Food Processing Handbook - Rilegato

Rilegato

ISBN 10: 3527307192 ISBN 13: 9783527307197

Casa editrice: Vch Verlagsgesellschaft Mbh, 2005

Riassunto

Focusing on the technology involved, this handbook describes the principles as well as the equipment used and the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In doing so the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high pressure processing, emerging technologies, baking, extrusion, frying and packaging. In addition current concerns about the safety of processed foods and control of food processes are addressed, as are the impact of processing on the environment and separation and conversion operations widely used in the food industry.
Scientists and engineers involved in food manufacture, research and development in both industry and academia will benefit greatly from the contents as will students studying food related topics at undergraduate and postgraduate levels.

Su questo libro

Informazioni sull?autore

Professor James Gerard Brennan lectured at The National College of Food Technology, Whiteknights, Reading. He is a founder member and fellow of the Institute of Food Science and Technology and served on its Council and on several of its committees. Over the years he has undertaken assignments for industrial companies, mainly in the fields of dehydratation, packaging, texture measurement, product and process development. Professor Brennan is a member of the editorial board of the Journal of Food Engineering, author of two books and of several chapters in books and published around 30 review articles and over 120 papers in scientific journals.

Dalla quarta di copertina

Focusing on the technology involved, this handbook describes the principles as well as the equipment used and the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In doing so the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high pressure processing, emerging technologies, baking, extrusion, frying and packaging. In addition current concerns about the safety of processed foods and control of food processes are addressed, as are the impact of processing on the environment and separation and conversion operations widely used in the food industry.

Scientists and engineers involved in food manufacture, research and development in both industry and academia will benefit greatly from the contents as will students studying food related topics at undergraduate and postgraduate levels.

Dettagli dell'edizione

• Editore: Vch Verlagsgesellschaft Mbh
• Data di pubblicazione: 2005
• Lingua: Inglese
• ISBN 10: 3527307192
• ISBN 13: 9783527307197
• Rilegatura: Copertina rigida
• Numero edizione: 1
• Numero di pagine: 582
• Redattore: Brennan James G.
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile