Food processing technology. Principles and practice.

Type of monograph: Book

Summary

This book is part of "Woodhead Publishing series in food science and technology". It is split into five parts in which unit operations are grouped according to the nature of the heat transfer that takes place. Each chapter describes the theoretical and practical aspects of the unit operation including the formulae required for calculation of processing parameters, sample problems and the effects on sensory characteristics and nutritional properties of selected foods. Extract from the table of contents: basic principles (properties of foods and processing theory; process control); ambient-temperature processing (raw material preparation; size reduction; mixing and forming; separation and concentration of food components; fermentation and enzyme technology; irradiation; processing using electric fields, high hydrostatic pressure, light or ultrasound). processing by application of heat: heat processing using steam or water (blanching, pasteurisation, heat sterilisation, evaporation and distillation, extrusion); heat processing using hot air (dehydration, baking and roasting); heat processing using hot oils; heat processing by direct and radiated energy (dielectric, ohmic and infrared heating); processing by the removal of heat (chilling; controlled- or modified-atmosphere storage and packaging; freezing, freeze-drying and freeze concentration); post-processing operations (coating, packaging, filling and sealing of containers; materials handling, storage and distribution).

Details

Original title: Food processing technology. Principles and practice.
Record ID : 2001-2571
Languages: English
Publication: Woodhead publishing - United kingdom/United kingdom/United states/United states
Publication date: 2000/06
ISBN: 1855735334
Source: Source: ed. 2; 656 p. (17.2 x 24.2); fig.; phot.; tabl.; ref.; index; append.; GBP 35.
Document available for consultation in the library of the IIR headquarters only.

Indexing