Snack Food Technology

TRAMA

This book fills a need for a technological guide in a field that has experi­ enced an almost explosive increase in the last two decades. No other book available to food scientists provides detailed coverage of the ingredients, processes, products, and equipment of nearly every type of snack food made today. Since publication of the First Edition, many changes have occurred in the snack industry, making necessary a thorough revision of all chapters. The text, illustrations, and bibliographies have all been brought up-to-date. My goal has been to provide an accurate and reasona­ bly detailed description of every major snack processing method and prod­ uct current in the United States. If any reader believes I have omitted an important topic, I would be glad to learn ofit, in the hope that there will be a Third Edition in which I can incorporate the suggested additions. One of the main purposes of this volume is to provide a source for answers to problems that the technologist encounters in the course of his or her daily work. Extensive bibliographies, in which the emphasis is on recent publications (extending into 1983), should permit the reader to resolve more complex or new questions. With these bibliographies as guides, the food technologist can delve as deeply as he or she wishes into specialized aspects ofthe subject, while at the same time the reader who is interested in the broad overall picture will not be distracted by excess detail.

SOMMARIO

I Snack Food Ingredients.- 1 Popcorn and Other Cereal Products.- Popcorn.- Other Corn Products.- Wheat-based Ingredients.- Rice.- Rye.- Sorghum.- References.- 2 Fats, Oils, Emulsifiers, and Antioxidants.- Natural Fats and Oils.- Processing Vegetable Oils.- Analytical Tests Applied to Shortenings.- Specifications and Quality Assurance.- Frying Fats.- Emulsifiers.- Antioxidants.- References.- 3 Sweeteners.- Invert Syrups.- Molasses.- Brown Sugar.- Other Sweeteners.- References.- 4 Dairy Products.- Fluid Milk Products.- Concentrated Milk Products.- Dried Milk Products.- Cheese.- References.- 5 Salt.- Manufacture of Salt.- Salt with Additives.- Storage and Packing.- Salt Requirements for Snacks.- References.- 6 Water.- Public Health Service Drinking Water Standards.- Analyses of Water.- Water Treatment.- References.- 7 Nuts and Fruits.- Nuts.- Fruits.- References.- 8 Vegetable Ingredients.- Potatoes.- Onions.- Other Plant Products.- References.- 9 Flavors and Colors.- Flavors.- Colors.- References.- II Products and Processes.- 10 Potato Chips.- Potato Chip Processing.- Quality Factors.- Storage Stability.- References.- 11 Meat-based Snacks.- Popped Pork Rinds.- Pickled Snacks.- References.- 12 Snacks Based on Popcorn.- Factors Affecting the Quality of Popcorn.- Popping Procedures.- Caramel Corn and Other Formulated Popcorn Snacks.- References.- 13 Puffed Snacks.- Formulations and Procedures.- Addition of Flavors and Colors.- References.- 14 Corn Chips and Simulated Potato Chips.- Corn Chips.- Simulated Potato Chips.- References.- 15 Baked Snacks.- Salty-savory Baked Snacks.- Sweet Baked Snacks.- References.- 16 Nut-based Snacks.- Peanuts.- Other Nuts.- Sugared and Spiced Nuts.- References.- III Equipment.- 17 Extruding Equipment.- Extruder Function.- Using Extruders to Make Snacks.- Extruder Design and Operation.- Commercially Available Extruding Equipment.- Complete Plants.- Special Processes.- References.- 18 Equipment for Frying, Baking, and Drying.- Heat Transfer Mechanisms.- Ovens.- Electronic Ovens.- Driers.- Toasting Ovens.- Frying.- Specialized Snack-frying Equipment.- References.- 19 Specialized Equipment for Popcorn Processing.- Poppers.- Sifters.- Coaters.- Caramel Corn Plants.- References.- 20 Specialized Equipment for Potato Chip Processing.- Receiving and Cleaning Potatoes.- Peelers.- Slicers.- Slice Washers and Conditioners.- Fryers.- Vacuum Finishing of Potato Chips.- Microwave Drying.- Addition of Salt and Seasonings.- Sorting Potato Chips by Size.- Protecting the Environment.- References.- 21 Packaging Materials.- Types of Containers.- Special Features Required in Certain Snack Packages.- Testing Films.- Legal Considerations.- References.- 22 Packaging Equipment.- Folding Cartons.- Preformed Pouches.- Form-Fill-Seal Equipment.- Inner-lined Containers and Rotoseal Machines.- Automatic Case Packaging for Flexible Bags.- Milk Carton Types.- Packaging Nut Meats.- References.- 23 Miscellaneous Equipment.- Nut-processing Equipment.- Oil, Powder, and Granule Applicators.- Transfer and Storage Equipment.- Measuring and Weighing Equipment.- Weighing.- References.- IV Technical Functions.- 24 Product Development.- Mission and Objectives.- Administration of Product Development.- Systematizing New Product Development.- Conducting Development Work.- Packaging Development.- References.- 25 Quality Control.- Quality Control or Quality Assurance?.- The Mission of Quality Control.- The Extent of the Concern of Quality Control.- The Position of Quality Control in the Organization.- Functions of a Quality Control Department.- Promoting a Quality-conscious Attitude in Other Departments.- Keeping Records.- Establishing Standards and Writing Specifications.- Sampling.- Sanitation.- Supervision of On-line Inspectors.- HACCP Studies.- Recalls.- Compliance.- Utilization of Outside Laboratories.- References.- 26 Nutritional Supplementation.- Recommended Daily Allowances.- Vitamins.- Minerals.- Protein.- Other Nutrients.- References.

ALTRE INFORMAZIONI

• Condizione: Nuovo
• ISBN: 9789401097802
• Dimensioni: 229 x 152 mm Ø 629 gr
• Formato: Brossura
• Illustration Notes: 415 p.
• Pagine Arabe: 415