Techniques de traitement agro-alimentaire : principes et pratique.

Food processing technology. Principles and practice.

Type de monographie : Ouvrage

Résumé

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).

Détails

Titre original : Food processing technology. Principles and practice.
Identifiant de la fiche : 2001-2571
Langues : Anglais
Édition : Woodhead Publishing - États-unis/États-unis/Royaume-uni/Royaume-uni
Date d'édition : 06/2000
ISBN : 1855735334
Source : Source : ed. 2; 656 p. (17.2 x 24.2); fig.; phot.; tabl.; ref.; index; append.; GBP 35.
Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Indexation