Freshly Printed - allow 10 days lead
Couldn't load pickup availability
High-Temperature Processing of Food Products
Unit Operations and Processing Equipment in the Food Industry
Explains the processing operations and equipment necessary for the high-temperature processing of different food products
Seid Mahdi Jafari (Edited by)
9780128186183, Elsevier Science
Paperback, published 17 November 2022
346 pages, Approx. 100 illustrations
22.9 x 15.2 x 2.2 cm, 0.45 kg
High-Temperature Processing of Food Products, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for high-temperature processing of different food products including frying, baking, roasting, and cooking. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Divided into four sections, "Cooking Operations," "Baking and Roasting Operations," "Thawing Operations," and "Frying Operations," all the chapters emphasize the fundamentals of experimental, theoretical, and/or computational applications of food engineering principles and the relevant processing equipment to high-temperature unit operations. Written by experts in the field of food engineering, in a simple and dynamic manner, this book targets industrial engineers working in the field of food processing and in food factories to make them more familiar with food processing operations and equipment.
1. An overview of high-temperature food processes Section 1 Cooking operations 2. Fundamentals of cooking processes 3. Cooking equipment Section 2 Baking and roasting operations 4. Fundamentals of baking processes 5. Fundamentals of roasting processes 6. Baking and roasting ovens Section 3 Thawing operations 7. Fundamentals of thawing processes 8. Thawing equipment Section 4 Frying operations 9. Fundamentals of frying processes 10. Different types of fryers
Subject Areas: Food & beverage technology [TDCT]
