Freshly Printed - allow 10 days lead
Couldn't load pickup availability
Food Processing Technology
Principles and Practice
P.J. Fellows (Author)
9781845692162, Elsevier Science
Paperback / softback, published 22 June 2009
928 pages
24.4 x 17.5 x 5.6 cm, 1.54 kg
"This book represents excellent value for money." --International Journal of Dairy Technology "I congratulate the author on such a comprehensive text on the principles and practice of food processing technology." --Croatian Journal of Food Science and Technology "I warmly recommend this book to food engineers, students and university professors, and to food industry professionals." --Croatian Journal of Food Science and Technology
The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time.
Part 1 Basic principles: Properties of foods. Part 2 Ambient-temperature processing: Raw material preparation
Size reduction
Mixing and forming
Separation and concentration of food components
Food biotechnology
Irradiation
High-pressure processing
Minimal processing methods under development. Part 3 Processing by application of heat: Heat processing
Heat processing using steam or water
Pasteurisation
Heat sterilisation
Evaporation and distillation
Extrusion
Heat processing using hot air
Smoking
Baking and roasting
Frying
Heat processing by direct and radiated energy. Part 4 Processing by removal of heat: Chilling and modified atmospheres
Freezing
Freeze drying and freeze concentration. Part 5 Post-processing operations: Coating
Packaging
Filling and sealing of containers
Materials handling and process control.
Subject Areas: Food & beverage technology [TDCT]
