Conventional and Advanced Food Processing Technologies

List of Contributors xix
 
Foreword xxv
 
Section 1 Conventional Food Processing 1
 
1 Drying and Dehydration Processes in Food Preservation and Processing 3
Panagiotis A. Michailidis and Magdalini K. Krokida
 
1.1 Introduction 3
 
1.2 Drying kinetics 4
 
1.3 Different drying processes 4
 
1.4 Conclusions 28
 
Abbreviations 29
 
References 29
 
2 Size Reduction Practices in Food Processing 33
A. Chakkaravarthi and Suvendu Bhattacharya
 
2.1 Introduction 33
 
2.2 Applications of the grinding process 35
 
2.3 Grinding energy laws 38
 
2.4 Machinery requirement 39
 
2.5 Mechanism of size reduction 44
 
2.6 Size reduction of liquid 46
 
2.7 Conclusions 48
 
References 48
 
3 Dough Processing: Sheeting, Shaping, Flattening and Rolling 51
B. Patel and O. H. Campanella
 
3.1 Introduction 51
 
3.2 Dough sheeting 52
 
3.3 Shaping 68
 
References 71
 
4 Extrusion Processing of Foods 75
Rupesh Kumar Dubey and Suvendu Bhattacharya
 
4.1 Introduction 75
 
4.2 Application of extrusion technology 76
 
4.3 Description of an extruder 77
 
4.4 Selected extrusion technology 81
 
4.5 Post-extrusion treatment 87
 
4.6 Quality characteristics of product 89
 
4.7 Equations related to food extrusion 90
 
4.8 Present status 92
 
References 93
 
5 The Process of Gelling 99
Shanthilal J. and Suvendu Bhattacharya
 
5.1 Introduction 99
 
5.2 Classification of gels 100
 
5.3 Gelling process 103
 
5.4 Mechanism of gel formation 104
 
5.5 Methods for characterization of gels 105
 
5.6 Mathematical models 109
 
5.7 Conclusions 111
 
References 111
 
6 Thermal Food Preservation Techniques (Pasteurization, Sterilization, Canning and Blanching) 115
Arthur A. Teixeira
 
6.1 Introduction

Dr Suvendu Bhattacharya is the Chief Scientist in the Food Engineering Department at the Central Food Technological Research Institute, Mysore, India.