ISEKI Food Series Volume 7 Food Processing_TOC

ISEKI Food Series Volume 7

Food Processing Editors: Kristberg Kristbergsson and Semih Otles

Introduction

Part I Basic principles and physico-chemical properties of foods 1.1 Properties of liquids, solids and gases (Kristberg Kristbergsson, IS; Gerhard Schleining, AT) 1.1.1. Density 1.1.2. Surface activity 1.1.3. Colloids and dispersed systems 1.1.4. Rheology 1.1.5. Texture 1.1.6. Color (R. Daniel Lozano, AR) 1.3. Transport phenomenon (Ivanka Zeleva, BG; Tomasz Jankowski; PL) 1.3.1. Fluid Flow 1.3.2. Heat Transfer 1.4. Moisture in foods (Kirsi Jouppila, FI; Chelo Gonzalez, SP; Héctor Iglesias, AR) 1.4.1. Moisture 1.4.2. Water activity 1.4.3. Glass transition 1.5. Biochemistry of animal and plant food (Stojan Tanchev, BG Ts. Prokopov, BG) 1.6. Microbiology of animal and plant raw materials (J. Kartalska, BG, Sapoundjieva, Ts. Prokopov, S. Tanchev, BG)

Part II Conversion Operations 2.1 Raw material quality and preparation (Georgios Kalantzopoulos, GR; Hanna Opatova, CZ) 2.2 Cleaning (Oliver Schlüter, DE) 2.2.1. Wet cleaning 2.2.2. Dry cleaning 2.3. Size reduction and sorting (Oliver Schlüter, DE) 2.3.1. Size reduction 2.3.2. Grading

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2.3.3. Peeling 2.3.4. Skinning 2.4. Mixing and forming (NN) 2.5. Filtration and Membrane Technology (Paul Singh, USA) 2.6. Centrifugation (Juan Mate, ES; Tomasz Jankowski; PL) 2.7. Concentration (Juan Mate, ES; Tomasz Jankowski; PL) 2.8. Extraction (NN) 2.9. Extrusion technology (Fahrettin Gogus, TR; Kristberg Kristbergsson, IS; Lea Hyvonen, FI)

Part III Preservation Operations 3.1. Drying (Andrzej Lenart, PL; Elisabeth Dumoulin, FR) 3.2. Refrigiration (Ingigerd Sjoholm SE; Winfred Russ, DE) 3.3. Freezing (Ingigerd Sjoholm SE; Cristina Silva, PT) 3.4. Heat Processing (Cristina Silva, PT) 3.5. Blanching (Veronika Abram, SI) 3.6. Pasteurization (Anna McElhatton, MT; Anton Pizzuto, MT) 3.7. Canning (Elisabeth Dumoulin, FR; Albert Duquenay, FR) 3.7. Frying (Stojan Tanchev, BG; Rui Costa, PT) 3.8. Emerging technologies (Non thermal Processing) (Oliver Schlüter, DE; Venkatesh Meda, CA); 3.8.1. High Pressure 3.8.2. HELP 3.8.3. Magnetic Field Pulses 3.8.4. Ohmnic heating 3.8.5. Light Pulses 3.8.6. Microwave heating 3.8.7. Irradiation 3.8.8. Dielectric heating 3.9. Fermentation (Georgios Kalantzopoulos, GRE) 3.9.1-Indigenous Non-Alcoholic Fermented Beverages (Sarote Sirisansaneeyakul,TH and Nirabchan, University of Reading. UK) 3.10. Curing/Salting (Rui Costa, PT; Kristberg Kristbergsson, IS)

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Part IV Food Processing Operations 4.1. Fruits and vegetable processing (Peter Ho, PT Jesus Frias, IE) 4.1.1. Tomatoes (Marco Dalla Rosa, IT) 4.1.2. Potatoes (PT Jesus Frias, IR) 4.1.3. Mushrooms PT Jesus Frias, IR) 4.2. Grain processing and Milling (Dübendorfer, ZH) 4.2.1. Wet milling and rice parboiling (Marcela Tolaba, AR, Constantino Suarez, AR) 4.2.3. Bread Processing (Ivanka Zeleva, BG, Pablo Daniel Ribotta, AR) 4.2.4. Frozen dough (Ivanka Zeleva, BG, Pablo Daniel Ribotta, AR) 4.2.5. Other baked goods (Ivanka Zeleva, BG, Pablo Daniel Ribotta, AR) 4.2.6. Pasta (Marco Dalla Rosa, IT) 4.2.7. Breakfast cereals (Giampiero Unite, IT) 4.3.4. Legumes and oil seeds (NN) 4.4. Milk and Dairy processing (Richard Marshall, UK) 4.5. Meat and Poultry (Marija.Zunabovic AU, Gudjon Thorkelsson IS) 4.6. Eggs and processing procedures (Gabriela Iordachescu, RO) 4.7. Seafood and Fish processing (Kristberg Kristbergsson, IS) 4.8. Fats and oil processing (Fahrettin Gogus, TR; Semih Otles, TR; Stephan Drusch, DE) 4.9. Emulsions (Paola Pittia, IT) 4.10.Beverages 4.10.1. Orange Juice (Veronika Abram, SI) 4.10.1. Soda (Fahrettin Gogus, TR) 4.10.1. Bier (Richard Marshall, UK) 4.10.1. Wine (Saverio Mannino, IT) 4.10.1. Coffee (Paola Pittia, IT) 4.10.1. Tee (Paola Pittia, IT) 4.11. Confectionery and chocolate products and processing 4.11.1. Sugar based confections (Richard Marshall, UK) 4.11.2. Chocolate (Semih Otles, TR)

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Part V Post Processing Operations 5.1. Principles of Food Packaging (Margarida Vieira, PT; Winfrid Russ, DE) 5.2. Food Safety (Lynn McIntyre, NZ, Anna McElhatton, MT ,Mustapha Missbah El Idrissi MR and João Noronha, PT) 5.3. Environmental issues in Food Processing (Anton Pizzuto, MT) 5.4. Traceability (Vivian-Lara Silva, BR, Petros Taoukis, GR) 5.5. Water and water treatment (Giuliano Sansebastiano, IT; Regina Nabais, PT; Samantha C. Pinto, BR) 5.6. Early markers for chemical reactions affecting food stability (Pilar Buera, AR) 5.7. Shelf-life optimization and food chain management (Petros Taoukis, GR)

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Contributors (in order of appearance):

Kristberg Kristbergsson, Dept. Food Sci, Faculty of Food Science and Nutrition University of Iceland, Reykjavik, Iceland, e-mail: [email protected]

Semih Otles, Ege University, Engineering Faculty, Bornova-IZMIR, Turkey, e-mail: [email protected]

Gerhard Schleining, BOKU - University of Natural Resources and Applied Life Sciences, Vienna, e-mail: [email protected]

R. Daniel Lozano, Technologia del Color S.A., Espana 2053, B1636 BLA Olivs Pcia. De uenos Aires, Argenina, e-mail: [email protected]

Ivanka Zeleva, "Angel Kanchev" University of Rousse, Rousse, Bulgaria, e-mail: [email protected]

Tomasz Jankowski; August Cieszkowski Agricultural University of Poznan, Poland, email: [email protected]

Kirsi Jouppila, University of Helsinki, Helsinki, Finland, e-mail: [email protected]

Chelo Gonzalez, Food Technology Department, Polytechnical University of Valencia, email: [email protected]

Héctor Iglesias, Unilever, Buenos Aires, Argentina, e-mail: [email protected]

Stojan Tanchev, University of Food Technologies, 226 Maritsa Blvd., 4002 Plovdiv, Bulgaria, e-mail: [email protected]

Ts. Prokopov, University of Food Technologies, 226 Maritsa Blvd., 4002 Plovdiv, Bulgaria, e-mail: 5

J. Kartalska University of Food Technologies, 226 Maritsa Blvd., 4002 Plovdiv, Bulgaria, e-mail:

Sapoundjieva University of Food Technologies, 226 Maritsa Blvd., 4002 Plovdiv, Bulgaria, e-mail:

Georgios Kalantzopoulos, Cretalat - Kriaras SA, Crete, Greece, e-mail: [email protected]

Hanna Opatova, Institute of Chemical Technology of Prague, Check Republic, e-mail: [email protected]

Oliver Schlüter, Leibniz - Institute of Agricultural Engineering (ATB), Potsdam, Germany, e-mail: [email protected] DE

Paul Singh, UC Davis - University of California, Davis, CA USA, e-mail: [email protected]

Juan Mate Public University of Navarra, Pamplona, Spain, e-mail: [email protected],

Fahrettin Gogus, Gaziantep University, Food Engineering Department,27310 GAZĐANTEP, Turkey, e-mail: [email protected]

Lea Hyvonen, University of Helsinki, Helsinki, Finland, e-mail: [email protected]

Andrzej Lenart, Warsaw Agricultural University, Warsaw, Poland, e-mail: [email protected]

Elisabeth Dumoulin, Agroparistech, 16 rue Claude Bernard, 75231 Paris cedex 05 – France, e-mail: [email protected]

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Ingegerd Sjöholm, Lund University, Lund, Sweden, e-mail: [email protected]

Winfred Russ, Technical University of Munich, Center of Life and Food Science, Munic, Germany, e-mail: [email protected]

Cristina Silva, Catholic University of Portugal, College of Biotechnology, Porto, Portugal, e-mail: [email protected]

Veronika Abram, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia, email: [email protected]

Anna McElhatton, University of Malta, Malta e-mail: [email protected]

Anton Pizzuto, University of Malta, Malta e-mail: [email protected]

Albert Duquenay, Agroparistech, 16 rue Claude Bernard, 75231 Paris cedex 05 – France, e-mail: Rui Costa, Polytechnic Institute of Coimbra, Coimbra, Portugal, e-mail: [email protected]

Venkatesh Meda, University of Saskatchewan, Saskatoon, Saskatchewan, Canada, email: [email protected]

Sarote Sirisansaneeyakul, Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, 50 Phahonyothin Rd., Lad Yao, Chatuchak, Bangkok 10900,Thaailand, e-mail: [email protected]

Peter Ho, Viana do Castelo Polytechnic Institute, College of Technology and Management Escola Superior de Tecnologia e Gestão (ESTG), Viana do Castelo, Portugal e-mail: [email protected]

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Jesus Maria Frias, Dublin Institute of Technology, School of Food Science and Environmental Health, Dublin, Ireland, e-mail: [email protected]

Dübendorfer, Bühler Company, NBW-Mill, Uzwill, Schweiz, e-mail:

Marcela Tolaba, FCEyN-UBA - School of Exact and Natural Sciences, University of Buenos Aires, Argentina, e-mail

Constantino Suarez, FCEyN-UBA - School of Exact and Natural Sciences, University of Buenos Aires, Argentina, e-mail

Pablo Daniel Ribotta, FCA-UNC - Faculty of Agricultural Science - National University of Cordoba, Cc 509 - 5000 Cordoba, Argentina, e-mail: [email protected] Marco Dalla Rosa, University of Bologna, Department of Food Science, Bologna, Italy, e-mail: [email protected] ; [email protected]

Giampiero Unite IT, University of Teramo, Viale Crucioli 122, 64100 Teramo, Italy, email: [email protected]

NN- Legumes and oil seeds – WISSAL Dhifi - Tunisia

Richard Marshall, London Metropolitan University, London, United Kingdom, e-mail: [email protected]

Marija Zunabovic, BOKU - University of Natural Resources and Applied Life Sciences, Vienna, e-mail: [email protected]

Gudjon Thorkelsson, Matis ohf, Reykjavik, Iceland, e-mail: [email protected]

Gabriela Iordachescu, Food Science and Engineering Institute, University of Galati, Galati Romania, e-mail: [email protected]

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Stephan Drusch, University of Kiel, Institute for Human Nutrition and Food Science, Kiel, Germany, e-mail: [email protected]

Paola Pittia, University of Teramo, Viale Crucioli 122, 64100 Teramo, Italy, e-mail: [email protected]

Saverio Mannino, University of Milan, Milan, Italy, e- mail: [email protected]

Margarida Vieira, University of Algarve-Escol Superior de Tecnologia, Campus da Penha, 8000 Faro, Portugal, e-mail: [email protected]

Lynn McIntyre, ESR - Institute of Environmental Science and Research, Food Safety Programme, ESR Ltd., PO Box 29 181, Christchurch, New Zealand e-mail: [email protected]

Mustapha Missbah El Idrissi, MR UMP - Mohamed Premier University, Oujda 60.000, Morocco, e-mail: [email protected]

João Noronha, Polytechnic Institute of Coimbra, Coimbra, Portugal, e-mail: [email protected]

Vivian-Lara Silva, Faculty of Animal Science and Food Engineering of University of São Paulo, Brazil, e-mail: [email protected]

Petros Taoukis, National Technical University of Athens, School of Chemical Engineering, Iroon Polytechniou 5, 15780 Athens, Greece, e-mail: [email protected]

Giuliano Sansebastiano, University of Parma, Parma, Italy, e-mail: [email protected]

Regina Nabais, Polytechnic Institute of Coimbra, Coimbra, Portugal, e-mail: [email protected]

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Samantha C. Pinto, Faculty of Animal Science and Food Engineering of University of São Paulo, Brazil, e-mail: [email protected]

Pilar Buera, FCEyN-UBA - School of Exact and Natural Sciences, University of Buenos Aires, Argentina, e-mail: [email protected]

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