Principles of Food Processing (Food Science Text Series) This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping.

Codice articolo 7719-9780412994517

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Dati bibliografici

Titolo: Principles of Food Processing (Food Science Text Series)
Editore: -
Data di pubblicazione: 1995
Lingua: Inglese
ISBN 10: 0412994518
ISBN 13: 9780412994517
Rilegatura: Hardcover
Condizione: Very Good

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Riassunto

Focusing on the key preservation processes utilized in the food processing industry, this text dicusses topics ranging from food processing systems using elevated temperatures to achieve preservation to processes depending on reduced levels of water in the food system. In addition, the text contains both descriptive and quantitative analysis of the typical food processes employed in modern food processing plants. Each chapter, devoted to specific food operation, provides the reader with an introduction to the basic concepts associated with the food process, along with a description of the typical equipment used as well as the influence the process has on the quality attributes of food products. Early chapters of the text deal primarily with the thermal processes or the utilization of elevated temperatures to reduce microbila populations in raw food products and achieve appropriate levels of storage stability. These chapters include classical approaches to determining the time-temperature relationships required for preservation. This book should be of interest to undergraduate students in food processing courses; graduate students; faculty, academic, industry, and government libraries, and food engineers in industry.

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