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Food processing technology : Principles and practice /
The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
Woodhead Publishing Ltd,
2009.
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| Edición: | 3rd rev. ed. |
| Colección: | Woodhead Publishing in food science, technology, and nutrition ;
174. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Part 1 Basic principles: Properties of foods. Part 2 Ambient-temperature processing: Raw material preparation-- Size reduction-- Mixing and forming-- Separation and concentration of food components-- Food biotechnology-- Irradiation-- High-pressure processing-- Minimal processing methods under development. Part 3 Processing by application of heat: Heat processing-- Heat processing using steam or water-- Pasteurisation-- Heat sterilisation-- Evaporation and distillation-- Extrusion-- Heat processing using hot air-- Smoking-- Baking and roasting-- Frying-- Heat processing by direct and radiated energy. Part 4 Processing by removal of heat: Chilling and modified atmospheres-- Freezing-- Freeze drying and freeze concentration. Part 5 Post-processing operations: Coating-- Packaging-- Filling and sealing of containers-- Materials handling and process control.