Gıda Teknolojisi Kitabı
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Book Name: Food Technology Book
Author: Prof. Dr. Arsan BİLİŞLİ
Publisher: Sidas Media
Page :248
Publication Date: 2015
Entrance
Part 1: Food Preservation
1.1. Deterioration factors in foodstuffs................................. 1
1.2 1.1.1. Microorganisms ............................................ .... one
1.1.2. Enzymes........................................ ........................ 3
1.1.3. Heat................................................. ........................... 3
1.1.4. Air oxygen........................................ ........................ 4
1.1.5. Light ................................................. ........................ 5
1.1.6. Humidity ............................................ ........................... 5
1.1.7. Time ................................................. ........................... 5
1.1.8. Macro organisms............................................ .......... 5
1.2. Food preservation methods................................................... .............5
1.2.1. Cold storage ............................................ ........... 6
1.2.2. Preservation by freezing ................................................ ...... 8
1.2.3. Canning technology ............................................ ....... 13
1.2.4. Drying technology ............................................ ........ 19
1.2.5. Preservation with chemical preservatives ............................. 22
1.2.6. Preservation with rays ................................................ .......... 25
Part 2 Fruit and Vegetable Technology
2.1. Cold storage of fruits and vegetables .................................. 27
2.1.1. Preservation of some fruits in the cold ............................... 28
2.1.2. Preservation of some vegetables in the cold ......................... 30
2.2. Freezing preservation of fruits and vegetables ................. 32
2.2.1. Preservation of fruits by freezing ............................. 32
2.2.2. Preservation of some fruits by freezing ........................ 33
2.2.3. Preservation of vegetables by freezing ............................. 36
2.2.4. Preservation of some vegetables by freezing ............................. 37
2.3. Canned fruits and vegetables................................................. ........... 40
2.3.1. Production of some fruit preserves.......................... 40
2.3.2. Production of some canned vegetables ................................. 42
2.3.3. Ready-made canned food ............................................... .44
2.4. Tomato paste production technology ............................................ ........................ 45
2.4.1. Tomato paste................................................ ............ 45
2.4.2. Ketchup ............................................ ........................ 46
2.4.3. Red pepper paste ................................................ ........ 46
2.5. Drying of fruits and vegetables............................................. ...... 47
2.5.1. Drying of fruits................................................ ....47
2.5.2. Drying vegetables ................................................ ... 49
2.6. Fruit juice production technology ............................................. ......... 51
2.6.1. Clear fruit juice production ............................................. 54
2.6.2. Concentration and storage of fruit juices ............. 54
2.6.3. Production of clear fruit juice from concentrate ........................ 55
2.6.4. Nectar production from concentrate ............................................ 55
2.6.5. Nectar production from pulp …………………………...……………………... 56
2.6.6. Packaging of fruit juices and nectars …………………………… 57
2.6.7. Production of some fruit juices …………………………............................. 57
2.7. Confectionary products technology ............................................ ............... 59
2.7.1. Jam, marmalade and jelly production ............................. 59
2.7.2. Fruit jams ............................................ ............... 67
2.7.3. Marmalade production ............................................ ............ 68
2.7.4. Diabetic sugary products ............................................ ..68
2.7.5. Jelly (jelly) production .............................................. ............... 69
2.7.6. Jelly candy ............................................ ............ 70
2.7.7. Fruit powders ............................................ .............71
2.7.8. Fruit ices ........................................ ............ 72
2.7.9. Molasses production ............................................ ............ 72
2.7.10. Pestil production ............................................ ............ 74
2.8. Fermentation products ............................................ ........................ 75
2.8.1. Wine ................................................. ........................... 75
2.8.2. Pickle ................................................. ........................ 83
2.8.3. Black pickled olives ........................................ ...... 84
2.8.4. Green pickled olives ............................................ ....... 85
2.8.5. Pickled leaves ............................................ ............ 86
2.8.6. Vinegar ................................................. ........................ 86
Chapter 3 Cereal (Grain) Technology
3.1. Wheat ................................................. ........................................ 89
3.1.1. Wheat flour................................................ ........................ 89
3.1.2. Bread ................................................. ........................ 91
3.1.3. Pasta ................................................. ........................ 94
3.1.4. Biscuit ................................................. ........................ 96
3.1.5. Bulgur wheat ................................................. ........................ 97
3.2. Barley ................................................. ........................................... 98
3.2.1. Beer Production ............................................ ........................ 99
Chapter 4 Vegetable Oil Technology
4.1. Processing of oilseeds into oil .............................................. ..... 103
4.1.1. Olive oil production ................................................ ......... 106
4.1.2. Evaluation of pomace ........................................ 110
4.2. Margarine production ............................................ ............... 110
Episode 5 Sugar Technology
5.1. Processing of beet ............................................ ........................ 119
5.1.1. Chopping the beet ........................................ ........ 119
5.1.2. Obtaining raw sherbet ............................................. 120
5.1.3. Clarification of raw sherbet .............................................. ..120
5.1.4. Thickening the sherbet................................................. 121
5.1.5. Processing dark syrup into porridge .................................. 122
5.1.6. Obtaining raw sugar............................................. 122
5.1.7. Purification of raw sugar ............................................ .... 122
Episode 6: Tea Technology
6.1. Processing of tea leaves ........................................ .......... 125
6.1.1. Harvesting tea leaves ............................................ 126
6.1.2. Wilting of young leaves............................................. 126
6.1.3. Curling of tea leaves ............................................... 127
6.1.4. Fermentation of tea leaves............................................ 127
6.1.5. Drying of tea leaves............................................ 127
6.1.6. Sifting and blending................................................. .... 128
6.1.7.Storage of tea............................................. ............ 128
Chapter 7 Meat Technology
7.1. Structure of meat................................................... ................................... 129
7.1.1. Chemical composition of meat ................................................ .... 131
7.1.2. Physical properties of meat................................................. ..... 134
7.1.3. Chemical properties of meat ............................................ ..135
7.1.4. Microbiological properties of meat ............................................. 136
7.1.5. Changes in meat ................................ 138
7.2. Preservation and processing of meat ................................................. ......... 140
7.2.1. Preservation by physical methods ............................................. 141
7.2.2. Preservation by chemical methods ................................. 151
7.3. Additives used in the meat industry ................................ 156
7.4. Meat products .....................................
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