Food Processing Technology

Food Processing Technology

Author: P.J. Fellows

Publisher: CRC Press

ISBN: 0849308879

Category: Technology & Engineering

Page: 612

View: 701

Download Now
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.
Food Processing Technology
Language: en
Pages: 612
Authors: P.J. Fellows
Categories: Technology & Engineering
Type: BOOK - Published: 2000-07-11 - Publisher: CRC Press

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
Handbook Of Food Processing Technology
Language: en
Pages: 592
Authors: S. C. Bhatia
Categories: Food industry and trade
Type: BOOK - Published: 2008-01-01 - Publisher:

Books about Handbook Of Food Processing Technology
Advances in Food Processing Technology
Language: en
Pages: 251
Authors: Jingdun Jia, Donghong Liu, Haile Ma
Categories: Technology & Engineering
Type: BOOK - Published: 2019-06-01 - Publisher: Springer

This book introduces readers to essential advances in the application of physical processing technology in food processing that have been made in recent years. It analyzes and describes the application of Power Ultrasound, Pulsed Electric Field, Supercritical-CO2, and Infrared Heating in the contexts of food sterilization, extraction, modification, drying and
Food Processing Technology
Language: en
Pages: 928
Authors: P.J. Fellows
Categories: Technology & Engineering
Type: BOOK - Published: 2009-07-28 - Publisher: CRC Press

Widely regarded as a standard work in its field, this book introduces the range of processing techniques that are used in food manufacturing. It explains the principles of each process, the processing equipment used, operating conditions and the effects of processing on micro-organisms that contaminate foods, the biochemical properties of
Potato Staple Food Processing Technology
Language: en
Pages: 92
Authors: Taihua Mu, Hongnan Sun, Xingli Liu
Categories: Science
Type: BOOK - Published: 2016-11-23 - Publisher: Springer

This book introduces readers to volatile compounds of staple foods, while also systematically highlighting the processing technologies of potato staple foods, which will be of great importance in promoting the virtuous circle and structural upgrading of Potato consumption patterns are gradually changing from fresh to processed formulations, (e.g. mashed potatoes,