author | 12 |
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| 1 Introduction | 13 |
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| 1.1 How to Use Case Studies | 5 |
| Part I Processes Based Largely on Physical Operations | 15 |
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| 2 Dry Mixing | 16 |
| 2.1 Continuous Mixing | 21 |
| 2.2 Addition of Liquids | 21 |
| 2.3 Specific Mixers | 22 |
| 2.4 Examples | 22 |
| 2.5 Some Lessons | 26 |
| 3 Snacks and Baking | 27 |
| 3.1 Snacks | 27 |
| 3.1.1 Technical Platforms for Snacks | 28 |
| 3.1.2 Equipment Innovations | 28 |
| 3.1.3 New Frying Technology | 29 |
| 3.1.4 Coating and Seasoning | 30 |
| 3.2 Baking | 32 |
| 3.2.1 Bread | 33 |
| 3.2.2 Cake | 38 |
| 3.2.3 Cookies and Crackers | 39 |
| 3.3 Examples | 40 |
| 3.4 Lessons | 42 |
| 4 Breakfast Cereals | 43 |
| 4.1 Processes | 43 |
| 4.2 Coating and Inclusions | 45 |
| 4.3 Examples | 45 |
| 4.4 Lessons | 47 |
| 5 Pet Foods | 48 |
| 5.1 Complete and Balanced Nutrition | 48 |
| 5.2 Ingredients and How They Are Handled | 50 |
| 5.3 Some Unit Operations | 52 |
| 5.4 Examples | 55 |
| 5.5 Lessons | 57 |
| 6 Fruit and Vegetable Juice Processing | 58 |
| 6.1 Citrus Fruit Juice | 58 |
| 6.1.1 Processing Steps | 58 |
| 6.1.2 By-products | 60 |
| 6.2 Other Juices | 61 |
| 6.3 Bulk Aseptic Storage | 62 |
| 6.4 Examples | 62 |
| 6.5 Lessons | 66 |
| 7 Membrane Processing | 67 |
| 7.1 Some Applications | 67 |
| 7.2 Process Arrangements | 69 |
| 7.3 Examples | 72 |
| 7.4 Lessons | 74 |
| 8 Freeze Drying | 75 |
| 8.1 Freeze Drying Basics | 75 |
| 8.2 Equipment Innovations | 76 |
| 8.3 Other Freeze-Dried Materials | 77 |
| 8.4 Examples | 78 |
| 8.5 Lessons | 80 |
| Part II Processes Based on Biochemical Reactions and Thermal Treatment | 82 |
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| 9 Continuous Thermal Processing | 83 |
| 9.1 Aseptic Processing | 83 |
| 9.1.1 New Developments in Aseptic Processing | 83 |
| 9.1.2 Aseptic Processing Basics | 84 |
| 9.1.3 Regulation of Aseptic Processes | 85 |
| 9.1.4 Aseptically Processed Foods | 86 |
| 9.1.5 Typical Process Equipment | 86 |
| 9.1.6 Foodservice Opportunities | 86 |
| 9.1.7 Bulk Aseptic Storage | 87 |
| 9.2 Other Applications of the Flow Sheet | 87 |
| 9.2.1 Cooking | 87 |
| 9.2.2 Pasteurization | 88 |
| 9.3 Kinetics of Thermal Processing | 90 |
| 9.3.1 The Effect of Temperature | 91 |
| 9.4 Examples | 91 |
| 9.5 Lessons | 95 |
| 10 Retort Pouch Foods | 96 |
| 10.1 History | 96 |
| 10.2 Commercialization of Retort Pouch Foods | 99 |
| 10.3 Issues and Lessons | 101 |
| 10.4 What Happened? | 105 |
| 10.5 Exercises | 106 |
| 10.6 Lessons | 106 |
| 11 Ice Cream | 107 |
| 11.1 Ice Cream Manufacture | 107 |
| 11.2 A Digression into Heat Transfer | 110 |
| 11.2.1 Cooling Refrigerated Foods | 110 |
| 11.2.2 Fermentation of Yogurt in Cups | 111 |
| 11.2.3 Leavening of Refrigerated Biscuit Dough in Tubes | 111 |
| 11.2.4 Freezing of Food Service Muffins | 111 |
| 11.3 Sanitation and Cleaning | 112 |
| 11.4 Examples | 113 |
| 11.5 Lessons | 114 |
| 12 Sausages and Other Meat Products | 116 |
| 12.1 Basics of Meat Processing | 116 |