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Unit operations in the food industries /
This compilation brings to the surface the newer technologies that have emerged over the years, making an impact on the industry and the finished product.
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
Woodhead Publishing Ltd,
1995.
|
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Materials handling, including receiving-- Cleaning-- Quality separation-- Peeling-- Disintegration
- little change in form-- Disintegration
- considerable change in form-- Separating-- In-line protective equipment-- Blanching, scalding and precooking-- Pumps and pumping-- Mixing and blending-- Salting and brining, sugars and syrups, seasoning, enrobing, batter and breading-- Exhausting and mechanical vacuumizing-- Filling-- Packaging, sealing and/or closure and coding-- Canning and thermal sterilization-- Freezing-- Drying and dehydration-- Frying-- Extrusion cooking-- Assuring the safety of our food-- Maintenance, repairs and people.