Handbook of Food Processing

by Oralugbagbe, Gboyega

ISBN: 9789388027274
View Ebook
Imprint : Agri Horti Press
Year : 2018
Price : Rs. 8495.00
Biblio : viii+230 p., 25 cm

Author Profile

Dr. Gboyega Orolugbagbe worked as Professor of Food Science and Nutrition at University of Nigeria, Nsukka. Presently Dr. Orolugbagbe is working as Food Consultant in the Area of Food Processing, Food Safety, Quality Systems, HACCP, Sanitation and GMP compliance.

About The Book

Food processing is the transformation of raw ingredients into food, or of food into other forms. Food Processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products. Similar processes are used to produce animal feed. This book comprises of 21 Chapters. Chapter 1 covers the Food Processing: An Introduction and Chapter 2 contain up-to-date accounts of post harvest handling and preparation of foods for processing. Chapters 3 to 7 covers the thermal and non thermal food processing, evaporation and degradation, freezing, irradiation and high pressure processing. Chapter 8 deals with pulsed electric field processing, power ultrasound and other emerging technologies. In chapters 9-13 covers the baking, extrusion and frying, packaging, safety in food processing, hygiene and process control in food processing. Environmental aspects of food processing is covered in chapter 14, while chapters 15 to 17 explains the fruits and vegetables, cereals and pulse based products and snack foods. Chapters 18 and 19 deals with the sugar, sweetners, honey, confectionary and beverages. Chapters 20 and 21 contain milk and milk products, meat, poultry and fish products. This book will be highly useful to under graduate as well post graduate students in Food Processing, Home Science, Food Microbiology and Food Engineering course and also various research workers, food manufacturers, professionals, consumers libraries etc.

Table of Contents

Preface v 1. Food Processing : An Introduction 1 2. Postharvest Handling and Preparation of Foods For Processing 6 3. Thermal and Non-thermal Food Processing 25 4. Evaporation and Dehydration 35 5. Freezing 42 6. Irradiation 54 7. High Pressure Processing 64 8. Pulsed Electric Field Processing, Power Ultrasound and other 69 Emerging Technologies 9. Baking, Extrusion and Frying 90 10. Packaging 105 11. Safety in Food Processing 129 12. General Principles of Food Hygiene 144 13. Process Control Strategy for the Food Processing Industry 164 14. Food Processing and Environmental Protection 169 15. Processed Fruit and Vegetable Products 172 16. Cereal and Pulse Based Products 185 17. Snack foods 190 18. Sugar, Sweetness, Honey and Confectionary 195 19. Beverages 201 20. Milk and Milk Products 208 21. Meat, Poultry & Fish Products 222 Bibliography 227