Food Processing Technology

PART I - BASIC PRINCIPLES
1. Properties of foods

PART II: AMBIENT-TEMPERATURE PROCESSING
2. Raw material preparation
3. Extraction and separation of food components
4. Size reduction
5. Mixing, forming and coating
6. Food biotechnology
7. Minimal processing

PART III: PROCESSING BY APPLICATION OF HEAT
Processing using steam or water
8. Blanching
9. Industrial cooking
10. Pasteurisation
11. Heat sterilisation
12. Evaporation and distillation
Processing using hot air or heated surfaces
13. Dehydration
14. Smoking
15. Baking and roasting
16. Extrusion cooking
Processing using hot oils
17. Frying
Electromagnetic processing using direct and radiated energy
18. Dielectric, ohmic and infrared heating

PART IV: PROCESSING BY REMOVAL OF HEAT
19. Heat removal by refrigeration
21. Chilling
22. Freezing
23. Freeze Drying and Freeze Concentration

PART V POST-PROCESSING OPERATIONS
24. Packaging
25. Filling and sealing of containers
26. Materials handling, storage and distribution

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• Máquinas a vapor
• Tecnologia dos alimentos e bebidas

3D food printing; Acrylamide; Active and intelligent packaging; Agglomeration of powders; Animal carcasses; Antifreeze proteins; Aseptic processing; Automated guided vehicles; Azeotropic mixtures; Bacteriocins; Baking; Barosensitivity of microorganisms; Barrier properties; Batch and continuous ovens; Batters; Blanching; Braising; Bratt pan; Breadcrumbs; Breakfast cereals; C botulinum; CO2 snow; Can seams; Canning; Centrifugation; Checkweighing; Chocolate; Cleaning and sanitation; Closures; Coating; Coefficient of performance; Cold plasma; Commercial sterility; Compound coatings; Concentric tube heat exchanger; Constituents in smoke; Contaminants; Conveyors; Cooling; Cream; Crispbread; Crop cleaning; Cryogenic chilling; Cryogenic freezers; Cryogens; Cultured meat; D-values and z-values of enzymes and microorganisms; Deep-fat frying; Dehydration; Dehydrofreezing; Dense-phase carbon dioxide; Dicing; Dielectric heating; Dielectric loss factor; Direct heating; Distillation; Distillation column; Dry heat; Drying rate; Edible and biodegradable packaging; Edible barrier coatings; Effects of heat on foods; Electric arc discharges; Electromagnetic waves; Emulsification; Emulsifying agents; Encapsulation; Energy consumption; ?-radiation; Environmental considerations; Enzymes and microorganisms; Evaporation; Expression; Extraction; Extruded confectionery; Extruder-operating conditions; Extrusion cooking; F value; Fermentation; Fermented foods; Filling liquid and solid foods; Filtration; Fluid flow; Food storage; Forced circulation evaporators; Form-fill-seal equipment; Forming; Freeze concentration; Freeze drying; Freezing; Frozen storage; Fruit juices; Frying; Functional foods; Gas blending; Genetic modification; Glass transitions; Grading; Heat and mass transfer; Heat balance