Conventional and Advanced Food Processing Technologies -

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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

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

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

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

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

6 Thermal Food Preservation Techniques (Pasteurization, Sterilization, Canning and Blanching) 115
Arthur A. Teixeira

6.1 Introduction 115
6.2 Pasteurization and sterilization 116
6.3 Aseptic processing 119
6.4 Canning 121
6.5 Blanching 127

7 Extraction Processes 129
K. Udaya Sankar

7.1 Introduction 129
7.2 Conventional extraction 129
7.3 Advanced extraction processes 130

8 Baking 159
R. Sai Manohar

8.1 Introduction 159
8.2 Bread 160
8.3 Biscuit 173
8.4 Cake 182
8.5 Machinery 189
8.6 Conclusions 192

9 Frying of Foods 197
Franco Pedreschi and Javier Enrione

9.1 Introduction 197
9.2 Frying as a unit operation 199
9.3 Properties of fried products 202
9.4 Machinery of frying 208
9.5 Stability of fried products 211
9.6 Conclusions 215

10 Roasting and Toasting Operations in Food: Process Engineering and Applications 221
Sila Bhattacharya

10.1 Introduction 221
10.2 Applications of the process in specific foods 222
10.3 Process modelling 232
10.4 Machinery and methods 235
10.5 Changes during roasting/toasting 239
10.6 Recent researches 241
10.7 Possible future applications 242
10.8 Conclusions 242

11 Micronization and Encapsulation: Application of Supercritical Fluids in Water Removal 249
M. Thereza M. S. Gomes, Diego T. Santos and M. Angela A. Meireles

11.1 Introduction 249
11.2 Supercritical fluid 251
11.3 Developmental stages 251
11.4 Process description and influence of process parameters 252
11.5 Conclusions and future perspectives 262

12 Flavouring and Coating Technologies for Preservation and Processing of Foods 267
Miguel A. Cerqueira, Maria Jos? Costa, Melissa C. Rivera, ?scar L. Ramos and Ant?nio A. Vicente

12.1 Introduction 267
12.2 Flavouring of foods 269
12.3 Edible coatings for food applications 280
12.4 Food flavouring by coating 287
12.5 Regulatory aspects and future t...