Professional Food Processing Book from C.H.I.P.S.

Food Processing Handbook
edited by James G. Brennan

Focusing on the technology involved, Food Processing Handbook describes the principles as well as the equipment used and the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation.

Food Processing Handbook covers in detail such techniques as:

  • post-harvest handling
  • thermal processing
  • evaporation and dehydration
  • freezing
  • irradiation
  • high pressure processing
  • emerging technologies
  • baking
  • extrusion
  • frying
  • packaging
  • and more!

In addition current concerns about the safety of processed foods and control of food processes are addressed, as are the impact of processing on the environment and separation and conversion operations widely used in the food industry.


Postharvest Handling and Preparation of Foods for Processing

  • 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
  • Sulphiting of Fruits and Vegetables

Thermal Processing

  • Reaction Kinetics
  • Temperature Dependence
  • Continuous Heat Exchangers
  • Heat Processing Methods
  • Filling Procedures
  • Storage

Evaporation and Dehydration

  • Evaporation (Concentration, Condensing)
  • Dehydration (Drying)


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


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

High Pressure Processing

  • Effect of High Pressure on Micrioorganisms
  • Ingredient Functionality
  • Enzyme Activity
  • Foaming and Emulsification
  • Gelation
  • Organoleptic Considerations
  • Equipment for High Pressure Processing
  • Pressure Vessel Considerations
  • Current and Potential Applications of High Pressure Processing of Foods

Pulsed Electric Field Processing, Power Ultrasound and Other Emerging Technologies

  • Pulsed Electric Field Processing
  • Power Ultrasound
  • Other Technologies with Potential

Baking, Extrusion, Frying

  • Baking Bread
  • Extrusion
  • Frying


  • Factors Affecting the Choice of a Packaging Material and/or Container for a
  • Particular Duty
  • Materials and Containers Used for Packaging Food
  • Modified Atmosphere Packaging (MAP)
  • Aseptic Packaging
  • Active Packaging

Safety in Food Processing

  • Safe Design
  • Prerequisite Good Manufacturing Practice Programs
  • Ongoing Control of Food Safety in Processing

Process Control in Food Processing

  • Measurement of Process Parameters
  • Control Systems
  • Process Control in Modern Food Processing

Environmental Aspects of Food Processing

  • Waste Characteristics
  • Waste Water Processing Technology
  • Resource Recovery from Food Processing Wastes
  • Environmental Impact of Packaging Wastes
  • Refrigerents
  • Energy Issues Related to Environment
  • Life Cycle Assessment

Water and Waste Treatment

  • Fresh Water
  • Waste Water
  • Sludge Disposal
  • Final Disposal of Waste Water

Separations in Food Processing

  • Solid-liquid Filtration
  • Centrifugation
  • Solid-liquid Extraction (Leaching)
  • Distillation
  • Crystallisation
  • Membrane Processes
  • Ion Exchange
  • Electrodialysis

Mixing, Emulsification and Size Reduction

  • Mixing (Agitation, Blending)
  • Emulsification
  • Size Reduction (Crushing, Comminution, Grinding, Milling) of Solids


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Food Processing Handbook
edited by James G. Brennan
2006 582 pages $229.00 + shipping
Texas residents please add 6.75 % sales tax

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