Food Processing Technology

Name: Food Processing Technology
Author: P.J. Fellows

Principles and Practice

Specificaties

Gebonden, 804 blz. | Engels

Elsevier Science | 5e druk, 2022

ISBN13: 9780323857376

Rubricering

Hoofdrubriek : Wetenschap en techniek

Elsevier Science 5e druk, 2022 9780323857376

Onderdeel van serie Woodhead Publishing Series in Food Science, Technology and Nutrition

Verwachte levertijd ongeveer 9 werkdagen

116,14

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Samenvatting

Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing.

The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned.

Part I describes basic concepts; Part II describes operations that take place at ambient temperature; Part III describes processing using heat; Part IV describes processing by removing heat; and Part V describes post-processing operations.

his book continues to be the most comprehensive reference in the field, covering all processing unit operations in a single volume. The title brings key terms and definitions, sample problems, recommended further readings and illustrated processes.

Specificaties

ISBN13:9780323857376

Trefwoorden:technologie, voedsel

Taal:Engels

Bindwijze:gebonden

Aantal pagina's:804

Uitgever:Elsevier Science

Druk:5

Verschijningsdatum:21-6-2022

Hoofdrubriek:Wetenschap en techniek

Serie:Woodhead Publishing Series in Food Science, Technology and Nutrition

Inhoudsopgave

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