Food Processing: Principles, Technologies and Applications

Walker, Zachary (Editor)

ISBN 10: 1641724870 / ISBN 13: 9781641724876

Editore: Larsen & Keller Educ, 2020

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220 pages. 10.00x7.00x10.00 inches. In Stock.

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Dati bibliografici

• Titolo: Food Processing: Principles, Technologies and Applications
• Editore: Larsen & Keller Educ
• Data di pubblicazione: 2020
• Lingua: Inglese
• ISBN 10: 1641724870
• ISBN 13: 9781641724876
• Rilegatura: Hardcover
• Condizione: Brand New
• Peso: 0,6 chilogrammi

Descrizione articolo

Riassunto

Food processing is the set of techniques and operations, which are used in the transformation of raw ingredients into food that are suitable for consumption. It includes complex industrial methods for making convenience foods. Food processing is classified into primary, secondary and tertiary food processing. Primary food processing converts agricultural products into a product, which can be consumed. Secondary food processing produces food which are ready to use, for example, baked bread. Commercial production of processed food is known as tertiary food processing. Common techniques of food processing include fermentation, liquefaction, pasteurization, food irradiation, etc. This book outlines the processes and applications of food processing in detail. The topics included herein on food processing are of utmost significance and bound to provide incredible insights to readers. Those in search of information to further their knowledge will be greatly assisted by this book.