Food Processing Technology: Principles and Practice 5th Edition P.J. Fellows
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Food Processing Technology: Principles and Practice 5th Edition P.J. Fellows- Ebook Instant Download/Delivery ISBN(s): 9780323857376,032385737X,9780323984317, 0323984312
Product details:
- ISBN 10:0323984312
- ISBN 13: 9780323984317
- Author: P.J. Fellows
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.
Table contents:
Chapter 1. Properties of foods and principles of processing
Chapter 2. Raw material preparation
Chapter 3. Extraction and separation of food components
Chapter 4. Size reduction
Chapter 5. Mixing, forming, coating and encapsulation
Chapter 6. Food biotechnology
Chapter 7. Minimal processing methods
Chapter 8. Blanching
Chapter 9. Industrial cooking
Chapter 10. Pasteurisation
Chapter 11. Heat sterilisation
Chapter 12. Evaporation and distillation
Chapter 13. Dehydration
Chapter 14. Smoking
Chapter 15. Baking and roasting
Chapter 16. Extrusion cooking
Chapter 17. Frying
Chapter 18. Dielectric, ohmic and infrared heating
Chapter 19. Heat removal by refrigeration
Chapter 20. Cooling and chilling
Chapter 21. Freezing
Chapter 22. Freeze drying and freeze concentration
Chapter 23. Packaging
Chapter 24. Filling and sealing of containers
Chapter 25. Materials handling, storage and distribution
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