Principles of food processing (Food Science Texts Series)

ISBN 10: 0412994518 / ISBN 13: 9780412994517

Editore: Springer, 1995

Riguardo questo articolo

Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority! Codice articolo S_400831324

Dati bibliografici

Titolo: Principles of food processing (Food Science ...

Casa editrice: Springer

Data di pubblicazione: 1995

Legatura: hardcover

Condizione: Very Good

Descrizione articolo

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.

Product Description:

Book by None