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Woodhead Publishing Series in Food Science, Technology and Nutrition Ser.: Food Processing Technology : Principles and Practice by P. J. Fellows (2022, Hardcover)

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ISBN : 9780323857376.

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Product Information

Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take place at ambient temperature; Part III describes processing using heat; Part IV describes processing by removing heat; and Part V describes post-processing operations. This book continues to be the most comprehensive reference in the field, covering all processing unit operations in a single volume. The title brings key terms and definitions, sample problems, recommended further readings and illustrated processes.

Product Identifiers

Publisher
Elsevier Science & Technology
ISBN-10
032385737x
ISBN-13
9780323857376
eBay Product ID (ePID)
9057241787

Product Key Features

Author
P. J. Fellows
Publication Name
Food Processing Technology : Principles and Practice
Format
Hardcover
Language
English
Publication Year
2022
Series
Woodhead Publishing Series in Food Science, Technology and Nutrition Ser.
Type
Textbook
Number of Pages
962 Pages

Dimensions

Item Length
10.9in
Item Width
8.5in

Additional Product Features

Lc Classification Number
Tp370
Edition Number
5
Table of Content
PART I - BASIC PRINCIPLES 1. Properties of foods PART II: AMBIENT-TEMPERATURE PROCESSING 2. Raw material preparation 3. Extraction and separation of food components 4. Size reduction 5. Mixing, forming and coating 6. Food biotechnology 7. Minimal processing PART III: PROCESSING BY APPLICATION OF HEAT Processing using steam or water 8. Blanching 9. Industrial cooking 10. Pasteurisation 11. Heat sterilisation 12. Evaporation and distillation Processing using hot air or heated surfaces 13. Dehydration 14. Smoking 15. Baking and roasting 16. Extrusion cooking Processing using hot oils 17. Frying Electromagnetic processing using direct and radiated energy 18. Dielectric, ohmic and infrared heating PART IV: PROCESSING BY REMOVAL OF HEAT 19. Heat removal by refrigeration 21. Chilling 22. Freezing 23. Freeze Drying and Freeze Concentration PART V POST-PROCESSING OPERATIONS 24. Packaging 25. Filling and sealing of containers 26. Materials handling, storage and distribution
Copyright Date
2022
Topic
Food Science, Machinery, Chemistry / Industrial & Technical
Dewey Decimal
664
Intended Audience
College Audience
Dewey Edition
21
Illustrated
Yes
Genre
Technology & Engineering, Science

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Woodhead Publishing Series in Food Science, Technology and Nutrition Ser.: Food Processing Technology : Principles and Practice by P. J. Fellows (2022, Hardcover)

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Additional Product Features

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item 2 Food Processing Technology: Principles and Practice by P J Fellows: New

item 3 Food Processing Technology: Principles and Practice (Woodhead Publishing Series,

item 4 Food Processing Technology : Principles and Practice, Hardcover by Fellows, P...

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