Biotechnology and food processing mechanics

289 Pages·2007·15.188 MB·English

by  Meenakshi Paul

Biotechnology and Food
Processing Mechanics

Biotechnology and Food
Processing Mechanics
Editor
Meenakshi Paul
2007
Gene-Tech Books
New Delhi - 110002
2007, © Publisher
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PREFACE
Biotechnology includes a wide range of diverse technologies and
they may be applied in each of the different food and agriculture
sectors. It includes technologies such as gene modification and
transfer; use of molecular markers; development of recombinant
vaccines and DNA-based methods of disease characterisation!
diagnosis; in-vitro vegetative propagation of plants; embryo
transfer and other reproductive technologies in animals or
triploidisation in fish. It also includes a range of technologies
used to process the raw food materials produced by the crop,
fishery and livestock sectors.
Biotechnology in the food processing sector targets the
selection and improvement of microorganisms with the objectives
of improving process control, yields and efficiency as well as
the quality, safety and consistency of bioprocessed products. The
application of biotechnology to food processing has been one
of the most important and controversial recent developments in
the food industry. Biotechnological research as applied to
bioprocessing targets the development of new processing
methods to improve the quality and quantity of foods.
This book focuses on the application of biotechnology to
the processing of food. It discusses biotechnological tools and
options that are applicable to the study and improvement of the
quality, safety and consistency of foods. The contents of the
book will be immensely helpful to students and researchers of
biotechnology and food science.
Editor

Contents
Preface v
1. Food Processing Mechanics 1
2. Applications of Biotechnology in Food Processing 32
3. Improving Nutritional Quality of Food Through
Modem Biotechnology 51
4. Agro-food Processing, 79
5. Enzyme Technology in Food Processing 96
6. Supercritical Fluid Technology in Food Processing 110
7. Food Irradiation Technology 122
8. Food Dehydration Methods 151
9. Technologies for Microbial Inactivation of Foods 156
10. Biotechnology for Upgrading Fermented Foods 177
11. Catalytic Processing of Biomass-derived Feedstocks 186
12. Risks of Genetically Modified Foods 213
13. Assessment of Nutritionally Improved Foods 251
Bibliography 277
Index 279

1
FOOD PROCESSING MECHANICS
The range of the food manufacturing industry is wide, and
classification varies from country to country. The manufacture
of sugar, bread, soft drinks and beer, and in addition to this it
takes up milk production within the dairy product manufacturing
industry, a manufacturing industry that is common to all
countries.
The origin of food processing goes all the way back to
ancient Egypt, yet the period of those developments seems to
symbolise the history of the culture of mankind. Nowadays,
bread, which is characterised by its use of the fermentation action
of yeast and which uses wheat flour as its raw material, is baked
all over the world. The origins of beer also go back to Babylon
and Egypt in the period from 3,000 to 5,000 BC.
The foundation of the modem industry was built up with
the introduction of machinery and technology of new methods
from Germany. The processed foods that are thriving in grocery
shops are modem processed foods and traditional foods, but their
manufacturing technology, process control and manufacturing
and packaging environmental facilities have been advanced and
rationalised to an incomparable extent in the last 30 years. As
a result, products with high quality and uniformity are now being
manufactured.
This is based on the advancement of food science, and is,
moreover, due to the general introduction of hygienics, applied