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Food Processing Technology: Principles and Practice by Fellows, P. J.
by Fellows, P. J. | PB | VeryGood
US $20.97
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“May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend ”... Read moreabout condition
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Located in: Aurora, Illinois, United States
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Seller assumes all responsibility for this listing.
eBay item number:145755206951
Item specifics
- Condition
- Very Good
- Seller Notes
- Binding
- Paperback
- Weight
- 3 lbs
- Product Group
- Book
- IsTextBook
- No
- ISBN
- 9781845692162
- Subject Area
- Technology & Engineering, Business & Economics
- Publication Name
- Food Processing Technology : Principles and Practice
- Item Length
- 9.6 in
- Publisher
- Elsevier Science & Technology
- Subject
- Food Science, Industries / Food Industry
- Publication Year
- 2009
- Series
- Woodhead Publishing Series in Food Science, Technology and Nutrition Ser.
- Type
- Textbook
- Format
- Trade Paperback
- Language
- English
- Item Height
- 2.2 in
- Item Width
- 6.7 in
- Number of Pages
- 928 Pages
About this product
Product Information
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 foods and their sensory and nutritional qualities.
Product Identifiers
Publisher
Elsevier Science & Technology
ISBN-10
1845692160
ISBN-13
9781845692162
eBay Product ID (ePID)
99521926
Product Key Features
Publication Name
Food Processing Technology : Principles and Practice
Format
Trade Paperback
Language
English
Subject
Food Science, Industries / Food Industry
Publication Year
2009
Series
Woodhead Publishing Series in Food Science, Technology and Nutrition Ser.
Type
Textbook
Subject Area
Technology & Engineering, Business & Economics
Number of Pages
928 Pages
Dimensions
Item Length
9.6 in
Item Height
2.2 in
Item Width
6.7 in
Additional Product Features
Edition Number
3
Lc Classification Number
Tp370
Reviews
"Interesting, logical and concise. A good introduction for students of nutrition, food science and technology, catering or agriculture." - Food Manufacture, 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, "[A] well-written and authoritative review of food processing technology the essential reference for food technologists and students alike." - Food Trade Review
Table of Content
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.
Copyright Date
2009
Target Audience
Scholarly & Professional
Dewey Decimal
664
Dewey Edition
21
Illustrated
Yes
Item description from the seller
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eBay item number:145755206951
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- Sep 13, 2021
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