Gıda kimyası hakkında genişdetaylı ve uygulamalı örneklerle anlatıma sahip P.J fellowsun woodhead yayınlarıyla yaymladığı kiatbıdır. Umarım faydalı olur index kısmını ekliyorum indirmeden aradığınız konuya bakabilesiniz diye.. İki part olarak yükleyebildim
part1
http://www.forumfood.org/zyr/indir.p...e4eaa5ec9a.rar
part2
http://www.forumfood.org/zyr/indir.p...1b5af3eb32.rar


PART I BASIC PRINCIPLES 7
1 Properties of foods and processing theory .
1.1 Properties of liquids, solids and gases
1.1.1 Density and specific gravity
1.1.2 Viscosity
1.1.3 Surface activity
1.1.4 Rheology and texture
1.2 Material transfer
1.3 Fluid flow
1.3.1 Fluid flow through fluidised beds
1.4 Heat transfer
1.4.1 Energy balances
1.4.2 Mechanisms of heat transfer
1.4.3 Sources of heat and methods of application to foods
1.4.4 Energy conservation
1.4.5 Effect of heat on micro-organisms
1.4.6 Effect of heat on nutritional and sensory characteristics
1.5 Water activity
1.5.1 Effect of aw on foods
1.6 Effects of processing on sensory characteristics of foods
Contents
1.6.1 Texture
1.6.2 Taste, flavour and aroma
1.6.3 Colour
1.7 Effects of processing on nutritional properties
1.8 Food safety, good manufacturing practice and quality assurance
1.8.1 HACCP
1.8.2 Hurdle technology
1.9 Acknowledgements
1.10 References
2 Process control
2.1 Automatic control
2.1.1 Sensors
2.1.2 Controllers
2.2 Computer-based systems
2.2.1 Programmable logic controllers (PLCs) .
2.2.2 Types of control systems
2.2.3 Software developments
PART II AMBIENT-TEMPERATURE PROCESSING 81
3 Raw material preparation .
3.1 Cleaning
3.1.1 Wet cleaning
3.1.2 Dry cleaning
3.1.3 Removing contaminants and foreign bodies
3.2 Sorting
3.2.1 Shape and size sorting
3.2.2 Colour sorting
3.2.3 Weight sorting
3.3 Grading .
3.4 Peeling
3.4.1 Flash steam peeling
3.4.2 Knife peeling
3.4.3 Abrasion peeling
3.4.4 Caustic peeling
3.4.5 Flame peeling .
3.5 Acknowledgements
3.6 References
4 Size reduction
4.1 Size reduction of solid foods
4.1.1 Theory
4.1.2 Equipment
4.1.3 Effect on foods
4.2 Size reduction in liquid foods (emulsification and homogenisation) 110
4.2.1 Theory .
4.2.2 Equipment
4.2.3 Effect on foods
5 Mixing and forming
5.1 Mixing
5.1.1 Theory of solids mixing
5.1.2 Theory of liquids mixing
5.1.3 Equipment
5.1.4 Effect on foods
5.2 Forming
5.2.1 Bread moulders
5.2.2 Pie and biscuit formers
5.2.3 Confectionery moulders
6 Separation and concentration of food components
6.1 Centrifugation
6.1.1 Theory
6.1.2 Equipment
6.2 Filtration
6.2.1 Theory
6.2.2 Equipment
6.3 Expression
6.3.1 Theory
6.3.2 Equipment
6.4 Extraction using solvents
6.4.1 Theory
6.4.2 Equipment
6.5 Membrane concentration (hyperfiltration and ultrafiltration)
6.5.1 Theory
6.5.2 Equipment
6.6 Effect on foods
6.7 Acknowledgement
7 Fermentation and enzyme technology
7.1 Fermentation
7.1.1 Theory
7.1.2 Types of food fermentations
7.1.3 Equipment
7.1.4 Effect on foods
7.2 Enzyme technology
7.2.1 Enzyme production from micro-organisms
7.2.2 Application of enzymes in food processing
8 Irradiation
8.1 Theory
8.2 Equipment
8.2.1 Measurement of radiation dose .
8.2.2 Dose distribution
8.3 Effect on micro-organisms
8.4 Applications
8.4.1 Sterilisation (or ‘radappertisation’)
8.4.2 Reduction of pathogens (or ‘radicidation’)
8.4.3 Prolonging shelf life (or ‘radurisation’)
8.4.4 Control of ripening
8.4.5 Disinfestation
8.4.6 Inhibition of sprouting
8.5 Effect on foods
8.5.1 Induced radioactivity
8.5.2 Radiolytic products .
8.5.3 Nutritional and sensory value .
8.6 Effect on packaging
8.7 Detection of irradiated foods
8.7.1 Physical methods
8.7.2 Chemical methods .
8.7.3 Biological methods .
9 Processing using electric fields, high hydrostatic pressure, light or
ultrasound
9.1 Pulsed electric field processing
9.1.1 Theory
9.1.2 Equipment
9.2 High pressure processing .
9.2.1 Theory
9.2.2 Processing and equipment
9.2.3 Effect on micro-organisms, enzymes and food components
9.3 Processing using pulsed light
9.3.1 Theory
9.3.2 Equipment and operation
9.3.3 Effect on micro-organisms and foods
9.4 Processing using ultrasound
9.4.1 Theory
9.4.2 Application to processing
9.5 Other methods
PART III PROCESSING BY APPLICATION OF HEAT 229
A. Heat processing using steam or water 231
10 Blanching
10.1 Theory
10.2 Equipment
10.2.1 Steam blancher
10.2.2 Hot-water blanchers
10.3 Effect on foods
10.3.1 Nutrients
10.3.2 Colour and flavour
10.3.3 Texture .
10.4 Acknowledgement
11 Pasteurisation .
11.1 Theory
11.2 Equipment
11.2.1 Pasteurisation of packaged foods
11.2.2 Pasteurisation of unpackaged liquids
11.3 Effect on foods
11.3.1 Colour, flavour and aroma
11.3.2 Vitamin loss
12 Heat sterilisation
12.1 In-container sterilisation
12.1.1 Theory
12.1.2 Retorting (heat processing)
12.1.3 Equipment
12.2 Ultra high-temperature (UHT)/aseptic processes
12.2.1 Theory
12.2.2 Processing
12.2.3 Equipment
12.3 Effect on foods
12.3.1 Colour
12.3.2 Flavour and aroma .
12.3.3 Texture or viscosity
12.3.4 Nutritive value
13 Evaporation and distillation
13.1 Evaporation
13.1.1 Theory
13.1.2 Equipment
13.2 Effect on foods
13.3 Distillation
14 Extrusion
14.1 Theory
14.4.1 Rheological properties of the food
14.1.2 Operating characteristics
14.2 Equipment
14.2.1 Single-screw extruders
14.2.2 Twin-screw extruders
14.2.3 Ancillary equipment
.3.1 Cold extrusion
14.3.2 Extrusion cooking
14.4 Effect on foods
14.4.1 Sensory characteristics
14.4.2 Nutritional value
14.5 Acknowledgements
14.6 References
B. Heat processing using hot air 309
15 Dehydration
15.1 Theory
15.1.1 Drying using heated air
15.1.2 Drying using heated surfaces
15.2 Equipment
15.2.1 Hot-air driers
15.2.2 Heated-surface (or contact) driers
15.3 Effect on foods
15.3.1 Texture
15.3.2 Flavour and aroma
15.3.3 Colour
15.3.4 Nutritional value
15.4 Rehydration
16 Baking and roasting
16.1 Theory
16.2 Equipment
16.2.1 Direct heating ovens
16.2.3 Batch ovens
16.2.4 Continuous and semi-continuous ovens
16.3 Effect on foods
16.3.1 Texture .
16.3.2 Flavour, aroma and colour
xii Contents
16.3.3 Nutritional value
C. Heat processing using hot oils
17 Frying
17.1 Theory
17.1.1 Shallow (or contact) frying
D. Heat processing by direct and radiated energy 363
18 Dielectric, ohmic and infrared heating
18.1 Dielectric heating
18.1.1 Theory
18.1.2 Equipment
18.1.3 Applications
18.1.4 Effect on foods
18.2 Ohmic heating
18.2.1 Theory
18.2.2 Equipment and applications
18.3 Infrared heating
18.3.1 Theory
18.3.2 Equipment
18.3.3 Effect on foods
PART IV PROCESSING BY THE REMOVAL OF HEAT 385
19 Chilling
19.1 Theory
19.1.1 Fresh foods
19.1.2 Processed foods
19.1.3 Cook–chill systems
19.2 Equipment
19.2.1 Mechanical refrigerators
19.2.2 Cryogenic chilling
19.3 Chill storage
19.3.1 Control of storage conditions
Contents xiii
19.4 Effect on foods
20 Controlled- or modified-atmosphere storage and packaging
20.1 Modified- and controlled-atmosphere storage (MAS and CAS)
20.2 Modified-atmosphere packaging
20.2.1 MAP for fresh foods
20.2.2 MAP for processed food
20.2.3 Packaging materials for MAP
20.2.4 Active packaging systems
21 Freezing
21.1 Theory
21.1.1 Ice crystal formatio
21.1.2 Solute concentration
21.1.3 Volume changes
21.1.4 Calculation of freezing time
21.2 Equipment
21.2.1 Cooled-air freezers
21.2.2 Cooled-liquid freezers .
21.2.3 Cooled-surface freezers
21.2.4 Cryogenic freezers . .
21.3 Changes in foods . .
21.3.1 Effect of freezing
21.3.2 Effects of frozen storage.
22 Freeze drying and freeze concentration .
22.1 Freeze drying (lyophilisation) .
22.1.1 Theory
22.1.2 Equipment
22.1.3 Effect on foods
22.2 Freeze concentration
22.2.1 Theory
22.2.2 Equipmen
PART V POST-PROCESSING OPERATIONS 453
23 Coating or enrobing
23.1.1 Batters, powders and breadcrumbs
xiv Contents
23.1.2 Chocolate and compound coatings
23.2 Enrobers .
23.3 Dusting or breading
23.4 Pan coating
23.4.1 Hard coatings
23.4.2 Soft coatings
23.4.3 Chocolate coating
24 Packaging
24.1 Theory
24.1.1 Light
24.1.2 Heat
24.1.3 Moisture and gases
24.1.4 Micro-organisms, insects, animals and soils
24.1.5 Mechanical strength
24.2 Types of packaging materials .
24.2.1 Textiles and wood
24.2.2 Metal
24.2.3 Glass
24.2.4 Flexible films
24.2.5 Rigid and semi-rigid plastic containers
24.2.6 Paper and board
24.2.7 Combined packaging systems
24.2.8 Active packaging technologies
24.3 Printing
24.3.1 Bar codes and other markings
24.4 Interactions between packaging and foods
24.5 Environmental considerations
24.5.1 Packaging costs
24.5.2 Manufacture of packaging materials
24.5.3 Distribution of packaging materials and ingredients for food
production
24.5.4 Distribution to retailers and consumers
24.5.5 Consumer recycling
25 Filling and sealing of containers
25.1 Rigid and semi-rigid containers
25.1.1 Filling
25.1.2 Sealing
25.2 Flexible containers
25.3 Types of sealer
25.3.1 Form–fill–seal (FFS) equipment
25.4 Shrink-wrapping and stretch-wrapping
25.5 Tamper-evident packaging
25.7 Checkweighing
25.8 Metal detection .
26 Materials handling, storage and distribution
26.1 Materials handling
26.1.1 Handling equipment for raw materials and ingredients
26.2 Waste management and disposal
26.3 Storage
26.4 Distribution