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Conventional and Advanced Food
Processing Technologies
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Conventional
and Advanced Food
Processing Technologies
Editedby
Suvendu Bhattacharya, Ph.D.
Professor, AcSIR and Chief Scientist,
CSIR-Central Food Technological Research Institute, Mysore, India
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LibraryofCongressCataloging-in-PublicationData
Conventionalandadvancedfoodprocessingtechnologies/editedbySuvenduBhattacharya.
pagescm
Includesbibliographicalreferencesandindex.
ISBN978-1-118-40632-8(hardback)
1.Foodindustryandtrade.I.Bhattacharya,Suvendu,editor.
TP370.C672014
664′.02–dc23
2014019555
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1 2015
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Dedicatedto
Mother
JyotirmoyeeDevi
Father
K.N.Bhattacharya
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Contents
List of Contributors xix
Foreword xxv
Section 1 Conventional Food Processing 1
1 Drying and Dehydration Processes in Food Preservation and
Processing 3
Panagiotis A. Michailidis and Magdalini K. Krokida
1.1 Introduction 3
1.2 Dryingkinetics 4
1.3 Differentdryingprocesses 4
1.3.1 Hot-airdrying 4
1.3.2 Vacuumdrying 6
1.3.3 Microwavedrying 7
1.3.4 Freezedrying 7
1.3.5 Spraydrying 9
1.3.6 Osmoticdehydration 11
1.3.7 Atmosphericfreezedrying 12
1.3.8 Sonicdrying 13
1.3.9 Heatpumpdrying 14
1.3.10 Infrareddrying 19
1.3.11 Superheatedsteamdrying 23
1.3.12 Intermittentdrying 24
1.3.13 Instantcontrolledpressuredropdrying 25
1.3.14 Sundryingandsolardrying 25
1.3.15 Supercriticaldrying 26
1.3.16 Flashdrying 27
1.3.17 Pulsedrying 27
1.3.18 Pulsecombustiondrying 28
1.4 Conclusions 28
Abbreviations 29
References 29
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viii CONTENTS
2 Size Reduction Practices in Food Processing 33
A. Chakkaravarthi and Suvendu Bhattacharya
2.1 Introduction 33
2.1.1 Sizereductionofsolids 33
2.1.2 Processofgrinding 35
2.2 Applicationsofthegrindingprocess 35
2.2.1 Drygrinding 36
2.2.2 Wetgrinding 37
2.3 Grindingenergylaws 38
2.4 Machineryrequirement 39
2.4.1 Crushers 40
2.4.2 Grinders 40
2.5 Mechanismofsizereduction 44
2.5.1 Grindingofheat-sensitiveandfat-containingmaterials 45
2.5.2 Cuttingoffruitsandvegetables 46
2.6 Sizereductionofliquid 46
2.6.1 Homogenization 46
2.6.2 Atomization 48
2.7 Conclusions 48
References 48
3 Dough Processing: Sheeting, Shaping, Flattening and Rolling 51
B. Patel and O. H. Campanella
3.1 Introduction 51
3.2 Doughsheeting 52
3.2.1 Technology 52
3.2.2 Rheologicalstudiesondoughbehaviour 63
3.3 Shaping 68
References 71
4 Extrusion Processing of Foods 75
Rupesh Kumar Dubey and Suvendu Bhattacharya
4.1 Introduction 75
4.2 Applicationofextrusiontechnology 76
4.3 Descriptionofanextruder 77
4.3.1 Typeofextruder 78
4.3.2 Componentsofanextruder 80
4.4 Selectedextrusiontechnology 81
4.4.1 Pastaproducts 81
4.4.2 Breakfastcereals 84
4.4.3 Texturizedvegetableprotein(TVP) 85
4.4.4 Snackfoods 86
4.5 Post-extrusiontreatment 87
4.6 Qualitycharacteristicsofproduct 89
4.7 Equationsrelatedtofoodextrusion 90
4.8 Presentstatus 92
References 93
