Fundamentals of Food Reaction Technology: Rsc - Softcover

Earle, Richard

Softcover

ISBN 10: 1904007538 ISBN 13: 9781904007531

Verlag: Royal Society of Chemistry, 2003

Inhaltsangabe

Food processing has moved on from being a craft to a modern technology. In order to meet the sensory quality, safety, nutrition, health, economy and novelty demanded of food products by consumers, it is necessary to improve food processing operations. This improvement involves better prediction and control of the changes that occur during the processing of food materials, and the rates of changes and the factors that influence them. This book introduces the methods of reaction technology, illustrating what has been and can be applied in real situations. It builds a framework for the application of reaction technology, and uses this in a straightforward way, with understandable examples set within an industrial context. The book starts by setting out the general principles governing change in the nature and chemistry of a food constituent, and extends this to include the dynamics of the reactions of the many chemical constituents of food raw materials and ingredients. Fundamentals of Food Reaction Technology is intended for those working in process design, organisation and control, and will give technical managers an overall view of how the application of reaction technology in the future can lead to a ''high tech'' food industry. It will also be a valuable guide for students, lecturers and practitioners in development and process technology and engineering

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Über die Autorin bzw. den Autor

Richard L. Earle is Professor Emeritus, Massey University, Palmerston North, New Zealand, where he was Head of Department of Process and Environmental Technology and Dean of the Faculty of Technology. Trained in chemical engineering and in operations research, he worked in the Meat Industry Research Institute of New Zealand. He then became Foundation Professor of Biotechnology at Massey University and was concerned with the processing of This communication (including any attachments) is intended for the use of the addressee only and may contain confidential, privileged or copyright material. It may not be relied upon or disclosed to any other person without the consent of the Royal Society of Chemistry (RSC). If you have received it in error, please contact us immediately. Any advice given by the RSC has been carefully formulated but is necessarily based on the information available, and the RSC cannot be held responsible for accuracy or completeness. In this respect, the RSC owes no duty of care and shall not be liable for any resulting damage or loss. The RSC acknowledges that a disclaimer cannot restrict liability at law for personal injury or death arising through a finding of negligence. VAT registration number GB 342 1764 71 Registered charity number 207890 4 biological materials across a wide range of products and industries including foods and pharmaceuticals. He wrote a pioneering textbook on Unit Operations in Food Processing, used throughout the world. He has taught reaction technology courses at undergraduate and graduate levels, and in industrial seminars in New Zealand, Canada, Thailand and Australia. He has been involved with the manufacturing industry, including the development of a pharmaceutical company using meat by-products in New Zealand, and has also authored or co-authored many papers and a number of books.

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Fundamentals of Food Reaction Technology

By Mary Earle, Richard Earle

The Royal Society of Chemistry

Copyright © 2003 Leatherhead International Limited
All rights reserved.

ISBN: 978-1-904007-53-1

Contents

PREFACE, 
1. IMPORTANT PROBLEMS IN FOOD PROCESSING, 1, 
2. PRODUCT CHANGES DURING PROCESSING, 32, 
3. PROCESSING OUTCOMES, 73, 
4. ACHIEVING BETTER FOOD PRODUCTS, 109, 
5. BROADENING THE NET, 144, 
INDEX, 182, 

CHAPTER 1

1. IMPORTANT PROBLEMS IN FOOD PROCESSING

1.1 Introduction

Food processing includes all the activities that control the nature of food between the agricultural and marine production and its final eating by the consumers. It includes everything from the controlled conditions in the transport and storage of whole fresh meat, fish, fruit and vegetables, to the complex processing producing food ingredients followed by manufacturing to produce the final consumer product. Before being eaten, biological materials from agriculture or fishing are transformed through processing into the finished foods the consumer wants. Food processing makes the food products more attractive, more satisfying, safer and easier to eat, and preserves them from deterioration. It includes building up desirable constituents and removing or reducing undesirable ones, encouraging enzymes to develop desirable flavours and textures and removing or inhibiting enzymes causing undesirable changes, growing microorganisms to create flavour and texture and destroying them to prevent harm to the consumer or decay of the food.

Food products are the outcomes of food processing, and it is important to identify the desirable product qualities and the undesirable and even unsafe product qualities. The products are the aim of food processing, and processing needs to be designed and controlled to give the product qualities identified and wanted by the consumers. Food processing is diverse, complex, and often carried out on a large industrial scale.

1.2 Changes During Food Processing

Processing causes changes in the food materials; some of the changes are shown in Table 1.1.

These changes can be measured, so their progress during processing can be followed and studied by the food technologist. The progress of processing can be measured in many ways, such as chemical analysis, physical measurements, counts of microorganisms, and colour, texture and flavour assessments by sensory panels. Changes can often be described in terms of the changing chemical composition, that is changes in the concentrations of the chemical components, but sometimes this is not possible and sensory, physical or microbiological measurements arc used to quantify the changes.

Measurement reveals continuing change with time during the process. As our knowledge extends over ever-wider ranges of foods and food processing, and our analytical skills increase, the measured changes arc increasingly found to be systematic and describable in quantitative terms. The quantitative data from change measurement can be fitted to mathematical equations and to physical models. The models can be tested and, if necessary, modified until they fit observations adequately for practical processing purposes. Once the models are sufficiently established, they can be used to predict changes in processing between and sometimes beyond the original processing conditions. The models can be employed industrially to guide the processing, to control its extent, and to design new processes and equipment. They can predict outcomes under different processing conditions, conditions that can be set before the processing is started and regulated until completion. Important processing variables include temperature, time, moisture level, pH and atmosphere, and different levels can be set to give the processing conditions.

The changes start when the process begins, and move on through the processing towards defined ends. The changes differ in their desirability between what are called customarily food processing and food preservation. Food processing, as seen traditionally, is about causing wanted changes in the food as it moves towards a finished product. These changes improve the food, adding to its value. For economic reasons, they often need to happen speedily. Food preservation aims to slow down undesirable changes, and conditions have to be organised so that the changes happen as little as possible. They are deleterious to the quality and value of the food. The changes are normally spontaneous, arising from the instability of the food, and the processing conditions are arranged to slow them down. Since they are both about change, its manipulation and its control, and since they can both be technologically described in the same way, it is convenient to think of the whole area as that of dynamic food processing.

In all dynamic food processing, the aim is always towards a defined product outcome. In food processing, the defined end is an optimum food product. In food preservation, the defined end is a point at which the food becomes significantly less edible or desirable, reaching a minimum acceptable quality. This is the point at which quality is measurably degraded and which the preservation process is designed to avoid reaching. Both involve changes that the technologist seeks to understand and keep under control. The changes take place under the scientific laws that govern reactions. They are influenced both by material qualities and by processing conditions, many of which are, or can be brought under the control of the processor. This book looks at the ways in which these changes occur, at quantitative descriptions of them in simple terms that can be used in practice, and at examples of industrial application.

Think break

Select two food-processing operations with which you are familiar.

* Identify all the changes that take place in the raw materials as they are moved through processing towards finished foods.

* Identify the individual chemical constituents so far as you can and the changes in these that occur.

* Consider the ways in which the changes are regulated and under control from the beginning to the end point in each stage of the process.

As an introduction, a number of important challenges involving the dynamics of change in food processing have been selected and will be outlined. Specific examples illustrate these challenges, focusing on food products and on food processing. They will show how, in particular industrial situations, the challenges have been studied using the methods of process reaction technology. In the later chapters there is more detailed discussion of how these methods can be applied generally and specifically to a range of food processes.

1.3 Food Products

Food products cover all edible products in the food system: industrial, foodservice and consumer products, primary produce, food ingredients, retail foods, and domestic foods. At the end, consumers determine the qualities expected of these products, but intermediate customers in the food system, such as food processors, food manufacturers and food retailers, very often set the working product specifications. Although these products may differ a great deal, their basic qualities can be grouped into composition, nutritional value, sensory, safety and health. In studying food processing, it is important firstly to identify the specific critical and important food qualities, called product attributes (or characteristics), required in each product, then to set the optimum values of the product attributes,...

Details zur Ausgabe

• Verlag: Royal Society of Chemistry
• Erscheinungsdatum: 2003
• Sprache: Englisch
• ISBN 10: 1904007538
• ISBN 13: 9781904007531
• Einband: Taschenbuch
• Auflage: 1
• Anzahl der Seiten: 200
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: Nicht verfügbar