Contents

Contributors ............................................................................................................. vii

Preface .................................................................................................................... ix

1. Meat and Meat Products ................................................................................. 1

Meat and Poultry ......................................................................................................... 1
Slaughter and Post Mortem Aspects .......................................................................... 3
Meat Structure and Composition ................................................................................ 5
Meat Technology ......................................................................................................... 8
Preserving Meats ........................................................................................................ 15
Meat Products ............................................................................................................. 28
Eggs ............................................................................................................................ 31
Quality Aspects ........................................................................................................... 33
References .................................................................................................................. 45
Further Reading .......................................................................................................... 45

2. Fish and Fish Products .................................................................................. 46

Classification ............................................................................................................... 46
Fish of Economic Importance ..................................................................................... 47
Fishing Methods .......................................................................................................... 49
Fish Farming or Aquaculture ....................................................................................... 50
Fishery Controls .......................................................................................................... 50
Factory Ships .............................................................................................................. 51
Chilling ......................................................................................................................... 51
Frozen Fish ................................................................................................................. 52
Cold Storage ............................................................................................................... 53
Fish Machinery ............................................................................................................ 54
Packaging .................................................................................................................... 55
Fish Products .............................................................................................................. 56
Quality Aspects ........................................................................................................... 63
References .................................................................................................................. 74
Further Reading .......................................................................................................... 74

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3. Dairy Products ................................................................................................ 75

Introduction .................................................................................................................. 75
Milk Composition ......................................................................................................... 76
Hygiene ....................................................................................................................... 79
Raw Milk Intake ........................................................................................................... 81
Raw Milk Testing ......................................................................................................... 82
Heat Treatment of Milk ................................................................................................ 85
Homogenization .......................................................................................................... 89
Evaporation ................................................................................................................. 89
Bottling and Cartoning of Milk ..................................................................................... 93
Hygiene Aspects of Milk Packaging ............................................................................ 95
Cleaning and Sanitizing .............................................................................................. 96
Finished Product Testing ............................................................................................ 97
Starter Cultures ........................................................................................................... 98
Yoghurt and Other Fermented Products .................................................................... 100
Cheese ........................................................................................................................ 103
Separation ................................................................................................................... 112
Drying .......................................................................................................................... 115
Milk Powders ............................................................................................................... 117
Cream .......................................................................................................................... 123
Cream Liqueurs ........................................................................................................... 124
Whey ........................................................................................................................... 124
Whey Products ............................................................................................................ 125
Milk Fat Products ......................................................................................................... 126
Butter ........................................................................................................................... 127
Dairy Spreads .............................................................................................................. 130
Skimmed Milk .............................................................................................................. 131
Miscellaneous Products .............................................................................................. 131
Dairy Desserts ............................................................................................................. 135
Ice-Cream .................................................................................................................... 136
References .................................................................................................................. 137
Further Reading .......................................................................................................... 138

4. Fruit and Vegetable Products ........................................................................ 139

Introduction .................................................................................................................. 139
Raw Materials .............................................................................................................. 139
Fruits ........................................................................................................... 139
Vegetables ................................................................................................... 143

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Manufacturing Processes ........................................................................................... 148

Preparation of Fruit and Vegetables ............................................................ 148
Blanching of Fruit and Vegetables ............................................................... 150
Preservation by Canning .............................................................................. 153
Preservation by Drying ................................................................................ 164
Preservation by Freezing ............................................................................. 165
Preservation by Bottling ............................................................................... 165
Manufacture of Tomato Puree ..................................................................... 166
Sugar Production ......................................................................................... 168
Other Fruit Products .................................................................................... 169
Other Vegetable Products ............................................................................ 171
References .................................................................................................................. 171
Further Reading .......................................................................................................... 171

5. Cereals and Cereal Products ......................................................................... 172

Introduction .................................................................................................................. 172
Raw Materials .............................................................................................................. 172
Primary Processes ...................................................................................................... 181
Primary Products ......................................................................................................... 184
Secondary Processes ................................................................................................. 187
Secondary Products .................................................................................................... 191
Packaging .................................................................................................................... 199
Quality Aspects ........................................................................................................... 200
References .................................................................................................................. 210
Further Reading .......................................................................................................... 210

6. Fruit Juices and Soft Drinks .......................................................................... 211

Introduction .................................................................................................................. 211
Raw Materials .............................................................................................................. 211
Primary Manufacture ................................................................................................... 215
Soft Drink Manufacture ................................................................................................ 223
Products ...................................................................................................................... 226
Packaging .................................................................................................................... 230
Quality Aspects ........................................................................................................... 231
References .................................................................................................................. 235
Further Reading .......................................................................................................... 235

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7. Alcoholic Beverages ...................................................................................... 236

Wine ............................................................................................................................ 236
Beers ........................................................................................................................... 248
Spirits ........................................................................................................................... 257
References .................................................................................................................. 270
Further Reading .......................................................................................................... 271

8. Fats and Fatty Foods ...................................................................................... 272

Introduction .................................................................................................................. 272
Oils and Fats ............................................................................................................... 273
Extraction ..................................................................................................................... 282
Refining ....................................................................................................................... 282
Hydrogenation ............................................................................................................. 285
Spreads ....................................................................................................................... 286
Other Fat Modifications ............................................................................................... 289
Fat Products ................................................................................................................ 290
Composition of Oils and Fats ...................................................................................... 292
Analysis of Oils and Fats ............................................................................................. 298
Flavour and Texture of Oils and Fats ......................................................................... 303
Other Quality Tests ..................................................................................................... 305
Related Components and Topics ............................................................................... 307
References .................................................................................................................. 314
Further Reading .......................................................................................................... 315

9. Salt, Acid and Sugar Preserves ..................................................................... 316

Introduction .................................................................................................................. 316
Part 1: Salt and Acid Preserves .................................................................................. 316
Part 2: Sugar Preserves .............................................................................................. 335
Part 3: Mixed Preservation Systems ........................................................................... 346
Part 4: Quality Aspects ................................................................................................ 359
References .................................................................................................................. 363
Further Reading .......................................................................................................... 363

10. Hot Beverages ................................................................................................. 364

Coffee .......................................................................................................................... 364
Tea .............................................................................................................................. 379
Cocoa .......................................................................................................................... 396
Further Reading .......................................................................................................... 405

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11. Sugar and Chocolate Confectionery ............................................................. 406

Sugar Confectionery ................................................................................................... 406
Introduction .................................................................................................. 406
Raw Materials and Ingredients ..................................................................... 407
Other Raw Materials .................................................................................... 412
Production Principles ................................................................................... 416
Production Processes .................................................................................. 420
Products ...................................................................................................... 428
Chocolate Confectionery ............................................................................................. 435
Raw Materials .............................................................................................. 435
Production Principles ................................................................................... 436
Production Processes .................................................................................. 437
Products ...................................................................................................... 440
Quality Aspects ............................................................................................ 441
Reference .................................................................................................................... 443
Further Reading .......................................................................................................... 443

12. Snack Foods and Breakfast Cereals ............................................................. 444

Introduction .................................................................................................................. 444
Manufacturing Technologies ....................................................................................... 445
Products ...................................................................................................................... 454
Packaging of Breakfast and Snack Foods ................................................................. 468
Reference .................................................................................................................... 469
Further Reading .......................................................................................................... 469

13. Composite Foods and Ready Meals ............................................................. 470

Introduction .................................................................................................................. 470
Bread Products ............................................................................................................ 471
Cream-Based Products ............................................................................................... 472
Microwave Reheating .................................................................................................. 473
Pasta Products ............................................................................................................ 474
Pastry Products ........................................................................................................... 474
Ready Meals ............................................................................................................... 475
Salad Products ............................................................................................................ 476
Soups .......................................................................................................................... 477

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14. Miscellaneous Food Ingredients ................................................................... 480

Introduction .................................................................................................................. 480
Gelling Agents and Thickeners ................................................................................... 488
References .................................................................................................................. 497
Further Reading .......................................................................................................... 497

15. Food Preservation Processes ....................................................................... 499

Introduction .................................................................................................................. 499
Chilling and Freezing .................................................................................................. 499
Heat Processing .......................................................................................................... 512
Dehydration ................................................................................................................. 525
Non-Thermal Methods ................................................................................................ 541
References .................................................................................................................. 543
Further Reading .......................................................................................................... 543

16. Food Packaging .............................................................................................. 544

Introduction .................................................................................................................. 544
Packaging Materials .................................................................................................... 544
Packaging Specifications ............................................................................................ 549
Packaging Systems and Equipment ........................................................................... 550
Comparison of Packaging Systems ............................................................................ 555
Legislation Relating to Food Packaging ..................................................................... 555
Reference .................................................................................................................... 556
Further Reading .......................................................................................................... 556

17. Food Factory Design and Operations ........................................................... 557

Introduction .................................................................................................................. 557
Factory Design and Construction ............................................................................... 557
Factory Operation ....................................................................................................... 568
References .................................................................................................................. 573
Further Reading .......................................................................................................... 573

18. Quality Assurance and Control Operations ................................................. 574

Introduction .................................................................................................................. 574
General Principles ....................................................................................................... 575
Specific Measures and Hazards ................................................................................. 589
References .................................................................................................................. 602
Further Reading .......................................................................................................... 602

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19. Food Issues ..................................................................................................... 603

Introduction .................................................................................................................. 603
Nutrition ....................................................................................................................... 603
Diet and Disease ......................................................................................................... 606
Food Safety ................................................................................................................. 610
Economic and Manufacturing Issues .......................................................................... 613
Legal Considerations .................................................................................................. 615
References .................................................................................................................. 617
Further Reading .......................................................................................................... 617

Index ....................................................................................................................... 619

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