Food Processing Technology: Principles and Practice, Second Edition - Brossura

Fellows, P.J.

Brossura

ISBN 10: 0849308879 ISBN 13: 9780849308871

Casa editrice: CRC Press, 2000

Riassunto

The first edition of Food Processing Technology was quickly adopted as the standard text by many food science and technology courses. While keeping with the practice of covering the wide range of food processing techniques, this new edition has been substantially expanded to take account of the advances in technology that have taken place since the publication of the first edition.

The Second Edition includes new chapters on computer control of processing, novel 'minimal' technologies, and Ohmic heating, and an extended chapter on modified atmosphere packaging. It is a comprehensive - yet basic - text that offers an overview of most unit operations, while at the same time providing details of the processing equipment, operating conditions and the effects of processing on the biochemistry of foods.

The book is divided into five parts, in which unit operations are grouped according to the nature of the heat transfer that takes place. Each chapter describes the formulae required for calculation of processing parameters, sample problems, and the effects on sensory characteristics and nutritional properties of selected foods. By combining food processing theory and calculations with descriptions of commercial practice and results of scientific studies, Food Processing Technology: Principles and Practice, Second Edition helps readers make attractive saleable products and extend the shelf-life of foods.

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Contenuti

GLOSSARY
LIST OF SYMBOLS
LIST OF ACRONYMS
INTRODUCTION
PART I
Basic Principles
Process Control
PART II - AMBIENT-TEMPERATURE PROCESSING
Raw Material Preparation
Size Reduction
Mixing and Forming
Separation and Concentration of Food Components
Fermentation and Enzyme Technology
Irradiation
Processing Using Electric Fields, High Hydrostatic Pressure, Light or Ultrasound
PART III - PROCESSING BY APPLICATION OF HEAT
A. Heat Processing Using Steam or Water
Blanching
Pasteurization
Heat Sterilization
Evaporation and Distillation
Extrusion
B. Processing Using Hot Air
Dehydration
Baking and Roasting
C. Heat Processing Using Hot Oils
Frying
Dielectric, Ohmic, and Infrared Heating
PART IV - PROCESSING BY THE REMOVAL OF HEAT
Chilling
Controlled or Modified Atmosphere Storage and Packaging
Freezing
Freeze Drying and Freeze Concentration
PART V - POST-PROCESSING OPERATIONS
COATING OR ENROBING
Packaging
Filling and Sealing of Containers
Materials Handling, Storage and Distribution
APPENDICES
INDEX

Product Description

Book by Fellows PJ

Dettagli dell?edizione

• Editore: CRC Press
• Data di pubblicazione: 2000
• ISBN 10: 0849308879
• ISBN 13: 9780849308871
• Rilegatura: Copertina flessibile
• Lingua: Inglese
• Numero edizione: 2
• Numero di pagine: 608