كتب فى صنــاعة الأغذيه ::: Food Engineering

Contributors 
Preface 
Acknowledgements 
Ch. 1 Muscle structure, development and growth 3
Ch. 2 Muscle abnormalities: morphological aspects 19
Ch. 3 Muscle abnormalities: pathophysiological mechanisms 65
Ch. 4 Biochemical basis of meat texture 99
Ch. 5 Poultry meat flavour 127
Ch. 6 Poultry meat colour 159
Ch. 7 Live production factors influencing yield and quality of poultry, meat 179
Ch. 8 Nutritional effects on meat flavour and stability 197
Ch. 9 The influence of ante-mortem handling on poultry meat quality 217
Ch. 10 Effects of stunning and slaughter methods on carcass and meat quality 231
Ch. 11 Salmonella infection in poultry: the production environment 257
Ch. 12 Hygiene during transport, slaughter and processing 277
Ch. 13 The decontamination of carcass meat 285
Ch. 14 Strategies for extending the shelf-life of poultry meat and products 297
Ch. 15 On-line assessment of poultry meat quality 315
Ch. 16 Problems and solutions in deboning poultry meat 347
Ch. 17 Sensory assessment of poultry meat quality 359
Ch. 18 Functional properties of muscle proteins in processed poultry products 377
Ch. 19 The role of processed products in the poultry meat industry 397
Retail requirements of meat 413
From meat inspection to consumer protection: a long way to go 415
Index 437

Focusing on the technology involved, this handbook describes the principles as well as the equipment used and the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In doing so the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high pressure processing, emerging technologies, baking, extrusion, frying and packaging. 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.
Scientists and engineers involved in food manufacture, research and development in both industry and academia will benefit greatly from the *******s as will students studying food related topics at undergraduate and postgraduate levels

1. Introduction
2. Materials and energy balances
3. Fluid flow - theory
4. Fluid flow - applications
5. Heat transfer - theory
6. Heat transfer - applications
7. Drying
8. Evaporation
9. Contact equilibrium processes (gas absorption, extraction and washing, crystallization, membrane separations, distillation)
10. Mechanical separations (sedimentation, filtration, centrifugal separation, sieving)
11. Size reduction
12. Mixing

Book Description:
As the demand for safe, nutritious, convenient foods continues to rise, and the capabilities of molecular biology and nutritional biochemistry continue to expand, the need for up-to-date engineering information becomes ever more critical. The application of innovative engineering concepts enables scientific breakthroughs to be utilized in the manufacture of the highest quality food products at the lowest possible cost. Handbook of Food Engineering, Second Edition assembles the most recent information available for the efficient design and development of processes used in the manufacturing of food products, along with traditional background and fundamental information. In keeping with the comprehensive and informative style of the original, this second edition focuses on the thermophysical properties of food and the rate constants of change in food components during processing. It highlights the use of these properties and constants in process design. Beginning with a review of the properties of food and food ingredients and the traditional unit operations associated with food manufacture, the book moves on to discuss specific points associated with freezing, concentration, dehydration, thermal processing, and extrusion. Key chapters cover basic concepts of the transport and storage of liquids and solids, as well as important topics in packaging, cleaning, and sanitation. New information on membrane processes addresses not only liquid concentration, but also other applications for membranes in food processing. The chapters on mass transfer in foods and food packaging have been extensively revised. Delineating the concepts of engineering as they are applied to the latest advancements in food manufacture, Handbook of Food Engineering, Second Edition contributes to the evolution of food engineering as an interface between engineering and other food sciences