CONTENTS

ABOUT THE BOOK

ABOUT THE AUTHORS

PREFACE

Chapter 1.
IMPORTANT PROBLEMS IN FOOD PROCESSING
1.1 Introduction, 1
1.2 Changes During Food Processing, 2
1.3 Food Products,, 4
1.3.1 Consumer expectations, 4
1.3.2 Product attributes, 4
1.3.3 Product specifications, 5
1.3.4 Sensitivity of product attributes to processing conditions, 8
1.4 New Product Design, 10
1.5 Product Shelf Life, 12
1.5.1 Studying shelf life, 13
1.5.2 Extending product shelf life, 16
1.6 Storage and Distribution Design, 17
1.7 Food Processing Reaction Technology Base, 18
1.7.1 Process variables and their variability, 19
1.7.2 Process control, 21
1.7.3 Ensuring product quality and safety in food processing, 22
1.8 Food Process Design, 24
1.9 Modelling Food Processing Using Reaction Technology, 25
1.10 The Challenge, 28
1.11 References, 30

Chapter 2.
PRODUCT CHANGES DURING PROCESSING

(N.B. Font display errors in Theory 2.3, page 55, lines 12-17:
"approximate" symbol should be ~  - see Errata)

2.1 Introduction, 32
2.2 Reactions in Food Materials During Processing, 33
2.3 Time and Temperature in Food Processing, 35
2.4 Concentration Sensitivity, 36
2.3.1 Rate of change proportional to concentration, 36
2.3.2 Time needed to reach a particular concentration, 37
2.3.3 Rate equations, 41
2.5 Temperature Sensitivity, 43
2.5.1 Relationship between reaction rate and temperature, 43
2.5.2 Sensitivity to processing temperature, 47
2.6 Reaction Rate/Temperature Relationships: Activation Energies, 49
2.7 Reaction Rate/Temperature Relationships: Other Temperature
Coefficients, 52
2.8 Reaction Rate/Concentration Relationships, 56
2.8.1 First order reactions, 56
2.8.2 Zero order reactions, 57
2.8.3 Other rate/concentration relationships, 60
2.9 Relative Extents of Food Processing Reactions, 62
2.10 Practicalities, 69
2.10.1 Studying change in concentration with time, 69
2.10.2 Studying rate of reaction/temperature relationships, 70
2.10.3 Studying temperature coefficients, 71
2.10.4 Time patterns, 71
2.11 References, 71

Chapter 3.
PROCESSING OUTCOMES

(N.B. Font display errors in Theory 3.2, page 89, lines 2 and 12:
" integrate" symbol should be  - see Errata)

3.1 Introduction, 73
3.2 Steady Conditions of Time and Temperature, 73
3.3 Variable Conditions of Time and Temperature, 78
3.3.1 Sequential changes in temperature with time, 78
3.3.2 Space and time/temperature, 81
3.4 Microbiological Outcomes from Process Reactions, 83
3.3.1 Microbial growth, 83
3.3.2 Microbial death, 87
3.5 Process Integration, 88
3.5.1 General principles, 88
3.5.2 Sterilisation/canning, 89
3.5.3 Shelf-lives of frozen foods, 94
3.6 Practicalities, 103
3.6.1 Designing the process, 104
3.6.2 Controlling the process, 104
3.6.3 Benefits of outcome/time-temperature charts, 105
3.6.4 Relating outcomes to process conditions, 106
3.7 References, 106

Chapter 4.
ACHIEVING BETTER FOOD PRODUCTS
4.1 Introduction, 109
4.2 Changing Reaction Rates, 110
4.2.1 Changes in temperature, 110
4.2.2 Enzymic-catalysed reactions, 113
4.3 Sequential (Chain) Reactions, 117
4.4 Parallel Sets of Reactions, 122
4.5 More Complex Situations, 127
4.6 Process Optimisation, 129
4.7 Processing in Continuous Systems, 136
4.8 Practicalities, 139
4.8.1 Examining constituents and attributes, 139
4.8.2 Improving existing processes, 140
4.8.3 Application to new product design and process development, 141
4.9 References, 142

Chapter 5.
BROADENING THE NET
5.1 Introduction, 144
5.2 Processing Agents, 145
5.2.1 Additives, 146
5.2.2 Modified atmospheres, 148
5.2.3 Water activity, 150
5.3 Alternative Energy Processing Conditions, 152
5.3.1 Irradiation, 153
5.3.2 Electrical and magnetic fields, 156
5.3.3 Very high pressures, 158
5.4 Combined Process Technology and the Total Process, 159
5.3.1 Hurdle technology, 160
5.3.2 Sous vide, 161
5.3.3 Total Process technology, 163
5.5 Some Successes of Applied Reaction Technology, 164
5.5.1 Canning, 164
5.5.2 Continuous processing, 164
5.5.3 Meat freezing, 165
5.5.4 New ingredients from milk, 166
5.5.5 Fresher fruit for the consumer, 167
5.5.6 Food ingredients modification, 167
5.5.7 Storage lives, 168
5.5.8 Packaging, 168
5.6 Practicalities, 169
5.6.1 Quantitative product attribute measurement, 169
5.6.2 Temperature control, 172
5.6.3 Measurement of process extent, 172
5.7 Opportunities for the Future, 175
5.7.1 More uniform product quality, 175
5.7.2 Nutritional enhancement, 176
5.7.3 Safety, 176
5.7.4 Better and more effective regulation, 176
5.7.5 Technological skills, 176
5.7.6 Instrumentation and automation, 177
5.7.7 Optimisation, 177
5.7.8 An enhanced basis for food reaction technology, 177
5.7.9 New food products, 178
5.8 References, 178

INDEX

ERRATA


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