Transcription
PRINCIPLESOF FOODPROCESSING
Food Science Texts SeriesSeries EditorDennis R. Heldman, University of MissouriEditorial BoardRichard W. HartelHildegarde HeymannJoseph H. HotchkissJames M. JayKenneth LeeSteven J. MulvaneyMerle D. PiersonJ. Antonio TorresEdmund A. ZottolaUniversity of WisconsinUniversity of MissouriCornell UniversityUniversity of NevadaLas VegasOhio State UniversityCornell UniversityVirginia Polytechnic Instituteand State UniversityOregon State UniversityUniversity of MinnesotaDennis R. Heldman and Richard vv. Hartel, Principles of Food ProcessingFOOD SCIENCE TEXTS SERIESCameron Hackney, Merle D. Pierson and George J. Banwart, Basic FoodMicrobiology, 3rd Edition (1998)James M. Jay, Modem Food Microbiology, 5th Edition (1996)Harry T. Lawless and Hildegarde Heymann, Sensory Evaluation oj Food:Principles and Practices (1997)Norman G. Marriott, Essentials oj Food Sanitation (1997)S. Suzanne Nielsen, Food Analysis (1998)Norman N. Potter and Joseph H. Hotchkiss, Food Science, 5th Edition (1995)Romeo T. Toledo, Fundamentals oj Food Process Engineering, 3rd Edition(1998)Vickie A. Vaclavik, Essentials oj Food Science (1997)Ernest R. Vieira, Elementary Food Science, Fourth Edition (1996)
PRINCIPLESOFFOODPROCESSINGDENNIS R. HELDMANUNIVERSITY OF MISSOURIRICHARD W. HARTELUNIVERSITY OF WISCONSINA Chapman & Hall Food Science BookAn Aspen PublicationAspen Publishers, Inc.Gaithersburg, Maryland1998
The author has made every effort to ensure the accuracy of the information herein. However, appropriateinformation sources should be consulted, especially for new or unfamiliar procedures. It is the responsibility ofevery practitioner to evaluate the appropriateness of a particular opinion in in the context of actual clinicalsituations and with due considerations to new developments. The author, editors, and the publisher cannot beheld responsible for any typographical or other errors found in this book.Aspen Publishers, Inc., is not affiliated with the American Society of Parenteral and Enteral Nutrition.Library of Congress Cataloging-in-Publication DataHeldman, Dennis R.Principles of food processing.-Dennis R. Heldman and Richard Hartel.!p. cm.-{Food science text series)Originally published: New York: Chapman & Hall, 1997.Includes bibliographical references and index.(Formerly published by Chapman & Hall, ISBN 0-412-99451-8) ISBN 0-8342-1269-21. Food industry and trade.I. Hartel, Richard W., 1951-II. Title. III. SeriesTP370.H44S 1997664--dc2197-1648CIPCover design: Will T. Comellas, A.G.T. Inc.Copyright 1997, 1999 by Aspen Publishers, Inc. All rights reserved.Aspen Publishers, Inc., grants pennission for photocopying for limited personal or internal use. This consentdoes not extend to other kinds of copying, such as copying for general distribution,for advertising or promotional purposes, for creating new collective works, or for resale.For information, address Aspen Publishers, Inc., Permissions Department,200 Orchard Ridge Drive, Suite 200, Gaithersburg, Maryland 20878.Orders: (800) 638-S437Customer Service: (800) 234-1660About Aspen PubUshers For more than 35 years, Aspen has been a leading professional publisher in avariety of disciplines. Aspen's vast information resources are available in both print and electronic formats. We are committed to providing the highest quality information available in the most appropriateformat for our customers. Visit Aspen's Internet site for more information resources, directories, articles,and a searchable version of Aspen's full catalog, including the most recent publications: http://www.aspenpubUshers.comAspen PubUshers, Inc . The hallmark of quality in publishingMember of the worldwide Wolters Kluwer groupEditorial Services: Ruth BloomLibrary of Congress Catalog Card Number: 97-1648ISBN: 0-8342-1269-21 2 3 4 5
ToLou Ann CampbellBrian HeldmanPaula McMahonAnnakate HartelScott Hartel
CONTENTSCHAPTER IPrefaceXIINTRODUCTION1The Food ProcessingIndustry134History of Food ProcessingProcessing ConceptsGeneral Processing ConceptsCHAPTER 27Kinetics of Quality Change10Summary11References12THERMAL PROCESSING PRINCIPLESInfluence of Elevated Temperatures13onMicrobial Populations14Establishment of Product Shelf-Life and/or Safety21Influence of Thermal Process on Product Quality24Introduction to Process Calculations28References33vii
viiiCONTENTSCHAPTER3PASTEURIZATION AND BLANCHINGPurpose of the Processes34Description of Processing Systems35Establishment of the PasteurizationCHAPTER 434Process45Determination of Blanching Process49Processes51for Product Quality ATION55General Concepts55Description of Commercial Sterilization Systems59Heating and Cooling of Food in a Container64Establishment of Process Times72The Influence of Commercial Sterilizationon Product QualityCHAPTER 578Summary82References82REFRIGERATED STORAGE83Introduction83General Principles of Refrigerated Storage87Control of Microbial Growth DuringRefrigerated StorageCHAPTER 696Deterioration of Product Quality101Establishing Shelf-Life in Refrigerated Foods105Future Developments111References112FREEZING AND FROZEN-FoOD STORAGE113Description of Food Freezing Systems116Direct-Contact Freezing Systems119
ixCONTENTSCHAPTER 7CHAPTER 8CHAPTER 9Individual Quick Freezing (IQF)123Estimation of Freezing Time124Food Freezing and Product Quality129Storage of Frozen Foods131Summary136References137LIQUID CONCENTRATION138Evaporation141Membrane Separations153Membrane Systems163Cleaning and Sanitation166Food Quality in Membrane Operations167Freeze Concentration167Types of Freeze Concentration Units169Economic Design of Freeze Concentration175References176177DEHYDRATIONState of Water in FoodsEffects of Drying on Product Quality178182Moisture Sorption and Desorption182Rate of Dehydration184Factors That Influence Drying191Drying Methods194Spray Drying204Freeze Drying211References218OTHER SEPARATION sional/Equilibrium Separations232References252
XCONTENTSCHAPTER1 0 FOODEXTRUSION253Effects of Extrusion on Foods257265279Recent Developments in Extrusion283References283Index285Extruders and Extrusion OperationsPrinciples of Extrusion Operations
PREFACEThe approach to teaching the concepts of food processing to the undergraduate food science major has evolved over the past 40 years. In most undergraduate food science curricula, food processing has been taught on acommodity basis. In many programs, several courses dealt with processingwith emphasis on a different commodity, such as fruits and vegetables,dairy products, meat products, and eggs. In most situations, the emphasiswas on the unique characteristics of the commodity and very little emphasis on the common elements associated with processing of the differentcommodities. Quite often the undergraduate student was allowed to selectone or two courses from those offered in order to satisfy the minimumstandards suggested by the Institute of Food Technologists.The current 1FT minimum standards suggest that the undergraduate food science major be required to complete at least one food processingcourse. The description of this course is as follows:One course with lecture and laboratory which covers generalcharacteristics of raw food materials, principles offood preservation, processing factors that influence quality, packaging, waterand waste management, and sanitation. Prerequisites: generalchemistry, physics, and general microbiology.This textbook, Principles of Food Processing, has been developed to responddirectly to the topics identified in the proposed food processing course de-xi
xiiPREFACEscription. Although sufficient flexibility may not exist in all programs, theideal positioning of this type of food processing course is after the studenthas taken food chemistry, food microbiology, and food engineering, andprior to the capstone course.The approach followed in this textbook is on descriptive componentsof unit operations used in the processing of food. The text material containsboth descriptive information and quantitative evaluations of the individualprocesses. The descriptive information provides the student with background on the process and the impact of the process on food product quality.A quantitative approach assists the student in understanding the ability ofthe process to achieve the desired result, as well as the consequences of improper operation of the process. The text contains references to different foodcommodities to ensure that the student gains an appreciation of the relationships between the commodity and the process.The early chapters of Principles oj Food Processing deal with moretraditional operations used to accomplish preservation. After an introduction to establish a broad base for information to follow in the text, the second chapter presents the general concepts associated with thermalprocessing. The third and fourth chapters deal with specific food preservation processes, including pasteurization, blanching, and commercial sterilization. Two chapters in the text deal with processes using the reduction oftemperature to achieve food preservation. A chapter describes the role ofrefrigeration temperatures to preserve food and extend shelf-life. A separate chapter is devoted to the use of subfreezing temperatures to preservefoods and extend shelf-life. Both chapters discuss the influence of storagetemperatures on shelf-life and product quality.The reduction of water content in a food product is a separate concept in food preservation. Some processes concentrate the product solids in anearly equal mass of water. These processes are referred to as concentration.The removal of water beyond that achieved by concentration is referred to asdehydration. Dehydration processes result in very-low-moisture productsand shelf-stable products for extended periods of time at ambient temperatures. Principles o/Food Processing contains a chapter devoted to extrusion: arelatively new process leading to shelf-stable food products. The final chapter of the text deals with other separation processes. Although these types ofoperations may not achieve preservation independently, separation is an essential part of several other preservation processes.It is important to acknowledge the direction provided by previoustextbooks on food processing. Physical Principles oj Food Preservation byKarel, Fennema, and Lund provided the early structure for teaching foodprocessing with emphasis on process. More recently, Food ProcessingTechnology by Fellows has provided similar structure, but with emphasis
PREFACExiiion a much larger number of individual processes. Principles oj FoodProcessing has similarities with these previous textbooks but places evengreater emphasis on the description of the process, a quantitative understanding of the process design, and the unique emphasis of the process onproduct quality.The authors are pleased to have this opportunity to participate inthe education of undergraduate food science majors. The information inthe textbook is presented in a manner that will encourage the student tobegin the integration of previous knowledge in the areas of chemistry, microbiology, and physics into the study of processes utilized to preserve foodproducts. This initial step in integration provides excellent background forthe additional integration expected when the students complete the requirements in a capstone course. The increased emphasis on integration inboth the food processing course and the capstone course will improve theability of the student majoring in food science to understand and appreciate the importance of food chemistry, food microbiology, and food engineering as they influence the quality assurance, sensory evaluation, andproduct development leading to high-quality and nutritious food products.Many individuals have contributed to the successful completion ofthis textbook in either a direct or indirect manner. Both authors have hadan opportunity to interact with students and faculty colleagues during thedevelopment of the information and materials appearing in the text Theseinteractions have been extremely important in the development of the approach followed in the presentation of the various topics. The authors takethis opportunity to express their appreciation to everyone who has assistedin making this textbook possible.Dennis R. HeldmanRichard W. Hartel
PRINCIPLESOF FOODPROCESSING
Microbiology, 3rd Edition (1998) James M. Jay, Modem Food Microbiology, 5th Edition (1996) Harry T. Lawless and Hildegarde Heymann, Sensory Evaluation oj Food: Principles and Practices (1997) Norman G. Marriott, Essentials oj Food Sanitation (1997) S. Suzanne Nielsen, Food Analysis (1998)
