By P J Fellows
The 1st version of nutrition processing know-how used to be fast followed because the common textual content via many foodstuff technology and know-how classes. This thoroughly revised and up-to-date 3rd variation consolidates the location of this textbook because the most sensible single-volume creation to foodstuff production applied sciences to be had. This variation has been up-to-date and prolonged to incorporate the numerous advancements that experience taken position because the moment version was once released. specifically, advances in microprocessor keep an eye on of apparatus, 'minimal' processing applied sciences, useful meals, advancements in 'active' or 'intelligent' packaging, and garage and distribution logistics are defined. applied sciences that relate to price discounts, environmental development or superior product caliber are highlighted. also, sections in each one bankruptcy at the impression of processing on food-borne micro-organisms are incorporated for the 1st time.
- Introduces quite a number processing strategies which are utilized in nutrition manufacturing
- Explains the most important ideas of every technique, together with the apparatus used and the results of processing on micro-organisms that contaminate foods
- Describes post-processing operations, together with packaging and distribution logistics
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Extra resources for Food Processing Technology. Principles and Practice
Bound water' is used to refer to water that has limited mobility and different properties from physically entrapped water, although Fennema (1996) and others have suggested that the term should be discontinued because it is too imprecise, and instead describe it as water with `hindered mobility'. This water is chemically bound within foods and is not available as a solvent, and does not readily freeze or evaporate. 2 (water activity). Micro-components This section describes a diverse range of chemicals that are found in foods in small quantities and includes naturally occurring vitamins, minerals, pigments and antioxidants, and added preservatives and colourants.
It also conducts heat more easily than any liquid except mercury. For these reasons it is widely used for process heating and cooling. 2)). Because the electrical current is transported by the ions in solution, the conductivity increases as the concentration of ions increases. · Above certain temperature (the `critical temperature') water (and other substances) cannot be liquefied, no matter how high a pressure is applied. The pressure needed to liquefy water at the critical temperature is the `critical pressure'.
The chemical structure of water (two hydrogen atoms covalently bound to an oxygen atom) causes the molecules to have unique electrochemical properties. The two hydrogen atoms are slightly positively charged and the oxygen atom is negatively charged. This separation between negative and positive charges produces a polar molecule that has an electrical charge on its surface. The net interaction between the covalent bond and the attraction and repulsion between the positive and negative charges produces a `V'-shaped molecule.