Food Processing Technology

Contents: Preface. 1. Importance and basic principles of extrusion technology. 2. Extrusion design. 3. Nutritional changes during extrusion cooking. 4. Breakfast cereals and weaning food. 5. Macaroni products; spaghetti noodles, vermicelli. 6. Milk substitutes-non-dairy milk products. 7. Meat analogue. 8. Texturized vegetable protein in hydrolyzed vegetable protein. 9. History and types of beverages. 10. Water treatment and quality. 11. Sweeteners used in soft drinks. 12. Natural and synthetic colourants used in soft drinks. 13. Specifications for beverage water. 14. Alkalinity reduction, filtration and softening of water. 15. Acidulants, clouding and flavouring agents for soft drink. 16. Carbon dioxide and carbonation for soft drinks. 17. Equipments and machineries used in soft drink. 18. Packaging aspects in soft drink. 19. Functional ingredients in beverage. 20. Coffee-processing. 21. Tea – processing. 22. Cocoa –processing, grading and quality. 23. Malted beverages. 24. Miscellaneous beverages. 25. Preservatives in soft drink beverages. 26. Present status and future prospects of cereals. 27. Physico-chemical and rheological properties of cereals. 28. Wheat. 29. Paddy. 30. Corn milling. 31. Sorghum milling, malting and industrial utilization. 32. Barley processing. 33. Millets-oat/rye. 34. Processing of ragi. 35. Pretreatment in unit operations. 36. Engineering properties of food materials. 37. Material handling. 38. Size reduction. 39. Mixing. 40. Study of rheology and texture of food materials. 41. Evaporation. 42. Hygienic design of food processing equipments, sanitary requirement, sanitary pipes and fittings. 43. Units and dimensions. 44. Thermodynamics. 45. Energy. 46. Renewable energy sources. 47. Steam generators: fire tube boilers and water tube boilers. 48. Food products FSSAI specifications. Index.

The book titled as "Food Processing and Technology" is focussed on subjects like Contemporary and Emerging Technologies of Food Processing, Cereal Processing and Beverage Technology, Heat and Mass Transfer, Unit Operations in Food Processing-I, Energy Generation and Conservation Principles, and Food Packaging Technologies along with applications of important processing equipments in food industries. This text book is entirely different from other text books because there is no text book in the market with beverage technology and Contemporary and emerging technologies of food processing. The book covers the new syllabus of ICAR food technology and B.Tech. food engineering. Objective type questions have been added for the benefits of students. The book is a resource for those interested in the latest advances in the Food Science and Technology. This book provides current state of knowledge in the key research areas and contains ideas for Cereal Processing and Beverage Technology. The updated information compiled on these selected topics is intended to be a valuable guide to Researchers, Students, Teachers and Food Processing Industries. (jacket)