James G. Brennan & Alistair S. Grandison 
Food Processing Handbook 

The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food
processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development.

Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes – physical,
chemical, microbiological and organoleptic – that occur during food preservation. In so doing, the text covers in detail such techniques as
post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing.

This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry
and academia, as well as students of food-related topics at undergraduate and postgraduate levels.

From Reviews on the First Edition:
‘This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods.’
Journal of Dairy Technology, August 2008

‘This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth.’
CHOICE, September 2006

Table of Content

VOLUME 1:

POSTHARVEST HANDLING AND PREPARATION OF FOODS FOR PROCESSING
Introduction
Properties of Raw Food Materials and Their Susceptibility to Deterioration and Damage
Storage and Transportation of Raw Materials
Raw Material Cleaning
Sorting and Grading
Blanching
Sulfiting of Fruits and Vegetables

THERMAL PROCESSING
Introduction
Reaction Kinetics
Temperature Dependence
Heat Processing Methods
Special Problems with Viscous and Particulate Products
Ohmic Heating
Filling Procedures
Storage

EVAPORATION AND DEHYDRATION
Evaporation
Dehydration (Drying)

FREEZING
Introduction
Refrigeration Methods and Equipment
Low Temperature Production
Freezing Kinetics
Effects of Refrigeration on Food Quality

IRRADIATION
Introduction
Principles of Irradiation
Equipment
Safety Aspects
Effects on the Properties of Food
Detection Methods for Irradiated Foods
Applications and Potential Applications

HIGH PRESSURE PROCESSING
Introduction
Effect of High Pressure on Microorganisms
Ingredient Functionality
Enzyme Activity
Foaming and Emulsification
Gelation
Organoleptic Considerations
Equipment for HPP
Pressure Vessel Considerations
Current and Potential Applications of HPP for Foods

EMERGING TECHNOLOGIES FOR FOOD PROCESSING
Introduction
Pulsed Electric Field Processing
Ultrasound Power
Other Technologies
Conclusions

PACKAGING
Introduction
Factors Affecting the Choice of a Packaging Material and/or Container for a Particular Duty
Materials and Containers Used for Packaging Foods
Modified Atmosphere Packaging
Aseptic Packaging
Active Packaging
Intelligent Packaging
The Role of Nanotechnology in Food Packaging


VOLUME 2:

SEPARATIONS IN FOOD PROCESSING PART 1
Introduction
Solid-Liquid Filtration
Centrifugation
Solid-Liquid Extraction (Leaching)
Distillation
Crystallization

SEPARATIONS IN FOOD PROCESSING: PART 2 – MEMBRANE PROCESSING, ION EXCHANGE, AND ELECTRODIALYSIS
Membrane Processes
Ion Exchange
Electrodialysis

MIXING, EMULSIFICATION, AND SIZE REDUCTION
Mixing (Agitation, Blending)
Emulsification
Size Reduction (Crushing, Comminution, Grinding, Milling) of Solids

BAKING
Introduction
The Key Characteristics of Existing Bakery Product Groups
Bread Making
The Manufacture of Cakes
Biscuit and Cookie Making
The Manufacture of Pastry Products

EXTRUSION
General Principles
Extrusion Equipment
Effects of Extrusion on the Properties of Food

FOOD DEEP-FAT FRYING
General Principles
Effect of Deep-Fat Fried Food on Human Health
Oil Absorption in Deep-Fat Fried Food
Deep-Fat Frying Equipment
French Fries, Potato Chips, and Fabricated Chips Production

SAFETY IN FOOD PROCESSING
Introduction
Safe Design
Prerequisite Programs
HACCP, the Hazard Analysis and Critical Control Point System
Ongoing Control of Food Safety in Processing

TRACEABILITY IN FOOD PROCESSING AND DISTRIBUTION
What is Traceability?
Traceability and Legislation
Traceability and International/Private Standards
Traceability and Private Standards
Traceability in the Food Supply Chain
Product Identification
Management of Traceability Information
The Traceability System
Examples of Traceability Systems

THE HYGIENIC DESIGN OF FOOD PROCESSING PLANT
Introduction
Engineering Factors Influencing Hygiene
Hygienic Equipment Design
Process Design
Process Operation and Control
Future Trends
Conclusions

PROCESS CONTROL IN FOOD PROCESSING
Introduction
Measurement of Process Parameters
Control Systems
Process Control in Modern Food Processing
Concluding Remarks

ENVIRONMENTAL ASPECTS OF FOOD PROCESSING
Introduction
Waste Characteristics
Wastwater Processing Technology
Resource Recovery from Food Processing Wastes
Environmental Impact of Packaging Wastes
Refrigerants
Energy Issues Related to the Environment
Life Cycle Assessment
Calculating Greenhouse Gas Emissions

WATER AND WASTE TREATMENT
Introduction
Fresh Water
Wastewater
Sludge Disposal
Final Disposal of Wastewater

PROCESS REALISATION
Synopsis
Manufacturing Design
Process and Plant Design
Process Economics-Investment Criteria
Determining and Improv

About the author

James G. Brennan qualified with a BSc(Hons) degree in Dairy Science from University College Cork, Ireland, in 1959. In 1960 he obtained an MSc degree, by research, in the same subject. Following a short spell in industry he moved to the National College of Food Technology (NCFT), Weybridge, UK, to undertake a postgraduate course in Food Technology. On successful completion of that course he joined the academic staff of NCFT. In 1966 NCFT became part of the University of Reading. In 1982 NCFT moved from Weybridge to the main University of Reading campus. Mr Brennan continued as a member of the academic staff of the University of Reading until his retirement in 2002, completing over forty years of service. His teaching interests were mainly in food dehydration, food packaging and separation operations. His research interests were in the fundamentals of dehydration and physical/textural properties of foods and their measurement. He supervised over twenty Ph D students and published well over one hundred research and technical papers. He is author of a book on food dehydration and coauthor with three colleagues of a well known book on food engineering operations. He edited and contributed material to the first edition of this book. He also collaborated with industry in a number of projects. Together with his wife, Anne, he travelled widely during his career including extended stays teaching and researching in Australia and the USA. In retirement he continues to write, edit and review papers and books in his field.

Alistair S. Grandison qualified with a BSc (Hons) in Biochemistry from the University of Liverpool in 1973 and a Ph D from the same university in 1976. Following a short spell at the Royal Liverpool Hospital he moved to the National Institute for Research in Dairying where he worked on cheese and dairy products. In 1987 he moved to the University of Reading as a lecturer. He is currently a Senior Lecturer in the Department of Food and Nutritional Sciences where his teaching interests include dairy science and food processing in general. His research has covered many aspects of dairy science and technology including the lactoperoxidase system, separation processes and the coagulation of milk and manfacture of dairy products, frequently involving industrial collaboration. He has supervised 25 Ph D students and published around 150 research papers, edited one book and written a number of book chapters.