Food processing handbook

The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in foodprocessing, 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 aspost-harvest handling, thermal processing, evapora.

Note continued: 14.4.3. Pressure Fryers -- 14.4.4. Vacuum Fryers -- 14.5. French Fries, Potato Chips, and Fabricated Chips Production -- 14.5.1. French Fries Production -- 14.5.2. Potato Chip Production -- 14.5.3. Fabricated Chips Production -- 14.5.4. Third-Generation Snack Products -- References -- Further Reading -- 15. Safety in Food Processing / Carol A. Wallace -- 15.1. Introduction -- 15.2. Safe Design -- 15.2.1. Food Safety Hazards -- 15.2.2. Intrinsic Factors -- 15.2.3. Food Processing Technologies -- 15.2.4. Food Packaging Issues -- 15.3. Prerequisite Programs -- 15.3.1. Prerequisite Programs -- the Essentials -- 15.3.1.1. Establishment: Design and Facilities -- 15.3.1.2. Control of Operation -- 15.3.1.3. Establishment: Maintenance and Sanitation -- 15.3.1.4. Establishment: Personal Hygiene -- 15.3.1.5. Transportation -- 15.3.1.6. Product Information and Consumer Awareness -- 15.3.1.7. Training -- 15.3.2. Validation and Verification of Prerequisite Programs -- 15.3.3. Operational Prerequisites -- 15.4. HACCP, the Hazard Analysis and Critical Control Point System -- 15.4.1. Developing a HACCP System -- 15.4.2. Implementing and Maintaining a HACCP System -- 15.5. Ongoing C…