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 Food Engineering

Contents

1Introduction

Food Processing

Food Safety and Control

Food Quality

 

 

2Constituents of Food

Introduction

Water

Carbohydrates

Fats and oils

Proteins

Vitamins and Minerals

Flavours and Aromas

Additives and Antioxidants

 

 

 

 

3Food Processing Operations

Introduction

Mechanical Processes

Heating

Mixtures and Emulsions

Novel Food Processing

 

 

4Food Safety

Introduction

HACCP

Hygienic Design

Food Packaging

 

 

5Thermal Processing

Introduction

Thermal Death

Canning

Milk Processing

 

 

6 Preservation by Refrigeration

Introduction

Definition of Freezing

Freezing of a Slab

General Case for Freezing

Chilling