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Food Processing
Handbook
Edited by
James G. Brennan
Food Processing Handbook.
Edited by James G. Brennan
Copyright © 2006 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
ISBN: 3-527-30719-2
Further of Interest
W. Pietsch
G.-W. Oetjen
Agglomeration in Industry
Occurrence and Applications
2004
ISBN 3-527-30582-3
Freeze-Drying
Second, Completely Revised Edition
2004
ISBN 3-527-30620-X
K. J. Heller (Ed.)
O.-G. Piringer, A. L. Baner (Eds.)
Genetically Engineered Food
Methods and Detection
2003
ISBN 3-527-30309-X
Plastic Packaging Materials
for Food and Pharmaceuticals
2007
ISBN 3-527-31455-5
E. Ziegler, H. Ziegler (Eds.)
K. Bauer, D. Garbe, H. Surburg
Handbook of Flavourings
Production, Composition, Applications,
Regulations
Second, Completely Revised Edition
2006
ISBN 3-527-31406-7
Common Fragrance
and Flavor Materials
Preparation, Properties and Uses
Fourth, Completely Revised Edition
2001
ISBN 3-527-30364-2
J. N. Wintgens (Ed.)
F. Müller (Ed.)
Coffee: Growing, Processing,
Sustainable Production
A Guidebook for Growers, Processors,
Traders and Researchers
2005
ISBN 3-527-30731-1
Agrochemicals
Composition, Production, Toxicology,
Applications
2000
ISBN 3-527-29852-5
Food Processing Handbook
Edited by
James G. Brennan
Editor
James G. Brennan
16 Benning Way
Wokingham
Berks
RG40 1 XX
UK
n
All books published by Wiley-VCH are carefully
produced. Nevertheless, authors, editors, and
publisher do not warrant the information contained
in these books, including this book, to be free of
errors. Readers are advised to keep in mind that
statements, data, illustrations, procedural details or
other items may inadvertently be inaccurate.
Library of Congress Card No.:
applied for
British Library Cataloguing-in-Publication Data:
A catalogue record for this book is available
from the British Library.
Bibliographic information published by
Die Deutsche Bibliothek
Die Deutsche Bibliothek lists this publication
in the Deutsche Nationalbibliografie; detailed
bibliographic data is available in the Internet
at <http://dnb.ddb.de>
© 2006 WILEY-VCH Verlag GmbH & Co. KGaA,
Weinheim, Germany
All rights reserved (including those of translation
in other languages). No part of this book may
be reproduced in any form – by photoprinting,
microfilm, or any other means – nor transmitted
or translated into a machine language without
written permission from the publishers.
Registered names, trademarks, etc. used in this
book, even when not specifically marked as such,
are not to be considered unprotected by law.
Typesetting
K+V Fotosatz GmbH, Beerfelden
Printing
Strauss GmbH, Mörlenbach
Binding
Litges & Dopf Buchbinderei GmbH,
Heppenheim
Printed in the Federal Republic of Germany
Printed on acid-free paper
ISBN-13:
978-3-527-30719-7
ISBN-10:
3-527-30719-2
V
Contents
Preface
XXI
XXIII
List of Contributors
1
1.1
1.2
1.2.1
1.2.1.1
1.2.1.2
1.2.1.3
1.2.1.4
1.2.1.5
1.2.2
1.2.3
1.2.4
1.2.5
1.3
1.3.1
1.3.1.1
1.3.1.2
1.3.1.3
1.3.1.4
1.3.2
1.4
1.4.1
1.4.2
1.4.3
1.5
1.5.1
Postharvest Handling and Preparation of Foods for Processing
1
Alistair S. Grandison
Introduction
1
Properties of Raw Food Materials and Their Susceptibility
to Deterioration and Damage
2
Raw Material Properties
3
Geometric Properties
3
Colour
4
Texture
5
Flavour
5
Functional Properties
5
Raw Material Specifications
6
Deterioration of Raw Materials
7
Damage to Raw Materials
7
Improving Processing Characteristics Through Selective Breeding
and Genetic Engineering
8
Storage and Transportation of Raw Materials
9
Storage
9
Temperature
11
Humidity
12
Composition of Atmosphere
12
Other Considerations
13
Transportation
13
Raw Material Cleaning
14
Dry Cleaning Methods
14
Wet Cleaning Methods
18
Peeling
20
Sorting and Grading
21
Criteria and Methods of Sorting
21
Food Processing Handbook.
Edited by James G. Brennan
Copyright © 2006 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
ISBN: 3-527-30719-2

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