• ISBN13: 9788126909728
• Binding: Hardcover
• Subject: Food Science & Technology
• Publisher: Atlantic Publishers & Distributors (P) Ltd
• Publisher Imprint: Atlantic
• Publication Date: June 26, 2008
• Pages: 1804
• Original Price: INR 5985.0
• Language: English
• Edition: N/A
• Item Weight: 3000 grams
• BISAC Subject(s): N/A

Food science including the processing and preservation aspects is an interdisciplinary subject involving topics from chemistry, microbiology, engineering operations and technological processes. These topics need an interactive approach to enable one to gain a proper perspective and insight into the subject. The fast emerging food biotechnology, involving the use of genetically modified foods and food products, has become controversial even though the use of micro-organisms and microbial products in food processing has been in practice for centuries. The third volume of Handbook of Food Processing Technology deals with engineering and environmental aspects in food processing, and is divided into four sections. Section I deals with heat and mass transfer of food products. Section II focuses on measurement and control in food processing industry. Food processing is a vast sector of the industrial world. A major percentage of the cereals, vegetables and fruits are processed for human consumption and preserved for future use. The specifications of ingredient materials for best results are termed standards. Setting a standard for ingredient material requires vast experience in handling, and the manufacturer might set his own specifications. Considering this, the section focuses on process, instrumentation and control and describes measurements in food processing industry. Section III takes up environmental aspects. Effluents from food and allied industries are considered to be close to domestic sewage since they mainly contain biodegradable material and suspended solids. Hence, treatment of such wastes was never felt as a difficult task. A major shift in the approach, as far as treatment of such wastes is concerned, has been the use of anaerobic technology instead of aerobic one. The section elucidates on treatment of seafood processing waste and treatment of meat and poultry wastes; potato waste-water treatment; soft drink waste treatment; bakery waste treatment; and treatment of cereals, pulses, edible oil wastes and dairy effluents. The present Handbook of Food Processing Technology is a complete treatise on foods and food processing techniques. It is essential reading for all students and teachers of environment, engineering, food technology and life sciences. The book will also cater to the needs of students and professors, industry personnel and others working on research aspects in this field.

S.C. Bhatia, a Chemical Engineer from BITS, Pilani, and also an MBA, is a consultant on Environmental and Pollution Control, Energy Conservation and Polymer Sciences. He has worked in various petrochemical plants in production planning, maintenance, quality control, etc. He has authored books on subjects ranging from chemical process industries, plastic and rubber technology to perfume, soaps and cosmetics. His areas of specialisation include air and water pollution, energy conservation, rubber, plastics and bio-sciences. He has contributed numerous papers on chemical and allied subjects in journals of repute. Among his published books, Textbook of Noise Pollution and Its Control, Textbook of Biotechnology, Managing Industrial Pollution, Industrial Chemistry, Perfume, Soap and Cosmetics and Chemical Process Industries have received overwhelming response.

• Volume 1: SECTION I

• Basic Concepts of Fruits and Vegetables
• 1. Classification, Composition of Fruits and Post-harvest Maintenance of Quality
• 2. Refrigerated and Controlled/Modified Atmosphere Storage
• 3. Juice Processing
• 4. Enzymes in the Fruit Juice and Wine Industry
• 5. Fruit Preserves and Jams
• 6. Drying of Fruits
• 7. Fruit Freezing
• 8. Thermal Processing of Fruits
• 9. Novel Processing Technologies for Food Preservation

• SECTION II

• Major Processed Products
• 10. Apples and Apple Processing
• 11. Peach and Apricot
• 12. Sweet Cherry and Sour Cherry Processing
• 13. Plums and Prunes
• 14. Strawberries and Raspberries
• 15. Processing of Cranberry, Blueberry, Currant and Gooseberry
• 16. Grape Juice
• 17. Oranges and Tangerines
• 18. Grapefruits, Lemons and Limes
• 19. Processing of Bananas
• 20. Tropical Fruits (Guava, Lychee, Mango and Papaya)
• 21. Coconut
• 22. Olives
• 23. Avocados
• 24. Vegetables
• 25. Meat and Meat Products
• 26. Cereals, Legumes and Nuts
• 27. Beverages
• 28. Sugar, Sweeteners, Chocolate and Honey
• 29. Spices and Allied Products

• SECTION III

• Residual Management and Packaging
• 30. Residual Management in Fruit Processing Plants
• 31. Packaging of Fruits and Vegetables
• References
• Index

• Volume 2: PART A: BIOCHEMICAL ASPECTS

• SECTION I

• Basic Concepts of Food Biotechnology
• 1. Food Biochemistry
• An Introduction
• 2. Browning Reactions

• SECTION II

• Water, Enzymology and Protein Cross-Linking
• 3. Water
• 4. Enzyme Engineering and Technology
• 5. Protein Cross-Linking in Food
• 6. Chymosin in Cheese Making

• SECTION III

• Muscle Foods
• 7. Biochemistry of Processing Meat and Poultry
• 8. Biochemistry of Seafood Processing

• SECTION IV

• Milk
• 9. Chemistry and Biochemistry of Milk Constituents
• 10. Biochemistry of Milk Processing

• SECTION V

• Fruit, Vegetables and Cereals
• 11. Biochemistry of Fruit Processing
• 12. Biochemistry of Vegetable Processing
• 13. Non-enzymatic Browning of Cookies, Crackers and Breakfast Cereals

• SECTION VI

• Fermented Foods
• 14. Biochemistry of Fermented Meat
• 15. Biochemistry and Fermentation of Beer

• PART B: MICROBIOLOGICAL ASPECTS

• SECTION VII

• Basic Concepts of Micro-organisms in Food Technology
• 16. Microbiology of Fruit Products
• 17. Contamination of Foods from Natural Sources

• SECTION VIII

• Principles of Food Preservation and Spoilage
• 18. General Principles of Food Preservation
• 19. Food Preservation by Use of Low Temperatures
• 20. Food Preservation by Use of High Temperatures
• 21. Preservation of Foods by Drying (Desiccation)
• 22. Preservation by Preservatives
• 23. Food Preservation by Use of Radiation
• 24. General Principles Underlying Spoilage

• SECTION IX

• Contamination, Preservation and Spoilage of Various Foods
• 25. Microbial Spoilage of Fruits and Vegetables
• 26. Contamination, Preservation and Spoilage of Vegetables and Fruits
• 27. Contamination and Spoilage of Fresh and Cured Meats, Poultry and Seafoods
• 28. Contamination and Spoilage of Miscellaneous Foods

• SECTION X

• Foods and Enzymes Produced by Micro-organisms
• 29. Production of Cultures for Food Fermentations
• 30. Food Fermentations
• 31. Foods and Enzymes from Micro-organisms

• SECTION XI

• Foods in Relation to Disease
• 32. Food Poisonings and Infections
• 33. Investigation of Foodborne Disease Outbreaks

• SECTION XII

• Food Sanitation, Quality Control and Inspection
• 34. Quality Assurance, Quality Control, Inspection and Sanitation
• 35. Microbial Control and Safety Measures for Food and Food Products
• References
• Index

• Volume 3: SECTION I

• Heat and Mass Transfer of Food Products
• 1. Classification and Characterisation of Foodstuffs
• 2. Heat Transfer
• 3. Heat Transfer and Solid Foods
• 4. Heat Transfer and Liquid Foods
• 5. Bioprocess Design

• SECTION II

• Measurement and Control in Food Processing Industry
• 6. Process Instrumentation and Control
• 7. Measurements in Food Processing Industry

• SECTION III

• Environmental Aspects
• 8. Food Pollution
• 9. Food Waste Treatment
• 10. Treatment of Seafood Processing Waste
• 11. Treatment of Meat and Poultry Wastes
• 12. Potato Waste-water Treatment
• 13. Soft Drink Waste Treatment
• 14. Bakery Waste Treatment
• 15. Treatment of Cereal, Pulses and Edible Oils
• 16. Treatment of Dairy Processing Waste

• SECTION IV

• Food Flavour and Additives
• 17. Introduction to Flavours
• 18. Flavour Compounds
• 19. Flavour Analysis
• 20. Food Additives in Fruit Processing
• References
• Index