Food processing technology: principles and practice 4th Edition Peter Fellows 9780081005231 0081005237

Food processing technology: principles and practice 4th Edition Peter Fellows – Ebook Instant Download/Delivery ISBN(s): 9780081005231,9780081019078,9785135155153,9787057117165,0081005237,0081019076,5135155155,7057117167

Product details:

• ISBN 10: 0081005237
• ISBN 13: 9780081005231 
• Author: Peter Fellows

Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses.

Table contents:

Part I: Basic Principles

1. Properties of food and principles of processing

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 methods

Part III: Processing by Application of Heat

8. Overview of heat processing

Part III.A: Heat Processing Using Steam or Hot Water

9. Blanching

10. Industrial cooking

11. Pasteurisation

12. Heat sterilisation

13. Evaporation and distillation

Part III.B: Processing Using Hot Air or Heated Surfaces

14. Dehydration

15. Smoking

16. Baking and roasting

17. Extrusion cooking

Part III.C: Heat Processing Using Hot Oils

18. Frying

Part III.D: Processing by Direct and Radiated Energy

19. Dielectric, ohmic and infrared heating

Part IV: Processing by Removal of Heat

20. Heat removal by refrigeration

21. Chilling

22. Freezing

23. Freeze drying and freeze concentration

Part V: Postprocessing Operations

24. Packaging

25. Filling and sealing of containers

26. Materials handling, storage and distribution

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